A moist, rich pumpkin cake infused with chocolate and bathed in a velvety Cinnamon Pumpkin Cream Cheese Glaze.  

~Ingredients:

-Cake:

1 15 oz can Pure Pumpkin, divided.

1 1/3 Cup Butter, softened.

1 Cup Light Brown Sugar, packed.

1 1/4 Cup Granulated Sugar.

3 Large Eggs, room temperature.

2 1/4 Cups All Purpose Flour.

1 1/2 Teaspoons Baking Powder. 

1 1/2 Teaspoons Baking Soda.

1 Teaspoon Salt.

2 Teaspoons Ground Cinnamon.

1 Teaspoon Ground Nutmeg.

1 Teaspoon Cloves.

3/4 Cup Whole Milk.

1 Cup Semi - Sweet Chocolate Chips.

1 Cups Pecans, chopped (optional).

Nonstick Cooking Spray with flour.

-Cinnamon Cream Cheese Glaze:

4 oz. Cream Cheese, softened.

2 Tablespoons Butter, softened.

2 Tablespoons Pumpkin Puree from above pumpkin can.

2 Cups Powdered Sugar, sifted.

2 Tablespoons Milk.

1 Teaspoon Ground Cinnamon.

~Directions:

Step 1: Preheat your oven to 325 degrees Fahrenheit and spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray. Set aside. 

Step 2: Remove two tablespoons of pure pumpkin from the can and set aside for the glaze.

Step 3: In a large bowl mix together the remaining pumpkin, butter and sugars to mixer and beat until fluffy. Mix until fully combined.

Step 4: Add in the eggs, one at a time, beating just until the yellow  disappears after each egg.

Step 5: In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.

Step 6: Gradually add flour mixture to butter mixture in thirds, alternately with milk in between each third. Beat until just combined.

Step 7: Stir in the chocolate chips and the pecans just until combined then spoon batter into prepared pan.

Step 8: Tap the bundt cake pan on the counter a few times to get rid of any air bubbles.

Step 9: Bake for about 70 - 85 minutes or until a tooth pick inserted near the center of the cake comes out clean.

Step 10: Let the cake cool in the pan for 10 minutes. Remove from the pan and let it cool completely on a wire rack.

Step 11: Making the Glaze: Beat the cream cheese, butter and 2 tablespoons of pumpkin puree together until smooth.

Step 12: Add milk and cinnamon and gradually beat in the powdered sugar, adding additional milk if necessary to reach the desired consistency. 

Step 13: Drizzle the desired amount of glaze over the cake and serve any remaining glaze with individual servings. 

Recipe Notes:

-Most cakes will be done sooner than others due to the difference in ovens.

-I (Hailey) like to warm up my piece of cake with glaze in the microwave for 15 seconds or so - it is so good!

Enjoy!

Please leave us a picture in the comments below if you make it!

~Hailey and Hannah :)