Ingredients:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 15 oz pumpkin puree, strained
  • 1/2 cup sour cream
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp maple extract

Instructions:

  1. Preheat oven to 325°F (165°C) and grease a 10-cup Bundt pan with butter and flour.
  2. Beat softened butter and granulated sugar on medium-high for three minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Stir in the strained pumpkin puree, sour cream, and vanilla extract until combined.
  5. Sift together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula until no streaks of flour remain.
  7. Pour batter into the prepared pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
  8. Prepare the glaze by beating softened cream cheese and powdered sugar, then stirring in milk and maple extract.