Pumpkin Pound Cake Reccipe

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Easy pumpkin pound cake recipe filled with your favorite fall spices including cinnamon, ginger and nutmeg and topped with a rich cream cheese frosting.

I found this recipe years ago on the Internet. It is a super moist pumpkin spice pound cake that is not too sweet, allowing those warm, autumn spices to really show off their fallbulous flavor.

Pumpkin Spice Pound Cake
Spiced Pumpkin Pound Cake With Cream Cheese Frosting


Like I said above, I found this recipe on the Internet years ago and have made it several times. This pumpkin spice pound cake is always the star of the dessert table and beats Starbucks pumpkin pound cake in taste tests every time.


This pumpkin spice pound cake is literally a pound cake loaded up with deep, rich fall spices and pumpkin. These spices, which include cinnamon, ginger and nutmeg, are very boastful and are what makes the cake so scrumptious.

The cake is then topped off perfectly with a rich and creamy cream cheese frosting that I got from Sally’s Baking Addiction. This easy cream cheese frosting is the perfect match for these boastful fall spices. You will love the melody the spices and frosting create.

Y’all, seriously, this pumpkin spice pound cake is the ultimate fall dessert or even breakfast. You just can’t go wrong here. It’s so easy to whip up and you can take it to almost any fall gathering from a fancy dinner to a casual brunch. Add this to your fall recipe line up now.


  • flour – all purpose is just fine for this cake. i sift my flour. this norpro hand crank sifter gets out all the lumps.
  • ginger, cinnamon & nutmeg – you can’t have pumpkin without these.
  • butter  – a key ingredient in pound cake, so use real butter. no margarine allowed.
  • eggs – add structure to your cake, help it rise and add moisture.
  • pumpkin – paired with the spices above it provides the flavor in our cake.


  • cream cheese – helps provide that creamy texture and tangy flavor.
  • butter – adds flavor and creamy texture. use real butter here also.
  • powdered sugar – helps thicken the icing. to prevent lumps sift your powdered sugar.
Spiced Pumpkin Pound Cake


  • Preheat oven to 325°
  • Sift flour, ginger, cinnamon, nutmeg, baking powder and salt together
  • Cream butter and sugar well.
  • Add eggs
  • Add pumpkin and vanilla.
  • Add flour mixture.
  • Bake at 325° for 1 hour to 1 hour and 20 minutes.


  • Cream cream cheese and butter.
  • Add powdered sugar and vanilla.
  • Add milk to create desired consistency.
  • Pour, spoon, pipe or spread frosting on cake.
Spiced Pumpkin Pound Cake With Cream Cheese Frosting


The agony of cutting into a pound cake you’ve made and are now salivating over, only to find sad, gummy streaks throughout (that’s just hateful). I know the cake still tastes amazing, but those streaks just take a little away from the cake. Wouldn’t it be nice to never see them in your cakes again?

This post from myrecipes, shares these tips to prevent sad streaks in cakes:

  • Make sure your butter and eggs are at room temperature.
  • At medium speed mix the butter and sugar well, until it’s light and fluffy.
  • Do not over beat the mixture when adding the dry ingredients. Mix only until it is just combined.
  • Use an oven thermometer to make sure your oven is properly calibrated.
Fall Spiced Pumpkin Pound Cake


This pumpkin spice pound cake is the essence of fall, capturing all fall’s warmth and toastiness. You’ll love the melody of the cinnamon, nutmeg, ginger and pumpkin topped off with rich and creamy cream cheese frosting. This is must bake this and every fall.

In case you have any queries regarding this pumpkin spice pound cake recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.


Pumpkin Pound Cake Reccipe
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Pumpkin Spice Pound Cake With Cream Cheese Frosting

Easy, super moist pound cake bursting with your favorite fall pumpkin spices.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword pumpkin pound cake, pumpkin cake, pumpkin spice pound cake, pumpkin spice cake, pumpkin spice
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cooling Time 10 minutes
Total Time 1 hour 50 minutes
Servings 18 slices
Calories 410kcal
Cost $5


  • Stand or Hand Mixer
  • Bundt or Tube Pan
  • Long Spatula


Pumpkin Spice Pound Cake Ingredients

  • 3 cups all purpose flour sifted
  • ½ tsp ginger
  • 3 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking powder
  • ½ tsp salt
  • 1.5 cups butter 3 sticks, room temp
  • 2 cups sugar
  • 6 eggs room temp
  • 1 15oz can pumpkin
  • 1 tsp vanilla

Simple Cream Cheese Frosting Ingredients

  • 4 ounces cream cheese
  • ¼ cup unsalted butter ½ stick
  • cups powdered sugar
  • ½ tsp vanilla
  • 1-4 Tbsp milk optional


Instructions for Pumpkin Spice Pound Cake

  • Preheat oven to 325°
  • Sift flour, ginger, cinnamon, nutmeg, baking powder and salt together
  • Cream butter and sugar well.
  • Add eggs, beating well after each egg addition.
  • Add pumpkin and vanilla and beat well.
  • Add flour mixture and mix well. Don't overbeat
  • Pour into well greased and floured tube or bundt pan.
  • Bake at 325° for 1 hour to 1 hour and 20 minutes.
  • Remove from oven and cool for 10 minutes.

Instructions For Simple Cream Cheese Frosting

  • Cream cream cheese and butter until well incorporated.
  • Add powdered sugar and vanilla and mix well.
  • Add milk to create desired consistency. (See notes below)
  • Pour, spoon, pipe or spread frosting on cake.


The portions I used in the frosting recipe are half of Sally’s Baking Addition cream cheese frosting recipe.
I added no milk to the frosting and piped my frosting on the cake.  You might want to add milk, creating more of a glaze, and pour or spoon the glaze over the cake.
This might be to much batter for a bundt pan, depending on its size.  I fill my bundt 2/3’s full.  Any excess batter I use to make cupcakes.


Calories: 410kcal

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