INGREDIENTS
1 cup
brown sugar
1 cup
granulated sugar
1 cup
oil (I used coconut oil)
4
eggs
2/3 cup
water
2 cups
pumpkin puree (one 15 oz can)
2 tbsp
molasses
3 1/2 cups
flour
2 tsp
ground ginger
1 tsp
nutmeg
1 tsp
ground cloves
2 tsp
cinnamon
2 tsp
baking soda
1 tsp
baking powder
1 1/2 tsp
salt
Cream Cheese Swirl/ Glaze
1
8- oz block cream cheese (softened to room temperature)
1/2 cup
sugar
2 tsp
vanilla