Pumpkin Cream Cheese Chocolate Chip Cake - makes 2 loaves!

Recipe from Lisa @The Cutting Edge of Ordinary
Slightly adapted from a recipe at Your Cup of Cakes

1 can (15 oz) pumpkin (not pumpkin pie filling)  

4 eggs

1 cup applesauce

2/3 cup milk

2 tsp. vanilla extract

2 cups sugar

3 1/2 cups flour

2 teaspoons baking soda

1 1/2 teaspoons salt

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon ginger

1 1/2 cups mini chocolate chips.


Cream Cheese Filling:

12 oz. cream cheese (1 block and one ½ block), room temperature

6 tablespoons sugar

1 egg, room temperature

1 Tablespoon milk


Preheat oven to 350 degrees and grease 2 loaf pans. I always line mine with parchment too, but you don’t have it. In a large bowl, combine pumpkin, eggs, vegetable oil, applesauce, milk, vanilla extract and sugar.

In a separate bowl sift flour, baking soda, salt, cinnamon, nutmeg and ginger together. Add the flour mixture to the pumpkin mix and fold in until just combined. Stir in the chocolate chips.  


For the filling: Beat cream cheese, sugar, egg and milk together until smooth.


Pour about 2 inches of batter into the bottom of both loaf pans, spread to cover the bottom. Spoon the cream cheese filling over the batter and gently spread it on top. Take a butter knife and swirl the cream cheese mixture into the bottom batter. Top each pan with the remaining batter. Sprinkle with additional chocolate chips if you’d like.  Bake for 60-80 minutes or until a knife inserted into the center comes out clean.