Snickerdoodle Pumpkin Cream Cheese Blondies

Adapted from: www.CulinaryConcoctionsByPeabody.com

I found myself searching blogs for something different to make (don't I always?). Once I saw this combination of pumpkin and blondie, I had to try it. WOW. I've made snickerdoodle blondies before, but this recipe is much better than the other one. Also from now on, whenever I make something that is cinnamon/sugary, I'm going to sprinkle cinnamon sugar on the bottom of the pan, as called for in this recipe. It gave the bottom of the bars a crisp sweetness that just perfected the dessert.

INGREDIENTS

BLONDIE
8 ounces (two sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup loosely packed light brown sugar
3 ounces Mascarpone cheese, at room temperature
2 eggs1 tsp. vanilla extract
½ tsp. baking powder
1 tsp. baking soda
Pinch of salt
¾ tsp. cream of tarter
¼ tsp. freshly grated nutmeg
2 cups all-purpose flour

Cinnamon Sugar for coating (about 1/3 cup)

PUMPKIN CREAM CHEESE FILLING
8 ounces cream cheese, at room temperature
½ cup solid packed pumpkin
½ tsp. pumpkin pie spice
½ tsp. vanilla extract
1 egg
2 TBSP flour
½ cup granulated sugar

DIRECTIONS
Preheat oven to 350F. Butter a 9 by 13-inch pan. Sprinkle cinnamon sugar and move pan around to make sure that the bottom and sides are coated. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, and cream of tartar. Using a stand mixer, cream together the butter and sugars. Beat for three minutes. Scrape down the bowl.
Add the Mascarpone cheese and beat until fully incorporated. Add eggs, one at a time, scraping down the bowl after each addition. Add the vanilla and beat for another 30 seconds. On low speed add the sifted flour mixture. Mix until fully incorporated.
Spread mixture evenly into prepared pan. This will be hard as it is a thick batter. It may easiest to just wet your hands a little and press the batter into the pan. Then even it out afterwards with a spatula.
Using a clean bowl, cream together on medium high speed cream cheese and sugar until light and fluffy, about three minutes. Add the pumpkin and beat another minute until fully incorporated. Add vanilla and egg, and beat until incorporated. Add pumpkin pie spice and flour and beat until incorporated.
Pour on top of snickerdoodle batter. The best you can swirl it around, they are very different consistencies and so this will be hard to do. Don’t worry, you aren’t trying to show the swirl, just get it in there. You might have to move some snickerdoodle batter back into place. Just press down with a spatula.
Sprinkle more cinnamon sugar on top of the batter.
Bake for 30-35 minutes, check your oven starting at around 25 minutes.
Remove from oven and let cool on a wire rack for 5 minutes. Cut into squares and serve.

Caramel Apple Cheesecake Pie

Adapted from: http://www.annies-eats.com/

Ok, I'm going to start tagging certain posts as "Laura's Favorites" because lately I've come across some pretty awesome recipes, this being one of them. A perfect fall dessert! Everyone raved about this one. It had a perfect layer of cinnamon apples topped with a cheesecake layer and then finally a whipped topping. (I omitted the pecans as usual since I'm not a fan.) I made this for a family get together at my house for no reason other than my husband made his infamous "puerco pibil", a Mexican pork dish. I had to show off my baking skills as well ! I also made Snickerdoodle Pumpkin Cream Cheese Blondies, another one I'm adding to my Favorites. :)

INGREDIENTS

CRUST

1½ cups graham cracker crumbs

3 tbsp. sugar

½ tsp. cinnamon

5 1/3 tbsp. unsalted butter, melted

½-¾ cup caramel

1 cup chopped pecans

APPLE FILLING

5 tbsp. unsalted butter

½ cup light brown sugar, tightly packed

¼ tsp. salt

1 tsp. cinnamon

5-6 Granny Smith apples, peeled, cored and thinly sliced

CHEESECAKE

8 oz. cream cheese

¼ cup sugar

1 tsp. vanilla extract

1 large egg

1 tbsp. freshly squeezed lemon juice

TOPPING

¾ cup heavy cream

3-4 tbsp. confectioners’ sugar

¼-½ cup caramel

Chopped pecans

DIRECTIONS

To make the crust, preheat the oven to 375° F. Line the bottom of a 9-inch round springform pan with parchment paper.

In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes.

Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.
To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.
Reduce the heat of the oven to 350° F. To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the center comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.
To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to overbeat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired. Slice with a long, thin knife to serve.

Pear Bread

Wow, I've really been seriously slacking on updating this blog! I have a considerable amount of recipes to post from the past few months. Hopefully I'll get a few done today. Here is a pear bread - courtesy of our "Free Fruit Tuesdays" at work. For some reason, there was a lot of fruit leftover at the end of the day (after I took my normal share!). I never grab a pear, but remembered wanting to try this recipe. So I grabbed a couple and got to baking over the weekend! Perfect for the start of fall. :)

Adapted from: www. bakeorbreak.com

INGREDIENTS
(I used half of the ingredients listed below and made one loaf, below yields 2 loaves)
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chopped pecans (original recipe uses walnuts)
3/4 cup butter, softened (may substitute 3/4 cup vegetable oil)
3 eggs, lightly beaten
2 cups granulated sugar
2 cups peeled and finely grated ripe, firm pears
2 teaspoons vanilla extract

DIRECTIONS
Preheat oven to 350°. Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans.
Combine flour, baking soda, baking powder, salt, and cinnamon. Scoop out about 1/4 cup of this mixture and combine it with nuts to coat. Stir back into the flour mixture.
In a separate bowl, combine butter, eggs, sugar, pears, and vanilla. Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened.
Pour batter into prepared pan(s). Bake for 60-70 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.
Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely.

Silky Smooth Pumpkin Pie

My first pumpkin pie! I can't believe I never made one before. That's probably because I always want to make something "different", so I miss out on the basic pies and cakes. ;) The pie turned out well, however, I had some issues. I didn't roll my dough flat enough for the crust...since I don't have a rolling pin! What kind of baker am I?? Therefore, I used less filling and had to adjust the baking time. I actually liked the thick crust though. It could have turned out worse - as I reached for the nutmeg, I accidentally grabbed white pepper and realized it right before I dumped the 1/4 teaspoon into the pot....

Adapted from: www.smittenkitchen.com

INGREDIENTS

A half-recipe of your favorite pie crust, chilled (I used Smitten Kitchen's All-Butter, Really Flaky Pie Dough)

1 cup heavy cream

1 cup whole milk

3 large eggs plus 2 large egg yolks

1 teaspoon vanilla extract1 (15-ounce) can pumpkin puree

1 cup drained candied yams from 15-ounce can (regular canned yams can be substituted)

3/4 cup sugar

1/4 cup maple syrup

2 teaspoons grated fresh ginger (I used 1 1/2 teaspoons of ground because I didn't have fresh ginger)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon table salt

DIRECTIONS

Preheat oven to 400 degrees F.
Roll out dough on generously floured (up to 1/4 cup) work surface to make 12-inch circle about 1/8-inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang all around pie plate.
Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.
Remove pan from refrigerator, line crust with foil and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate. Bake 5 to 10 more minutes until crust is golden brown and crisp. Remove plate and baking sheet from oven.
Make the filling: While pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
Remove pan from heat. Whisk in cream mixture slowly, until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm pre-baked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees. Continue baking until edges are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. (The pie finishes cooking with resident heat; to ensure the filling sets, cool it at room temperature and not in the refrigerator.)

Apple Blondies with Maple Glaze

These taste like fall! They are so good that I'm adding them to my Thanksgiving dessert menu. I'm making a pumpkin pie (for the first time, can you believe that?) and some sort of chocolate cheesecake, but I love to have some type of bar and/or cookie. These are perfect. They were pretty easy to make too, which will be nice since I will be prepping our house for 17 people on Thanksgiving!

Adapted from: http://www.ellysaysopa.com/

INGREDIENTS
1 cup brown sugar
1 stick unsalted butter, melted
1 egg
3/4 tsp. vanilla extract
1/4 tsp. almond extract
1 cup flour
1/2 tsp. baking soda
pinch of salt
3/4 tsp. cinnamon
1/4 tsp. ground cloves
1/3 cup chopped walnuts
1 medium apple, peeled and diced
2/3 cup confectioners sugar, sifted
1 Tbsp. pure maple syrup
milk or cream

DIRECTIONS
Preheat the oven to 350 and grease an 8×8 pan.
Mix together the brown sugar and butter. Add the egg, vanilla and almond, whisking until just combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon and cloves. Add that to the butter mixture, folding with a spatula at the end so as not to overmix. Fold in apples and walnuts. Pour the mixture into the baking dish, and smooth the top. Bake for about 20-25 minutes or until set in the middle.
To make the glaze, combine the confectioners sugar and maple syrup, and drizzle in milk until you get the consistency you want. Drizzle over slightly cooled blondies.

Pumpkin Blondies

Perfect for fall baking! These Pumpkin Blondies were so good...I have to make them again (maybe for Thanksgiving or the Christmas Party?). I divided the batter in half and used butterscotch chips in one half and white chocolate chips in the other. My vote is for butterscotch, or a combination of the two. (1 cup of each mixed into the entire batter would be great!) The recipe also noted that you could use brown sugar or regular white sugar - I opted for brown sugar since white sugar tends to make recipes more crisp and I thought a blondie should be chewy. I'd be curious as to how they taste with regular white sugar though...maybe next time!

Adapted from: www.annies-eats.com

INGREDIENTS
2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¼ cups brown sugar (original recipe calls for regular sugar)
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips
½ cup chopped, toasted nuts (optional - I omitted)

DIRECTIONS
Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and nuts, if using) with a rubber spatula.
Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.

Pear & Cranberry Gingersnap Crisp

I was looking for a new fall recipe and this looked perfect! It was very good, however, I felt there was a flavor that was overpowering and I think it was the ground cloves. The recipe calls for 1/2 teaspoon and if I make this again, I would reduce that to 1/4 teaspoon. This crisp was easy and quick to make and very suitable for getting into fall baking!

Adapted from: http://www.visionsofsugarplum.com/

INGREDIENTS
3 large pears, peeled, cored, thinly sliced
3 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground clove (I would reduce this to 1/4 next time)
1/4 teaspoon ground ginger
1/4 cup sweetened dried cranberries
1 cup coarsely chopped gingersnaps
1/2 cup old fashioned oats
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup finely chopped walnuts, toasted
1/2 teaspoon salt
3 tablespoons unsalted butter, cut into small pieces

DIRECTIONS
Preheat oven to 400 degrees F. Coat a 9-inch cake pan with cooking spray.In a large bowl, stir together pear, orange juice, vanilla, cinnamon, clove, ginger and cranberries until combined; place into cake pan.In a medium bowl, stir together gingersnaps, oats, brown sugar, flour, walnuts and salt until well combined; knead in butter, using fingertips, until mixture starts to clump together. Evenly sprinkle over pears.Bake for 20 minutes or until golden brown. Reduce heat to 350 and bake an additional 10-15 minutes (covering with foil if it browns too quickly), or until pears are tender. Cool on a wire rack.

White Chocolate Pumpkin Cheesecake

I was told this cheesecake "might possibly" be the best cheesecake ever tasted by my brother-in-law, so I'm going to ahead and say this cheesecake was fantastic. However, the white chocolate was supposed to be melted - I burnt it the first time and didn't have the patience to try it again, so it was more of a white chocolate chip pumpkin cheesecake. I guess I didn't do that bad of a job on it since I got great reviews at Thanksgiving!

Ingredients

2 cups cinnamon graham cracker crumbs (about 2 sleeves)

1 cup plus 2 Tablespoons of sugar, divided

1/4 cup butter, melted

3 (8oz) packages cream cheese, softened

3/4 cup pumpkin puree

3/4 cup white chocolate, melted

3 eggs-1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

2 Tablespoons caramel sauce for topping

Directions

1. Preheat oven to 350.

2. For crust, combine graham cracker crumbs (I used a blender to crush them) with melted butter and 2 Tablespoons of sugar. Mix together and press into a lightly greased 9-in. springform pan. Set aside.

3. For filling, mix cream cheese and remaining sugar until smooth. Add pumpkin, white chocolate, eggs, vanilla, and pumpkin pie spice, and mix until combined. Pour into springform pan and place pan on in a shallow baking pan.

4. Bake at 350 degrees for 55 minutes or until center appears nearly set when gently shaken. Let cool for 10 minutes, then remove from pan and drizzle caramel topping over the cake. Chill until ready to serve.

Caramel Apple Bars

These were yummy apple bars as well, also from Recipe Girl (http://www.recipegirl.com/2008/07/31/caramel-apple-bars/). There is more homemade sauce than the recipe says to add to the bars. You could either cut the ingredients down or use it for something else!

HOMEMADE CARAMEL:

1 cup heavy whipping cream (I used half & half)

2 cups brown sugar

¼ cup light corn syrup

4 Tbs butter

1 tsp pure vanilla extract

¼ tsp salt

CRUST:

1 cup brown sugar

¾ cup butter

1 tsp ground cinnamon

¾ tsp salt

½ tsp baking soda

1 cup all-purpose flour

1 cup ground pecans (again, I omitted)

2 cups rolled oats

FILLING:

3½ cups sliced apples (about 24 ounces)

½ tsp salt

½ tsp ground cinnamon

1 cup homemade caramel

1. Preheat oven to 400 degrees. Line 9×13-inch pan with foil and lightly spray with cooking spray.
2. Prepare caramel: Mix caramel ingredients in a 2-quart saucepan. Heat over medium, stirring constantly, until it reaches soft-ball stage (230-234 degrees). Remove from heat. (I'm not sure exactly what that means...I just heated it until it thickened up a bit!)
3. In a medium bowl, beat the brown sugar and the next 4 ingredients (through baking soda) until thoroughly combined. Mix in the flour, ground pecans (if desired) and oats until crumbly. scoop out 1 cup and set aside. Place the remaining crumbs into your prepared pan and press down firmly to coat the bottom.
4. Toss apples in a large bowl with the salt and cinnamon. Arrange them over the crust. Drizzle 1 cup of warm caramel over the top and the sprinkle with the remaining crumbs you set aside.
5. Bake 35- 40 minutes until bubbly and the apples are just tender. Remove and let cool until they are just warm to the touch. Cut into squares. Try and let the bars rest until the caramel has set before serving.

Apple Harvest Blondies

Wow, were these bars good! I wasn't expecting much from them, but they were fantastic. This was one of the apple recipes I tried on Thursday night, hoping to find something to add to the Thanksgiving desserts (or Christmas Party desserts...). I think I found it! They are from RecipeGirl.com

**Edit - I orignally made a small batch of these and loved them - they tasted very buttery. I made them a second time in a 13x9 pan and they were much thicker and cakey. Not bad, but I feel in love with them the first time and they didn't turn out quite the same the second! (Maybe my calculations were wrong the first time! I'll have to find out what that was...)

2/3 cup unsalted butter

2¼ cups packed brown sugar (divided)

3 large eggs

2 cups all-purpose flour

1 tsp baking powder

1 tsp pure vanilla extract

2 medium apples, peeled and chopped

3 ounces cream cheese, frozen for 1 hour (I used more than 3 oz., probably 4)

2 ounces finely chopped pecans or walnuts (I omitted the nuts - not a fan of them in desserts!)

1 tsp ground cinnamon

1. Preheat oven to 350°F. Lightly grease 13×9-inch baking dish.
2. Melt butter in large microwave-safe bowl (just until melted). Remove from microwave and stir in 2 cups of brown sugar. Mix well, then add eggs, flour, baking powder and vanilla. Mix just until combined. Fold in apples.
3. Spread batter into prepared dish. Chop cream cheese into small bits and mix with nuts, cinnamon and remaining ¼ cup of brown sugar. Sprinkle evenly over batter.
4. Sprinkle over batter and bake 35 to 40 minutes.
Yield: About 24 blondies

Pumpkin Gooey Butter Cake

I got this recipe from http://www.razzledazzlerecipes.com/ in my search for the perfect Thanksgiving recipe. It kind of tastes like Pumpkin Pie over cake - pretty good!

Cake:

1 (18 1/4-ounce) package yellow cake mix

1 egg

8 tablespoons butter

Filling:

1 (8-ounce) package cream cheese, softened

1 (15-ounce) can pumpkin

3 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 (16-ounce) box powdered sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

Preheat oven to 350 degrees F.

To make the cake: Combine all of the ingredients and mix well. Pour batter into a lightly greased 13 by 9-inch baking pan. Prepare filling.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.

*I tried to make a topping for this recipe as well - it looked like it needed something else - since I only did half of the recipe in an 8x8 pan, I took some of the extra cake mix and mixed with with butter and sugar. It definitely added to the goodness of the cake, but I think a crumbly cinnamon topping might be better.
Yield: 6 to 8 servings

Chocolate Chip Pumpkin Bread

With the upcoming holiday season, I keep coming across recipes for pumpkin and chocolate, which seems like an odd combination to me. (I'm not sure why I would think that anything is odd with chocolate though!) I decided to try baking a Chocolate Chip Pumpkin Bread. I found this recipe from Magnanimity's blog (http://5purposedriven.wordpress.com/2006/10/20/1051/). She says it can make bread or cookies but I found the consistency too watery to form cookies. I also added more chocolate chips than the recipe called for. The bread was excellent! I plan to try more recipes with this combination.

Makes 3 (9×5″) loaves

3 cups sugar
1 T ground nutmeg
1–15 oz can pumpkin puree
2 tsp baking soda
1 cup vegetable oil
1 1/2 tsp salt
2/3 cup water
1 cup miniature semi-sweet chips (I used regular semi-sweet chips and added about 1.5 cups)
4 eggs
1/2 cup walnuts, optional (I omitted)
3 1/2 cups flour
1 T ground cinnamon

Preheat oven to 350. Grease and flour three 9×5″ loaf pans. (I only made one loaf and cut the recipe in thirds.) Combine all dry ingredients in large bowl; set aside. In large bowl, combine sugar, pumpkin, oil,water, and eggs. Beat until smooth. Blend in the dry ingredients. Fold in chocolate chips, and nuts (I omitted, not a fan of nuts in bread), if desired. Pour batter into prepared loaf pans. Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool on wire racks before removing from pans.
*Note: This bread should freeze well, half of it is actually in my freezer and I'll let you know how that is after Thanksgiving!

White Chocolate Ribbon Pumpkin Cake with Maple Glaze

This was actually supposed to be made as a full bundt cake, but I don't have that type of pan (some kind of baker I am!). I have mini-bundt pans, so I made mini cakes. ;) This picture is also before the maple glaze was added on top. I found this recipe from Cookie Madness (http://www.cookiemadness.net/?p=5026).

Filling:
3/4 cup white chocolate morsels or white chips or 4 oz white chocolate
8 oz cream cheese, softened
3 tablespoons granulated sugar
3/4 teaspoon vanilla extract

Cake:
3 cups all-purpose flour (13.5 oz)
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 sticks (8 oz) butter, softened
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 eggs
1 (15-16 oz) can pumpkin

Glaze:
1 cup powdered sugar, sifted
1 tablespoon maple syrup (I used sugar-free)
1/2 teaspoon maple extract (imitation can be used too)
2-3 tablespoons heavy cream (I used half & half)
1/8 teaspoon salt

Preheat oven to 350 degrees F. Grease and flour a large bundt pan or spray with flour added baking spray.
Prepare filling. Place white chips in a microwave safe bowl and microwave on high for 1 1/2 minutes, stopping every 30 seconds to stir. Beat cream cheese, sugar and vanilla into melted chips. Set aside.
In a medium bowl, combine flour, salt, baking powder, baking soda and cinnamon. Set aside.
In a large bowl, beat butter and sugar until fluffy. Beat in vanilla extract. Beat in eggs, one by one and continue beating on high speed of electric mixer for 1 minute or until mixture is light. Stir in pumpkin. By hand or using low speed of mixer, stir flour mixture.
Pour about one third of the pumpkin batter into bundt pan. Pour white filling over pumpkin batter, keeping white batter away from sides of pan as much as possible. Pour remaining pumpkin batter over white batter.
Bake for 55 minutes or until cake begins to pull away from sides of pan. Let cool in pan for 10 minutes; Turn from pan. Let cake cool completely before glazing.
Prepare glaze. Stir together sifted powdered sugar, maple syrup, 2 tablespoons of cream and salt. Beat until smooth. If glaze is too thick, add remaining tablespoon of cream. Drizzle over cooled cake; Store cake in refrigerator.
20 Servings