pumpkin recipes…pumpkin cream cheese bread and pumpkin poke cake

I promised I would be a pumpkin baking machine this fall and I am definitely keeping up with my bucket list in that area…these two are my favorites so far and I wanted to make sure to share them and “pay it forward”!

Pumpkin Cream Cheese Bread (recipe link here)
Ingredients
For the Cheese Batter:

8 oz softened cream cheese

1 large egg, room temperature, lightly beaten

1/4 cup powdered sugar

1/2 tsp pure vanilla extract

For the Pumpkin Spice
Batter:

3/4 cup brown sugar
2 large eggs

3/4 cup pumpkin puree

2 tbsp canola oil

1 tsp pure vanilla extract

1 1/4 cups all-purpose flour

1 1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/8 tsp cloves

Directions
For the Cheese Batter: Use electric mixer to beat together all ingredients until smooth and
creamy.

For the Pumpkin Spice
Batter: Preheat oven to 350F; grease pans with
butter. In a medium bowl, whisk together brown sugar and eggs until light and
fluffy, then stir in pumpkin, canola oil, and vanilla. In a separate bowl,
whisk together flour, baking powder, baking soda, salt, cinnamon,
nutmeg, ginger, and cloves. Gradually stir dry ingredients into the wet,
being careful not to over-mix. Divide pumpkin batter between loaf
pans, then pour cheese batter on top.

Bake until golden around the edges, about 35 to 40 minutes, or until a
toothpick inserted inside comes out clean. Cool 10
minutes in the pans, then transfer to a wire rack to
finish cooling.

Pumpkin Better Than “…” Cake (recipe link here)

1 box yellow cake mix
1 small can pumpkin puree
1 14 oz. can sweetened condensed milk
1 8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce