Pumpkin Cream Cheese Pound Cake

I can not help but put pumpkin in everything this time of year! Pound cake is a versatile dense cake that really lets the addition of seasonal ingredients shine. 

I took my favorite cream cheese pound cake recipe and added pumpkin to create a simple autumn dessert that is perfect for cooler days and cozy get-togethers—it is very dense, moist, sweet, and savory. 

Pumpkin Cream Cheese Pound Cake

makes 1 10-inch bundt cake

1 1/2 cups (3 sticks) butter, room temperature

8 ounces cream cheese, room temperature

2 cups sugar

1 cup light brown sugar

6 eggs, room temperature

1 cup pumpkin puree

1 teaspoon salt

2 teaspoons pumpkin pie spice

2 teaspoons vanilla extract

3 1/4 cups flour

Cream Cheese Frosting

Cream Cheese Frosting

1 cup (1 stick) unsalted butter, softened 4 ounces

1 (8-ounce) package cream cheese, chilled from the fridge

1 teaspoons pure vanilla extract

1 cup confectioners’ sugar

1/4 cup milk

Toffee (optional garnish)

Instructions

Preheat the oven to 325 degrees.

Grease and flour a 10-inch tube pan. In an electric mixture fitted with a paddle attachment, cream the butter and cream cheese on a medium speed until smooth. Add the sugar and brown sugar gradually, beating until fluffy. Add the eggs, one at a time, beating well after each. Add pumpkin, salt, vanilla and pumpkin pie spice and blend until smooth. Add flour and mix until just incorporated.

Pour into the prepared pan. Bake for 1 hour and 20 minutes or until wooden pick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes and then invert onto a serving plate. Allow to cool completely before frosting.

To make the frosting, using an electric stand mixer fitted with a whisk attachment, beat butter on medium speed until creamy. Add cream cheese and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.

Gradually add confectioners’ sugar, beating on low speed, until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.

Slowly add milk with mixer on a low speed until frosting is loosened up enough to pour on top of cake.

Drizzle top of cake with frosting and let it fall down the sides of the cake. Garnish with toffee.

Serve immediately or store in an airtight container in the refrigerator. Bring to room temperature before serving.