Fabulous Fall Dessert: Pumpkin Pound Cake

Posted: 9 years ago | By: Christine Somers | In: Food & Drink | Read Time: 1 minute, 57 seconds

As winter's snow and ice coat the Thanksgiving landscape here in New York, I will share one last autumn recipe...pumpkin pound cake. Nothings says fall like pumpkin. Okay, maybe lots of things say fall but pumpkin pound cake is one of the tastier ones. A baking pumpkin pound cake makes the whole house smell like your very best fall day. For me the aroma of cinnamon, nutmeg and ginger triggers memories of my mom and the spectacular holiday meals she prepared when I was younger.

This year I served this cake for Thanksgiving to my friends and family with a scoop of cinnamon ice cream. Fabulous! If you want to hold on to the smells and memories of autumn for a little longer, this is the cake to make that happen. I hope you enjoy.


Pumpkin Pound Cake


1-1/4 cup of butter
1-1/4 cup of sugar
1 cup of packed brown sugar
4 eggs
1-15 ounce can of solid-packed pumpkin
3 cups of all-purpose flour
3 teaspoon of ground cinnamon
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
1 teaspoon of ground nutmeg
1/2 teaspoon of ground allspice
1/2 teaspoon of ground ginger
1/2 cup of chopped pecans


Preheat the oven to 350°
Grease and flour a 10-inch tube pan

1. Bring butter and eggs to room temperature.
2. Sift flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger together. Set aside. *
3. In large bowl, cream butter and sugars.

4. Add eggs one at a time and beat well after each egg.
5. Beat in pumpkin.
6. Add flour mixture.

7. Stir in pecans.
8. Pour batter in to tube pan and bake for 90 minutes or until toothpick comes out clean.**
9. Cool for 10 minutes before removing from pan to a wire rack.

* I use salted butter so I don't add additional salt. 
** Check the cake after 75 minutes so you don't over bake. 

I served my cake with cinnamon ice cream but if you would like to change it up a bit, try this butter-rum sauce.


1 cup of sugar
2 tablespoons of cornstarch
1-1/3 cup of water
3 tablespoons of cubed butter
1/2 teaspoon of rum extract


1. In a saucepan, combine sugar and cornstarch.
2. Over medium heat, gradually stir in water.
3. Bring to a boil and stir for 2 minutes or until thickened. 
4. Remove from heat and stir in butter and rum extract.
5. Serve warm.