Ingredients

The following ingredients have 11 Servings
  • 1 (8-ounce) package brick-style cream cheese (, softened to room temperature)
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg (, room temperature)
  • 1 teaspoon pure vanilla extract
  • 3 cups (375 grams) all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240 ml) canola or vegetable oil
  • 1 (15-ounce) can pumpkin puree ((not pumpkin pie filling))
  • 1 cup (200 grams) light brown sugar (packed)
  • 3/4 cup (150 grams) granulated sugar
  • 4 large eggs (, room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 cup (120 grams) powdered sugar
  • 1-2 tablespoons (15-30 ml) milk ((use more as needed))
  • 1/2 teaspoon pure vanilla extract

Instruction

  • Preheat the oven to 350°F (177°C). Spray a 10-inch bundt pan with nonstick cooking spray or grease with butter and dust with flour. Set aside.