Pumpkin Pound Cake
A moist, buttery, and perfectly spiced pound cake that celebrates the cozy flavors of fall. Pumpkin puree keeps this cake tender for days, making it one of the easiest and most reliable desserts to bake at home.
Equipment
- Mixing Bowls
- Electric Mixer
- Bundt or Loaf Pan
- Toothpick
Ingredients
Essential Ingredients
- 1 cup unsalted butter softened
- 2 cups sugar
- 4 large eggs
- 2 cups pumpkin puree canned or homemade, drained if fresh
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp vanilla extract
- 1/2 tsp salt
Optional Add-ins
- 1 cup pecans or walnuts chopped
- 1 cup chocolate chips optional
- 1 cup diced apple optional
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, then mix in pumpkin puree until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Gradually add dry ingredients to the pumpkin mixture, stirring just until combined.
- Fold in optional add-ins like nuts, chocolate chips, or apples if desired.
- Pour batter into a greased bundt or loaf pan. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 20 minutes, then remove and slice to serve.
Notes
For extra flair, drizzle with cream cheese glaze or maple glaze. Cake stays moist for up to 4 days at room temperature or 3 months in the freezer.