6 Tbsp unsalted butter, melted
1 1/2 C granulated sugar
2 large eggs
1 15 oz. can pumpkin
1/4 C water
2 C all-purpose flour
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Cream Cheese Filling;
8 oz. cream cheese, softened
1/4 C granulated sugar
1/2 tsp vanilla
1 large egg
Preheat oven to 350 F degrees.
Spray a 9x13 baking dish with non-stick cooking spray.
In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 C sugar until smooth.
Beat in 2 eggs, pumpkin, 1 tsp vanilla, and water, until well blended.
In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt.
Add dry ingredients to the pumpkin/butter mixture and combine until well blended.
Spread about 2/3 of the batter evenly into the prepared pan.
In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 C sugar, and 1/2 tsp vanilla, until smooth.
Spread cream cheese mixture evenly over the pumpkin batter.
Dollop the remaining pumpkin batter over the cream cheese batter and spread evenly.
Use a butter knife to swirl together the cream cheese and top layer of pumpkin batter.
Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched.
Cool completely in pan, then cut into bars.