Pumpkin Cream Cheese Pound Cake

This Pumpkin Cream Cheese Pound Cake is a made-from-scratch dessert filled with the warm, cozy flavors of fall. Rich pumpkin and autumn spices create that classic seasonal flavor everyone loves, while a generous layer of thick cream cheese frosting adds irresistible sweetness. Perfect for Thanksgiving, fall gatherings, or holiday entertaining, this show-stopping pound cake is sure to steal the spotlight on any dessert table.

Easy Pumpkin Cream Cheese Pound Cake Recipe

When fall baking season arrives, pumpkin desserts take center stage. This Pumpkin Cream Cheese Pound Cake was created by transforming my classic vanilla cream cheese pound cake into a spiced pumpkin version perfect for autumn. With just a few simple adjustments, the result is a rich, flavorful moist cake that captures everything we love about fall baking.

This pumpkin pound cake is incredibly moist with a softer, more tender texture than a traditional pound cake. Pumpkin purée adds natural moisture and a creamy richness that elevates both the flavor and crumb. Pound cake is a beloved Southern dessert and one of the first cakes I ever baked, and after years of making pound cakes in countless flavors, this pumpkin cream cheese version has become a true fall favorite.

Checkout this quick list of key ingredients you’ll need to make Pumpkin Cream Cheese Cake: (Scroll down for the full printable recipe card.)

• Flour – All purpose flour forms the base of the cake batter.
• Leavening – Baking powder and salt give rise to the cake while baking.
• Sugar – A combination of granulated sugar (white sugar) and light brown sugar for sweetness.
• Pudding – One box pumpkin spice instant pudding mix amps up the flavor.
• Pureed Pumpkin – Canned pumpkin gives this cake its signature flavor.
• Whole Eggs – Pound cakes use more eggs than a classic cake. Large eggs stabilize the cake batter.
• Flavoring – Vanilla extract enhances the flavor of the pumpkin.
• Butter and Cream Cheese – Butter adds richness and cream cheese gives the cake a dense creamy texture.
• Cream Cheese Glaze – Cream cheese, salted butter, powdered sugar (confectioner’s sugar), heavy cream and vanilla extract.
• Pecans – Toasted pecans for garnishing add crunch and texture.

How to Make the Best Pumpkin Cream Cheese Pound Cake Recipe

• Heat Oven and Prepare Pan – Preheat the oven then butter and flour an angel food pan.
• Sift Dry Ingredients – Use a whisk to sift together the flour, pumpkin spice pudding, baking powder and salt.
• Cream Butter, Cream Cheese and Sugar – Cream together butter and cream cheese on high speed then add granulated sugar, brown sugar and vanilla extract.
• Pumpkin and Eggs – Add the canned pumpkin and eggs one at a time.
• Add Flour Mixture – Gradually add dry ingredients to wet ingredients beating on medium speed until fully combined.
• Transfer to Pan – Pour the cake batter into the prepared pan. If needed, bounce the cake pan on the counter to settle and release air bubbles.
• Oven – Bake per the baking time in the recipe until a toothpick or cake tester inserted into the center comes back clean.
• Cool – Cool on a wire rack.
• Serve – Drizzle cooled cake with cream cheese icing, sprinkle with toasted pecans then slice and serve.

Kitchen Equipment to Make Pumpkin Cream Cheese Cake

• A hand mixer or stand mixer.
• Large bowl and medium bowl.
• Balloon whisk.
• Measuring cups and spoons.
• Angel food pan (tube pan).
• A large silicone spatula.
• Sheet pan for toasting the pecans.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Pumpkin Spice Pudding Mix Substitution – If you’re unable to find pumpkin spice instant pudding, don’t panic. You can adapt this recipe adding 3 teaspoons pumpkin pie spice and one 3.4 ounce box of instant vanilla pudding to the dry ingredients, instead. Pumpkin pie spice is a combination of cinnamon, nutmeg, ginger, allspice and cloves. It gives this cake a cozy flavor profiel.
• Pan Option – This recipe will make a larger cake, so I recommend that you use an angel food pan and not a bundt pan, to prevent it from spilling over while baking. You can use a pan with or without a removable bottom, of course. A cake pan with a removable bottom is my preference, as it makes removing the cake from the pan much easier.
• Bring Ingredients to Room Temperature – Bring the butter, cream cheese and eggs to room temperature before combining. This ensures they combine evenly and the cake batter will be smooth. .
• Pumpkin – Use 100% pumpkin puree and not pumpkin pie filling for this pound cake recipe.
• Adjust the Frosting – The cream cheese frosting for this cake is meant to be thick and decadent. You can make it thinner if you like, by adding more heavy cream one tablespoon at a time, until it reaches your preferred consistency.
• Nuts – You can use toasted pecans or walnuts to garnish this pumpkin cake.

Storage and Leftovers

• Make-Ahead Tips – In the event you’d like to make this cake in advance, it freezes very well. Should you choose to do so, bake, cool and freeze without the frosting. Frost after thawing for the best result.
• Leftovers – Store Pumpkin Spice Cream Cheese Pound Cake covered with foil or pl;astic wrap or in an airtight continaer chilled in the refrigerator for up to 1 week.
• Freezer – You can also freeze leftovers for up to 3 months. When freezing, wait and add thecream cheese frosting just before serving.

More Southern Style Pumpkin Spice Desserts to Make

• More fall favorites for my family is this Pumpkin Spice Layered Lush a seasonal spinoff of layered desserts.
• Skip the drive through and make your own Pumpkin Spice Latte.
• Streusel topped Pumpkin Muffins.
• Sweet Pumpkin Spice Fudge.
• Pumpkin Coffee Cake can be served as dessert any time of day.
• This impressive Pumpkin Spice Cheesecake Trifle is an edible centerpiece.
• Cream cheese frosted Pumpkin Pecan Cookies.
• If you’re a cupcake fan, you may like to checkout this recipe for mini Pumpkin Spice Cupcakes.
• Pumpkin Dip from The Pioneer Woman.

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Helpful Kitchen Items:

• Angel Food Pan
• Mixer
• Mixing Bowls
• Cooling Rack