This Pumpkin Pound Cake with Spiced Maple Glaze is moist, buttery, and filled with cozy pumpkin flavor and warm spices. The dense yet tender crumb slices beautifully, while the sweet maple glaze with a hint of spice adds just the right touch of richness. Perfect for fall gatherings, holiday dessert tables, or an afternoon treat with coffee or tea, this cake is a seasonal showstopper you'll want to make again and again.
This pumpkin pound cake is about to become your new favorite fall dessert. It’s wonderfully moist and dense, with a golden crust and a tender crumb thanks to a full can of pumpkin purée and classic pumpkin pie spices.
What makes this cake truly special is the spiced maple glaze. Drizzled generously over the top, the sweet, spiced glaze adds an extra layer of flavor and a touch of elegance, taking this classic pound cake to the next level. Perfect for autumn gatherings, holiday dessert tables, or a cozy afternoon treat with coffee or tea, this cake is sure to become a seasonal favorite that everyone will ask you to make again.
For more pumpkin recipes try my pumpkin chocolate chip bread, pumpkin white chocolate chip cookies or pumpkin chocolate marble cake.
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Why You'll Love This Recipe
- Perfect fall flavor: Pumpkin and warm fall spices make this cake taste like autumn in every bite.
- Moist, rich texture: Pound cake's buttery tight crumb pairs perfectly with pumpkin's natural moisture.
- Spice Glaze: The simple, sweet glaze, infused with warm spices, perfectly complements the rich pumpkin flavor of the cake, adding an extra layer of deliciousness in every bite.
- Simple to make: Comes together with basic ingredients and no complicated steps.
- Versatile: Delicious on its own or topped with glaze, cream cheese frosting, or powdered sugar.
For the cake
For the glaze
Ingredient Notes
- All-purpose flour : The base of the cake, giving it structure.
- Baking powder & baking soda : Helps the pound cake rise slightly and stay light.
- Salt: Balances the sweetness and enhances flavor.
- Pumpkin pie spice: A blend of ground cinnamon, nutmeg, ginger, and cloves for cozy warmth.I used a pre made blend however you can easily make your own pumpkin pie spice and use it here.
- Unsalted butter: Gives pound cake its rich, tender crumb.
- Granulated sugar: Adds sweetness and helps create a fine crumb.
- Light Brown sugar: You can use dark brown sugar as well.
- Large eggs: Provide structure and richness.
- Canned Pumpkin puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices that will change the final texture and flavor.
- Pure Vanilla extract: Adds depth to the flavor.
For the Spice Glaze:
- Powdered Sugar: Also known as confectioners’ sugar. It dissolves easily, giving you a smooth, lump-free glaze. Make sure to sift it to prevent any lumps.
- Cream Cheese: Use room temperature full fat Philadelphia style cream cheese.
- Maple Syrup: A little goes a long way! Use just enough to get a thick, drizzling consistency.
- Pumpkin Pie Spice: A dash of cinnamon and nutmeg in the glaze ties all the flavors of the cake together beautifully.
- Milk or heavy cream (optional): To adjust the consitensy of the glaze
Step-by-Step Instructions
Here is how you can make this easy pumpkin pound cake. You can use a stand mixer fitted with a paddle attachment or a large bowl with an electric mixer.
Step 1 - Preheat oven.Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan or two loaf pans.
Step 2 - Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
Step 3 - Cream butter & sugars. In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, beat butter and both sugars until light and fluffy, about 2-3 minutes.
Step 4 - Add eggs & pumpkin.Beat in eggs one at a time. Mix in pumpkin puree and vanilla extract until smooth.
Step 5 - Combine. With the mixer on low speed gradually add dry ingredients to wet mixture, mixing just until combined.
Step 6 - Bake. Pour cake batter into the prepared pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Step 7 - Cool. Let the cake cool in the pan for 15 minutes, then invert on to a wire rack to cool completely before icing.
Step 8 - Make the glaze.In a small bowl, whisk together softened cream cheese, powdered sugar, pumpkin pie spice, milk, and vanilla until smooth. Adjust milk as needed for drizzling consistency.
Step 9 - Glaze & serve. Drizzle glaze over cooled cake. Slice and enjoy.
Tips & Tricks
- Prep Your Pan Thoroughly: Greasing and flouring your bundt or loaf pan is essential to prevent the cake from sticking. For extra insurance, you can also use a baking spray with flour.
- Do Not Overmix: Once you add the dry ingredients, mix only until just combined. Overmixing the batter develops gluten, which can result in a tough, dense cake.
- Scrape the Bowl: While creaming the butter and sugar, and after adding the wet ingredients, stop and scrape down the sides of the bowl to ensure everything is evenly incorporated.
- Check for Doneness: The cake is done when a wooden skewer or toothpick inserted into the center comes out clean. If you use a bundt pan, be sure to test the thickest part of the cake.
- Cool Properly: Let the cake cool in the pan for about 15-20 minutes on a wire rack before inverting it. This allows the cake to firm up and prevents it from breaking when you remove it.
FAQs
Yes! This pumpkin pound cake tastes even better the next day as the flavors meld.
Yes, but make sure to roast, puree, and drain it well to remove excess moisture.
Absolutely add your favorite mix ins such as chocolate chips, chopped pecans, or walnuts.
Yes! This pumpkin pound cake recipe works great in a 10-cup bundt pan or two 9×5 inch loaf pans. Baking times may vary slightly.
Yes, the cake is delicious on its own! For a simpler finish, a dusting of powdered sugar would also be great.
Cracking is a very common and normal characteristic of pound cakes! It’s a sign that the cake is baking properly, with the outside setting while the center continues to rise.
Storage & Freezing
- Room Temperature: Store any leftover pumpkin cake in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezing: Wrap the cooled cake (whole or sliced) in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature before serving.
More Fall Recipes You Will Love
Recipe
Pumpkin Pound Cake with Spiced Maple Glaze
Equipment
- 12-cup bundt cake
Ingredients
For the Cake:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ¾ cup light brown sugar
- 3 large eggs room temperature
- 2 cups pure pumpkin puree not pumpkin pie filling
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Glaze:
- 1 cup powdered sugar sifted
- ½ cup cream cheese softened
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk as needed for consistency
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F (175°C). Generously grease and flour a 12 cup bundt pan or loaf pan.
- In a small bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large bowl, cream together butter, light brown sugar and white sugar on high speed until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in pumpkin puree and vanilla extract until combined.
- Gradually add dry ingredients to wet mixture, mixing just until combined.
- Pour batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in pan for 15 minutes, then invert carefully to a wire rack to cool completely.
- For glaze: whisk together cream cheese, powdered sugar, maple syrup and pumpkin pie spice. Add milk as needed for drizzling consistency.
- Drizzle glaze over cooled cake before serving.
Notes
- Make sure to grease the pan with butter and flour to prevent the cake from sticking. You can also use a baking spray with flour to grease.
- Make sure to use 100% pure pumpkin purée, not pumpkin pie filling.
- Start checking for doneness at 50 minutes, since baking times vary by oven.
- Let the cake cool completely before glazing to prevent the glaze from melting into the crumb.
- You can bake this in a bundt pan or two loaf pans, just adjust bake time as needed.
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