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.
Pumpkin-Cream Cheese Poundcake
- 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.