Gingerbread-Pumpkin Cream Cheese Bundt

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

Directions:

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!