This homemade pumpkin cream cheese pound cake is elite. For me, there is no better season than Fall or Autumn as it is known around some parts of the country. There is a sort of magical wonder during this time. The holidays, family time, warm flavors, activities, and everything else add to the ambiance. I especially love baking during this time of year because the flavors are so unique compared to the rest of the year. They’re full of depth and warmth. When I began to develop this recipe, I wanted a pumpkin cake that was full of pumpkin flavor but was also balanced out with the warmth of the spices. I wanted a cake that had a perfect texture which for me is a tight crumb, moist and fluffy. It should just melt in your mouth when taking a bite. I also wanted something easy to make. Time is so valuable, especially around the holidays. I can honestly say, I believe I hit all the notes with this recipe and I’m sure you’ll love it.
I originally published this recipe in 2022 and have since added new photos, tweaks to the recipe to improve it, and additional success tips.
This Homemade Pumpkin Cream Cheese Pound Cake Is:
- full of pumpkin flavor
- a great fall dessert
- has a tight crumb
- moist and fluffy texture
Ingredients for Homemade Pumpkin Cream Cheese Pound Cake:
- Cake Flour– Leads to a more tender crumb and helps with the structure of the cake
- Salt – Brings out the rest of the flavors
- Baking Powder and Baking Soda– Our leaveners for this cake
- Pumpkin Pie Spice – Adds warmth and spice
- Cinnamon – Adds warmth and spice
- Eggs – Add richness and moisture
- Buttermilk – Adds moisture
- Vanilla Extract – Adds sweetness
- Vegetable Oil– Helps with the moisture of the cake
- Brown and White Sugar – Adds sweetness and helps with structure
- Unsalted Butter – Adds tenderness and texture and helps our cake rise
- Cream Cheese – Adds richness and tang
- Pumpkin Puree – Adds our pumpkin flavor
How to Make Homemade Pumpkin Cream Cheese Pound Cake:
Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan or two 8×4” loaf pans. I like to grease all my cake pans by buttering them, then flouring them, but I also add some cooking spray for extra insurance.
Whisk dry ingredients In your stand mixer bowl, combine flour, sugars, baking powder, baking soda, salt, and spices. Whisk or paddle briefly to blend evenly.
Add softened butter and cream cheese. Add both to the dry mix. Mix on low speed until it looks like damp sand — about 1½–2 minutes. The mixture should be evenly crumbly with no visible butter chunks.
Add wet ingredients in two stages:
Stage 1: In a bowl, whisk together eggs, yolk, oil, vanilla, and pumpkin puree until smooth.
Pour about half of this into the mixer. Mix on medium speed (4 on a Kitchenaid) for 1½ minutes — this builds structure and helps the gluten develop enough so the cake rises and doesn’t collapse.
Stage 2: Add the remaining half of the buttermilk egg mixture and mix on low just until smooth. Scrape bowl well.
Pour batter into prepared pan(s). Smooth top with an offset spatula. Spin the pan a couple of times to remove excess air. Bake at 350°F for 50 minutes to one hour. Check at the 50-minute mark. A skewer should come out with a few moist crumbs, and the cake should spring back when poked.
Cool 15 minutes in pan, then invert onto wire rack. Cool completely before glazing.
To make the brown butter glaze:
Brown the butter:
- In a small saucepan, melt the butter over medium heat.
- Continue cooking, swirling the pan often, until it foams, smells nutty, and you see golden brown specks at the bottom (about 4–6 minutes).
- Immediately pour into a heatproof bowl to stop the cooking. Let it cool to warm but not hot — about 10 minutes.
Beat the cream cheese:
- In a medium bowl, beat the softened cream cheese until smooth and lump-free.
Combine:
- Slowly drizzle in the browned butter while beating, then add maple syrup, vanilla, and salt. Gradually add the powdered sugar, mixing on low until smooth.
Adjust consistency:
- Add milk or cream, 1 teaspoon at a time, until you reach a glaze consistency that’s thick but pourable (it should drip slowly from a spoon and set slightly after a few minutes).
Glaze the cooled cake:
- Drizzle generously over your completely cooled pumpkin pound cake. Let it sit for at least 20–30 minutes before slicing for clean cuts. Enjoy!
Some Other Great Fall Recipes:
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Pumpkin Cream Cheese Pound Cake
Ingredients
Dry Base:
- 12 ounces cake flour 340 grams
- 6 ounces granulated sugar 170 grams
- 5 ounces dark brown sugar, packed 142 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1¾ teaspoon pumpkin pie spice
- ¾ teaspoon cinnamon
Fat + Flavor;
- 8 ounces unsalted butter, room temp 227 grams
- 3 ounces cream cheese, room temp 85 grams
Wet Mix:
- 4 large eggs room temp
- 1 egg yolk
- 1 tablespoon vegetable oil
- 1 tablespoon vanilla extract
- 10 ounces pumpkin puree 280 grams
- 3 ounces buttermilk, room temp 85 grams
Brown Butter Cream Cheese Maple Glaze
- 3 tablespoons unsalted butter 42 grams
- 3 ounces cream cheese, softened 85 grams
- 3/4 cup powdered sugar, sifted 90 grams
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 3-4 tablespoons milk or heavy cream or as much as needed for glaze consistency
- small pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan or two 8×4” loaf pans.
- Whisk dry ingredients In your stand mixer bowl, combine flour, sugars, baking powder, baking soda, salt, and spices. Whisk or paddle briefly to blend evenly.
- Add butter and cream cheese. Add both to the dry mix.
- Mix on low speed until it looks like damp sand — about 1½–2 minutes.
- The mixture should be evenly crumbly with no visible butter chunks.
- Add wet ingredients in two stages:
- Stage 1: In a bowl, whisk together eggs, yolk, oil, vanilla, and pumpkin puree until smooth.
- Pour about half of this into the mixer. Mix on medium speed for 1½ minutes — this builds structure.
- Stage 2: Add the remaining half of the buttermilk egg mixture and mix on low just until smooth. Scrape bowl well.
- Pour batter into prepared pan(s). Smooth top.
- Bake at 350°F for 50 minutes to one hour. Check at the 50-minute mark. A skewer should come out with a few moist crumbs, and it should spring back when poked.
- Cool 15 minutes in pan, then invert onto wire rack. Cool completely before glazing.
Brown Butter Cream Cheese Maple Glaze
Brown the butter:
- In a small saucepan, melt the butter over medium heat.
- Continue cooking, swirling the pan often, until it foams, smells nutty, and you see golden brown specks at the bottom (about 4–6 minutes).
- Immediately pour into a heatproof bowl to stop the cooking. Let it cool to warm but not hot — about 10 minutes.
Beat the cream cheese:
- In a medium bowl, beat the softened cream cheese until smooth and lump-free.
Combine:
- Slowly drizzle in the browned butter while beating, then add maple syrup, vanilla, and salt. Gradually add the powdered sugar, mixing on low until smooth.
Adjust consistency:
- Add milk or cream, 1 teaspoon at a time, until you reach a glaze consistency that’s thick but pourable (it should drip slowly from a spoon and set slightly after a few minutes).
Glaze the cooled cake:
- Drizzle generously over your completely cooled pumpkin pound cake. Let it sit for at least 20–30 minutes before slicing for clean cuts.
Notes
- The cake is best served the day of. Store covered at room temperature for up to 2 days.
- Use Libby’s pumpkin puree.
- You can decorate with a cream cheese glaze or a dusting of powdered sugar.
- If you want a shinier, more pourable glaze, add ½ tsp light corn syrup.
- For extra maple punch, add ¼ tsp maple extract (optional).
- • • You can make this glaze a day ahead — store covered in the fridge and bring to room temp before drizzling.
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This pumpkin spice cake recipe looks perfect for fall! I like how it uses simple ingredients but promises rich flavors. Definitely trying it this weekend!
Thanks for the kind words, let me know how it goes for you 🙂