Plump Pumpkin Bread

Preheat oven to 350˚F. In a bowl add the flour, 1/4 cup of sugar, brown sugar, pumpkin spices and baking powder. Add the pumpkin puree, sour cream, vanilla and eggs. Slowly pour in the melted butte and mix until just combined. In another small bowl, beat the cream cheese, sugar, egg and 1 tbsp of flour until smooth. Pour half the pumpkin batter into a round cake pan or springform pan. Spread the batter then pour the cheesecake on top. Spoon the rest of the pumpkin batter onto the cheesecake batter then using a knife or a skewer, swirl the pumpkin and cheesecake together for a marbled effect. Bake for 30 minutes.

Melt the red chocolate. Pipe out dots onto a piece of parchment paper then cover with a plastic sheet protector. Press down lightly to create little disks. Chill. Melt some white chocolate and pipe little white dots onto the red chocolate disks. Allow to set.

Separate some oreos using the side with cream for the eyes, top with a reese's pieces. Onto the large oreo halves, make a dome of whipped cream, top with the oreo pieces and the two eyes. Place a reese's pieces for the beak. Place the little owls onto the cooled pumpkin bread.

Pipe the whipped cream onto the cake and top them with the red chocolate disks. Add fresh mint leaves to decorate the cake. Serve and enjoy!