How to Make Buttermilk Pumpkin Pound Cake: A Cozy Dessert You’ll Love

Nothing says cozy fall baking like a buttermilk pumpkin pound cake. This recipe takes the classic buttery pound cake and transforms it with creamy pumpkin purée, tangy buttermilk, and warming spices. The result is a cake that’s tender, moist, and bursting with autumn flavor.

Unlike pie or muffins, pound cake is versatile—you can serve it as a holiday dessert centerpiece, enjoy it with your morning coffee, or bring it to a gathering and know it’ll be a hit. The balance of pumpkin sweetness and buttermilk tang makes each slice rich yet not overwhelming. Add the scent of cinnamon, nutmeg, and ginger, and your kitchen will smell like fall itself.

This is more than just a dessert—it’s a treat that feels nostalgic yet fresh, perfect for creating moments of comfort and connection.

Why You’ll Love This buttermilk pumpkin pound cake

There are plenty of pumpkin desserts out there, but this one stands out for its simplicity, flavor, and texture. The buttermilk keeps the crumb soft and tender, while the pumpkin purée adds natural sweetness and moisture. Together, they create a cake that’s perfectly spiced, rich without being heavy, and completely addictive.

It’s also flexible—serve it plain with powdered sugar, glaze it with cream cheese frosting, or enjoy it warm with ice cream. Whether for a casual snack or a festive occasion, this cake fits right in. Plus, it’s straightforward enough for beginner bakers but delivers results that look and taste bakery-quality.

In short, it’s cozy, flavorful, and impossible not to love.

What You’ll Need

For this buttermilk pumpkin pound cake, you’ll need simple pantry staples plus a few key ingredients that make the texture and flavor shine.

Dry Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt

Wet Ingredients:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 cup canned pumpkin purée (not pie filling)
• ½ cup buttermilk
• 2 tsp vanilla extract

Optional toppings: powdered sugar, cream cheese glaze, caramel drizzle, or toasted pecans.

How to Make buttermilk pumpkin pound cake

1. Prep the oven and pan
   Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pans.
2. Mix the dry ingredients
   In a medium bowl, whisk flour, baking powder, baking soda, spices, and salt. Set aside.
3. Cream butter and sugar
   In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Add pumpkin and buttermilk
   Stir in pumpkin purée and vanilla. Gradually add the dry mixture, alternating with buttermilk, beginning and ending with dry. Mix just until combined—don’t overbeat.
5. Bake
   Pour batter into the prepared pan. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and serve
   Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Once cooled, dust with powdered sugar or glaze if desired.

This process gives you a moist, tender cake that holds its shape beautifully while filling your kitchen with that cozy fall aroma.

You Must Know

A few essentials make this cake turn out perfect every time:

• Always use pure pumpkin purée, not pumpkin pie filling.
• Keep ingredients at room temperature for smooth mixing.
• Don’t overmix once wet and dry ingredients combine—this keeps the crumb tender.
• Test with a toothpick in the center to check doneness.
• Let it cool about 15 minutes in the pan, then transfer to a rack to prevent sticking.

Perfecting the Cooking Process

For best results, focus on these details:

• Cream butter and sugar until light and fluffy for a softer cake.
• Measure flour properly (spoon and level) to avoid a dense texture.
• Bake in the center of the oven for even cooking.
• Toast spices briefly to boost flavor.
• Add a glaze, drizzle, or powdered sugar for a polished finish.

Add Your Touch buttermilk pumpkin pound cake

This cake is delicious as-is, but you can easily make it your own:

• Glazes & Toppings: Try a cream cheese glaze, caramel drizzle, or a sprinkle of powdered sugar.
• Mix-ins: Fold in chocolate chips, chopped pecans, or walnuts for extra texture.
• Spices: Adjust the spice blend to your taste—more cinnamon for warmth, extra ginger for a little kick.
• Serving style: Pair slices with coffee, tea, or even a scoop of vanilla ice cream for dessert.

A few small tweaks can turn this classic recipe into your signature bake.

Storing & Reheating

Try these quick and tasty casseroles.

This pound cake keeps beautifully, making it great for baking ahead.

• Room temperature: Store covered or in an airtight container for up to 3 days.
• Refrigerator: Wrap tightly and refrigerate for up to 5–6 days.
• Freezer: Slice and freeze in airtight bags for up to 2 months—thaw overnight before serving.
• Reheat: Warm slices in the microwave for 10–15 seconds or in the oven at 300°F for a few minutes.

Proper storage ensures every bite stays moist and flavorful, even days later.

Chef’s Helpful Tips for buttermilk pumpkin pound cake

Pair this with a warm soup recipe.

• Grease well: Use butter and flour or baking spray to prevent sticking, especially in bundt pans.
• Don’t rush cooling: Let the cake rest before slicing—it keeps the crumb moist.
• Upgrade flavor: Add a teaspoon of orange zest or maple extract for a twist.
• Even baking: If the top browns too quickly, tent lightly with foil halfway through.
• Presentation counts: Serve on a cake stand with glaze drizzled right before guests arrive.

FAQ for buttermilk pumpkin pound cake

Can I use homemade pumpkin purée?
Yes, just make sure it’s thick and not watery. Drain extra liquid if needed.

More cozy fall desserts you’ll love.

What if I don’t have buttermilk?
Mix ½ cup milk with 1 tsp lemon juice or vinegar—let sit 5 minutes before using.

Can I make this in loaf pans?
Absolutely. Divide the batter into two loaf pans and bake 10–15 minutes less.

How do I keep it moist?
Don’t overbake and store it tightly wrapped. The pumpkin naturally helps with moisture.

Can I add a glaze?
Yes! Cream cheese, vanilla, or maple glaze all pair beautifully.

Conclusion

Buttermilk pumpkin pound cake is everything we love about fall baking—rich flavor, warm spices, and a moist, tender crumb that feels like comfort in every bite. It’s simple enough for weekday baking yet elegant enough for holiday gatherings. With buttermilk keeping the texture soft and pumpkin adding natural sweetness, this cake strikes the ideal balance between cozy and indulgent.

Whether you enjoy it plain with coffee, dressed up with a glaze, or frozen for later, this recipe is one you’ll turn to again and again. It’s a true seasonal classic—easy to make, endlessly adaptable, and always crowd-pleasing. Bake it once, and it’ll quickly become a tradition in your kitchen every fall.