¼cupunsalted butter, softened plus 1 T for pan or dish(114 grams) plus more for pan
½cupsugar(100 grams)
2tablespoonsbeaten egg(25 grams)
¼cupcanned pumpkin
1teaspoonpumpkin pie spice
1cupself-rising flour (White Lily)(125 grams)**
4ozcream cheese, softened(58 grams)
1cupconfectioners sugar(120 grams)
1largebeaten egg, room temperature(25-28 grams)
¾teaspoonvanilla
Instructions
Preheat oven to 350 degrees F.
Put 1 tablespoon of butter in an 8 inch square dish and put the dish in the oven as it is preheating to melt the butter. Set the timer so you won't forget about it. Remove from oven when butter is melted.
Beat the 114 grams of softened butter and 100 grams of sugar until creamy. If you butter is very soft, you can do this with just a spoon or scraper. Add the 2 tablespoons of beaten egg and beat until smooth, then stir in the pumpkin, pumpkin pie spice and the self rising flour.
Scrape pumpkin mixture into greased dish.
Wipe out the mixing bowl and add the softened cream cheese. Beat until smooth, then beat in the sugar and vanilla.
Drizzle in the beaten egg, stirring until mixed.
Scrape cream cheese mixture over the pumpkin mixture.
Bake for about 35 minutes or until top appears set and center rises a bit (it will fall back down). Let cool completely, then chill before serving.
Notes
For best results, weigh your flour. If you don't have a scale, spoon it lightly into the measuring cup.
To substitute all-purpose flour for self-rising, use all-purpose flour plus 1 ½ teaspoons baking powder and ¼ teaspoon salt plus a pinch (or a "generous" ¼ teaspoon.