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- 1 ½ cups all-purpose flour - 1 tsp baking powder - ½ tsp baking soda - ½ tsp salt - ½ tsp ground cinnamon - ¼ tsp ground nutmeg - ¼ tsp ground ginger - ½ cup unsalted butter, softened - 1 cup granulated sugar - ½ cup packed brown sugar - 3 large eggs - 1 cup pumpkin puree - 1 tsp vanilla extract - 8 oz cream cheese, softened - ¾ cup powdered sugar Gathering quality ingredients is key to making this pumpkin cream cheese pound cake a delight. The dry ingredients form the cake's base. The all-purpose flour gives it structure. Baking powder and baking soda help it rise. The salt enhances the other flavors. The ground spices, like cinnamon, nutmeg, and ginger, add warmth and a cozy aroma. For the wet ingredients, using good-quality unsalted butter is vital for flavor. The granulated and brown sugars add sweetness and a lovely texture. Eggs bind everything together while adding moisture. Pumpkin puree brings a rich flavor and a beautiful orange hue. Vanilla extract enhances the cake's sweetness. The cream cheese is the star of the filling. It adds a creamy layer that makes the cake special. Powdered sugar sweetens it, making it perfect for a filling. Each of these ingredients plays a role, creating a moist and flavorful pound cake that you and your family will love. - Preheat oven to 325°F (165°C). - Grease a 9x5-inch loaf pan. Line the bottom with parchment paper for easy removal. - In a bowl, whisk together: - 1 ½ cups all-purpose flour - 1 tsp baking powder - ½ tsp baking soda - ½ tsp salt - ½ tsp ground cinnamon - ¼ tsp ground nutmeg - ¼ tsp ground ginger - In a large bowl, cream together: - ½ cup unsalted butter, softened - 1 cup granulated sugar - ½ cup packed brown sugar - Beat this mix until light and fluffy, about 3-4 minutes. - Add 3 large eggs, one at a time. Mix well after each egg. - Stir in 1 cup pumpkin puree and 1 tsp vanilla extract until smooth. - Gradually fold in the dry mixture until just combined. Be careful not to overmix. - In another bowl, beat together: - 8 oz cream cheese, softened - ¾ cup powdered sugar - Mix until smooth and creamy. - Pour half of the batter into the loaf pan. - Spoon the cream cheese mixture down the center. - Top with the remaining pound cake batter and smooth the top. - Use a knife to create swirls. Drag it gently through the batter for a lovely design. - Bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center. - If the top browns too much, cover it loosely with aluminum foil. - Once done, let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. To make a great pound cake, avoid overmixing. Mix just until combined for a light texture. Overmixing can lead to a dense cake. When adding the cream cheese, keep it smooth but do not mix too much. For the perfect swirl, spoon the cream cheese down the center. Use a knife to gently swirl it through the batter. Just a few gentle swirls will create a beautiful design. If you bake at high altitude, you need to adjust your recipe. Decrease the sugar by one to two tablespoons. Add a bit more flour to keep the cake from being too wet. You may also need to increase the baking time slightly. Check for doneness using a toothpick. When it's time to serve, slice the cake after it has cooled completely. Use a nice platter for a lovely presentation. A sprinkle of powdered sugar adds a nice touch. You can also serve with whipped cream or drizzle caramel sauce for extra flavor. Pair it with a cup of coffee or tea for a delightful treat. {{image_2}} You can change the flavor of the pumpkin cream cheese pound cake easily. Adding chocolate chips gives a sweet twist. I recommend using semi-sweet or dark chocolate for a rich taste. You can also add nuts, like walnuts or pecans, for crunch. They add texture and a nice contrast to the soft cake. For spices, try swapping out the ground cinnamon for allspice or cardamom. These spices add warmth and depth. You can also increase the nutmeg or ginger for a bolder flavor. Adjusting spices can make your cake unique. If you need gluten-free options, use almond or coconut flour. These flours work well and keep the cake moist. You might need to adjust the amount slightly since these flours absorb more moisture. For vegan substitutions, replace the eggs with flax eggs or applesauce. You can use coconut oil instead of butter. These swaps keep the cake tasty without animal products. You can switch pumpkin puree for butternut squash puree for a different flavor. Squash gives a sweet and creamy texture, just like pumpkin. This change can surprise your guests. Consider adding holiday-themed decorations when serving. You can sprinkle cinnamon on top or add maple glaze. Adding fall leaves or cranberries can make your cake look festive. These fun touches make your cake perfect for any season. To keep your pumpkin cream cheese pound cake fresh, wrap it well. Use plastic wrap or aluminum foil to cover the whole cake. You can also use an airtight container for best results. Store it in the fridge for up to one week. This keeps it moist and protects it from drying out. To freeze the pound cake, let it cool completely first. Wrap slices or the whole cake in plastic wrap. Then, place it in a freezer-safe bag or container. This helps prevent freezer burn. When you want to enjoy it, take it out and thaw it in the fridge overnight. For the cream cheese filling, you can freeze it too. Just store it in a separate container, wrapped tightly. Thaw it in the fridge when you're ready to use it. At room temperature, the pound cake stays fresh for about three days. If you keep it in the fridge, it can last up to a week. Always check for any signs of spoilage before enjoying your slice. Storing it properly helps you savor this delightful treat longer. Pumpkin puree is pure pumpkin. It has no added spices or sugar. You find it in cans or you can make it fresh. Pumpkin pie filling has added sugar, spices, and sometimes preservatives. It is not the same as puree. For this cake, always use pumpkin puree. Yes, homemade pumpkin puree works great! Just make sure to cook and blend fresh pumpkin until smooth. It should be thick and not watery. Be careful, as watery puree can change the cake's texture. To check, insert a toothpick into the center of the cake. If it comes out clean, the cake is done. The edges may brown a little, but the center should be set. If it's not done, bake a bit longer. You can make the batter ahead and store it in the fridge. Just bake it when you are ready. You can also bake the cake ahead and store it. It tastes great for up to three days at room temperature. If you need a different filling, try ricotta cheese or mascarpone. Both add creaminess. You can mix them with a bit of sugar for sweetness. Greek yogurt is another option, but it will be tangier. This blog post shared a detailed guide to baking a delicious pumpkin cream cheese pound cake. We covered essential ingredients, step-by-step instructions, handy tips, and various ways to customize your cake. Whether you bake for fun or to impress, you now have the tools to create something special. Remember, baking is fun and you can always make it your own. Enjoy your cake and happy baking!

Pumpkin Cream Cheese Pound Cake

Indulge in the ultimate fall treat with this delicious pumpkin cream cheese pound cake! This moist and fluffy cake combines the warm spices of pumpkin with a rich cream cheese swirl for a delightful dessert. Perfect for gatherings or cozy nights at home, this recipe is easy to follow and a must-try. Click through to discover how to make this seasonal favorite and impress your friends and family with your baking skills!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground ginger

½ cup unsalted butter, softened

1 cup granulated sugar

½ cup packed brown sugar

3 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1 tsp vanilla extract

8 oz cream cheese, softened

¾ cup powdered sugar

Instructions
 

Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easy removal.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.

      In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.

        Add the eggs, one at a time, beating well after each addition. Then mix in the pumpkin puree and vanilla extract until smooth.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

            In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.

              Pour half of the pound cake batter into the prepared loaf pan. Spoon the cream cheese mixture in a line down the center, then top with the remaining pound cake batter, smoothing the top.

                Use a knife or toothpick to create a swirl design by dragging it gently through the batter but don’t overdo it—just a few swirls to incorporate the cream cheese.

                  Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too much, cover it loosely with aluminum foil during baking.

                    Once baked, remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12 slices

                        - Presentation Tips: Slice the cake once completely cooled and serve on a beautiful platter. Dust with a sprinkle of powdered sugar and consider adding a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of decadence.