Soooo… have you started planning for Thanksgiving yet? If you’re still not quite in the spirit of shopping your way through throngs of people, cooking for days on end, consuming a nearly unreal amount of carbs, then collapsing in a happy, exhausted pile on the sofa in front of the yule log video with your given and/or chosen family…deep breath

…this will definitely tip you in that direction.

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Cream Cheese Pumpkin Bundt Cake

8 oz cream cheese, room temp
12 oz (3 sticks) unsalted butter, room temp
2 c. sugar
1 c. light brown sugar
2 tsp. kosher salt
1 tsp. fresh ginger, peeled and grated
1 c. pumpkin puree
6 eggs, room temp
3 c. all-purpose flour

for the streusel:
1 c. all-purpose flour
1/4 c. sugar
2 Tbsp. light brown sugar
Pinch kosher salt
2 Tbsp candied orange peel, finely chopped
4 oz (1 stick) unsalted butter, ice cold, cut into 1/2″ pieces

Preheat the oven to 325F.
Butter and flour a 12 cup bundt pan. Set aside.
In a mixer fitted with a paddle attachment, cream the cream cheese and butter together on medium speed until combined and smooth.
Add the sugars and and salt and mix on medium speed for ten minutes, scraping the bowl down every 2-3 minutes.

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On low speed, add the eggs one at a time. Be sure to scrape down the bowl every other egg or so.
Still on low speed, add the flour and mix until just combined.
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Pour into the prepared pan and smooth the top.

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For the streusel: Place all of the ingredients in the bowl of a food processor and pulse until the streusel comes together and begins to form nuggets. Do not overmix. Sprinkle evenly over the cake batter.

Bake for 30 min., rotate the pan, and lower the oven temperature to 300F. Bake an additional 45 min., or until a skewer inserted into the middle comes out clean and the cake springs back when gently pressed.

Allow to cool on a wire rack for at least 15 minutes and up to 30 minutes before removing from the pan.

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Allow to cool to room temperature before slicing, then eat with reckless abandon.

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