Pumpkin Dessert

filed under: Dessert on October 5, 2016

This amazing Pumpkin Dessert is a Pumpkin Pound Cake recipe paired with a lovely Cream Cheese Glaze. While both amazing on their own, the cream cheese glaze really takes this dessert to a whole new level of amazing! If you love Pumpkin Cakes make sure you check out my Pumpkin Cheesecake and Pumpkin Waffles!

That GLAZE though!!

Pumpkin Dessert

Let’s start with that cake! It’s technically called a pound cake but doesn’t technically follow pound cake rules. The definition of a pound cake is “a rich cake containing a pound, or equal weights, of each chief ingredient, typically flour, butter, and sugar”, and this recipe does not meet that criteria. However, it does have the amazing density of flavor and texture that a pound cake does.

I absolutely love fall baking. I love the subtle smell of pumpkin spice and the slight crisp in the air. I love when the oven warms the whole house and you don’t need to turn on the heat. Is there anything not to love about fall? This recipe happens to one of my favorite ways to usher in fall baking. I serve this glorious Pumpkin Pound Cake with a Cream Cheese Glaze, but I have to admit, I love how this “naked” cake looks. Those deep, rich pumpkin tones with a glistening amber crust… it was hard to not just dig in!

This takes pumpkin to a whole new level!

Cream Cheese Glaze

This glaze is totally customizable, but I do encourage you to try it as-is first. However, if you feel like your glaze is too thick, feel free to add more buttermilk to create the consistency you want. I have four options of buttermilk recipes that you could make to have on hand! If you don’t happen to have buttermilk on hand, you can use whole milk in place of buttermilk. This will create less depth-of-flavor and will result in a sweeter glaze.

For this recipe, I made the glaze first so that it could cool at room temperature, but I have to warn you. That’s dangerous. You will want to grab a spoon and dig in!

This takes pumpkin to a whole new level!

After adding the glaze and watching it spill beautifully over the sides of the cake, you get to cut into it. I have to admit, it was quite a moment!! The cake was still slightly warm in the center so wisps of steam escaped and made their way around the room making sure to visit every nose!

This takes pumpkin to a whole new level!

I hope you enjoy this beautiful Pumpkin Dessert with Cream Cheese Glaze as much as we do!

Love desserts? Check these out!

Ooey Gooey Pumpkin Cheesecake

Pumpkin Pie Cake

Piggy Pie Dessert

Pumpkin Dessert
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 

Dreamy Pumpkin Cake with the perfect Cream Cheese Glaze! This is the Pumpkin Dessert you want to make this fall!

Course: Dessert
Cuisine: American
Keyword: pumpkin dessert
Servings: 12
Calories: 394 kcal
Author: Amanda Rettke
Ingredients
Cream Cheese Glaze
  • 1 tsp. vanilla
  • 1/3 cup buttermilk, room temperature
  • 2/3 cup powdered sugar
  • 5 oz cream cheese, room temperature
Pumpkin Cake
  • 1 15-ounce can Pumpkin Pie Filling (not puree)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1/2 cup (1 stick or 113g) butter, softened
  • 4 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 3/4 cup buttermilk, room temperature
Instructions
  1. Preheat oven to 350°F.
GLAZE
  1. Combine all ingredients in a stand mixer until fully incorporated. (About 5 minutes. You want to get all the lumps out) Set aside.
PUMPKIN CAKE
  1. Coat a 10-inch tube pan with cooking spray.
  2. Place granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed for 3-5 minutes or until well blended.
  3. Add eggs, 1 at a time, beating well after each addition.
  4. Stir in pumpkin and vanilla.

  5. Combine flour, cinnamon, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.
  6. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
  7. Spoon batter into prepared pan.
  8. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out mostly clean (a few crumbs are great!). Cool in pan for 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

  9. Drizzle cake with glaze. If you drizzle while the cake is warm the glaze will soak into the cake more. If you drizzle when the cake is cool, the glaze will appear thicker.

Recipe Video

Recipe Notes

The difference between pumpkin puree and pumpkin pie filling is the additional spices added.

If you do not have Pumpkin Pie Filling and need to use Pumpkin Puree, you will want to add extra seasoning to the recipe. 

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon ground cloves

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Comments

  • Barbara burgess says:

    Can you make this cake keto friendly

    • Randi Macdonald says:

      Why? Its a dessert. Not every recipe does not need to be made keto friendly.

  • Wendy says:

    Don’t you just love baking in the fall? Made this delicious pumpkin pound cake yesterday, and it is already gone. I have been told I must add it to my recipes and make it again soon.
    I did not have a tube or bundt pan, so I made it in a sheet cake and reduced baking time. Yes not as pretty this way, but it sure did not affect the taste.

  • Lisa says:

    I’m going to make this and thank you for sharing. I was wondering in the written recipe you put the pumpkin in before the flour not after. Which way is the best? Thank you.

  • Lisa says:

    i CAN’T WAIT TO TRY YOUR PUMPKIN DESSERT POUND CAKE! I was wondering when the best time is to incorporate the pumpkin. Before the flour and buttermilk or have it as the last step in making the batter? Your recipe and video are different. Thank you.

  • Audra Caton says:

    Hi Amanda-
    I am new to your blog. What an amazing collection you have here!
    I was drooling over the caramel recipes, but I couldn’t find a recipe for a caramel sauce. Do you have a certain brand you purchase, or will you share a homemade recipe with us? Pleeease.
    Thank you – and I am really enjoying your site.

    Audra Caton
    Pleasanton CA

  • EJ says:

    Hi ….. I can not use pumpkin…allergy…can I use squash?

  • Nancy Summers says:

    I noticed the recipe specifically calls for pumpkin pie filling (not purée), but in the video she says purée. I know pumpkin pie filling already has the spices added. Please clarify. Thank you. It looks amazing.

    • Rekha says:

      Can we use puree ? I’m so interested in this recipe and wanted to use pumpkins which are available in abundance here in India (we don’t really get the canned pumpkin pie filling here:,(. ) So any tips for me sing a real ripe pumpkin in this recipe would be appreciated greatly!!!

  • Debrina Sturgeon says:

    Can you use 2% milk instead of buttermilk.

  • Dianne Tellier says:

    Well, I followed the recipe exactly and the cake was so very dense. Could not really enjoy it, even with whipped cream. It was fine when it was still warm, but the next day it just changed.

  • Carol says:

    Do you think using GF flour instead of all purpose flour would work OK in this recipe?
    Thank you

  • Lynne Solada says:

    I have a question … in the video you say “add the pumpkin purée” but the ingredient list states use not the purée but pumpkin pie filling. I would like to make this, but want to make sure I am using the correct pumpkin….
    Thank you so very much for your wonderful recipes!!

  • Renee says:

    Looks great! Can modifications be made to use a can of plain pumkin?

  • Janet Ray says:

    Love iambaker’s recipes and want to make them correctly! Would really appreciate attention & answers to the comments submitted to iambaker. Example are these 2 questions regarding the pumpkin pound cake: 1) use pumpkin purée or pumpkin pie filling? 2) incorporate flour mixture or pumpkin first?

  • Marianne Capellen says:

    How can i substitute pumpkin pie filling (which I do not use) for real pumpkin (real pumpkins cooked and scooped out into 2 Cup measurements and frozen) in this recipe.

  • Linda says:

    I want to make this tomorrow…

  • Amy L says:

    Thoughts on baking in the Instant Pot? Any suggestions on length of time to bake when using it? Would love to make it but always short on time. Instant Pot really helps with that. Thanks in advance!

  • DeDe Bloodworth says:

    This recipe looks doable for my novice skills, except can I use a hand mixer because I don’t have a standing one?

    • Amanda Rettke says:

      Yes, you can.

  • Susie Danner-Moody says:

    This looks wonderful!

  • Christine Cooper says:

    Question on the pumpkin cake. I’ve got miniature fluted bundt pans. Do you think I could do this pumpkin cake in those and serve them like little individual cakes?

  • Rhonda says:

    1600 cal per serving or whole cake

    • Elizabeth Keeney says:

      Hi, Rhonda! I work with iambaker and am happy to help with questions. 1604 calories would be for the whole cake. If cut into 12 servings, each piece would be about 394 calories. Have a great day!

  • Denise demers says:

    Can I use Bundt pan instead of a tube pan ?
    I don’t have a tube pan .

    You say to use purée pumpkin in your video
    In the recipe it said a pumpkin filling ?
    Which one can you use ?

    • Elizabeth Keeney says:

      Hi, Denise! I work with iambaker and am happy to help with questions. Yes, you can use a Bundt pan for this recipe. And, the written recipe is correct–use pumpkin pie filling (not puree). Have a great day!