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Ingredients
Scale
- 1⅓ cups all-purpose flour (160g)
- 1¼ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¾ cup granulated sugar (150g)
- 1 large egg yolk
- ½ cup unsalted butter, melted (113g)
- 6 ounces full-fat cream cheese, room temperature
- 1½ cups powdered sugar (180g)
- 1 large egg, room temperature
- ½ cup pure pumpkin puree (114g)
- 1 teaspoon vanilla paste or extract
- 1 teaspoon pumpkin pie spice
Instructions
- Whisk together flour, baking powder, cinnamon, and salt.
- Blend sugar, egg yolk, and melted butter until smooth.
- Fold dry ingredients into wet ingredients until no dry streaks remain.
- Press mixture into 8×8" pan lined with parchment.
- Beat cream cheese and powdered sugar until creamy.
- Add egg, pumpkin puree, vanilla, and pumpkin pie spice; blend until smooth.
- Pour pumpkin mixture over cake base and spread evenly.
- Bake at 350°F (180°C) for 25-30 minutes until edges are set.
- Cool for an hour, then refrigerate for 3-4 hours.
Notes
Using room temperature ingredients helps achieve better blending.
For clean cuts, wipe the knife between slices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
- Cholesterol: 30