This Pumpkin Pound Cake is full of warm fall spices — the kind of cozy dessert that makes your kitchen smell amazing.
When pumpkin season rolls around, this is the dessert I can’t wait to bake. This Pumpkin Pound Cake has everything you want in a fall treat: a tender crumb, just the right amount of spice, and a perfectly dense texture that melts in your mouth.
It’s simple enough for everyday baking, but elegant enough to serve at Thanksgiving or wrap up as a homemade gift. Whether you glaze it, dust it with powdered sugar, or enjoy it plain with a cup of coffee, this is one of those pumpkin recipes you’ll want to bake on repeat all season long.
Why You’ll Love This Pumpkin Pound Cake
- It’s freezer friendly. Bake it ahead, freeze slices, and enjoy homemade pumpkin cake anytime!
- It has a moist texture. The pumpkin purée keeps this cake perfectly soft and rich.
- Warm fall flavors like cinnamon, nutmeg, and cloves give every bite cozy depth.
- It’s made with simple ingredients. You probably already have everything you need in your pantry.
- It’s perfect for any occasion! Serve it for brunch, dessert, or an afternoon snack.
Ingredients Needed:
- Baking Basics: White sugar, eggs, all purpose flour, baking soda and salt.
- Oil: Use vegetable, canola or avocado oil.
- Spices: You’ll need ground cinnamon, nutmeg and cloves.
- Pumpkin: Use unsweetened pumpkin puree (not pumpkin pie filling).
- Powdered sugar: This is for sprinkling on top.
How to make Pumpkin Pound Cake:
The complete, printable recipe is in the recipe card at the end of this post. Here is a brief overview.
- Preheat the oven and spray a pan with nonstick spray.
- Combine the wet ingredients in one bowl and the dry ingredients in another. Add the dry ingredients to the wet, alternately with the pumpkin, until all is combined.
- Scrape the pumpkin cake batter into the pan. Bake for about an hour. Let it cool for a little bit before turning it onto a rack to cool completely. Dust with powdered sugar.
Recipe Tips
- Bring the ingredients to room temperature. It helps everything blend smoothly.
- Don’t overmix. Once the flour is added, mix just until combined.
- Every oven is different — start checking for doneness a few minutes before the timer ends.
- If you have pumpkin pie spice, you can use that in place of the three spices. Use 2 1/4 teaspoons of pumpkin pie spice in place of the others.
- Use homemade pumpkin puree if you have it!
- Add a traditional glaze if you would like. Combine 1 cup of powdered sugar and 2 tablespoons of milk in a bowl. Whisk together. Add more milk, 1 teaspoon at a time, until it has reached the consistency that you’d like for drizzling on your cake.
Optional Add-Ins:
- Chopped pecans or walnuts for crunch.
- Mini chocolate chips for a twist on pumpkin bread.
- Cinnamon chips for a spicy, sweet addition.
- A swirl of cream cheese filling for extra indulgence.
How to Store Pumpkin Cake:
Pumpkin pound cake will stay fresh stored at room temperature for 3 to 4 days. Refrigerate if not eating for 4 to 7 days. It also freezes well. Pro tip: slice and wrap individual pieces in freezer to pull out and enjoy a slice at a time. Frozen cake should be eaten within three months.
Here are a few more pumpkin desserts you’ll love:
Pumpkin Pound Cake
Ingredients
- 2½ cups granulated white sugar
- 1 cup neutral oil (vegetable, canola or avocado)
- 3 large eggs
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- One 15-ounce can unsweetened pumpkin puree
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350℉. Spray a 10-inch fluted tube pan or bundt pan with nonstick spray.
- In a large bowl, use an electric mixer to combine the sugar and oil until well-blended. Add the eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt and cloves; add to the egg mixture alternately with the pumpkin, beating well after each addition.
- Scrape the batter into the prepared pan. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before inverting the cake onto a wire rack. Let it cool completely. Dust the cake with powdered sugar before serving.
Notes
- Add a traditional glaze if you would like. Combine 1 cup of powdered sugar and 2 tablespoons of milk in a bowl. Whisk together. Add more milk, 1 teaspoon at a time, until it has reached the consistency that you’d like for drizzling on your cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
