Here it is folks, my second pumpkin recipe, ever! Well, on the blog at least.
I am slowly getting into the fall spirit. I am in the midst of trying to talk Mike into going apple picking or to a pumpkin patch for pumpkins. And by “in the midst,” I mean this is an ongoing battle.
Some couples do stuff. A lot of stuff. I would like to be one of those stuff-doing couples too, but somebody just has a real problem going anywhere that fruit or vegetables are picked or chosen.
He often times scoffs at other couples that pose in the middles of said patches or orchards. Sorry to any friends or family that just found out my husband thinks your trips to orchards and pumpkin patches are lame.
Sincerely, I’m sorry. And can I come with you? No? Couples only? Ok…
So, while I wait this argument out for another few weeks before going with other people or just being a sad lonely lady and picking up apples and a pumpkin at Trader Joe’s, enjoy this fall and pumpkin inspired recipe.
- 2 ½ Cups All-Purpose Flour
- 1 ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 6 Ounces Cream Cheese, softened
- ¾ Cup Unsalted Butter, softened
- 1 ½ Cup Granulated Sugar
- 2 Teaspoons Vanilla Extract
- 4 Eggs
- ½ Cup Pumpkin Puree
- Preheat the oven to 325 degrees F.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set to the side.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium for three minutes until smooth and creamy.
- Add the sugar and beat until light and fluffy.
- Scrape down the sides, add the vanilla, and beat together for another minute.
- Add the eggs, one at a time, beat for a minute in between each addition.
- Scrape down the sides and add pumpkin puree. Beat until combined and smooth.
- Add the flour mixture all at once, beat on low until combined.
- Grease and flour a 9 x 5 inch loaf pan. Add batter to the pan. Spread into the corners in an even layer.
- Bake poundcake in the oven for 60 – 75 minutes until a toothpick inserted into the center of the cake comes out clean. Check the cake at 30 minutes to make sure it isn’t browning too quickly, and rotate pan.
- If the cake is browning too quickly, move to an upper rack. Cake will last well wrapped in plastic for up to four days.
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Yum! I’m all about pumpkin recipes this year. And yes, I just recently posted photos of us having a great time apple and pumpkin picking, pup along for the fun. But before you offer to trade men with me, you should know that mine would rather undergo dental surgery than go to a museum…any museum…of any kind…for any length of time…ever. If yours will go to museums though, maybe we could arrange some kind of time share.
Oh for sure!!!! Maybe if you are ever in town or we are out there, we can go to a museum and the guys can hang in the bar!!!
i love this recipe. i’m going to make this next month. thaks!
Thanks! I hope you enjoy it as much as I did!
This looks so good-I love pumpkin and I love pound cake, so this is right up my alley! Try convincing your husband to go by enticing him with all the yummy food that will be made as a result of going apple and pumpkin picking! It always helps my cause!
Awwww. Stefanie, you can come pick apples and pumpkins with me! Your pound cake looks beautiful and perfectly poundy. No one would ever know you used some non-patch pumpkin
You should totally come link this one up on the All Things Pumpkin Link up.
Thanks Lauren! I will definitely link up.
This looks delicious. I’d probably slather it with cream cheese frosting, just because I can’t leave well enough alone when it comes to putting cream cheese frosting on pumpkin baked goods.
BTW, you know that thing about the way to a man’s heart is through his stomach? It works really well sometimes. I think you should revoke your husband’s pound cake privileges until he agrees to one measly apple-picking date.
Oh baby, cream cheese frosting! Yum! I think you are right!
I seriously want us to have our own apple/pumpkin picking date! Why didn’t we think of this sooner??
Ooooh, this sounds really good! Pound cake + pumpkin + cream cheese has to be a total win!
Thanks Brandie!
Yes – get into the Fall spirit! You’re husband needs to stop eating your good food if he’s an autumn scrooge.
Agree!
Are you serious?! Why the heck have I never thought of doing a pumpkin pound cake!? lol. Well, I’m glad someone out there has a brain.
Totally serious!