Name: Moist Buttermilk Pumpkin Pound Cake Recipe You’ll Love
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 25 min
Ingredients: 2 ½ cups all-purpose flour; 1 cup pumpkin puree; 1 cup sugar; ½ cup brown sugar; 1 cup unsalted butter, softened; ½ cup buttermilk; 3 large eggs; 1 tsp baking powder; ½ tsp baking soda; 1 tsp cinnamon; ½ tsp nutmeg; ¼ tsp cloves; ¼ tsp ginger; 1 tsp vanilla extract; ½ tsp salt

Fall baking is all about cozy flavors, and nothing captures that spirit better than Buttermilk Pumpkin Pound Cake. With pumpkin puree, warm spices, and tangy buttermilk, this cake delivers a moist, tender crumb that feels comforting and festive. It’s simple to make yet elegant enough to serve at family gatherings or holidays. Whether enjoyed plain, with a glaze, or alongside coffee, this cake brings warmth to any table.

Why You’ll Love This Buttermilk Pumpkin Pound Cake

You’ll love this cake for its perfect balance of flavor and texture. The buttermilk keeps it soft and moist, while cinnamon, nutmeg, and cloves infuse it with autumn warmth. It’s an easy recipe that looks impressive, making it a crowd-pleaser at potlucks, brunches, or holiday dinners. Best of all, it tastes even better the next day, so it’s great for make-ahead baking. Versatile, cozy, and family-friendly, this pumpkin pound cake is bound to become a seasonal favorite.

What You’ll Need

You’ll need basic baking staples: flour, pumpkin puree, buttermilk, butter, sugar, eggs, baking powder/soda, warm spices (cinnamon, nutmeg, cloves, ginger), vanilla, and a pinch of salt. Optional: glaze or powdered sugar for finishing.

How to Make Buttermilk Pumpkin Pound Cake

Preheat oven to 350°F and grease a loaf or bundt pan.
Whisk dry ingredients (flour, spices, leaveners, salt).
Cream butter + sugars, beat in eggs, pumpkin, and vanilla.
Mix in dry ingredients, alternating with buttermilk.
Bake 55–65 minutes, cool, then glaze or dust with sugar.

You Must Know

For the best results, always use pure pumpkin puree, not pumpkin pie filling. Measure flour correctly by spooning and leveling, and don’t overmix the batter—this keeps the cake soft. Check doneness with a toothpick, and let it cool fully before slicing to avoid crumbling.

Perfecting the Cooking Process

Bake on the middle rack for even heat. If the top browns too quickly, tent loosely with foil. Let the cake rest in the pan for 10 minutes before transferring to a rack. For extra moisture, wrap the cooled cake in plastic wrap and let it sit overnight—the flavors deepen beautifully.

Add Your Touch Buttermilk Pumpkin Pound Cake

Make this cake your own by adding chopped nuts, chocolate chips, or a swirl of cream cheese. A drizzle of maple glaze or cream cheese frosting also turns it into a festive showstopper. Even a dusting of powdered sugar gives it a simple, elegant finish.

Storing & Reheating

Don’t stop here—see this recipe too

Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze slices tightly wrapped for up to 2 months. Reheat gently in the microwave or oven to bring back that fresh-baked warmth.

Chef’s Helpful Tips for Buttermilk Pumpkin Pound Cake

Add this crowd-pleaser to your list

Use room-temperature ingredients for smoother mixing. Always test doneness with a toothpick. For a richer flavor, let the cake rest overnight before serving. If you want clean slices, use a sharp serrated knife once the cake is fully cooled.

FAQ for Buttermilk Pumpkin Pound Cake

Try this cozy recipe next

Can I use fresh pumpkin? Yes, just cook and puree until smooth.
Can I make it gluten-free? Swap flour with a 1:1 gluten-free blend.
Can I skip buttermilk? Use milk mixed with lemon juice or vinegar.
How long does it last? Up to a week in the fridge, or 2 months frozen.

Conclusion

Buttermilk Pumpkin Pound Cake is the perfect mix of cozy fall flavors and simple baking. With pumpkin, warm spices, and a tender crumb, it’s a treat that feels special yet easy to make. Serve it plain, glazed, or with a touch of cream—it always delights. Bake it once, and it’s sure to become a seasonal favorite you’ll return to every autumn.