Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1 tsp (5g) Baking soda
  • ½ tsp (3g) Salt
  • 2 tsp (10g) Ground cinnamon
  • 1 tsp (5g) Ground ginger
  • ½ tsp (2g) Ground cloves
  • ½ cup (115g) Unsalted butter, softened
  • 1 cup (200g) Granulated sugar
  • 2 large Eggs
  • 1 cup (245g) Pumpkin puree
  • ½ cup (120ml) Sour cream
  • 8 oz (225g) Cream cheese, softened to room temperature
  • ¼ cup (50g) Granulated sugar
  • 1 large Egg
  • 1 tsp (5ml) Vanilla extract
  • 2 tbsp (30g) Pumpkin puree

Instructions:

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.
  3. In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
  4. Stir in the pumpkin puree and sour cream until smooth. Gradually fold in the dry ingredients using a spatula until just combined.
  5. Beat the cream cheese, sugar, egg, vanilla extract, and 2 tbsp pumpkin puree until smooth.
  6. Pour the pumpkin cake batter into the prepared pan. Spoon the cream cheese mixture on top and swirl with a knife. Bake for 60 minutes or until the top is golden and set.