Delicious & Moist Pumpkin Pound Cake Recipe

Welcome, my fellow food lovers! I am excited to share with you my latest recipe creation that will surely fill your taste buds with delight – the pumpkin pound cake with cinnamon glaze. As a chef specializing in British cuisine, I must say that this recipe is one of my favorites.

Pumpkin is a versatile ingredient that adds a rich flavor and texture to any dish it’s added to. And this pound cake is no exception. The combination of pumpkin puree, ground nutmeg, ground cinnamon, and ground ginger makes the cake dense and moist, while the cream cheese frosting adds an extra layer of deliciousness.

The cinnamon glaze on top of the cake offers a perfect balance of sweetness and warmth. It’s also incredibly easy to make, which means you can whip up this beautiful cake for any occasion, whether it be for dessert or as a snack for afternoon tea.

In this article, I’ll walk you through how to make this pumpkin pound cake from scratch – from preparing the ingredients all the way to serving it on a beautiful platter. So grab your aprons and let’s get started!

Why You’ll Love This Recipe

Pumpkin Pound Cake With Cinnamon Glaze
Pumpkin Pound Cake With Cinnamon Glaze

Are you looking for the ultimate fall recipe that will satisfy your sweet tooth? Look no further than this pumpkin pound cake with cinnamon glaze. This cake is the perfect dessert to impress your guests and satisfy your cravings for something sweet and indulgent.

Firstly, the combination of spices, including cinnamon, nutmeg, and ginger, will transport you straight to autumn in every bite. The aroma of the warming spices will fill your kitchen as it bakes, creating a cozy and inviting atmosphere in your home.

Secondly, the pumpkin puree adds moisture to the cake, making it dense and rich with flavor. You won’t be disappointed by the delectable texture of this cake. It’s perfect for those chilly fall days when a comforting slice of cake is all you need to perk up your mood.

But that’s not all – this pumpkin pound cake is topped with a luscious cinnamon glaze that will leave you wanting more. The glaze itself is simple to make and elevates the flavor profile of the cake tenfold. Trust us – this cake wouldn’t be complete without it!

Lastly, whether it’s served as a centerpiece at a dinner party or as a sweet treat with a cup of tea, this pumpkin pound cake is sure to impress anyone who tries it. So why not indulge in this tasty dessert today? Your taste buds will thank you!

Ingredient List

 Fall in love with the pumpkin pound cake
Fall in love with the pumpkin pound cake

For the Cake Batter:

  • 3 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • 1 tablespoon of pumpkin spice
  • 1/2 teaspoon of salt
  • 2 teaspoons of ground cinnamon
  • 2 teaspoons of ground ginger
  • 1/2 teaspoon of ground nutmeg
  • 1 cup (2 sticks) of unsalted butter, softened to room temperature
  • 2 cups of granulated sugar
  • 4 large eggs, at room temperature
  • 1 can (15 ounces) of pumpkin puree (not pumpkin pie filling)
  • 1 cup of chopped walnuts

For the Cinnamon Glaze:

  • 1 cup of powdered sugar
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of vanilla extract
  • 3 tablespoons of heavy whipping cream

For the Cream Cheese Icing:

(Note: this is an optional addition to the recipe.

  • 4 ounces (1/2 block) of cream cheese, softened to room temperature
  • 1/4 cup (1/2 stick) unsalted butter, softened to room temperature
  • 1/4 teaspoon of salt
  • 3 cups of confectioners’ sugar
  • 2 tablespoons whole milk
  • 1/4 teaspoon vanilla extract

The Recipe How-To

 A slice of heaven with cinnamon glaze
A slice of heaven with cinnamon glaze

Step 1: Preheat the Oven

Preheat your oven to 350 degrees F.

Step 2: Grease a Bundt Pan

Lightly grease a Bundt pan with unsalted butter. If you don’t have a Bundt pan, you could use a sheet cake or pound cake.

Step 3: Mix Dry Ingredients

In a medium-sized mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon, 1 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of salt until well combined.

Step 4: Mix Wet Ingredients

Using a stand mixer or hand-held mixer, cream together 1 stick or 1/2 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy. Add in 3 large eggs one at a time and beat well after each addition. Then mix in 1 can (15 oz.) of pumpkin puree, and 1 teaspoon of pure vanilla extract until fully combined.

Step 5: Add Flour Mixture into the Batter Mixture

Slowly add the flour mixture into the batter mixture until everything is well incorporated. Be sure not to overmix, as this will result in a dense cake.

Step 6: Bake the Cake

Pour the batter evenly into the greased Bundt pan. Tap the pan on the counter a few times to release any air bubbles. Bake the pumpkin pound cake for approximately 45-50 minutes or until an inserted toothpick comes out clean.

Step 7: Make The Cinnamon Glaze

While the cake is baking, make the glaze by whisking together in a medium bowl: 1 cup of powdered sugar, 2 teaspoons of ground cinnamon, 1/2 teaspoon of vanilla extract, and 3-4 tablespoons of heavy whipping cream.

Step 8: Drizzle the Cake with Cinnamon Glaze

Cool the pumpkin pound cake in the pan for about 5-10 minutes, then flip it out onto a wire rack to cool completely. Once cooled, drizzle the cinnamon glaze over the glazed pumpkin pound cake. Optionally, you can add some chopped walnuts on top.

Enjoy this delicious pumpkin pound cake with cinnamon glaze that’s perfect for fall!

Substitutions and Variations

 This cake is anything but basic
This cake is anything but basic

One of the joys of cooking is experimenting with different ingredients and flavors to make your recipe your own. Here are some substitutions and variations to try when making this pumpkin pound cake with cinnamon glaze recipe.

– If you’re allergic to walnuts, you can substitute them for pecans or almonds.

– For a lighter glaze, you can use whole milk instead of heavy whipping cream.

– Use brown sugar instead of white sugar for a deeper flavor.

– Substitute all-purpose flour for cake flour to make a lighter, fluffier pound cake.

– Add a tablespoon or two of pumpkin pie spice to give the cake an extra kick of fall flavors.

– Swirl in some cream cheese frosting for a delicious and creamy surprise in the middle of your cake.

– Drizzle maple syrup on top of your cinnamon glaze for a warm and cozy treat.

Keep in mind that these substitutions and variations may affect the texture or taste of the final product. Be sure to adjust cook time and temperature accordingly, and be open to experimentation; after all, it’s what makes cooking so fun!

Serving and Pairing

 Get ready for a pumpkin party in your mouth
Get ready for a pumpkin party in your mouth

Serving and pairing the pumpkin pound cake with cinnamon glaze is one of my favorite parts of this recipe. Once the cake is baked and glazed to perfections, I love serving it with a dollop of whipped cream, some chopped walnuts, and a sprinkle of ground cinnamon which adds an extra layer of texture to it.

This moist and fluffy pumpkin cake pairs so well with a piping hot cup of coffee or tea, perfect for a fall or winter afternoon treat. However, if you’re looking for something more indulgent, a small scoop of vanilla or pumpkin ice cream with warmed maple syrup will take it up a notch.

For an elegant display on your dessert table, cut slices of this cake into bite-size pieces and serve them on a pretty platter. You can also serve the cake as an afternoon snack or brunch dish. Its delicious aroma alone is enough to impress anyone who walks into your kitchen.

If you are looking to add more flavors to this recipe, try combining it with cream cheese frosting that has been infused with maple syrup. This will give the cake a tangy and sweet flavor that perfectly complements its soft texture.

Whether you serve it warm or at room temperature, the glazed pumpkin pound cake will steal the show at any gathering. With its decadent flavor and autumn-inspired spices, this dessert is sure to become a crowd-pleaser in your home too.

Make-Ahead, Storing and Reheating

 It's pumpkin season, let's get baking
It’s pumpkin season, let’s get baking

One of the best parts about making a pumpkin pound cake is that it can easily be made ahead of time and stored for later. This makes it the perfect dessert option for busy weeknights or holiday gatherings when time is limited.

To make-ahead, simply bake the pumpkin pound cake according to the instructions in section (4). Once cooled, wrap the cake tightly in plastic wrap and store it in an airtight container for up to three days at room temperature or in the refrigerator for up to one week.

If you have leftover cake, it’s important to store it properly to ensure freshness. Again, wrap the cake in plastic wrap and store it in an airtight container in the refrigerator. When you’re ready to enjoy it again, simply bring it back to room temperature before serving.

To reheat slices of pumpkin pound cake, place them on a microwave-safe plate and heat them on medium heat for 10-15 seconds at a time until they’re warmed through. Alternatively, heat them in a toaster oven or oven preheated to 350°F for 5-7 minutes until warm.

With these make-ahead and reheating tips, you can enjoy your delicious glazed pumpkin pound cake any time you want!

Tips for Perfect Results

 A treat that will spice up your day
A treat that will spice up your day

As a chef with an experience in baking, I have learned some tips and tricks that will help you achieve perfect results when making this pumpkin pound cake with cinnamon glaze recipe. Here are some tips that I believe will yield the best possible outcome:

1. Use Fresh and High-Quality Ingredients: Using fresh and high-quality ingredients can make the difference between a mediocre cake and one that is truly outstanding. Use fresh pumpkin puree, pure vanilla extract, and top-notch spices like cinnamon, ginger, and nutmeg.

2. Accurate Measurements: Baking is a science, and precise measurements are key. Be sure to use measuring cups and spoons when measuring out ingredients. Too much or too little of an ingredient can significantly impact the texture and taste of your cake.

3. Room Temperature Ingredients: To ensure that your cake batter mixes smoothly without lumps, it’s important to use room temperature ingredients like eggs, butter, and cream cheese.

4. Cream Your Butter and Sugar: For a light and fluffy cake, be sure to cream your butter and sugar well. Beat the two ingredients together on medium speed for about three minutes until they double in volume.

5. Do Not Overmix: Be careful not to overmix your batter once you have added the dry ingredients to the wet mixture as this can result in a denser cake texture.

6. Don’t Over Bake: Overbaking can lead to a dry or burnt cake. To test whether your cake is done; insert a toothpick into the center of the cake; if it comes out clean, then it is ready to be removed from the oven.

7. Cool Cake Completely Before Glazing: Resist the temptation to glaze your pumpkin pound cake while it’s still warm. Allowing it to cool completely ensures that your glaze does not melt or slide off.

8. Store in Air-Tight Container: Store leftover pumpkin poundcake in an air-tight container to maintain its freshness. This cake can be refrigerated for up to four days or frozen for up to three months.

By following these tips, you’ll achieve a delicious and moist pumpkin pound cake with cinnamon glaze that will delight your taste buds.


Before we conclude this pumpkin pound cake recipe article, I’d like to tackle some frequently asked questions that might have come up during your baking journey. These questions will help you troubleshoot any potential issues so that you can perfect your pumpkin pound cake recipe. With that being said, let’s dive into the answers!

Do you glaze a pound cake hot or cold?

It’s important to let your cake cool off first before applying any glaze. This process guarantees that the glaze will adhere to the cake perfectly. If the cake is still warm, the glaze will slide right off and fail to set properly.

Why is my pumpkin cake dense?

If you want a light and fluffy cake, then tip #3 is crucial – make sure to avoid over-mixing the batter. Too much mixing can cause the batter to become filled with air, which will expand while baking and then collapse, creating a dense cake. Instead, simply mix the wet and dry ingredients together until they are just combined.

Why is pound cake called pound cake?

The origins of Pound Cake can be traced back to the 1700s when the recipe was created using a pound of butter, sugar, flour, and eggs each. This enduring recipe is known as the “true” Pound Cake because of its simple ingredients and classic taste.

Bottom Line

In conclusion, this pumpkin pound cake with cinnamon glaze recipe is a must-try for all dessert lovers out there, especially those looking for a delicious and easy fall-inspired dessert. With its rich, dense texture and warm spice flavors, it’s perfect for a cozy night in or as the centerpiece of your holiday spread.

The ingredients are simple and easy to find, and the recipe itself can be modified to suit your taste preferences or creativity. Plus, the optional variations and substitutions make this recipe versatile enough to enjoy year-round.

So don’t hesitate to give this pumpkin pound cake with cinnamon glaze recipe a try. Whether you’re an experienced baker or new to the kitchen, it’s sure to please your taste buds and impress your guests.

Pumpkin Pound Cake With Cinnamon Glaze

Pumpkin Pound Cake With Cinnamon Glaze Recipe

This comes from the Cooking Pleasures magazine. The glaze looks AMAZING and thick, and the pound cake is made in a bundt pan. This can be made up to 2 days ahead. I've been told you may want to use less ground ginger, also.
Course Dessert
Cuisine American
Keyword < 4 Hours, Beginner Cook, Dessert, Easy, For Large Groups, Thanksgiving, Vegetable
Prep Time 10 minutes
Cook Time 1 hour
Calories 463.4kcal



  • 3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups unsalted butter, softened
  • 2 cups sugar
  • 6 eggs
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon vanilla extract


  • 2 tablespoons unsalted butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1 1/4 cups powdered sugar, sifted
  • 2 -3 tablespoons heavy whipping cream
  • 1/3 cup coarsely chopped walnuts


  • For Cake: Heat oven to 325 degrees farenheit. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
  • In medium bowl, whisk together flour, ginger, cinnamon, baking powder, salt and nutmeg.
  • In large bowl, beat 1 1/2 c butter and sugar at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 tsp vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.
  • Bake 1 hr and 20 minutes to 1 hr and 30 mminutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack for 15 minutes. Invert cake onto wire rack; cool completely.
  • For glaze: In large bowl, beat butter, cream cheese, vanilla, and cinnamon at low speed for 1 minute. Slowly beat in powdered sugar until smooth. Beat in cream until mixture reaches desired consistency. Pour glaze over cake; arrange nuts in a ring around the top rim of the cake. Let stand until glaze is set.


Serving: 137g | Calories: 463.4kcal | Carbohydrates: 55.4g | Protein: 6.1g | Fat: 25g | Saturated Fat: 14.2g | Cholesterol: 137.3mg | Sodium: 141.7mg | Fiber: 1.2g | Sugar: 34.9g

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