Pumpkin Cream Cheese Squares

Preheat oven to 375°F (190°C). Spray or brush Stone Rectangular Baker with vegetable oil. For filling, whisk cream cheese, sugar and egg in a medium size bowl until well blended; set aside.
For batter, combine pumpkin, sugar, egg and oil in a large mixing bowl; mix well. Stir in flour, cinnamon, baking powder, baking soda, salt, nutmeg and ginger.
Pour batter into prepared Baker. Drizzle cream cheese mixture over batter; cut through batter with knife several times for marbled effect. Sprinkle with chocolate morsels, if desired.
Bake 25-30 minutes or until wooden pick in center comes out clean. Cool; cut into squares.

Ingredient :

Filling
½ package (8 ounces/250 g) cream cheese, softened
¼ cup (60 mL) sugar
1 egg
Batter
1 cup (250 mL) canned solid-pack pumpkin
1 cup (250 mL) sugar
1 egg
⅓ cup (75 mL) vegetable oil
1 cup(250 mL) all-purpose flour
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) ground ginger
½ cup (125 mL) semi-sweet chocolate morsels (optional)