2Meanwhile, combine the eggs, sugar, oil and pumpkin in a large bowl, beat with a mixer until smooth.
3Mix the flour with the next 6 dry ingredients in a separate bowl.
4Once combined slowly pour the flour mixture into the pumpkin mixture & mix until all ingredients are well combined.
5In a separate bowl, combine butter, vanilla and cream cheese. Beat with a mixer until smooth.
6Sift the powdered sugar into the mixture until well combined.
7Slowly mix in the water until the cream cheese is a pourable thickness
*(you don't want it thick so it will swirl better in the batter).
*you may not use all the water or might need more. Just add enough water to make it thin.
8Spread the pumpkin batter in a lightly greased 9.5 x 13.5 x 2 inch baking dish.
9Place spoonfuls of the cream cheese all over the pumpkin batter.
10Drag a knife through the batter up and down, side to side to swirl the cream cheese.
Keep doing this until you think you have swirled the batters enough.
11Bake at 350 degrees for 30 minutes or until fully set.
Let cool & enjoy!!
12To make the ghost:
I heaped whipped topping and used chocolate chips for the eyes.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...