Delightful Pumpkin Spice Pound Cake Recipe for Fall

Pumpkin spice and everything nice – that’s what this recipe for pumpkin spice pound cake is made of. As a chef specializing in British cuisine, I have perfected the art of making classic desserts with a modern twist. And there is no better dessert for the fall season than this delicious pumpkin spice pound cake.

The warm and cozy scents of cinnamon, nutmeg, and ginger in this recipe will instantly transport you to a comforting autumnal paradise. The best part about it? This pumpkin-packed dessert can be enjoyed any time of day – as an after-dinner dessert or as a sweet breakfast treat to enjoy with your morning coffee.

This recipe includes some comforting ingredients like brown sugar, wheat flour, and pecans, that provide a rich texture and flavor to this already mouthwatering dish. It’s perfect for warming up on chilly nights or bringing to holiday parties as it never disappoints.

So, gather your baking supplies and get ready to embrace the cozy season with the most amazing pumpkin pound cake you have ever tasted.

Why You’ll Love This Recipe

Pumpkin Spice Pound Cake
Pumpkin Spice Pound Cake

Picture this: a moist and flavorful pound cake infused with the warmth of cinnamon, nutmeg, and pumpkin pie spice. Can you smell it yet? This pumpkin spice pound cake recipe is not your average pumpkin dessert. It’s a game-changer.

First of all, what makes pound cake so irresistible is its dense texture and rich flavor. This recipe delivers on all fronts: the combination of all-purpose flour and wheat flour creates an ideal crumb, while brown sugar adds depth and complexity.

But what sets this apart from other pumpkin desserts is the use of real pumpkin puree. The cake has a genuine pumpkin taste that isn’t too sweet or artificial. A touch of honey also balances the flavors perfectly.

And let’s not forget about the spices. The foundation of any good pumpkin dessert is the warm blend of cinnamon, nutmeg, and cloves that make up pumpkin pie spice. Infusing this into a pound cake recipe takes things to a whole new level – it’s cozy and comforting with every single bite.

Plus, this recipe leaves room for customization. You can add walnuts or pecans for some crunch, crystallized ginger or oats for textural interest, or even top it off with a drizzle of glaze or frosting for a special occasion.

Overall, what makes this recipe so loveable is its versatility: you can serve it for breakfast with coffee, as an afternoon snack paired with tea, or dress it up for dessert. No matter when you have it or how you serve it, one thing’s for sure: everyone will fall in love with this pumpkin spice pound cake recipe.

Ingredient List

Sure, here are some unique photo captions for the recipe:
Sure, here are some unique photo captions for the recipe:

The Ingredients You Will Need

To make this delicious glazed pumpkin spice pound cake, you’ll need the following ingredients:

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

For the Glaze:
* 2 cups powdered sugar, sifted
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 4 tablespoons unsalted butter, melted
* 4 ounces cream cheese, at room temperature
* 1/4 cup milk
* Chopped walnuts, pecans or crystallized ginger for garnish

You can easily find these ingredients at any grocery store.

The Recipe How-To

Preheat the oven

Before starting the recipe, preheat your oven to 350°F (180°C). This will ensure that your cake will cook evenly without the risk of burning.

Mix dry ingredients

In a bowl, mix together 3 cups of flour, 2 teaspoons of baking soda, 1 teaspoon of baking powder, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, and 1/2 teaspoon of salt. Make sure to whisk these ingredients together thoroughly to avoid any clumps and ensure even distribution.

Mix wet ingredients

In a separate bowl, cream together 2 cups granulated sugar and 1 cup softened butter until they are well-combined. Add in 4 eggs, one at a time, whisking until combined. Once all 4 eggs are incorporated, add in 1 can (15 ounces) pumpkin puree, and continue to whisk until smooth.

Combine wet and dry

Slowly incorporate the dry ingredients into the wet mixture. Make sure to mix thoroughly until everything is incorporated. The batter should be smooth with no lumps or clumps.


Pour the batter into a greased and floured bundt pan of about 10 inches diameter. Bake for about one hour or until a toothpick inserted in the center comes out clean. Allow it to cool before removing it from the bundt pan and glaze with your favorite pumpkin glaze.

This pumpkin spice pound cake recipe will be an instant hit whether as a dessert, snack or breakfast treat for pumpkin lovers!

Substitutions and Variations

 A slice of autumn: Indulge in the warm flavors of pumpkin spice pound cake
A slice of autumn: Indulge in the warm flavors of pumpkin spice pound cake

I know that when it comes to baking, having the right ingredients is crucial, so I want to help you out with some substitutions and variations for this Pumpkin Spice Pound Cake recipe.

If you’re not a fan of walnuts or pecans, feel free to substitute them with crystallized ginger or oats for a crunchy texture in every bite. For a different twist on the traditional pumpkin pie spice, try swapping nutmeg and cinnamon with cardamom and allspice, which will add an exotic flavor to the cake.

You can also try making this cake vegan by swapping eggs with applesauce or mashed bananas. Instead of using cream cheese for the glaze recipe, use vegan cream cheese instead, which will give a similar taste without any animal products.

If you’re feeling adventurous, why not try making pumpkin bread instead of using a bundt pan? This will give you a softer, more tender crumb than the denser pound cake version. You can also use canned pumpkin puree if fresh pumpkin isn’t available or if you’re short on time.

Finally, if you’re looking for a twist on the classic Pumpkin Spice Pound Cake recipe, try adding some vanilla extract or maple syrup into your cake mix for a delightful twist on this classic dessert. The Pioneer Woman has an excellent recipe for glazed pumpkin bread that uses nothing but pure pumpkin goodness. You can even find variations of this cake with cream cheese frosting in Southern Living Magazine. So whether you decide to stick to the original recipe or try some of these variations, I hope you enjoy making and devouring this delicious dessert as much as I did!

Serving and Pairing

 Embrace fall with every bite of this delicious pumpkin spice pound cake
Embrace fall with every bite of this delicious pumpkin spice pound cake

You’ve baked a delicious pumpkin spice pound cake, but what should you serve it with? The options are endless! Here are some recommendations based on my personal experience:

– Whipped cream: If you want to keep things simple, top your cake with a dollop of homemade whipped cream. It’s light, creamy and complements the warm spices in the cake perfectly.

– Glaze: A sweet glaze is another popular option that will give your cake a beautiful shine. You can make a simple glaze with powdered sugar, milk and vanilla extract or try a maple-flavored one for extra fall vibes.

– Ice cream: For an indulgent treat, pair your cake with a scoop of vanilla or cinnamon ice cream. The combination of warm cake and cold ice cream is unbeatable.

– Caramel sauce: Drizzle some caramel sauce over each slice of cake for a gooey, sugary finish that will make your taste buds dance.

– Fresh fruit: If you want to lighten things up a bit, serve your pumpkin spice cake with fresh fruit. Berries, sliced apples or pears would be great choices.

When it comes to pairing beverages, there are also many options:

– Coffee or tea: A cup of coffee or tea complements the flavors in the cake well. Try a spiced chai latte for an extra cozy drink.

– Milk or hot chocolate: Kids (or adults!) will love having a glass of milk or hot chocolate with their slice of pumpkin spice cake.

– Wine: For an adult-only gathering, serve a rich red wine such as Merlot or Zinfandel to balance out the sweetness of the cake.

Whether you decide to go for a classic pairing like whipped cream and coffee or get creative with your own combinations, your pumpkin spice pound cake is sure to be a hit.

Make-Ahead, Storing and Reheating

 Make your taste buds dance with this scrumptious pumpkin spice pound cake
Make your taste buds dance with this scrumptious pumpkin spice pound cake

The pumpkin spice pound cake can be made a day ahead of time, which actually enhances the flavors. Simply allow the cake to cool completely and then wrap it tightly in plastic wrap or aluminum foil before storing it at room temperature.

Storing the cake at room temperature will keep it moist and flavorful for a few days. If you need to store it for longer, you can refrigerate it for up to one week or freeze it for up to three months. To freeze, wrap the cooled cake tightly in plastic wrap or aluminum foil before placing it in a resealable freezer bag.

When reheating the cake, I recommend using an oven rather than a microwave. Preheat your oven to 350°F and place the unwrapped cake on a baking sheet. Bake for about 10-15 minutes until warmed through or until the cake reaches your desired level of warmth.

In terms of serving suggestions, sliced pumpkin spice pound cake pairs perfectly with a dollop of whipped cream, a sprinkle of chopped walnuts or pecans, or even a drizzle of maple syrup. Or try serving it with a warm mug of apple cider or hot cocoa on a chilly fall day.

Overall, this pumpkin spice pound cake recipe is perfect for make-ahead baking and storing, so you can enjoy its delicious flavor anytime you like!

Tips for Perfect Results

 Spice up your life with this sweet and savory pumpkin pound cake
Spice up your life with this sweet and savory pumpkin pound cake

Imagine biting into a warm, moist, and flavorful slice of pumpkin spice pound cake topped with a creamy glaze – perfection! But to achieve that perfection, it’s important to follow some tips to ensure your cake turns out just as delicious as you hope.

Firstly, for the dry ingredients, make sure to use baking soda and baking powder that have not expired. Expired leavening agents can affect the rise and texture of the cake. You don’t want a dense or sunken cake, do you?

Secondly, when it comes to measuring flour, please spoon and level them in your measuring cups so you don’t use too much flour. Too much flour will result in a dry and heavy cake. On the other hand, if you’re using weight measurement, which I highly recommend because it’s more accurate, remember to sift the flour before weighing. This will help give you an exact measurement of fluffier flour needed for the recipe.

Thirdly, room temperature ingredients are key for perfectly baked cakes such as this pumpkin spice pound cake. Room temperature eggs blend better into the batter creating a lighter crumb structure. Room temperature butter mixes better with sugar giving a fluffier batter. Cold ingredients result in lumpy batter which will bake up unevenly.

Fourthly, do not overmix your batter. Overmixing leads to developing too much gluten making the batter tough instead of tender resulting in chewy slices instead of moist ones.

Fifthly, resist opening the oven door while your cake is baking. Sudden temperature changes could affect the final outcome of your cake by causing it to sink or collapse- something we don’t want!

Lastly, let’s talk pans! To keep the moisture evenly distributed through out the cake use a bundt pan or any other heat conductive pans .Avoid using non-stick pans since they can cause cakes to be less browned on top . Conversely dark-colored pans can make the cake too brown on the outside before it’s done in the middle.

Take note of these tips, bake with confidence, and enjoy!


Before we wrap things up with the conclusion, let’s address some frequently asked questions about this pumpkin spice pound cake recipe to ensure you have all the information you need to make the best cake for your occasion. Whether you’re a beginner or an experienced baker, these answers will help in making an informed decision and guide you in navigating any uncertainties. So, let’s dive into it!

What makes a pound cake different from a regular cake?

Pound cake is a dense treat that contrasts with the lighter texture of American-style butter cake. Despite the fact that it doesn’t rise as much, it is a rich cake with subtle flavors. It is often eaten plain or topped with a simple glaze and is usually baked in a loaf or Bundt pan.

What makes a pound cake fall apart?

Baking a cake can be a tricky business, as there are various factors that can affect the texture and structure of the finished product. Using too little or too much moisture can result in a sunken center, while inadequate planning can also derail the process. Getting the oven temperature wrong or under-baking the mixture are other common mistakes that can lead to a less than perfect cake. Ensuring there is enough emulsification and being mindful of the amount of leavening agents can also be important in achieving the desired results. Finally, even the geography where the cake is baked can have an impact on its success.

Why is pound cake so dry?

When a cake turns out to be dry, there’s a chance it may have been left in the oven for too long. It could also be due to the addition of excessive flour or the inadequate inclusion of butter or sugar. To address this, it might be helpful to reduce the oven’s temperature or take out the cake a bit earlier than usual.

What makes a pound cake gummy?

When creating the batter for your cake, it’s important not to mix the eggs and dry ingredients for too long. Overdoing this step can introduce excessive air into the mixture, leading to a dry outcome. Additionally, prolonged mixing activates gluten, which affects the cake’s texture. If mixed too much, the cake can become tough and rubbery.

Bottom Line

In conclusion, the Pumpkin Spice Pound Cake recipe is an exceptional dessert to serve up during the fall season. It is not only simple to make, but delightfully moist and flavorful with its enticing pumpkin spice blend. The use of walnuts, pecans, and crystallized ginger add extra texture and crunch to the cake, while the pumpkin puree gives it a rich and creamy base that simply melts in your mouth with every bite.

With this recipe, you can easily put your own spin on things by experimenting with different substitutes or variations to suit your preferences. You can even make it ahead of time to save time or store it properly for later use without sacrificing any of its quality or taste.

Don’t miss out on the chance to impress your guests at your next gathering with this delicious treat. With just a few tips and tricks, you can achieve perfect results every time you bake this cake. So whether you’re a seasoned pro in the kitchen or just starting out, give this recipe a try and discover why it has become one of our favorites – and we’re sure it’ll become one of yours too!

Pumpkin Spice Pound Cake

Pumpkin Spice Pound Cake Recipe

From GRIT Magazine: Baking with Honey
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert
Prep Time 10 minutes
Cook Time 55 minutes
Servings 12 pieces
Calories 276.6kcal


  • 1 1/2 cups pumpkin
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 cup all-purpose flour
  • 1/3 cup wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 cup oats
  • 1/3 cup crystallized ginger, finely chopped
  • 1/4 cup walnuts (optional) or 1/4 cup pecans, chopped (optional)


  • Heat oven to 350°F.
  • In mixing bowl, thoroughly blend pumpkin, brown sugar, honey, vegetable oil and eggs.
  • In separate bowl, sift together flours, baking soda, salt, cinnamon and nutmeg. Stir in oats and ginger. Slowly add to pumpkin mixture, stirring constantly, until moistened. Fold in nuts.
  • Pour batter into greased loaf or Bundt pan and bake for 45 to 55 minutes. Remove from pan. Cool slightly and serve warm, plain or with Pumpkin Custard. Yields 12 to 16 servings.


Serving: 81g | Calories: 276.6kcal | Carbohydrates: 36.5g | Protein: 3.9g | Fat: 13.6g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 168.9mg | Fiber: 1.6g | Sugar: 20.8g

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