Recipe and photo thanks to Nordic Ware.
- 1 1/ 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/ 4 teaspoon nutmeg
- 1/ 4 teaspoon ginger
- 1/ 4 teaspoon salt
- 2 eggs
- 1/ 3 cup brown sugar
- 1 (16 oz) can packed pumpkin
- 1/ 4 cup butter, melted
- 1/ 3 cup chopped pecans, toasted
- 1 (3oz) pkg. cream cheese, softened
- 1 tbsp butter or margarine, softened
- 1/2 tps vanilla
- 11/2 cups sifted confectioners' sugar
- 2-3 tbsp milk
Heat oven to 375 degrees F. Grease and flour pan; set aside. In large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt; set aside. In medium bowl, whisk eggs and brown sugar together until smooth. Mix in pumpkin and melted butter until well blended. Add egg mixture to flour mixture and stir until blended; stir in pecans. Spoon batter into prepared pan, dividing batter evenly. Bake at 375 degrees F for 20-25 minutes. Cool 5 minutes in pan; remove from pan and cool completely.
To Make Glaze: In small bowl, combine cream cheese, butter, powdered sugar and vanilla. Add milk, one tablespoon at a time until the consistency of thick cream. Stir in food coloring until as desired. Drizzle cream cheese glaze over pumpkins. Makes 12.