This Pumpkin Pound Cake is a dreamy dessert! It’s moist, flavorful, and full of autumn spices that make it extra special. Perfect for cozy days or holiday gatherings!
I love how the pumpkin makes it nice and tender. Plus, that smell while it bakes? Pure magic in the kitchen! 🍂🍰 Just slice it up and enjoy with a cup of tea or coffee!
Key Ingredients & Substitutions
All-purpose flour: This is the base for our pound cake. It’s versatile, but you can use a gluten-free blend if needed. Just be sure it has a 1:1 substitute ratio.
Pumpkin puree: Canned pumpkin works best here for convenience. If you have fresh pumpkin, you can roast and puree it instead. Just make sure it’s well-drained to avoid excess moisture.
Spices: The combination of cinnamon, nutmeg, cloves, and ginger brings warmth to this cake. If you’re missing any, using pumpkin pie spice is a great shortcut. It’s a blend that captures those classic fall flavors!
Granulated sugar: Standard white sugar is fine, but brown sugar will add a deeper flavor and sweetness. Feel free to mix them for a more complex taste!
Cream cheese: This is key for the frosting. If you’re looking for a lighter option, Greek yogurt can be used for a tangy twist, though it may not hold the frosting’s texture as well.
How Do I Ensure My Pound Cake is Moist and Fluffy?
Getting a tender pound cake can be tricky, but it mostly comes down to mixing and baking properly. Here’s how to make it great:
- Start by creaming the butter and sugar well to incorporate air. This step is crucial for leavening!
- When adding eggs, do it one at a time. This helps to keep the batter light.
- Mix the dry ingredients separately before adding to the wet mix. This ensures even distribution and helps avoid overmixing, which can toughen the cake.
- Be cool on the mixing after adding flour. Mix just until combined to keep the cake fluffy!
- Check for doneness by inserting a toothpick. If it comes out clean, your cake is ready!
With these tips, your pound cake will turn out moist and delicious every time! Enjoy baking your Pumpkin Pound Cake!
How to Make Pumpkin Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 3/4 cups (220g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (240ml) canned pumpkin puree
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) vegetable oil or melted butter
- 1/4 cup (60ml) buttermilk or milk
For the Frosting and Topping:
- 4 oz (115g) cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 1 to 1 1/2 cups (120-180g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk or cream (as needed for consistency)
- 1/3 cup toasted pecans, chopped (for topping)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delicious pumpkin pound cake takes about 20 minutes to prepare and around 60-70 minutes to bake. After baking, allow it to cool for about 15 minutes before transferring it to a wire rack to cool completely. Plan for an additional 10-15 minutes to make and apply the frosting. In total, set aside about 2 hours for the entire process, including cooling time.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5-inch loaf pan or line it with parchment paper to make removal easier later.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This little blend packs a punch of flavor and will help give rise to your cake. Set it aside for later!
3. Cream the Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step helps to incorporate air, which makes the cake creamier.
4. Add the Eggs:
Beat in the eggs one at a time, mixing well after each one. This ensures the egg yolks are well blended. Then, mix in the vanilla extract and pumpkin puree until everything is combined and smooth.
5. Combine Wet and Dry Ingredients:
Alternately add the dry ingredient mix and the buttermilk (or milk) into the pumpkin mixture, starting and ending with the dry ingredients. Mix just until everything is combined—don’t overmix!
6. Add the Oil:
Stir in the vegetable oil (or melted butter) until the batter is smooth.
7. Bake the Cake:
Carefully pour the batter into your prepared loaf pan and smooth the top. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it toward the end of baking to ensure it doesn’t over-bake!
8. Cool the Cake:
Once baked, let the cake cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. Patience is key here—make sure it’s cool before frosting!
9. Make the Frosting:
While waiting for the cake to cool, you can make the frosting. In a bowl, beat the softened cream cheese and unsalted butter together until creamy. Gradually add the powdered sugar, mixing until smooth. Add the vanilla extract and milk (or cream) a little at a time until you reach your desired consistency.
10. Frosting and Topping:
Once the cake is completely cool, spread the cream cheese frosting on top. Sprinkle the chopped toasted pecans on top of the frosting for a delightful crunch and decoration. If you’d like, you can dust a little powdered sugar for an extra sweet touch!
11. Slice and Serve:
Your Pumpkin Pound Cake is now ready to be sliced and enjoyed! Pair it with your favorite hot beverage, and savor every bite of this autumn treat.
Enjoy the rich, moist, and flavorful goodness of pumpkin pound cake, perfect for any occasion!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can roast a small pumpkin and puree it. Just make sure to drain any excess moisture before using, as you’ll want the puree to be similar in consistency to canned pumpkin.
How Should I Store Leftover Pumpkin Pound Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw in the fridge before serving!
Can I Make This Cake Gluten-Free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend that has a 1:1 ratio. Just make sure your other ingredients are also gluten-free. The texture might vary slightly, but it should still taste delicious!
What If I Don’t Have Buttermilk?
No worries! If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1/4 cup of milk. Let it sit for 5-10 minutes, and you’ll have a perfect buttermilk replacement!
