The only thing better than one pumpkin pound cake is two, so today I’m sharing one base recipe with two variations. Pumpkin and buttermilk create an incredibly tender cake laced with warming spices; brown sugar crumbs or a cinnamon cream cheese glaze make tempting toppings. I couldn’t decide which version I liked more, so I simply ate the crumb-topped cake for breakfast and the glazed cake for dessert. Surely a logical decision!

Pumpkin Pound Cake | Tutti Dolci

One more variation: If you prefer mini cakes, divide the batter into three mini loaf pans and bake for 30 minutes – the mini size is ideal for sharing.

Pumpkin Pound Cake | Tutti Dolci

Pumpkin Pound Cake | Tutti Dolci

Pumpkin Pound Cake
1 1/2 cups flour
1 1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, softened
1 cup sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 cup pure pumpkin
1/4 cup low-fat buttermilk, at room temperature

Crumb Topping
2 Tbsp light brown sugar
3 Tbsp flour
1/8 tsp cinnamon
3 Tbsp cinnamon mini baking chips
1 1/2 Tbsp unsalted butter, melted and slightly cooled

Cream Cheese Glaze
3 ounces reduced-fat cream cheese, softened
3 Tbsp powdered sugar
1/8 tsp cinnamon
1/2 tsp vanilla extract
1 Tbsp milk

Preheat oven to 350°F and spray an 8 x 4-inch loaf pan with nonstick spray. Whisk together flour, spices, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine pumpkin and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add pumpkin mixture, then finish with remaining flour mixture.

Pour batter into prepared pan; smooth top with an offset spatula (sprinkle with crumb topping if adding). Bake for 54 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached and cake springs back to the touch. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely on wire rack. Store leftovers in an airtight container in the refrigerator up to 3 days.

For the crumb topping, combine brown sugar, flour, cinnamon, and cinnamon chips in a small bowl. Add melted butter and toss mixture with a fork until crumbly. For the cream cheese glaze, beat cream cheese with powdered sugar and cinnamon until smooth; add vanilla and milk and beat until combined. Spread glaze over cooled cake with an offset spatula.

Yield – 12 servings
Calories – 210 (crumb-topped cake), 200 (glazed cake)
Carbs – 35 (crumb-topped cake), 33 (glazed cake)


  1. I’m so in love with streusel and your bread looks fantastic, Laura. Then I’d like a slice of the glazed one:)

  2. I hate when I have to make such hard decisions, lol. But I have to say that glazed version is kind of calling my name this morning. I’d probably have to try both though just to be sure.

  3. I love the picture alternating versions in the loaf pan – so cute. I have a can of pumpkin in the pantry that’s been patiently waiting for me to pick a pumpkin bread recipe already! The crumb topped version may be just the ticket. Thanks, Laura!

  4. And you actually think I could decide on just one of these gorgeous cakes?!? Yeah, right!! I am totally going to need to make both. And love every single bite! 🙂

  5. It’s definitely that time of year. So many pumpkin recipes floating around online and this one makes me drool. I especially love the cream cheese glaze – quite unique. This would be a nice cake to have with my morning tea this weekend. Thanks for sharing.

  6. Luv the two variations and how you’ve alternated them in the loaf pan. Crumb toppings are my favorite. Making this for sunday morning. Deelicious!

  7. These look absolutely, hands down, amazing. I just want to reach through my computer screen and have a slice of both loaves! In fact, i might even make them this weekend. I adore pumpkin anything and pound cakes are one of my guiltiest pleasures!

  8. I’m with you, Laura…two loaves of moist pumpkin spice bread is always better! LOVE that last shot with the alternating slices! Very clever styling there. And, yes…of course! Totally logical decision for the streusel-topped loaf to enjoy for brekkie and the glazed for dessert. Solid decision there. Thanks for sharing, my friend, and have a fabulous autumn weekend! Pinning (of course)!!

  9. I love the idea of eating one for breakfast and one for dessert! These both look delicious and it’s always great to do one recipe two ways. Variety is the spice of life 🙂

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