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pumpkin pound cake slice on white plate with orange napkin

Pumpkin Pound Cake

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12-14
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This pumpkin pound cake is dense like classic pound cakes should be, but so moist and tender, too! Top it with a homemade cream cheese icing, and it’s officially irresistible.


Pumpkin Pound Cake

  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 2 cups (450g) light brown sugar, packed
  • 1 cup (207g) sugar
  • 5 large eggs, room temperature
  • 3 cups (390g) all purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1 teaspoon salt
  • 1 1/4 cups (291g) pumpkin puree
  • 2 teaspoons vanilla extract

Cream Cheese Icing

  • 4 ounces cream cheese, room temperature
  • 2 tablespoons butter, room temperature
  • 1 3/4 cups (201g) powdered sugar
  • 1 teaspoon vanilla extract
  • 23 tablespoons heavy cream


  1. Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
  2. In a large mixer bowl, cream butter and both sugars together on medium speed until light and fluffy, for about 5 minutes.
  3. Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
  4. With the mixer on low, carefully add the flour, spices and salt and mix until just combined.
  5. Add the pumpkin puree and vanilla extract and mix until well combined.
  6. Spread the batter evenly into bundt pan and bake for 75-85 minutes or until a toothpick inserted into the center comes out moist but clean.
  7. Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature.
  8. When cake has finished cooling, make the icing. Beat the cream cheese and butter together until well combined and smooth.
  9. Add the powdered sugar and mix until well combined.
  10. Add the vanilla extract and one tablespoon of cream. Mix until well combined and smooth. Add additional cream, as needed, to get a drizzling consistency.
  11. Drizzle the icing over the cake and serve.


  • To store. Pumpkin pound cake can be kept in the fridge in an airtight container for 4-5 days. I would not recommend leaving this cake out at room temperature because of the icing.
  • To freeze. Once the cake has cooled completely and the icing has set, you can freeze it in an airtight container or tight layers of plastic wrap for 2-3 months. Remember to let the cake thaw overnight in the fridge before you serve it again.


  • Serving Size: 1 slice
  • Calories: 578
  • Sugar: 58 g
  • Sodium: 230.5 mg
  • Fat: 26.6 g
  • Carbohydrates: 80.6 g
  • Protein: 6.1 g
  • Cholesterol: 132.5 mg

Keywords: pumpkin pound cake, pumpkin pound cake recipe