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Ingredients
- Pumpkin Tres Leches Cake
- Pumpkin Cheesecake Pillow Popovers
- Pumpkin Spice Pull-Apart Bread with Butter Rum Glaze
- Pumpkin Croquemcake with White Chocolate Chai Mousse
- Pumpkin Pecan Streusel Breakfast Braid
- Dark Chocolate Pumpkin Truffles
- Easy Sopapilla Pumpkin Cheesecake Bars
- Vegan Pumpkin Nut Bread
- Pumpkin Streusel-Swirled Cream Cheese Pound Cake
- One-Skillet Gooey Pumpkin Cookie Cake
- Gooey “German” Pumpkin Skillet Cake
- Brown Butter Pumpkin Cake Cheesecake with Salted Caramel
- Pumpkin Oat Snack Cake with Broiled Coconut Icing
- Vanilla Custard Soaked Pumpkin Poke Cake
- Enjoy!
- One year ago: Smoked Pulled Pork Sandwiches with Sweet Coleslaw
- Two years ago: German Chocolate Cheesecake
- Three years ago: Gooey Cookies & Cream Bars
- Four years ago: Chili-Lime Roasted Chickpeas
- Five years ago: Peach Crisp Pie
- Cheesecake-Stuffed Pumpkin Bread
- Recipe by: Willow Bird Baking using pumpkin bread from Tasty Kitchen
- Yield: 3 loaves
- Bread Ingredients:
- 3 cups sugar
- 3 1/3 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon salt
- 2 teaspoons nutmeg
- 1 teaspoon ground cloves
- 2 teaspoons cinnamon
- 4 whole eggs
- 1 (15-ounce) can pureed pumpkin
- 1 cup oil
- 1 cup water
- Filling Ingredients:
- 2 (8-ounce) packages cream cheese, room temperature
- 2/3 cup granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
View Full Recipe at Willow Bird Baking
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