Name: Buttermilk Pumpkin Pound Cake
Prep time: 20 min
Cook time: PT-488507H9M15S
Total time: 2 h
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 cup pumpkin puree (not pumpkin pie filling); ½ cup buttermilk; 2 teaspoons vanilla extract

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This Buttermilk Pumpkin Pound Cake is everything I crave when the weather turns crisp and cozy. Moist, rich, and full of warm spices, it’s a classic fall dessert that fills my kitchen with the scent of cinnamon, nutmeg, and cloves. I love serving this cake during autumn gatherings, Thanksgiving, or simply as an everyday treat with a hot cup of coffee or tea.

Buttermilk Pumpkin Pound Cake

Why You’ll Love This Recipe

I love how this cake delivers big seasonal flavor without being overly complicated. The buttermilk adds a tangy richness that balances perfectly with the sweet pumpkin and warming spices. It bakes up dense yet tender, and looks beautiful in a Bundt pan—no frosting required. It also stores well, making it a great make-ahead option for entertaining or gifting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
ground cinnamon
ground nutmeg
ground cloves
salt
unsalted butter, softened
granulated sugar
large eggs
pumpkin puree (not pumpkin pie filling)
buttermilk
vanilla extract

Directions

1. Preheat and Prepare the Pan:
I preheat the oven to 325°F (163°C) and grease and flour a 10-inch Bundt pan, or I use a baking spray that includes flour.

2. Combine Dry Ingredients:
In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt, then set the bowl aside.

3. Cream Butter and Sugar:
Using an electric mixer, I beat the softened butter and granulated sugar together in a large mixing bowl until the mixture is light and fluffy—this usually takes about 3 to 5 minutes.

4. Add Eggs:
I add the eggs one at a time, beating well after each one to ensure the mixture stays smooth.

5. Incorporate Pumpkin and Vanilla:
Next, I mix in the pumpkin puree and vanilla extract until everything is fully combined and the batter takes on a lovely golden hue.

6. Alternate Dry Ingredients and Buttermilk:
I gradually add the dry mixture in three parts, alternating with the buttermilk—beginning and ending with the dry ingredients. I mix just until everything is combined, making sure not to overmix.

7. Pour into Pan:
I pour the thick batter into the prepared Bundt pan and spread it out evenly with a spatula.

8. Bake:
I bake the cake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool and Remove from Pan:
After baking, I let the cake cool in the pan for 15 minutes, then gently invert it onto a wire rack to cool completely.

Servings and timing

This recipe makes 12–14 slices of rich pound cake.
Prep Time: 20 minutes
Cook Time: 65–75 minutes
Cooling Time: 1 hour
Total Time: Around 2 hours

Variations

Add a Glaze: I sometimes drizzle a simple vanilla or maple glaze over the cooled cake for an extra touch of sweetness.
Mix-ins: Chopped pecans, walnuts, or even chocolate chips make great additions to the batter.
Mini Loaves: I pour the batter into mini loaf pans and bake for 30–40 minutes for personal-sized treats or gifts.
Whole Wheat: For a heartier version, I swap half the flour for whole wheat flour.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 4 days. If I need to keep it longer, I wrap it tightly in plastic wrap and freeze it for up to 3 months. To serve, I let it thaw overnight at room temperature. I don’t reheat this cake—it tastes best at room temp or slightly chilled.

Buttermilk Pumpkin Pound Cake

FAQs

Can I use canned pumpkin pie filling instead of puree?

No, I always stick with pure pumpkin puree because pumpkin pie filling contains added sugar and spices that can throw off the flavor and texture.

How can I tell when the cake is done?

I insert a toothpick into the center of the cake—if it comes out clean or with a few crumbs, it’s ready. If it comes out wet, I bake it a few minutes longer.

Can I use a different pan?

Yes, I’ve made this in a large loaf pan or as mini bundts—just adjust the baking time accordingly and keep an eye on doneness.

Can I make this cake ahead of time?

Definitely. I often bake it a day in advance, wrap it tightly, and serve it the next day. The flavors actually deepen overnight.

Is there a dairy-free substitute for buttermilk?

Yes, I mix ½ cup of a plant-based milk with 1½ teaspoons of vinegar or lemon juice and let it sit for 5–10 minutes before using.

Conclusion

Buttermilk Pumpkin Pound Cake is my go-to fall dessert for good reason—it’s comforting, flavorful, and so simple to make. The blend of warm spices and velvety texture makes every slice feel like a hug. Whether I’m sharing it with friends or savoring it with a quiet cup of tea, this cake brings the cozy season to life in the sweetest way.