Gingerbread-Pumpkin Cream Cheese Bundt
½ cup butter (1 stick-unsalted) at room temperature
1 cup Sugar
¼ cup dark Molasses
1 & 2/3 cups flour
2 eggs at room temperature
¾ teaspoon salt
1 cup pumpkin plus 2 tablespoons (based upon 15. oz can use ½ of the can)
½ cup half and half
1 teaspoon cinnamon
½ teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon nutmeg
½ teaspoon baking powder
1 teaspoon baking soda
Cream Cheese Filling:
1 cup Cream Cheese
1 tablespoon All-purpose flour
1 teaspoon Vanilla
1 cup powdered sugar
Pre-heat oven to 350 degrees.
Cream together cream cheese, vanilla, flour, and powdered sugar. Set aside.
In a large mixer, combine butter and sugar. Mix well. Add molasses. Add eggs one at a time. Add pumpkin, and half and half.
In a separate bowl combine flour, baking powder, baking soda, and the remaining dry ingredients. Mix well. Combine with wet ingredients, mixing well.
Grease & flour dust a Bundt pan. Fill with pumpkin mixture. With a knife carve a well in a circle through the Bundt pan. Pour the cream cheese mixture into the well, then carefully run your knife in a “swirly” line so that the mixture barely combines with the pumpkin mixture, and creates a swirl.
Bake at 350 degrees for 1 hour.
I topped mine with some melted cream cheese icing I whipped up, but it's sooooo perfect all on its own!