Pumpkin Cream Cheese Pound Cake
Indulge in the delightful flavors of fall with this Pumpkin Cream Cheese Pound Cake, a moist and rich dessert that will impress your family and friends. This easy-to-make cake combines creamy cheese and pumpkin puree for a unique taste that stands out at any gathering. Perfect for cozy evenings or festive celebrations, this pound cake is sure to become a seasonal favorite. Serve it warm with whipped cream or drizzle it with caramel for an extra indulgent experience.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, beat together the softened cream cheese, granulated sugar, brown sugar, and butter until smooth.
- Add the eggs one at a time, followed by the pumpkin puree and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 29g
- Sodium: 215mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Find it online: https://tastynestly.com/pumpkin-cream-cheese-pound-cake/