Pumpkin Pound Cake – a moist pound cake flavored with pumpkin puree and pumpkin pie spice. This easy fall dessert works well as a simple treat or for Thanksgiving.

Pumpkin Pound Cake

This pumpkin pound cake is a favorite for autumn baking. Inspired by classic pound cake recipes, it adds pumpkin puree and pumpkin pie spice for a warm, seasonal flavor. The texture is dense and tender, and the recipe is straightforward—perfect for bakers who want a reliable fall dessert.

Common Questions About Making Pumpkin Pound Cake

What is a pumpkin pound cake?

Pumpkin pound cake is a traditional pound cake that includes pumpkin puree and pumpkin pie spice. These additions give the cake a moist crumb and classic fall flavors.

How long does this cake last?

Stored in an airtight container at room temperature, the cake stays fresh for up to three days. For longer storage, refrigerate and bring to room temperature before serving.

How many servings does this recipe make?

This recipe yields about eight servings, depending on slice size.

What is a pound cake?

Traditionally, a pound cake uses equal weights of flour, butter, eggs and sugar. Modern versions adapt those proportions and add ingredients—like pumpkin—to vary flavor and texture.

What other pound cakes can I make?

Some popular variations include:

• Vanilla pound cake
• Lemon pound cake
• Buttermilk pound cake

What is pumpkin pie spice?

Pumpkin pie spice is a warm spice blend commonly sold in stores. You can also make your own by combining: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice and 1/4 teaspoon cloves.

Recipe: Pumpkin Pound Cake

Yield: 8 Servings

Pumpkin Pound Cake

A moist, flavorful pound cake made with pumpkin puree and pumpkin pie spice—ideal for fall gatherings or a cozy dessert.

Prep Time
10 minutes

Cook Time
1 hour

Additional Time
30 minutes

Total Time
1 hour 40 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup melted butter

Instructions

1. Preheat the oven to 350°F. Line a loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice.
3. In a separate bowl, whisk pumpkin puree and eggs until smooth. Add melted butter and both sugars, mixing until well combined.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring after each addition until incorporated.
5. Pour the batter into the prepared pan and bake about 60 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool at least 30 minutes before removing from the pan and slicing.
7. Store leftovers in an airtight container for up to three days.

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