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Delightful Pumpkin Poundcake with Cream Cheese Frosting

5 from 1 vote

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This pumpkin poundcake is brimming with fall flavor. The addition of buttermilk in the cake makes it tender and moist. Then it’s topped with a cinnamon cream cheese frosting to complete this seasonal treat.

Pumpkin Poundcake with Cream Cheese Frosting on glass plate

Have you ever been just beboppin’ through life and you suddenly thought, “Holy cowzers! It’s fall already!”

No?

Well, that happened to me last week. The other day dawned overcast and in the low 60’s.

It’s been mostly high 70’s & 80’s still in this part of the country, and the urge to bake was too strong to resist.

And since I still hadn’t baked anything pumpkin, that afternoon I decided to come up with a pumpkin poundcake recipe.

I mean, fall is pumpkin spice everything season, right?

Now I know there are probably thousands of pumpkin poundcake recipes on the internet, but I like to play in the kitchen. It’s what I do.

So that’s what I did.

And I have to say that this pumpkin pound cake recipe was a hit with my friends and family!

I frosted it with cream cheese flavored with cloves, cinnamon, vanilla and sweetened with local raw honey.

And just in case that wasn’t enough, I chopped up some pecans and threw them on the top.

Pumpkin Poundcake on plate with fork

Oh! My! Gosh!

The house smelled heavenly while it was baking and I couldn’t resist, I just had to have a piece still warm from the oven. It’s perfect for dessert, an afternoon snack, or even breakfast!

As always, I try to use the freshest, least processed stuff I can find, and that’s how my recipes are written.

I actually used organic, unbleached white flour in this recipe. If you don’t have organic stuff, just use what you have and don’t feel guilty about it (like I used to).

Homemade always tastes better and is better for you than store-bought!

So here we go.

Pumpkin Poundcake

Ingredients

  • 1 cup butter, room temp
  • 2 cups sugar
  • 4 large eggs
  • 1 ½ teaspoons homemade vanilla extract
  • 2 teaspoon ground cinnamon 
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 cups homemade pumpkin puree or 1 15 oz can pumpkin puree
  • 3 cups unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ¼ cup homemade cultured buttermilk

Instructions

First, cream the butter and sugar. Make sure it’s mixed really well. You want it all light and fluffy.

Then add the eggs one at a time, beating well after each one.

eggs beaten in to the butter and sugar
beating in the eggs

After the eggs are mixed in, beat the mixture on high for 2 ½ minutes.

Then add the vanilla, cinnamon, nutmeg, ginger, and cloves and mix well.

Add the pumpkin and beat on high for 2 more minutes.

batter with pumpkin beaten in
now with the spices and pumpkin

While that is beating, whisk the flour and the other dry ingredients together.

Next, add the flour mixture, a little at a time, alternating with the buttermilk and ending with the dry ingredients.

When that has been mixed in, beat on high for another 3 ½ minutes.

Now it’s time to butter and flour a Bundt cake pan. (This one is my favorite.)

If you want individual pumpkin pound cakes, you can use mini loaf pans or mini Bundt pans. Prepare them the same way.

And finally, spoon the batter into the prepared pan. The batter will be quite thick. Smooth the top and bake at 325°F for 1 hour and 10 minutes.

Pumpkin Poundcake batter in Bundt pan
in the pan it goes-see the little dent in the middle?

You can take a spoon and make a little dent in the middle of the top all the way around so that you don’t get a really high point there.

I only do that when I’m using a Bundt pan because I’ll be turning it upside down on the cake plate.

While the cake is baking, go ahead and prepare the frosting. It needs to be chilled before you use it.

After an hour and 10 minutes, test with a toothpick.

If the pick comes out clean, then remove the cake from the oven and turn it out onto a wire rack.

Let the cake cool before frosting. It doesn’t have to be cold, just not still warm enough to melt the icing. Cuz that makes a pretty big mess.

Homemade Cream Cheese Frosting

  • 8 ounces homemade cream cheese, room temp
  • 4 teaspoon honey
  • ¼ teaspoon ground cloves
  • ¼ teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans (optional)
  • pinch of salt

NOTE: Choose a honey with a mild flavor so it doesn’t overpower the spices.

In a mixer with a wisk attachment, cream the cream cheese until fluffy.

Add the honey a little at a time, scraping the sides of the bowl frequently.

Add the cloves, the cinnamon, and the vanilla and mix well.

cinnamon cream cheese frosting in mixing bowl
cinnamon cream cheese icing all ready to go chill

Cover the frosting tightly and refrigerate until you are ready to frost that yummy pumpkin poundcake that is currently smelling up your house.

Chilling will make it firm up so it doesn’t run all over the place when you try to frost the cake.

After the cake has cooled, put it on a pretty serving plate (like this one that doubles as a punch bowl. How cool is that?) and slather on that amazing cream cheese frosting.

Then chop up about a half cup of pecans and toss the the nuts over the top if you want to. I almost always want to. 🙂

pecans on wooden cutting board
love pecans!

And now, cut yourself a slice of this amazing pumpkin poundcake with cream cheese frosting and pour yourself a nice hot cup of whatever you love most. And then, take a minute to relax and enjoy the fruit of your labors!

What do you start to crave when fall weather comes to your neck of the woods?

Blessings!

More delicious dessert recipes you should try:

pumpkin poundcake on plate

Pumpkin Poundcake with Cream Cheese Frosting

Scrumptious, moist, and oh, so pumpkiny!
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 16 slices
Calories 391 kcal

Ingredients
  

Pumpkin Pound Cake

  • 1 cup butter room temp
  • 2 cups sugar
  • 4 eggs large
  • 1 1/2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 pint pumpkin puree OR a 15 oz can
  • 3 cups unbleached flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 cup buttermilk

Cream Cheese Frosting

  • 8 oz homemade cream cheese
  • 4 tsp honey
  • 1/4 tsp ground cloves
  • 1/4 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 cup chopped pecans (optional)

Instructions
 

Cake

  • Cream butter and sugar.
  • Add eggs one at a time, beating after each one. Beat on high 2 ½ minutes.
  • Add vanilla, cinnamon, nutmeg, ginger, and cloves and mix.
  • Add pumpkin and beat on high for 2 minutes. While that is beating, sift dry ingredients.
  • Add the dry ingredients a little at a time until incorporated.
  • Add the buttermilk and mix. When that has been mixed in, beat on high 3 ½ minutes.
  • Butter and flour a Bundt pan.
  • Spoon the batter into the prepared pan (batter will be quite thick). Smooth the top.
  • Bake at 325°F for 1 hour and 10 minutes. While cake is baking, prepare frosting. It will need to be chilled.

  • After an hour and 10 minutes, test with a toothpick. If the pick comes out clean, remove the cake from the oven and turn it out onto a cooling rack.
  • Let the cake cool before frosting. It doesn’t have to be cold, just not still warm enough to melt the icing.

Frosting

  • In a mixer with a whisk attachment, cream cheese until fluffy.
  • Add honey a little at a time, scraping the sides of the bowl frequently.
  • Add the cloves, the cinnamon, and the vanilla and mix well.
  • Cover tightly and refrigerate until ready to frost.

Finishing

  • When the cake has cooled, and the frosting has chilled, ice the cake. Sprinkle with chopped pecans (optional).

Nutrition

Calories: 391kcalCarbohydrates: 48gProtein: 6gFat: 20gSaturated Fat: 11gTrans Fat: 1gCholesterol: 87mgSodium: 289mgPotassium: 147mgFiber: 2gSugar: 28gVitamin A: 5217IUVitamin C: 1mgCalcium: 53mgIron: 1mg
Keyword cream cheese frosting, pumpkin pouncake
Tried this recipe?Let us know how it was!
By on March 30th, 2022

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