INGREDIENTS
8 oz
cream cheese (softened (I used reduced fat))
1/4 cup
brown sugar (or up to 1/2 c. for a sweeter filling)
1 tsp
ground cinnamon
1
egg
2 tbsp
firmly packed brown sugar
1/2 cup
canned pumpkin puree
1 cup
milk
2 tbsp
vegetable oil
1 cup
all purpose flour
1 1/2 tsp
baking powder
1/4 tsp
baking soda
1/2 tsp
cinnamon
1/2 tsp
ground ginger
kosher salt