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- 1 cup cream cheese, softened - 1/2 cup unsalted butter, softened - 1 1/2 cups granulated sugar - 3 large eggs - 1 cup canned pumpkin puree - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger This cake shines with its main ingredients. Cream cheese and butter give it a rich base. The pumpkin puree adds moisture and flavor. The eggs help bind it all together. Granulated sugar sweetens the mix, creating a delightful taste. Spices like cinnamon and nutmeg bring warmth and depth to every bite. - Powdered sugar for dusting - Whipped cream for topping - Tiny pumpkin decorations for a festive look Garnishing your cake makes it even more special. A dusting of powdered sugar looks nice. A dollop of whipped cream adds creaminess. Tiny pumpkin decorations can give it a fun touch for fall. - Cream cheese: Use mascarpone for a lighter taste. - Unsalted butter: Coconut oil works as a dairy-free option. - Granulated sugar: Try brown sugar for a hint of caramel flavor. - Pumpkin puree: Substitute with butternut squash for a different twist. If you need to swap ingredients, many options work well. Mascarpone can replace cream cheese for a soft texture. Coconut oil helps if you avoid dairy. Brown sugar adds a deep flavor. Butternut squash can give a fresh take on the pumpkin taste. Start by gathering all your ingredients. You will need: - 1 cup cream cheese, softened - 1/2 cup unsalted butter, softened - 1 1/2 cups granulated sugar - 3 large eggs - 1 cup canned pumpkin puree - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger Make sure your cream cheese and butter are soft. This helps them blend well. Grease and flour a 9x5-inch loaf pan. This step prevents sticking. In a large bowl, use an electric mixer to beat the cream cheese and butter. Mix until it is creamy and smooth. Gradually add the granulated sugar. Keep mixing until the mixture is light and fluffy. Add the eggs one by one. Mix well after each egg. Then stir in the pumpkin puree and vanilla extract. In a separate bowl, whisk the dry ingredients. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add the dry mix to the wet mix. Use low speed to mix until just combined. Be careful not to overmix, or your cake may be dense. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place the pan in your preheated oven at 350°F (175°C). Bake for 60 to 70 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, your cake is ready. After baking, remove the pan from the oven. Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy the warm, inviting scent of pumpkin and spices as it cools. To get a soft and moist cake, use room temperature cream cheese and butter. This helps them blend well. Mix until creamy, but be careful not to overmix the batter. This keeps the cake light. Make sure you add the eggs slowly, one at a time, and mix well after each egg. This builds a nice structure. One big mistake is overmixing the batter. This can make the cake tough. Another mistake is not measuring ingredients properly. Use a scale or measuring cups for accuracy. Also, avoid opening the oven door too soon. This can cause the cake to sink. Lastly, remember to let the cake cool in the pan for a short time before moving it. You will need a few key tools for this recipe. A good electric mixer is essential for mixing the batter. Have a 9x5-inch loaf pan ready, and grease it well. A whisk is handy for mixing the dry ingredients. Use a spatula to smooth the batter in the pan. Don't forget a toothpick to test if the cake is done. These tools will help you make the best pumpkin cream cheese pound cake! {{image_2}} You can play with flavors in this cake. For fall, try adding a little maple syrup. In winter, mix in some orange zest for a bright taste. For spring, use lemon zest and fresh herbs. Each season brings new options! To make this cake gluten-free, swap all-purpose flour for a gluten-free blend. Make sure the blend has a good mix of starches and flours. This keeps the texture nice and moist. Add a bit of xanthan gum if your blend needs it. Mix-ins add fun to your cake! Try adding chopped walnuts or pecans for crunch. For a sweet twist, fold in chocolate chips. Both options make the cake richer and more exciting. Just be sure to adjust baking time slightly if you add a lot. To keep your leftover pumpkin cream cheese pound cake fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. This helps keep it moist and tasty. Store the cake at room temperature for up to three days. If you want to keep it longer, consider freezing it. Freezing your pound cake is simple. First, let it cool completely. Then, wrap the cake in plastic wrap. After that, place it in a freezer-safe bag or container. This method prevents freezer burn. You can freeze the cake for up to three months. When you want to enjoy it, just take it out and let it thaw in the fridge. To reheat your pumpkin cream cheese pound cake, slice it into pieces. Place the slices in the microwave for about 10-15 seconds. Keep an eye on them to avoid overheating. You can also warm them in the oven at 350°F for about 5-10 minutes. This makes the cake soft and warm, just like fresh-baked! Yes, you can make this pound cake ahead of time. I suggest baking it a day or two before you plan to serve it. Once it cools, wrap it tightly in plastic wrap. This keeps it moist and fresh. You can also store it in the fridge for up to a week. To slice pound cake, use a sharp, serrated knife. Make sure the cake is fully cooled. Start at one end and cut straight down. Avoid using a sawing motion, as this can cause the cake to crumble. Cutting slowly gives you clean slices and keeps the shape. You can check if the pound cake is done by inserting a toothpick into the center. If it comes out clean, the cake is ready. If there is wet batter on the toothpick, it needs more time. You can also gently press the top; if it springs back, it's done. You now have all you need to make a delicious Pumpkin Cream Cheese Pound Cake. We covered the main ingredients and tasty variations. I shared step-by-step instructions for making the cake, along with tips for perfect results. Storing and reheating your cake can help it last longer. Remember, you can make this recipe your own with fun mix-ins. Enjoy baking and sharing this treat with others!

Pumpkin Cream Cheese Pound Cake

Indulge in the flavors of fall with this delightful Pumpkin Cream Cheese Pound Cake recipe! Perfectly moist and rich, this cake combines cream cheese and pumpkin puree for a scrumptious treat. With simple ingredients and easy steps, you can create a beautiful loaf to share with family and friends. Ready to impress? Click through to discover the full recipe and elevate your baking game this season!
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Ingredients
  

1 cup cream cheese, softened

1/2 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

1 cup canned pumpkin puree

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

    In a mixing bowl, beat the softened cream cheese and butter together with an electric mixer until creamy and well combined.

      Gradually add in the granulated sugar and continue to beat until the mixture is light and fluffy.

        Add the eggs one at a time, mixing well after each addition, then stir in the pumpkin puree and vanilla extract.

          In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

            Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

              Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

                Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

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

                    Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 10 slices

                      - Presentation Tips: Dust the cooled cake with powdered sugar and serve with a dollop of whipped cream on top for an elegant finish. Optionally, garnish with tiny pumpkin decorations for a festive touch.