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Preheat the oven to 350 degrees F. and lightly spray the inside of two 9x5 loaf pans or a bunt pan with non-stick cooking spray.
In a large bowl, mix together the puree, applesauce, egg and egg whites until well blended. Set aside.
In another bowl, whisk the remaining dry ingredients for the pumpkin batter.
Slowly add the dry ingredients in to the wet until it is all well combined.
In a medium bowl, mix up the ingredients for the cream cheese ribbon until smooth and creamy.
Add about a third of the pumpkin batter to the bottom of the pan(s). Top with about half of the cream cheese mixture.
Spoon another third pumpkin batter atop the cream cheese mixture. Finish it off with the remaining cream cheese and pumpkin.
If you're feeling spunky you can swirl it together with a knife.
Place in the oven and bake for about 40 minutes for loafs or 55-60 for a bunt, or until an inserted toothpick comes out clean.
Once done, remove from the oven to cool slightly and remove from pan(s).
Cut to divide the bunt cake into 16 wedges (or 8 slices per loaf, if using 2 loaf pans instead). Serve warm and enjoy! Store any leftovers in an airtight container in the fridge!