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Pumpkin Pound Cake

This tender pumpkin pound cake with warm spices and spicy ginger is what you’ll be most proud to put on the table this Thanksgiving. It’s super easy to make and looks like it’s covered in snow from the powdered sugar on top!

Pumpkin pound cake with powdered sugar on a cake stand.

Easy Pumpkin Pound Cake Recipe

Once it’s out of the oven, everyone will be asking you for the recipe of this homemade pumpkin pound cake. It’s packed with pumpkin puree and pumpkin spice for the ultimate fall-goodness, but also with spices like earthy cinnamon and nutmeg. Best of all, it’s sweetened with maple syrup for smokiness. It doesn’t get much better than this. Baked until perfectly tender, you’ll have a hard time waiting for it to cool down before adding the powdered sugar and digging in.

Why You’ll Love This Pumpkin Cake

This buttery pumpkin pound cake will beat the one at your favorite bakery because you can add your favorite add-ins.

  • Great for gifting. Everyone loves pumpkin-flavored desserts so make a few and give them away as gifts.
  • Easy. It’s like making a regular cake: mix the wet ingredients, then the dry, mix it all together, and bake.
  • Holiday-flavored. Pumpkin is always a suitable flavor for fall and winter, so start baking!
  • Freezer-friendly. Make it ahead of time and pop it in the freezer so you’re not worried about your holiday baking last-minute.

What is a Pound Cake?

Pound cake is a traditional dessert made with 4 main ingredients: butter, eggs, flour, and sugar. Vegetable oil is usually added as well to keep it extra moist. As a result of the different kinds of fat used, the cake’s crumb is butterier and denser than regular cakes but without becoming greasy. Spices like cinnamon, nutmeg, and pumpkin spice can be used to add flavor if you want to keep the vanilla batter simple. Some recipes change the whole flavor-base to chocolate, pumpkin, red velvet, etc. It can be served for breakfast or dessert.

Slice of pumpkin pound cake.

What You’ll Need

Pumpkin puree, pumpkin spice, and maple syrup are the base of any great fall dessert. Check the recipe card at the bottom of the post for exact amounts.

Dry Ingredients

  • Almond meal flour – Make sure it’s finely ground.
  • Tapioca flour – This is also called “tapioca starch.”
  • Coconut flour – Look for it in the organic or gluten-free sections at most supermarkets.
  • Baking powder – Don’t change it for baking soda because your cake won’t rise as much.
  • Salt – Kosher salt is best.
  • Pumpkin spice mix – Make your own by whisking 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

Wet Ingredients

  • Eggs – They add richness.
  • Unsalted butter – Reduce the salt in the rest of the recipe if you use salted butter.
  • Pure maple syrup – Agave syrup is a great swap.
  • Vanilla extract – Almond extract works too.
  • Pumpkin puree – I prefer sugar-free kinds.
  • Coconut oil – Feel free to use vegetable, corn, or canola oil instead.
  • Ground ginger – You can swap it for ground nutmeg.


  • Confectioners’ sugar – This is also called “powdered sugar.”
Dusting the pound cake with powdered sugar.

How to Make a Pumpkin Pound Cake

It’s just like making your favorite cake but with a little extra airiness from the whipped egg whites. Check the recipe card at the bottom of the post for more detailed instructions.

  • Prep the oven. Preheat the oven to 350F. Grease a 10″ bundt pan with cooking spray.
  • Mix the wet ingredients. In a large bowl, combine butter, maple syrup, vanilla extract, pumpkin puree, 1/2 teaspoon ground ginger, egg yolks, and coconut oil. Stir until well combined.
  • Whisk the dry ingredients. In a separate bowl, whisk the almond flour, tapioca flour, coconut flour, baking powder, salt, and pumpkin spice mix.
  • Combine the wet and dry mixtures. Slowly incorporate the dry ingredients into the wet mixture, stirring until fully combined. Set the batter aside.
  • Beat the whites. Add a pinch of salt to the egg whites and beat with an electric mixer until they form soft peaks. Don’t over-beat them because you don’t want to make meringue.
  • Fold it in. Gently fold the beaten egg whites into the batter. Spoon the batter into the prepared pan, using a rubber spatula to spread it evenly.
  • Bake it. Pop it into the oven for 40-45 minutes or until a cake tester comes out clean. Remove it from the oven and allow it to rest for 10 minutes. Carefully run a knife along the internal edges of the pan, invert the cake onto a cooling rack, and gently remove it from the pan. Let it cool completely.
  • Serve it. Dust the top of the cake with confectioners’ sugar. Slice and enjoy!

Tips for Success

From choosing the right pan to knowing how long to wait before removing it from the pan, these tips are everything you need to know about baking pound cakes.

  • Watch the temperature. Make sure your ingredients are at room temperature so that the batter comes together more easily and without any lumps.
  • Choose the right pan. Bundt cake pans come in all sorts of designs. The cake is less likely to stick to pans with simple designs versus very complicated ones.
  • Let it cool. Don’t rush into removing the cake from the pan the minute it’s out of the oven. Doing this will make it crumble to little pieces. Always let the cake cool for at least 30 minutes before removing it.
  • Go for the middle rack. The lowest rack is too hot and will burn your cake. The top rack is too cool and will under-bake your cake. Stick to the middle rack for best results.
  • Use add-ins. 1/2 cup of chopped pecans, walnuts, chocolate chips, raisins, and cranberries are great ways to add more flavor and texture.
  • Add frosting. Whip up your favorite cream cheese, salted caramel, or vanilla frosting and use it to decorate your cake.
Angled photo of pound cake with powdered sugar.

Serving Suggestions

This pumpkin pound cake is perfect for breakfast with your favorite coffee like my Iced Coffee or Golden Maca Latte. Try my Pumpkin Cream Cold Brew for something a little more festive. A cup of tea or a glass of milk are great too. If you’re having it for dessert, add some whipped cream and even a scoop of vanilla ice cream.

How to Store a Pound Cake

Enjoy it right away or save some for later but store it properly so it lasts longer.

  • Counter: Place it in an airtight container away from direct heat for up to 4 days. A cake dome works too but only store it there for 3 days.
  • Fridge: Slice the cake and refrigerate it for up to a week. Make sure it’s far away from strong-smelling foods. Set it on the counter for 10-15 minutes before serving so it can soften again.
  • Freezer: Wrap each slice in plastic wrap twice and then place the slices in a freezer-friendly bag or container. Freeze it for up to 3 months. Thaw it overnight in the fridge or on the counter for 20-30 minutes.

More Pumpkin Recipes to Try

Pumpkin pound cake with powdered sugar on a cake stand.

Pumpkin Pound Cake

This pumpkin pound cake recipe has lots of pumpkin goodness and maple syrup for the perfect fall-flavored dessert. 
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes


  • 10" Bundt Pan


Dry Ingredients

  • 1 1/4 cup almond meal flour
  • 3/4 cup Tapioca flour
  • 1/3 cup + 1 tablespoon coconut flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon pumpkin spice mix or 1 1/2 tsp. cinnamon 1/2 tsp. ginger, 1/4 tsp nutmeg, 1/4 tsp. cloves

Wet ingredients:

  • 4 large eggs room temperature, separated.
  • 1 cup unsalted butter melted and cooled
  • 1 1/2 cups pure maple syrup
  • 2 teaspoon pure vanilla extract
  • 1 cup pure pumpkin puree {not pumpkin pie mix}
  • 1/4 cup coconut oil melted
  • 1/2 teaspoon ground ginger


  • Confectioners Sugar {optional}


  • Preheat oven to 350°, set oven rack in middle position.
  • Spray a 10″ Bundt pan with non-stick organic spray. {You can use a 13 x 9 baking pan}
  • In a large bowl add butter. Maple syrup, vanilla extract, pumpkin puree, 1/2 tsp. ground ginger, egg yolks and coconut oil. stir until combined.
  • In a second bowl whisk together almond flour, tapioca flour, coconut flour, baking powder, salt and pumpkin spice mix.
  • Add dry ingredients into wet, slowly stirring until combined. Set aside
  • Add a pinch of salt to egg whites and beat with an electric mixer just until they hold soft peaks. Gently but thoroughly fold egg whites into the batter.
  • Spoon batter into prepared pan, spreading it evenly with a rubber spatula.
  • Bake for 40-45 minutes or until cake tester comes out clean. {If using 13 x 9″ pan, 30-35 minutes}
  • Set pan aside on rack to cool for 10 minutes.
  • Carefully run a knife around inside edges of pan, invert the cake onto a cooling wrack and gently remove from pan. Let cool completely before serving.
  • Dust top of cake when cool with confectioner’s sugar {optional}. Slice and serve.
Course: Breakfast, Dessert
Cuisine: American



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29 comments on “Pumpkin Pound Cake”

  1. Avatar photo
    Erin @ Dinners, Dishes, and Desserts

    What a great sounding cake, I love the flavors!! I wish I has a slice of this I could enjoy with a hot cup of tea right now!

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