Pumpkin Pound Cake

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This pumpkin pound cake is a delicious pumpkin spice version of the classic rich and delicious dessert. A moist cake that’s sweet, satisfying, and packed with fresh pumpkin flavor, it’s the perfect fall treat to satisfy your pumpkin cravings!

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Pumpkin pound cake sliced

Pound cake is one of those desserts that just about everyone loves. It’s simple and delicious, but it doesn’t always get as much attention as flashier cakes covered in frosting.

This pumpkin pound cake recipe will change that – and it might have you wondering why you don’t make pound cakes more often. Classic pound cake is known for its rich and satisfying buttery flavor, but the addition of real pumpkin and warm spices like cinnamon, nutmeg, and cloves makes this version even more amazing.

Perfect for a delicious, sweet breakfast, an easy dessert, or a tasty snack, this cake is full of fall flavor and sure to become one of your new favorite pumpkin desserts.

Pumpkin pound cake sliced on plate

Why We Love This Recipe

Perfect for the Fall Season – This treat is packed with so much pumpkin flavor and tons of delicious pumpkin pie spice. It’s the perfect cake to kick off your fall baking fun.

It’s Versatile – You can serve this treat as an easy dessert, have it as an afternoon snack with a cup of coffee, or even enjoy it as a quick and delicious breakfast.

A Fun Twist on a Classic Treat – Pound cake is popular for its delicious rich flavor and smooth buttery texture. The addition of pumpkin and spices makes this version even better than the original.

Ingredients

Pumpkin Pound Cake Ingredients
  • Flour
  • Salt
  • Cinnamon
  • Baking powder
  • Baking soda
  • Ground cloves
  • Ground nutmeg
  • Pumpkin spice
  • White sugar
  • Brown sugar
  • Eggs
  • Canned pumpkin purée
  • Butter, melted

How to Make Pumpkin Pound Cake

Step 1: Heat oven to 350 and line a loaf pan with parchment paper.

Baking pan lined with parchment paper

Step 2: In a large bowl, combine flour, baking powder, baking soda, salt, and spices. Whisk together all ingredients.

Dry ingredients for pumpkin pound cake in bowl

Step 3: In a separate medium bowl, combine pumpkin puree and eggs. Mix with a whisk or an electric mixer on low to medium speed until well combined.

Pumpkin puree and eggs in bowl

Step 4: Add the melted butter, white sugar, and brown sugar. Continue mixing until well blended.

Pumpkin puree mixture with butter and sugars

Step 5: Gradually add in the rest of the dry ingredients, stirring after each addition until all the flour mixture has been added.

Flour mixture with pumpkin puree mixture

Step 6: Pour batter into the prepared pan and bake for 60 minutes. You’ll know it’s done when a toothpick inserted into the center of the cake comes out clean.

Pumpkin pound cake batter in pan

Step 7: Allow the cake to cool on a wire rack for at least 30 minutes before removing from the pan and slicing. Enjoy!

Pumpkin pound cake fresh from the oven

Tips & Tricks

  • When lining the pan with parchment, use enough so that it goes up over the sides of the pan. Not only will this prevent your cake from sticking, but it will allow for easier removal from the pan.
  • For best results, make sure your ingredients are at room temperature and not chilled. This will give your cake the perfect texture.
  • Want to add extra flavor and sweetness to this pumpkin cake recipe? You can make a simple vanilla, maple syrup glaze or a cream cheese glaze and drizzle it over the top of the cake.
  • This cake can also be made in a Bundt pan instead of a loaf pan, although you may need to increase the amounts, depending on the size of your Bundt pan.
Sliced pumpkin pound cake

How Do I Store Pumpkin Pound Cake?

Store the cooled cake in an airtight container or wrap it in plastic wrap to help it retain moisture. You can store it at room temperature for 3-4 days or in the fridge for up to a week.

Can I Freeze Pumpkin Pound Cake?

You can – wrap the cake in plastic wrap or aluminum foil and then place it in a freezer bag and freeze for up to 3 months.

Sliced pumpkin pound cake on plate

More Pumpkin Treats

Pumpkin pound cake sliced
5 from 1 vote

Pumpkin Pound Cake Recipe


Course Dessert, Desserts & Sweets
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 30 minutes
This pumpkin pound cake is sweet, satisfying, and packed with warm fall spices. There's no better way to satisfy your pumpkin cravings!

Ingredients
 

Instructions

  • Heat oven to 350 and line a loaf pan with parchment paper.
  • In a large bowl, combine flour, baking powder, baking soda, salt, and spices. Whisk together all ingredients.
    1 1/2 cups all purpose flour, 1/2 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1/2 tsp pumpkin spice
  • In a separate medium bowl, combine pumpkin puree and eggs. Mix with a whisk or an electric mixer on low to medium speed until well combined.
    1 cup pumpkin puree, 2 eggs
  • Add the melted butter, white sugar, and brown sugar, and continue mixing until well blended.
    2/3 cup white sugar, 1/4 cup melted butter, 2/3 cup brown sugar
  • Gradually add in the rest of the dry ingredients, stirring after each addition until all the flour mixture has been added.
  • Pour batter into the prepared pan and bake for 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Allow the cake to cool on a wire rack for at least 30 minutes before removing from the pan and slicing.

Notes

  • When using parchment to line the loaf pan, be sure to use enough so that it extends over the sides of the pan. This will keep your cake from sticking and also make it easier to remove the cake from the pan.
  • For best results, your ingredients should be at room temperature. Doing this will give your cake the perfect texture.

Nutrition

Serving: 1g | Calories: 298kcal | Carbohydrates: 55g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 283mg | Potassium: 157mg | Fiber: 2g | Sugar: 36g | Vitamin A: 5004IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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