Pumpkin Pound Cake

There is something magical and satisfying in baking a spiced pumpkin pound cake on a crisp fall day. I have meticulously perfected my recipe to have just the right amount of warm spices, a dense, rich, and buttery texture, and that unmistakable pumpkin flavor that we all love. To further elevate it, I top the pumpkin bread with a homemade chocolate ganache that complements the aromas of this autumn dessert.

It’s officially pumpkin season, and I can post recipes without getting the stinky eye from people who can’t say goodbye to summer! I love fall; I love the aesthetics, the colors, and the crisp air. It feels like nature is also getting creative and always surprises us. During this season, I am also at my peak of creativity, and experiment more in the kitchen. I take full advantage of this and make lots of holiday recipes and seasonal pumpkin desserts like this Instant Pot Pumpkin Cheesecake and Pumpkin Pie Creme Brulee.

I am all about a good, fuss-free recipe that always turns out great. This easy pumpkin cake is non-pretentious; remember not to overmix the batter to achieve that signature dense texture characteristic of pound cakes, but not too heavy. This easy fall dessert is a cozy recipe I am sharing from my kitchen to yours. A showstopper. A family favorite. The type of recipe you can rely on, once you try it, becomes a family tradition and gets passed to the next generation. While we are on the topic of pound cake, I really think you should try my cream cheese pound cake recipe too.

Why you will love this recipe 

• Cake and pumpkin in one dessert: I love having cake with the flavor of fall. It is time for the cooler weather and pumpkin-flavored treats. This easy fall dessert has all the cake components, without the fuss.
• The delicious frosting: I can put this white chocolate ganache on anything, and it will be delicious! It’s also very easy to make and elevates this tender pound cake.
• It is stunning: Not only is this dessert delicious, but it is also beautiful with its orange color, making it ideal for fall holiday dessert tables. 
• It is also easy: Mix the ingredients, bake, and frost the top. That is all there is to it!

What you will need

For the cake

• Wet ingredients: I use five eggs, a whole stick of unsalted butter, and the best cream cheese mixed with my own homemade pumpkin puree. All of these ingredients should be at room temperature. The cream cheese must be softened to room temperature, so it does not clump up when mixing. 
• Dry ingredients: All-purpose flour has just the right amount of structure, with plenty of softness, for this cake. Baking powder is all that is needed to help it rise while giving it a light and fluffy texture. 
• Seasoning: Pumpkin spice is the main seasoning, made with a mixture of ginger, nutmeg, cinnamon, and cloves. I also add sugar for sweetness and a bit of salt to bring out the other flavors. 

For the ganache

• Dairy: I use heavy cream and unsalted butter for a rich and smooth ganache with a glossy sheen.
• Sweeteners: Chocolate and powdered sugar make this topping sweet, but not too sweet. 

How to make 

Preheat the oven: The first thing I do is turn on the oven to 350 degrees F and grease a nine-inch loaf pan with butter. 

Mix the dry ingredients: While I wait for the oven to heat up, I mix the flour, pumpkin spice, baking powder, and salt in a large bowl. 

Add the eggs: In the bowl of my stand mixer, I use the wire whisk attachment to cream the sugar, cream cheese, and butter on medium speed until fluffy. Then, I add the eggs, beating well after each one.

Combine: Keeping the mixer running on low, I add the flour a little at a time, alternating with the pumpkin puree. I continue to let the mixer run on low until it is combined. 

Bake the cake: Now, I pour the batter into the pan and bake it for 60 to 70 minutes or until it is done. I usually use the toothpick test to check for doneness. 

Cool the cake: After, I remove the cake and let it cool in the pan before removing it and letting it cool completely on a wire rack. 

Make the ganache: Next, I melt the white chocolate in a medium bowl set over a saucepan of simmering water, stirring continuously. I remove it from the heat and set it aside.

Whip the cream: Then, I pour out the water and add the cream and butter to the saucepan, letting it melt until small bubbles appear around the edges. I whisk the hot cream into the chocolate quickly until all the lumps disappear before I set the bowl in a cool place and let it rest for one hour. 

Frost and serve: After, I use a hand mixer to whisk in the powdered sugar before covering the cake and serving. 

Expert tip

Homemade vs canned pumpkin puree

Using canned pumpkin puree is just a fast and easy way to make this dessert. It is also suitable for making pumpkin desserts during the times of the year when pumpkins are not in season. But, other than that, I like to use fresh pumpkin puree. I have an easy recipe that takes less than an hour, which will give me the most delicious and creamy pumpkin flavor for my cake. Better than I can get from any can! Try my easy pumpkin puree recipe with only two ingredients—a pumpkin and pumpkin pie seasoning.  

More tips to consider:

• Be sure to strain your pumpkin puree to remove any stringy pieces or lumps.
• Use canned pumpkin, not pumpkin pie filling, which is flavored with spices like cinnamon, clove, allspice, and ginger, and is also sweetened.
• Ensure the eggs are warmed to room temperature before mixing, allowing them to incorporate air more effectively and resulting in a fluffier cake.
• Also, mix well after adding each egg for a tender crumb. 
• If the top of the cake gets too brown during baking, cover it with foil. 
• Let the cake cool completely before adding the frosting. 

Recipe variations and add-ins:

• Caramelize it: Sometimes I like to use my caramel sauce for a rich and luscious topping. It is easy to make in 10 minutes with just three ingredients.
• Different toppings: Other toppings that I have used on this cake that were scrumptious are powdered sugar, whipped cream, cream cheese frosting, maple icing, and fruit preserves. 
• Make it nutty: I love adding some chopped walnuts or pecans for a crunchy cake. Just do not add too much, or it will be crumbly. 
• Mix-ins: Another way to make this cake more exciting is to add some mix-ins like chocolate chips, cranberries, or raisins.
• Make it a bundt: This can also be a delicious bundt cake. Just bake it for one hour and then let it cool for five minutes before turning it out onto a wire rack to cool completely. 

Serving suggestions:

This pumpkin pound cake is a wonderful dessert to serve with my pumpkin pork chops. These chops are juicy, tender, and easy to make with a blend of herbs and roasted apples on the side. They go great with my kids’ favorite side dish. This pumpkin mac and cheese, featuring gooey cheese and rich pumpkin puree, is made with two kinds of cheese, warm spices, and sweet, creamy butter. 

Whether I serve my pumpkin pie smoothies or pumpkin pie spice hot cocoa, the kids are always happy to have a delicious pumpkin-flavored beverage with their dinner. The pumpkin spice hot cocoa bombs are so adorable and only take five ingredients to make, with two kinds of chocolate and mini-marshmallows. The adults can enjoy my Starbucks copycat pumpkin spice latte. It takes just 10 minutes to prepare and tastes even better than the store-bought stuff. 

How to store leftovers:

• Defrost: I place the frozen cake in the fridge overnight, the night before serving it. 
• Refrigerate: I can save my leftover pumpkin pound cake, wrapped in plastic and stored in a sealed container, in the fridge for up to a week.  
• Freezing: To keep it longer, I like to wrap the cake in individual slices and put them in freezer bags. They will stay fresh for up to three months. Thaw in the refrigerator overnight when planning to serve.

Frequently asked questions

More pumpkin recipes to try: