POUND CAKE RECIPES: Pumpkin Pound Cake Recipe

Pumpkin Pound Cake Recipe


🎃 Pumpkin Pound Cake 

Moist, dense, warmly spiced, and perfect for fall or anytime you want that cozy pumpkin flavor.

✨ Ingredients

Dry Ingredients

  • 2 ½ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon fine salt

  • 2 teaspoons ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • (Optional) ¼ teaspoon allspice for extra warmth

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs, room temperature

  • 1 tablespoon vanilla extract

  • 1 cup pumpkin purée (NOT pumpkin pie filling)

  • ½ cup sour cream OR Greek yogurt for moisture

Optional Add-Ins

  • 1 cup chopped pecans or walnuts

  • ¾ cup chocolate chips

  • ½ cup dried cranberries

  • Zest of 1 orange for a citrusy twist

🍰 Instructions (Long & Step-by-Step)

1. Preheat & Prepare the Pan

  • Preheat oven to 325°F (165°C).

  • Grease a 10-inch Bundt pan generously with butter and dust lightly with flour, OR spray with baking spray that contains flour.

  • Tap out the excess.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

  • Flour

  • Baking powder

  • Baking soda

  • Salt

  • Cinnamon

  • Nutmeg

  • Ginger

  • Cloves
    Set aside.

3. Cream the Butter & Sugar

  • In a large mixing bowl, beat the softened butter and sugar on medium speed for 3–5 minutes, until very light and fluffy.

  • Proper creaming is what gives a pound cake its signature velvety texture — don’t rush this part.

4. Add Eggs One at a Time

  • Add the eggs, one by one, beating well after each addition.

  • Scrape down the sides of the bowl to ensure even mixing.

  • Add vanilla extract and mix again.

5. Add Pumpkin & Sour Cream

  • Mix in the pumpkin purée and sour cream.

  • Don’t worry if the batter looks slightly curdled—this is normal and will smooth out once the dry ingredients are added.

6. Combine Wet & Dry Ingredients

  • Add the dry mixture in three additions, mixing gently on low just until combined.

  • Do NOT overmix—stop as soon as the flour disappears.

  • Fold in any add-ins (nuts, chocolate chips, etc.) with a rubber spatula.

7. Fill the Pan

  • Spoon the thick batter into your prepared Bundt pan.

  • Smooth the top with a spatula.

  • Tap the pan lightly on the counter to remove air bubbles.

8. Bake

  • Bake at 325°F (165°C) for 65–80 minutes.

  • The cake is done when:

    • A toothpick inserted into the center comes out clean OR with a few moist crumbs.

    • The top springs back lightly when touched.

  • If using a dark Bundt pan, check at the 60-minute mark.

9. Cool Completely

  • Cool the cake in the pan for 15 minutes.

  • Then invert onto a wire rack and let cool fully for at least 1 hour before glazing or slicing.

✨ Glaze Options

1. Maple Glaze

  • 1 cup powdered sugar

  • 2 tablespoons maple syrup

  • 1–2 tablespoons milk or cream

  • ½ tsp vanilla
    Whisk until pourable. Drizzle over cooled cake.

2. Cream Cheese Glaze

  • 4 oz cream cheese, softened

  • 1 cup powdered sugar

  • 1–2 tbsp milk

  • ½ tsp vanilla
    Beat until smooth and thick.

3. Brown Butter Glaze

  • 4 tbsp browned butter

  • 1 cup powdered sugar

  • 1–2 tbsp milk

  • Pinch of salt
    Stir together — gives a nutty caramel flavor.

🎃 Variations

Pumpkin Pecan Pound Cake

Fold in 1 cup toasted chopped pecans.

Spiced Pumpkin Chocolate Chip Pound Cake

Add ¾ cup semi-sweet chips.

Pumpkin Orange Pound Cake

Add orange zest + swap vanilla with 1 tsp orange extract.

Pumpkin Streusel Pound Cake (Extra Fancy)

Layer batter with cinnamon-sugar-pecan streusel for added crunch.

🍽️ Serving Ideas

  • Serve warm slices with whipped cream or vanilla ice cream.

  • Toast leftovers in a skillet with butter—SO GOOD.

  • Perfect with chai, coffee, espresso, or hot chocolate.

  • Dust with powdered sugar if you skip glaze.


OTHER RECIPES

A nice pound cake recipe to try !

INGREDIENTS

 * 3 3/4 cups all purpose flour
* 2 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cinnamon
* 21 teaspoon allspice
* 1 teaspoon nutmeg
* 8 ounces (1 cup) butter, softened
* 1 3/4 cups sugar
* 4 large eggs
* 1 pound (2 cups) pumpkin puree (not pumpkin pie mix)
* 8 ounces (1cup) sour cream
* 2 teaspoons vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Spray 3 large loaf pans or 7-8 mini loaf pans with vegetable spray. Coat with flour and tap off excess.
3. In a large bowl, blend flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg with a whisk. Set aside.
4. In the bowl of a stand mixer or with a hand mixer, beat butter until creamy. Add sugar and beat until fluffy. Scrape the bowl.
5. With mixer on low, beat in eggs, one at a time until light and fluffy. Scrape again.
6. Add pumpkin, sour cream and vanilla. Beat and scrape.
7. Fold in flour mixture and beat on low until mixed well. The batter will be thick. Don't over mix.
8. Fold in walnuts and stir.
9. Pour batter into prepared pans and bake large pumpkin pound cakes at 350 degrees for 45 minutes or mini pumpkin pound cakes for 30 minutes, or until knife comes out clean.
10. Let pumpkin pound cakes sit in pans for 5-10 minutes, then tap and release and finish cooling on a wire rack. For best results, let cool completely before removing from pans.
11. Wrap cakes in heavy duty plastic wrap, and place in large Ziploc bags for longer freezer storage.
12. The pound cake recipe is ready to serve...nice !

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