Name: Pumpkin Pound Cake
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour, divided; 1 cup light brown sugar; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; ¼ teaspoon salt; ¼ teaspoon baking soda; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; 1 cup canned pumpkin (about ½ of one 15-ounce can); ½ cup whole milk; 2 eggs; 1/3 cup unsalted butter, softened; Spiced Icing:; 1 cup powdered sugar; 2 tablespoons butter, melted and cooled; 2 tablespoons milk; ¼ teaspoon vanilla extract; ¼ teaspoon allspice; ⅛ teaspoon ground cloves

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Featuring warm spices and a sweet spiced glaze, this Pumpkin Pound Cake is the perfect cozy dessert for the fall season. Moist, flavorful, and easy to make, it’s a comforting treat that’s just right for everything from holiday gatherings to a simple weeknight dessert.

Why You’ll Love This Recipe

This pumpkin pound cake has everything you want in a fall dessert—rich pumpkin flavor, warm seasonal spices, and a soft, tender crumb. The spiced glaze on top adds just the right amount of sweetness and extra autumn flair. It’s easy to prepare with pantry staples and makes your kitchen smell amazing while it bakes. Whether you’re baking for a special occasion or simply craving something seasonal, this cake is sure to please.

Pumpkin Pound Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour, divided
1 cup light brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup canned pumpkin (about ½ of one 15-ounce can)
½ cup whole milk
2 eggs
1/3 cup unsalted butter, softened

For the Spiced Icing:

1 cup powdered sugar
2 tablespoons butter, melted and cooled
2 tablespoons milk
¼ teaspoon vanilla extract
¼ teaspoon allspice
⅛ teaspoon ground cloves

Directions

Preheat oven to 350°F. Grease a 9×5-inch loaf pan with nonstick spray or shortening. Line with parchment paper for easy removal.
In a large mixing bowl, combine 1 cup flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and cloves. Set aside.
In a separate bowl, mix canned pumpkin, milk, eggs, and softened butter. Use a hand mixer or stand mixer fitted with a paddle attachment and blend for up to 2 minutes until smooth.
Gradually add the spiced flour mixture to the wet ingredients. Mix for another minute until mostly combined.
Add the remaining 1 cup of flour and mix just until the batter is fully combined.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the icing. In a bowl, whisk together powdered sugar, melted butter, milk, vanilla extract, allspice, and cloves until smooth.
Once the cake is baked and slightly cooled, drizzle with the spiced icing and serve.

Servings and timing

Servings: 8
Prep time: 5 minutes
Cook time: 50–55 minutes
Total time: About 1 hour

Variations

Add Nuts: Fold in ½ cup chopped pecans or walnuts for extra texture.
Chocolate Chip Twist: Mix in ½ cup mini chocolate chips for a sweeter take.
Cream Cheese Icing: Replace the glaze with a simple cream cheese frosting for a richer flavor.
Pumpkin Spice Swap: Use 1½ teaspoons of pumpkin pie spice in place of individual spices.
Mini Loaves: Divide the batter into mini loaf pans for giftable treats or individual servings (adjust baking time accordingly).

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage (up to 5–6 days).

Reheating: Warm individual slices in the microwave for about 10–15 seconds for that fresh-out-of-the-oven taste.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-puréed and not too watery. Use the same quantity (1 cup).

Can I freeze the pumpkin pound cake?

Absolutely. Wrap the cooled cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a gluten-free 1:1 baking blend.

What can I use instead of whole milk?

You can use any dairy or non-dairy milk such as almond, oat, or soy milk.

Can I skip the glaze?

Yes, the cake is flavorful on its own, but the glaze adds a delicious sweet and spiced finish.

How do I prevent the cake from drying out?

Be sure not to overbake and store it properly in an airtight container.

Can I turn this into muffins?

Yes, divide the batter into a greased muffin tin and bake for 18–22 minutes, or until a toothpick comes out clean.

What’s the best way to mix the batter?

Using a hand or stand mixer works best, but you can also mix by hand with a whisk—just be sure not to overmix once the flour is added.

How do I know when it’s done baking?

A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Can I double the recipe?

Yes, double the ingredients and use two loaf pans or a large bundt pan. Baking time may need to be adjusted.

Conclusion

This Pumpkin Pound Cake is a delightful fall-inspired treat that’s easy to make and full of warm spices and rich flavor. Whether you’re baking for a seasonal celebration or just to enjoy with a cup of coffee, this cake brings comfort and coziness to every bite. It’s a fall favorite you’ll want to revisit year after year.