1/2 cup butter, softened
1 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups pumpkin puree
2 eggs
1 cup chopped pecans
1 cup chopped dates
1 cup pitted dates
1 cup chopped walnuts
1 cup chopped walnuts
1 cup nonfat milk chocolate chips (e.g. Sugar Rush)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, cream together the butter, brown sugar and egg until smooth. Beat in the pumpkin, salt, vanilla and pumpkin puree. Beat in the pumpkin, dates and pecans. Combine the pumpkin mixture with the chocolate chips and drizzle mixture over the cake. Roll cake in pecans. Place in pans.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool completely before frosting.
To make Chocolate Glaze: In a large mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in the egg and vanilla. Beat in the pumpkin mixture. Gradually blend in the butter mixture until well blended. Pour glaze over cake while still in pan. Refrigerate until set. Frost with whipped cream or whipped cream cheese.