Chocolate Chip Pumpkin Pound Cake

INGREDIENTS

CHOCOLATE CHIP PUMPKIN POUND CAKE

• 1 15 oz. can pure pumpkin divided
• 6 tablespoons butter softened to room temperature
• 1 cup light brown sugar packed
• 1 1/4 cup granulated sugar
• 3 large eggs at room temperature
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon cloves
• 3/4 cup whole milk at room temperature
• 1 cup semi-sweet chocolate chips
• 1 cup pecans, chopped (optional)
• nonstick cooking spray WITH FLOUR

CINNAMON CREAM CHEESE GLAZE

• 4 oz. Cream Cheese softened to room temperature
• 2 tablespoons butter softened to room temperature
• 2 tablespoons pumpkin puree from above can pumpkin
• 2 – 2 1/2 cups Powdered sugar sifted
• 2 tablespoons milk
• 1 teaspoon ground cinnamon

INSTRUCTIONS

• Preheat oven to 325 degrees F and spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR OR grease and flour the inside of your pan. Set aside.
• Remove 2 tablespoons pure pumpkin from 15 oz. can pumpkin and set aside for glaze. Add remaining pumpkin, butter and sugars to mixer and beat until FLUFFY. Add eggs, one at a time, beating just until the yellow disappears after each egg.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Gradually add flour mixture to butter mixture in thirds, alternately with milk in between each third. Beat until just combined. Stir in chocolate chips and pecans just until combined then spoon batter into prepared pan. Tap pan on counter a few times to get rid of any air bubbles.
• Bake until a wood pick inserted near the center of cake comes out clean, 55- 75 minutes at 325 F degrees (time will depend on pan, oven, etc. so check early then bake on if needed).
• Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
• To prepare glaze, beat cream cheese, butter and 2 tablespoons pumpkin puree together until smooth. Add milk and cinnamon and gradually beat in powdered sugar, adding additional milk if necessary to reach desired consistency. Drizzle desired amount of glaze over cake and serve any remaining glaze with individual servings. I love to warm my cake with glaze in the microwave for 15 seconds or so – so good!