Chocolate Chip Pumpkin Pound Cake with Cinnamon Pumpkin Cream Cheese Glaze

Chocolate Chip Pumpkin Pound Cake with Cinnamon Pumpkin Cream Cheese Glaze

Cake:
1 (15 oz) Can Pure Pumpkin, Divided
1/3 Cup Butter, Softened
1 Cup Light Brown Sugar, Packed
1 1/4 Cup Sugar
3 Eggs, Room Temperature
2 1/4 Cup Flour
1 1/2 Tsp Baking Powder
1 1/2 Tsp Baking Soda
1 Tsp Salt
2 Tsp Ground Cinnamon
1 Tsp Ground Nutmeg
1 Tsp Cloves
3/4 Cup Whole Milk
1 Cup Semi-Sweet Chocolate Chips
1 Cups Pecans, Chopped

Glaze: 
4 oz Cream Cheese, Softened
2 Tbsp Butter, Softened
2 Tbsp Pumpkin Puree from above can
2 Cups Powdered Sugar
2 Tbsp Milk
1 Tsp Ground Cinnamon

Preheat Oven 325 and spray all surfaces of a 12 cup nonstick Bundt Pan with cooking spray and lightly flour your pan.

Remove 2 Tbsp pure pumpkin and set aside for glaze. Add remaining pumpkin, butter and sugars to mixer and beat until fluffy. Add eggs, one at a time, beating just until yellow of eggs disappears.

In Medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Gradually add flour mixture to butter mixture in thirds, alternating with milk in between each third. Beat until just combined. Stir in chocolate chips and pecans just until combined then spoon batter into prepared pan. Tap pan on counter to get rid of air bubbles.

Bake until a pick  inserted into center comes out clean. 85-90 min.

Let cake cool in pan for 10 minutes. Remove from pan and let cool completely on wire rack.

Prepare Glaze: Beat cream cheese, butter and 2 Tbsp pumpkin until smooth. Add milk and cinnamon and gradually beat in powdered sugar. Add milk if necessary to reach desired consistency. Drizzle over cake as desired. Enjoy!!!