Cream Cheese Filled Pumpkin Cakes

A little different take on pumpkin cake and certainly much easier than the traditional pumpkin roll but with similar rich and spicy results. This recipe is inspired (or more) by a King Arthur Flour recipe. I didn’t use their Harvest Mini Loaves Pan which is so perfectly fallish but used a William Sonoma Bundtlett Pan. Admittedly, the Harvest Mini Loaves Pan may make for a easier even distribution of filling … not having to deal with the center chimney in the bundt pan. I truly enjoy King Arthur products and can’t wait to use their Vermont Boiled Cider in my next apple pie.  But for now….

Recipe

Preheat oven to 350 degrees F.
Use baking spray to treat your mini loaves pan.
Makes 6 mini loaves.

1 Cup all purpose flour
1/4 Teaspoon baking soda
1/4 Teaspoon baking powder
Scant 1/2 teaspoon salt
1 to 1&1/2 Teaspoon ground cinnamon
1/2 to 3/4 Teaspoon ground ginger
1/4 to generous 1/4 Teaspoon ground nutmeg
2 Eggs
1/2 Cup vegetable oil
1/2 Cup brown sugar
1/4 Cup sugar
1/2 Cup pumpkin puree

Filling

6 Ounces cream cheese (room temperature)
2 1/2 Tablespoons butter
1 Cup powdered sugar
Pinch of salt
1 Teaspoon best vanilla

For filling:

Beat ingredients until smooth and fluffy. Set aside.

For cake:

Whisk together the first 7 cake ingredients and set aside.

Beat eggs. Add sugars and beat until well incorporated.

Add oil and puree and mix well.

Add the flour mixture and fold in just until incorporated.

First, pour a small amount of batter just to cover the bottom of each mini loaf. Be sure to use baking spray (or the butter/flour process) in your mini loaves pan.

Eyeball the filling dividing into 6 approximately equal amounts.

Next, layer the divided filling over each mini loaf. Spread the filling lightly over the batter of each with a knife.

Pour the remaining batter equally over each of the 6.

Bake for 20 to 23 minutes.

Remove from the oven and let set for 15-20 minutes. If removed too soon the cakes are fragile and could break up easily.

Enjoy!