Ingredients

• 2 3/4 C flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp allspice
• 2 C pumpkin puree
• 1 C brown sugar, packed
• 3/4 C sugar
• 1 C canola oil
• 4 large eggs
• 1 tsp pure vanilla extract

Cream cheese filling:

• 12 oz cream cheese, softened
• 1 large egg
• 1/4 C sugar
• 1/2 tsp pure vanilla extract

Cream cheese glaze:

• 2 oz cream cheese, softened
• 1 C powdered sugar
• 1 tsp vanilla extract
• 3 tbsp whole milk
• 1 C chopped walnuts

Instructions

1. Preheat oven to 350 degrees and spray a bundt pan with pam baking spray
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice until combined.
3. Using a standing mixer, cream together the pumpkin, brown sugar, sugar, oil, eggs and vanilla extract.
4. Combine the wet ingredients into the dry ingredients and mix until combined
5. Cream cheese filling:
6. Using the standing mixer, cream together the cream cheese egg, sugar and vanilla until combined and smooth
7. Prep directions :
8. Pour half of the pumpkin batter into the bundt pan
9. Spread the cream cheese mixture onto the batter
10. Pour remaining pumpkin batter into the bundt pan and bake 65-75 minutes or until a toothpick comes out clean
11. Allow to cool completely before removing onto a cake stand
12. Directions for cream cheese glaze:
13. Using a standing mixer, beat cream cheese and powdered sugar until combined, about 2 minutes.
14. Slowly beat in vanilla and milk until combined
15. Beat in 1/4 C powdered sugar if the glaze is to thin
16. Drizzle glaze onto the bundt cake
17. Top with chopped walnuts
18. Enjoy