The Cozy Taste of Autumn in Every Bite
When the leaves turn golden and the air gets crisp, there’s nothing better than a warm slice of Buttermilk Pumpkin Pound Cake. This delightful dessert captures everything we love about fall — cozy spices, rich pumpkin flavor, and a buttery, tender crumb that melts in your mouth.
Picture this: a golden-brown pound cake with a moist interior, scented with cinnamon, nutmeg, ginger, and cloves. Every bite feels like a cozy sweater hug on a cool autumn day. Whether you’re hosting Thanksgiving, having friends over for coffee, or simply craving a sweet treat to enjoy with your pumpkin spice latte, this cake delivers big-time comfort and flavor.
It’s the kind of dessert that fills your home with the irresistible aroma of fall — and makes everyone rush to the kitchen asking, “What’s baking?”
Why This Buttermilk Pumpkin Pound Cake Is the Ultimate Fall Dessert
There are plenty of pumpkin desserts out there — pies, muffins, and cookies galore — but nothing compares to the rich, buttery goodness of this pound cake.
Here’s why this recipe deserves a permanent spot in your fall baking rotation:
- Perfect Texture: The combination of pumpkin purée and buttermilk makes this cake incredibly soft, tender, and moist.
- Full of Fall Flavor: Spiced with cinnamon, nutmeg, ginger, and cloves — it tastes like autumn in every bite.
- Simple to Make: No fancy equipment, no complicated steps — just classic baking at its best.
- Versatile: Enjoy it plain, drizzle it with glaze, or top with whipped cream — it’s delicious any way you slice it.
- Make-Ahead Friendly: The flavor deepens after a day, making it even better the next morning with coffee.
This cake isn’t just dessert — it’s a celebration of everything fall stands for: comfort, warmth, and togetherness.
The Magic of Buttermilk and Pumpkin Together
The secret stars of this recipe — buttermilk and pumpkin — work together to create magic in your mixing bowl.
Buttermilk adds a subtle tang that balances the sweetness, while also tenderizing the crumb for that perfect pound cake texture. Pumpkin, on the other hand, brings moisture, richness, and that unmistakable autumn flavor. Together, they create a harmonious blend that’s buttery, smooth, and absolutely irresistible.
And don’t forget those warm spices — cinnamon, nutmeg, ginger, and cloves — each one adding its own layer of cozy complexity. They’re like a fall symphony that sings through every slice.
Ingredients You’ll Need for This Fall Favorite
Before you start baking, let’s gather everything you’ll need for this heavenly pumpkin pound cake.
Wet Ingredients
- 1 ½ cups granulated sugar: The perfect amount of sweetness for balance.
- 1 cup unsalted butter, softened: For that rich, buttery flavor pound cake is known for.
- 4 large eggs: They give the cake structure and a velvety texture.
- 1 cup canned pumpkin purée: Choose 100% pure pumpkin, not pumpkin pie mix.
- ½ cup buttermilk: Adds moisture and a lovely tangy note.
- 2 teaspoons vanilla extract: Enhances the warm, comforting flavor of the cake.
Dry Ingredients
- 2 cups all-purpose flour: The base that gives the cake body.
- 1 teaspoon baking powder: Provides a gentle rise without making it fluffy like a sponge cake.
- 1 teaspoon ground cinnamon: Adds that classic fall warmth.
- ½ teaspoon ground nutmeg: A touch of earthy spice.
- ½ teaspoon ground ginger: Brings a gentle heat and aroma.
- ¼ teaspoon ground cloves: Deepens the flavor with its bold, spicy notes.
- ½ teaspoon salt: Balances the sweetness and enhances the flavor of everything else.
Optional Add-Ins for Extra Flavor
- Chopped pecans or walnuts: Add crunch and nutty richness.
- Chocolate chips: For a decadent twist that pairs perfectly with pumpkin.
Essential Baking Tools and Equipment
Having the right tools makes your baking process smooth and stress-free. Here’s what you’ll need:
- Bundt pan or loaf pan
- Electric mixer or stand mixer
- Mixing bowls (large and medium)
- Whisk and rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Toothpick (for doneness test)
Once everything’s ready, it’s time to get your bake on!
Step-by-Step Directions to Make the Perfect Pumpkin Pound Cake
1. Preparing Your Pan
Preheat your oven to 350°F (175°C). Grease and flour your Bundt or loaf pan thoroughly to prevent sticking — nothing’s sadder than a beautiful cake that won’t come out of the pan.
2. Making the Batter
In a large bowl, beat the butter and sugar together until light and fluffy. This step is key — aerating the butter ensures a soft, even crumb. It should look pale and creamy.
Add in the eggs one at a time, mixing well after each addition. Next, stir in the pumpkin purée, buttermilk, and vanilla extract until smooth and silky.
3. Mixing the Dry Ingredients
In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. This ensures your spices are evenly distributed, giving you that consistent fall flavor in every bite.
4. Combining and Baking
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined — overmixing can make the cake dense.
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
As it bakes, your kitchen will fill with the most incredible aroma — buttery, spiced, and utterly irresistible.
5. Cooling and Glazing
Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. Once cooled, drizzle with a simple buttermilk glaze made from powdered sugar and a splash of buttermilk.
For an extra touch of elegance, dust lightly with powdered sugar or drizzle melted chocolate on top, just like in the image.
The Secret to a Moist and Tender Pound Cake
If you’ve ever baked a pound cake that turned out dry or crumbly, don’t worry — the secret to a perfectly moist Buttermilk Pumpkin Pound Cake lies in balance and patience. The magic happens when the moisture of the pumpkin meets the richness of the butter and eggs, with the tangy touch of buttermilk pulling it all together.
Here are a few tried-and-true tips for locking in that perfect texture:
- Room Temperature Ingredients: Always bring your butter, eggs, and buttermilk to room temperature before mixing. This ensures they blend seamlessly, giving you a smoother batter and even baking.
- Don’t Overmix: Once you add the dry ingredients, mix only until the flour disappears. Overmixing can lead to a dense cake instead of the light, tender crumb you’re aiming for.
- Watch the Bake Time: Every oven is slightly different, so start checking around the 60-minute mark. The cake should be golden on top and spring back slightly when touched.
- Cool Properly: Allow the cake to cool for about 10 minutes before turning it out of the pan — too soon, and it may break apart; too late, and it might stick.
A perfectly baked pumpkin pound cake should be rich but soft, buttery but light — the kind that melts on your tongue and makes you immediately want another slice.
Choosing the Best Pumpkin Purée for Perfect Texture
Pumpkin purée might seem simple, but choosing the right one can make or break your cake’s texture. For this recipe, go with 100% pure pumpkin purée — the kind that lists only “pumpkin” on the label.
Avoid pumpkin pie filling, which already contains sugar and spices. It can throw off your recipe’s balance, making it too sweet or overly spiced.
If you’re feeling adventurous, you can even make your own purée from fresh pumpkin. Here’s how:
- Cut a sugar pumpkin (or pie pumpkin) in half and scoop out the seeds.
- Roast it cut-side down at 400°F (200°C) for about 40–50 minutes.
- Scoop out the flesh and blend until smooth.
Homemade purée gives a slightly deeper, roasted flavor — perfect if you want to take your fall baking to the next level.
No matter which you choose, make sure your purée is thick, not watery. Too much liquid can make your cake heavy and prevent it from baking evenly.
Delicious Variations and Flavor Twists
Once you’ve mastered the classic Buttermilk Pumpkin Pound Cake, you can have some fun with it! Here are a few irresistible variations to suit every sweet tooth:
Pumpkin Chocolate Chip Pound Cake
Fold in 1 cup of chocolate chips to the batter before baking. The chocolate melts into tiny pockets of sweetness, pairing beautifully with the spiced pumpkin base.
Maple Pecan Pumpkin Cake
Add ½ cup of chopped pecans and drizzle the cooled cake with a maple glaze made from powdered sugar, maple syrup, and a touch of cream. It tastes like a pancake breakfast and dessert all in one.
Cream Cheese Glazed Pumpkin Pound Cake
Mix 4 oz of softened cream cheese, 1 cup of powdered sugar, and 2 tablespoons of milk for a silky, tangy glaze. It balances the pumpkin’s sweetness perfectly and adds that bakery-style finish.
Each version brings a different personality to your cake — whether you prefer something classic, nutty, or indulgent, there’s a pumpkin pound cake variation for you.
Print
Buttermilk Pumpkin Pound Cake
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Category: Dessert
Description
🍂 Dive into fall with this moist, buttery pumpkin pound cake! Bursting with warm spices like cinnamon, nutmeg, ginger, and cloves, it’s the ultimate cozy dessert for autumn. Perfect with a cup of coffee or as a festive treat for friends and family. ☕🧡
Ingredients
1 ½ cups granulated sugar 🍬
1 cup unsalted butter, softened 🧈
4 large eggs 🥚
1 cup canned pumpkin puree 🎃
½ cup buttermilk 🥛
2 teaspoons vanilla extract 🍦
2 cups all-purpose flour 🌾
1 teaspoon baking powder 🥄
1 teaspoon ground cinnamon 🌰
½ teaspoon ground nutmeg 🌰
½ teaspoon ground ginger 🌿
¼ teaspoon ground cloves 🌰
½ teaspoon salt 🧂
Optional: chopped pecans or walnuts, chocolate chips 🌰🍫
Instructions
Preheat oven to 350°F (175°C) 🔥. Grease and flour a bundt or loaf pan to prevent sticking. (⏱️ 5 minutes)
Cream butter and sugar together in a large bowl until light and fluffy 🧈🍬. (⏱️ 3–4 minutes)
Add eggs and wet ingredients. Beat in eggs one at a time, then mix in pumpkin puree, buttermilk, and vanilla extract until smooth 🥚🎃. (⏱️ 3 minutes)
Mix dry ingredients. In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt 🌾🌰. (⏱️ 2 minutes)
Combine mixtures. Gradually add dry ingredients to the wet mixture, stirring just until combined. (⏱️ 2–3 minutes)
Prepare for baking. Pour batter into the prepared pan and smooth the top 🍰. (⏱️ 2 minutes)
Bake. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean ⏱️.
Cool and finish. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely ❄️. (⏱️ 10 minutes)
Optional glaze. Drizzle with a simple glaze made from powdered sugar and a splash of buttermilk 🍦. (⏱️ 5 minutes)
Notes
🎃 Pumpkin Puree Tip:
Use 100% pure pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices, which can throw off the balance of the recipe.🧈 Room Temperature Ingredients:
Make sure your butter, eggs, and buttermilk are at room temperature before mixing. This helps the batter come together smoothly and creates a finer crumb.🌰 Flavor Boost:
For a deeper fall flavor, lightly toast the spices (especially cinnamon and cloves) in a dry pan for 30 seconds before adding them to the batter.🍫 Mix-ins:
Add-ins like chocolate chips, pecans, or walnuts make the cake richer in texture. Don’t overmix after adding them—just fold gently.🍰 Pan Type:
A bundt pan gives a beautiful presentation, but a loaf pan works just as well. If using a loaf pan, baking time might increase by 5–10 minutes.
Nutrition
- Serving Size: 12 servings
- Calories: 310 kcal
Tips and Tricks for Baking Success
Baking might be part science and part art, but these little tricks guarantee your cake turns out bakery-perfect every time:
- Measure accurately: Use the spoon-and-level method for flour to avoid adding too much.
- Use real butter: Margarine just doesn’t cut it — butter gives you that rich, authentic flavor.
- Avoid opening the oven early: Sudden drops in temperature can cause the cake to sink.
- Test with a toothpick: Insert one in the center; if it comes out clean or with a few moist crumbs, it’s done.
- Cool before glazing: Pouring glaze over a warm cake causes it to melt and disappear instead of setting beautifully on top.
Little steps like these can make a big difference — transforming a simple pound cake into a showstopper dessert that looks and tastes straight out of a bakery.
You may like also :
Pumpkin Crisp – A Cozy, Crunchy, and Creamy Fall Favorite
Flourless Pumpkin Spice Greek Yogurt Cake – Cozy, Light & Guilt-Free Fall Bliss
Autumn Pumpkin Spice Crumble Cake
How to Store, Freeze, and Reheat Your Pound Cake
One of the best things about this pumpkin pound cake is that it keeps beautifully — making it ideal for gifting, sharing, or saving for later.
To Store:
Wrap your cooled cake tightly in plastic wrap or place it in an airtight container. It will stay moist and delicious at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
To Freeze:
Wrap the whole cake (or individual slices) in two layers — first with plastic wrap, then with foil — to prevent freezer burn. Freeze for up to 3 months. When ready to serve, thaw overnight in the fridge and bring to room temperature before enjoying.
To Reheat:
Warm slices in the microwave for about 10–15 seconds to bring back that just-baked taste and aroma.
A quick tip: if you plan to add glaze, do it after thawing — freezing the glaze can make it watery.
Serving Suggestions: How to Enjoy Your Pumpkin Pound Cake
This cake is so versatile that it shines on its own — but you can easily dress it up for special occasions.
Try these cozy serving ideas:
- With coffee or tea: The subtle spices pair beautifully with a latte or chai.
- With whipped cream or ice cream: A dollop of whipped cream or a scoop of vanilla ice cream turns this into an elegant dessert.
- With caramel drizzle: A light drizzle of caramel sauce brings out the cake’s warmth and sweetness.
- With powdered sugar: Keep it simple and elegant — a dusting of sugar adds that classic bakery touch.
Whether served warm or chilled, every bite of this cake feels like fall itself — comforting, aromatic, and utterly satisfying.
What to Pair With This Cozy Fall Dessert
You can turn your pumpkin pound cake into a full-on autumn experience by pairing it with the right drink or topping:
- Hot Apple Cider: The sweet-tart flavor of cider enhances the cake’s spice profile.
- Pumpkin Spice Latte: Double down on pumpkin for the ultimate fall flavor bomb.
- Brown Sugar Glaze: Mix brown sugar, butter, and cream for a glossy, caramel-like topping.
- Candied Pecans: Sprinkle them on top for a fancy, crunchy finish.
Every pairing transforms this simple cake into a bakery-worthy masterpiece.
Common Mistakes to Avoid When Baking Pound Cake
Even seasoned bakers can run into trouble with pound cakes. Avoid these common pitfalls for perfect results every time:
- Overmixing the batter: Leads to a dense, heavy texture.
- Using cold butter: Prevents proper creaming and reduces volume.
- Skipping the pan prep: Always grease and flour your pan thoroughly to avoid sticking.
- Opening the oven door too soon: Causes the cake to fall.
- Not cooling enough before glazing: Can melt the glaze and make it runny.
With these tips, your cake will come out beautifully golden and perfectly moist every single time.
Conclusion: Bringing Autumn to Your Kitchen One Slice at a Time
There’s something truly special about baking in the fall — the warmth of the oven, the aroma of pumpkin and spices, and the joy of sharing something homemade. This Buttermilk Pumpkin Pound Cake embodies all of that and more.
It’s buttery, moist, and beautifully spiced — a dessert that’s as comforting as it is elegant. Perfect for family gatherings, festive brunches, or simply a cozy night in, this cake is sure to become a seasonal tradition.
So, grab your mixing bowl, turn up your favorite fall playlist, and fill your kitchen with the scents of pumpkin, cinnamon, and love. Because nothing says “welcome fall” quite like a homemade pumpkin pound cake fresh out of the oven.
Similar recipes :
Better Than Fall Pumpkin Cake
Pumpkin Oatmeal Dump Cake
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned?
Yes! Just roast, purée, and strain fresh pumpkin to remove excess moisture. Use the same amount as canned.
2. Can I make this cake gluten-free?
Absolutely — use a 1:1 gluten-free all-purpose flour blend. The texture will still be deliciously moist.
3. Can I add nuts or chocolate chips?
Of course! Fold in about ½ to 1 cup of your favorite add-ins for extra flavor and texture.
4. How do I know when the cake is done baking?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s done.
5. Can I make this recipe into cupcakes?
Yes! Bake in lined muffin tins for about 25–30 minutes for adorable pumpkin mini cakes.
