Pumpkin Pound Cake with Spiced Maple Glaze -

Stacked slices of glazed pumpkin pound cake topped with maple glaze on a plate

Pumpkin Pound Cake with Spiced Maple Glaze

This Pumpkin Pound Cake is rich, moist, and full of warm fall flavors. Made with real pumpkin puree and pumpkin spice, it’s topped with a sweet spiced maple glaze that makes it perfect for autumn gatherings, holiday dessert tables, or a cozy treat with coffee

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Prep Time 15

Cook Time 1

Total Time 1 15

Course baking, Dessert

Cuisine American, baking

Servings People

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.

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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