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Pumpkin Bread Sandwich With A Pumpkin Seed And Cream Cheese Filling

Pumpkin Bread Sandwich With A Pumpkin Seed And Cream Cheese Filling

  • Prep Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 8 servings


  • 1/3 cup unsalted butter
  • 1 cup light brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/2 cup buttermilk
  • 4 tablespoons butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2 cups confectioners' sugar, sifted, plus more for garnish
  • 1 teaspoon pure vanilla extract
  • 1/4 cup pumpkin seeds, salted and toasted


  • Preheat the oven to 350 degrees F.

  • Grease a 9 by 5 by 3-inch loaf pan with 1 teaspoon of the butter. In the bowl of an electric mixer, combine the butter and sugar. Cream the mixture until smooth.

    Add the eggs, one at a time, to the butter and sugar mixture and mix until incorporated. Add the pumpkin purée and mix until smooth.

  • Sift the flour, spices, baking soda, baking powder and salt.

    Add the sifted flour mixture to the pumpkin mixture about 1 cup at a time, alternately adding the buttermilk until all is incorporated and the batter is smooth.

  • Pour the batter into the prepared pan and bake for 55 to 60 minutes, or until golden brown and a tester inserted in the center comes out clean. Remove from the oven and cool for at least 10 minutes before slicing.

  • Slice the bread into 1/2-inch slices. Spread the some of the Cream Cheese Filling between 2 slices and form a sandwich. Slice in half diagonally and place against each other on a serving plate. Garnish with confectioners’ sugar.

  • To make the Cream Cheese Filling: Cream the butter and cream cheese in the bowl of an electric mixer until smooth. Add the confectioners’ sugar, about 1/2 cup at a time, mixing well after each addition. Add the vanilla and mix well. Fold in the pumpkin seeds.

Recipe Details