Pumpkin Pound Cake with Bourbon Cream Cheese Frosting
With warming aromas of cinnamon, ginger, allspice, and pumpkin, this moist and tender Pumpkin Pound Cake will make your house smell amazing. The cake is made from a simple batter using mostly pantry staples, and a few secret ingredients give it an incredible flavor and texture. It can also easily be made gluten-free!
Table of Contents
Why You’ll Love This Pumpkin Pound Cake
This pumpkin cake is everything I love about fall baking - the warm spices and pumpkin flavor make it an irresistible seasonal dessert. It's simple enough for a weekday but beautiful enough to add to your holiday dessert table. A touch of almond flour helps give the cake a moist, rich texture (just like these Pumpkin Almond Muffins) and an irresistible bourbon cream cheese frosting takes it over the top.
While a 9x5-inch loaf takes about an hour to bake, you can cut the cooking time almost in half by making four mini loaf cakes (see the notes below!). The mini cakes make for lovely gifts (you can even make them a few months ahead of time and freeze them).
Serve this pound cake on its own or with a scoop of vanilla ice cream for a delicious finale to any meal (p.s. It’s even better the next day, so go ahead and make the cake ahead!).
Ingredient Notes
This cake is made with a mix of all-purpose flour (or gluten-free flour) and almond flour. The almond flour gives the cake a moist, tender crumb. The cake gets its flavor from simple ingredients like canned pumpkin and pantry spices.
Dry Ingredients
- all-purpose flour: Or use a gluten-free all-purpose flour blend. I recommend 1:1 flour, such as Bob’s Red Mill or King Arthur brands.
- almond flour
- baking powder
- baking soda
- fine sea salt
- warm fall spices: We’re using a mix of ground cinnamon, ground ginger, ground allspice, and ground cloves.
Wet Ingredients
- unsalted butter
- organic cane sugar: I like using organic cane sugar, but regular white sugar will also work.
- large eggs
- canned pumpkin puree: If you have fresh pumpkin puree, feel free to use that as well. Otherwise, make sure your can of pumpkin is unsweetened (not to be confused with pumpkin pie filling!)
- vanilla extract
- water
For Serving
- Bourbon Cream Cheese Glaze (optional), click for recipe!
- toasted walnuts or pecans (optional)
How to Make This Pumpkin Pound Cake Recipe
Prep Equipment and Dry Ingredients
- Preheat the oven to 350˚Coat a 9x5-inch loaf pan with cooking spray, then line it crosswise with parchment paper, leaving a 2-inch overhang (this will make a sling, allowing you to easily pull the cake out of the pan after it’s cooked).
- In a large bowl, whisk together the flour, almond flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and cloves. Make sure to break up any lumps of almond flour (I use my fingers for this).
Mix the Wet Ingredients and Finish the Batter
Steps 1 & 2: In the bowl of a stand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 1 minute. Add the eggs, one at a time.
Step 3: Scrape down the sides, and add the pumpkin puree, vanilla, and water. Beat on low speed until smooth (the batter will look curdled). Scrape the sides.
Step 4: Beating on low, gradually add the flour mixture. Beat until just combined. Using a rubber spatula, give the batter a stir to make sure there are no streaks of flour.
Bake and Frost
Step 5: Transfer the cake batter to the prepared pan, smoothing the top into an even layer.
Step 6: Bake until golden brown and a toothpick inserted in the center comes out clean (the top will crack), about 55-60 minutes. Transfer to a rack and let cool at room temperature for 10 minutes in the pan.
Step 7: Remove the cake from the pan and let it cool completely on a cooling rack (it’s important to let the cake cool completely before glazing or slicing).
Step 8: To glaze the cake, line a baking sheet with parchment paper or foil, and place a wire rack on top. Set the cake on the rack. Generously spoon the Bourbon Cream Cheese Glaze over the cake, spreading it evenly and letting the excess drip down the sides. Sprinkle the top with chopped nuts, if you’d like. Refrigerate the cake for at least 30 minutes before serving.
How to Make Mini Pumpkin Cakes
If you prefer, you can make 4 mini pumpkin cakes instead. The mini cakes are perfect for holiday and hostess gifts, and they can even be made (without the glaze) a couple of months ahead (wrap the cakes tightly and freeze).
How to Make Cream Cheese Frosting/Glaze
While you can serve this cake just as it is, an easy cream cheese glaze takes it to new heights (if I could bathe in it I would, it’s that good). The bourbon is totally optional but lends a fabulous flavor. If you'd like, sprinkle the glaze with chopped pecans or walnuts for crunch.
- Beat softened cream cheese until it is light and fluffy, then very slowly add powdered sugar (it's important to add the sugar slowly to prevent lumps).
- Add vanilla, bourbon (optional) and milk.
- Beat until the glaze is creamy and drizzles easily in a thick, steady stream.
- Pour the glaze over the pound cake, letting it drip down the sides.
Recipe Tips
- You can bake this cake in one 9x5-inch loaf pan or four 3x5.75-inch mini loaf pans (which make for great gifts!).
- If you’re making a gluten-free cake, I recommend using either this or this gluten-free all-purpose flour blend.
- The almond flour gives this cake extra moisture, creating a deliciously tender crumb.
- For a dairy-free version, use coconut oil in place of the butter.
- If you don’t have a stand mixer, you can use hand beaters instead.
- Feel free to stir ¾ cup of chopped toasted pecans or walnuts into the batter in addition to sprinkling them over the top!
- Do Ahead: The cake tastes even better the next day! The unglazed cake can be wrapped in plastic wrap and refrigerated for up to 4 days or frozen for up to 3 months. Once glazed, the cake can be refrigerated for up to 3 days.
Serving Tips
While you'll love this cake on its own, for a special occasion meal, feel free to top it with a scoop of vanilla ice cream (ooh yes!!) and serve with a cup of coffee. Here's to a cozy, delicious, and pumpkin-filled baking season.
Storage Tips
For best results, store the unglazed cake wrapped in plastic wrap and refrigerate for up to 4 days or freeze for up to 3 months. Once glazed, the cake can be refrigerated for up to 3 days. Store in an airtight container to keep the cake fresh.
Store the frosting in a separate container for up to 1 week. If you have any leftover glaze, use it for cookies or drizzle over a slice of pumpkin bread!
Recipe FAQs
You should bake the pound cake on the center rack (always bake cakes on the center rack unless directed otherwise!).
Yes! The cake tastes even better the next day. The unglazed cake can be wrapped in plastic wrap and refrigerated for up to 4 days or frozen for up to 3 months. Once glazed, the cake can be refrigerated for up to 3 days.
You can serve the cake all on its own or with a scoop of ice cream or a dollop of whipped cream.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
More Pumpkin Desserts
- Healthy Paleo Pumpkin Bread
- Crustless Pumpkin Pie Custards
- Pumpkin Breakfast Cookies
- Gluten Free Pumpkin Cheesecake Brownies
Stay Connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the Recipe!
Pumpkin Pound Cake with Bourbon Cream Cheese Frosting (Gluten-Free Option!)
Ingredients
Dry ingredients
- 1 ½ cups all-purpose flour or gluten-free all-purpose flour blend
- ½ cup (55 g) almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
Wet ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 ¼ cups (260 g) organic cane sugar
- 2 large eggs
- 1 cup (236 g) canned pumpkin puree
- 2 teaspoons vanilla extract
- ¼ cup water
For serving
- Bourbon Cream Cheese Glaze (optional) click for recipe
- ¼ cup finely chopped toasted walnuts or pecans (optional)
Instructions
- Preheat the oven to 350˚Coat a 9x5-inch loaf pan with cooking spray, then line it crosswise with parchment paper, leaving a 2-inch overhang (this will make a sling, allowing you to easily pull the cake out of the pan after it’s cooked).
Mix the dry ingredients
- In a large bowl, whisk together the flour, almond flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and cloves. Make sure to break up any lumps of almond flour (I use my fingers for this).
Mix the wet ingredients and finish the batter
- In the bowl of a stand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 1 minute. Add the eggs, one at a time. Scrape down the sides, and add the pumpkin puree, vanilla and water. Beat on low until smooth (the batter will look curdled). Scrape the sides. Beating on low, gradually add the flour mixture. Beat until just combined. Using a rubber spatula, give the batter a stir to make sure there are no streaks of flour.
Bake
- Transfer the batter to the prepared pan, smoothing the top in an even layer. Bake until golden brown and a toothpick inserted in the center comes out clean (the top will crack), about 55-60 minutes. Transfer to a rack and let cool 10 minutes in the pan. Remove the cake from the pan and let it cool completely on a rack (it’s important to let the cake cool completely before glazing or slicing).
- To glaze the cake, line a baking sheet with parchment paper or foil, and place a wire rack on top. Set the cake on the rack. Generously spoon the Bourbon Cream Cheese Glaze over the cake, spreading it evenly and letting the excess drip down the sides (check out the video above to see how this is done!). Sprinkle the top with chopped nuts, if you’d like. Refrigerate the cake for at least 30 minutes before serving.
Notes
- You can bake this cake in one 9x5-inch loaf pan or four 3x5.75-inch mini loaf pans (which make for great gifts!). If you make four mini loafs, adjust the cooking time to 30-35 minutes.
- If you’re making a gluten-free cake, I recommend using either this or this gluten-free all-purpose flour blend.
- The almond flour gives this cake extra moisture, creating a deliciously tender crumb.
- For a dairy-free version, use coconut oil in place of the butter.
- If you don’t have a stand mixer, you can use hand beaters instead.
- Feel free to stir ¾ cup of chopped toasted pecans or walnuts into the batter in addition to sprinkling them over the top!
Easy to make and the kids loved this pumpkin bread. I did not make the icing, we enjoyed it plain. Delicious and flavorful! Thank you!
Woohoo!!
I followed the recipe to a tee, but the icing seemed a bit thin going on, is the case and then it hardens ?
Hi Stephanie, the glaze should be pourable but rich in texture. It will harden slightly as it cools, but it won’t harden completely. What type of cream cheese did you use? I hope you enjoy!
This looks delicious! My daughter can't have tree nuts, so what can I substitute for the almond flour? Thanks! Well done, Dominos marketing on IG. 😉
Hi Anne, I'm so happy you found me (thank you Domino 😂). You can replace the almond flour with 1/3 cup of all-purpose flour. I hope you like the cake. Please keep me posted!
Delicious flavor. Something went wrong for me in that the cake rose, perfect exterior, tester came out dry but interior was brownie like in texture. I used Bob's Red Mill 1 to 1. Tasted great so to salvage the cake sliced it into biscotti size pieces and left in oven at 175F for 2 hours. Not a pound cake anymore still good. Will make again to see if I can get it right.
Instead of a cream cheese glaze did a lighter simple orange glaze (zest, confectioner's sugar and milk (perfect).
Hi Susan, I'm sorry it didn't turn out quite right! The cake should have rich pound cake texture (it's really important to let it cool completely before slicing, which I'm assuming you did). I also use Bob's Red Mill 1-to-1 flour so am a bit stumped about where things could have gone wrong. In any case, I'm thrilled you were able to salvage the cake (you're a genius!) and the orange glaze sounds fabulous. I do hope you try it again!