The Origin of Pumpkin Pound Cake

Pumpkin pound cake has its roots in traditional American baking, where pound cakes became popular in the 18th century. The name “pound cake” came from the original formula—one pound each of butter, sugar, eggs, and flour. Over time, bakers began experimenting with flavors, and pumpkin became a natural choice, especially during autumn and the Thanksgiving season. Pumpkins have long been cherished in the United States as a symbol of harvest and abundance, making this recipe not just a dessert but a cultural tradition. Combining the richness of pound cake with the seasonal warmth of pumpkin, this recipe is an American classic that never goes out of style.

Why Buttermilk and Pumpkin Work So Well

Buttermilk is the secret ingredient that makes this pound cake incredibly tender and moist. Its slight tang balances the sweetness of the sugar while helping activate the baking soda for a perfect rise. Pumpkin puree, on the other hand, brings natural sweetness, vibrant color, and plenty of moisture to the cake. Together, they create a rich yet soft crumb that melts in your mouth. The blend of warm spices—cinnamon, nutmeg, and ginger—enhances the pumpkin’s natural flavor, turning every bite into a cozy taste of fall. This balance of creamy buttermilk and earthy pumpkin is what makes the cake stand out from ordinary pound cakes.

Why You’ll Love This Recipe

This buttermilk pumpkin pound cake is more than just a dessert—it’s comfort food for cool autumn days. It’s perfect for family gatherings, potlucks, or simply enjoying with a warm cup of coffee or tea. The cake is dense yet fluffy, full of seasonal flavors, and it stays moist for days. You can serve it plain, with a drizzle of glaze, or even with a scoop of vanilla ice cream. The recipe is also beginner-friendly, using simple ingredients and straightforward steps, yet the results look and taste bakery-quality. If you want to impress guests without spending hours in the kitchen, this recipe will become your go-to fall treat.

Ingredients You’ll Need

For the Cake:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 1 cup canned pumpkin puree
• 1 cup buttermilk
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

For the Glaze (Optional):

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Pan and Batter

• Preheat your oven to 350°F (175°C).
• Grease and flour a 10-inch Bundt pan to prevent sticking.
• In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

Step 2: Add Wet and Dry Ingredients

• Beat in eggs one at a time, mixing well after each addition.
• Stir in pumpkin puree and vanilla extract.
• In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
• Gradually add dry mixture to the wet ingredients, alternating with buttermilk. Mix until just combined.

Step 3: Bake and Glaze

• Pour batter evenly into the prepared Bundt pan.
• Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
• Let the cake cool for 10 minutes in the pan, then transfer to a wire rack.
• For the glaze, whisk powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.

Recipe Timing

• Prep Time: 20 minutes
• Cook Time: 55–60 minutes
• Cooling Time: 30 minutes
• Total Time: ~1 hour 45 minutes

Nutrition Information (Per Slice, 12 servings)

• Calories: ~370
• Fat: 16g
• Carbohydrates: 52g
• Protein: 5g
• Fiber: 2g
• Sugar: 30g

Buttermilk Pumpkin Pound Cake

1. Can I use fresh pumpkin instead of canned puree?

Yes! Fresh pumpkin puree works well, but make sure it’s cooked and blended until smooth. Canned pumpkin has a consistent texture, so if you use fresh, drain excess water to avoid a soggy cake.

2. How do I keep the pound cake moist?

Buttermilk and pumpkin already help with moisture, but storing the cake properly is key. Wrap it tightly in plastic wrap or place it in an airtight container. It stays fresh for up to 4 days at room temperature or a week in the fridge.

3. Can I freeze pumpkin pound cake?

Absolutely. Once cooled, wrap the cake (whole or sliced) in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and warm slightly before serving.

4. What can I serve with pumpkin pound cake?

This cake is delicious on its own, but you can top it with cream cheese frosting, whipped cream, or a scoop of vanilla ice cream. For a festive twist, drizzle with caramel or sprinkle with toasted pecans.

5. Can I make this recipe without a Bundt pan?

Yes, you can use two loaf pans or a 9×13-inch baking dish. Adjust the baking time—loaf pans may take 50–55 minutes, while a 9×13-inch pan may take 40–45 minutes. Always check doneness with a toothpick.