Buttermilk Pumpkin Pound Cake is a rich, moist dessert that beautifully blends the warmth of autumn spices with the creamy tang of buttermilk. Infused with pumpkin purée and cozy notes of cinnamon, nutmeg, and cloves, this cake boasts a tender crumb and golden crust that's perfect for fall gatherings.
The buttermilk adds depth and moisture, making every bite incredibly soft and flavorful. Whether topped with a simple glaze, dusted with powdered sugar, or served plain with coffee, this pound cake is a comforting, seasonal treat that celebrates the flavors of fall in the most delicious and nostalgic way.
If you’re looking for the perfect fall dessert that’s rich, moist, warmly spiced, and incredibly satisfying, this Buttermilk Pumpkin Pound Cake is the ultimate bake. It combines the dense, buttery texture of a classic pound cake with the earthy sweetness of pumpkin and the tang of buttermilk.
Buttermilk Pumpkin Pound Cake is a rich, moist dessert that blends the earthy sweetness of pumpkin with the tang of buttermilk.
With a dense yet tender crumb, it's warmly spiced with cinnamon, nutmeg, and cloves, making it perfect for cozy autumn gatherings.
This cake boasts a beautiful golden-orange hue and is often topped with a simple glaze or dusting of powdered sugar.
Ideal for fall brunches, Thanksgiving tables, or a comforting teatime treat, it balances nostalgia with indulgence in every bite.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to combine thoroughly. These spices are key to developing that warm autumn flavor.
Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack. Let it cool completely before glazing or slicing.Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Buttermilk Pumpkin Pound Cake is a velvety, moist, and warmly spiced dessert that combines the richness of traditional pound cake with the seasonal flair of pumpkin puree and tangy buttermilk.
It’s ideal for fall gatherings, Thanksgiving, or even as a cozy weekend bake.
Here are the best tips and tricks to make yours unforgettable, along with clever serving ideas.
1. Use Room Temperature Ingredients
Start with room-temperature butter, eggs, and buttermilk. This helps the batter emulsify more smoothly, ensuring even texture and volume.
2. Cream Butter and Sugar Well
Beat the butter and sugar for at least 4–5 minutes until it’s pale and fluffy. This step traps air into the batter, which is essential for a tender crumb in pound cakes.
3. Use Canned Pumpkin Puree (Not Pie Filling)
Make sure you're using 100% pure pumpkin puree. Pumpkin pie filling has added sugars and spices that could throw off the flavor and texture.
4. Don’t Overmix the Batter
After adding the dry ingredients, mix only until everything is combined. Overmixing leads to a dense, rubbery cake instead of one that’s moist and tender.
5. Use Full-Fat Buttermilk
The acidity in buttermilk reacts with baking soda to give lift, and its fat adds richness and moisture. If you don’t have buttermilk, mix 1 cup whole milk with 1 tablespoon of white vinegar or lemon juice and let sit for 5–10 minutes.
6. Test for Doneness Properly
Use a skewer or cake tester inserted into the center; it should come out clean or with a few moist crumbs. Since it’s a dense cake, baking may take up to 60–70 minutes at 325–350°F (165–175°C).
1. Let It Cool in the Pan First
Cool the cake in the pan for 10–15 minutes before turning it out. This prevents cracking or breaking, especially since it’s very moist.
2. Glaze it Right
Drizzle with a simple maple glaze (powdered sugar, maple syrup, a splash of milk) or cream cheese glaze. Add chopped pecans or a dusting of cinnamon for extra flair.
3. Serve with Something Cool and Creamy
Pair slices with a scoop of vanilla bean ice cream, cinnamon whipped cream, or a dollop of crème fraîche. These cool toppings contrast beautifully with the cake’s warmth.
4. Slice with a Serrated Knife
Because the cake is dense and moist, a serrated bread knife ensures neat slices without crumbling.
5. Use Mini Loaf Pans for Gifting
Turn the recipe into mini pound cakes using smaller loaf pans. They make great edible gifts wrapped in parchment and tied with twine.
1. Add Fall Spices
Even if your recipe calls for just cinnamon, enhance the seasonal profile with nutmeg, ginger, clove, and a pinch of allspice.
2. Add a Crunchy Topping
Sprinkle the batter with cinnamon-sugar or streusel before baking to create a sweet crust. Chopped pecans or walnuts also work well on top.
3. Make It Ahead
This cake tastes even better the next day as the flavors develop. Wrap tightly and store at room temperature for up to 3 days, or refrigerate up to 5 days.
4. Freeze for Later
Slice the cooled cake, wrap each piece in plastic wrap and foil, and freeze. Perfect for a quick dessert or unexpected guests.
While the cake cools, whisk together the powdered sugar, buttermilk, vanilla, and a pinch of cinnamon (if using) until smooth. Adjust consistency with more sugar (thicker) or more buttermilk (thinner).
Drizzle over the cooled cake and allow the glaze to set for 10–15 minutes before serving.
This Buttermilk Pumpkin Pound Cake is a beautiful blend of classic baking and seasonal flavors. With its dense crumb, rich spices, and tangy glaze, it’s guaranteed to become a fall favorite in your kitchen. Whether served plain or drizzled with glaze, it’s the kind of cake that tastes like autumn in every bite.
