Tuesday, October 20, 2009

Pumpkin Cream Cheese Snack Cake

In celebration of fall season, and my birthday week, I will be running five of my favorite pumpkin recipes this week. Please come back each day, Monday through Friday, for my latest recipe. I hope you all enjoy, and that you have a wonderful fall season!

Pumpkin Cream Cheese Snack Cake
3 Tablespoons applesauce
1/4 teaspoon salt
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1/2 cup pumpkin
1/6 cup water
7/8 cup flour (half white/half wheat)*
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon nutmeg

Mix applesauce, salt, sugar, egg, pumpkin and water together. Sift dry ingredients together in separate bowl and then combine with wet ingredients. *I used 1/2 cup of white flour and just under 1/2 cup of wheat flour.* Spread batter into greased 8x8 pan withholding one tablespoon of batter.

Cream Cheese topping:
4 oz. cream cheese (reduced fat is fine:-)
1/8 cup sugar
1/8 teaspoon vanilla
1/2 egg**

Blend these four ingredients together until smooth. **For the 1/2 egg, I beat an egg in a separate bowl and then pour half of it into the mixture. You can also use just one small egg.** After ingredients are blended, dollop the cream cheese mixture on top of the pumpkin batter. Swirl with knife. Drop the last tablespoon of batter across the top and swirl again. Bake at 350 degrees for 20-25 minutes until tester comes out clean (the cream cheese may be a little gooey).

This recipe is again a halved recipe which is why several of the measurements appear strange. The 8x8 size is perfect for a couple of days snacking, and you don't have to feel guilty about eating a HUGE pan of goodies by yourself. Enjoy!


Come back tomorrow (my birthday!) for a family tradition of mine, Pumpkin Cookies with Brown Sugar Glaze

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