A Spicy Perspective

Pumpkin Pound Cake with Chocolate Ganache

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Pumpkin Pound Cake My easy pound cake recipe offers warm fall flavors like pumpkin spice and maple, drizzled with thick ribbons of chocolate ganache. Now who wants a slice?

pumpkin pound cake

Pumpkin Bread That’s Made for Dessert

If it makes you feel better, go ahead and call this pumpkin cake “pumpkin bread.” But we all know the truth…

These tender little loaves made with pumpkin puree, maple syrup, rustic pumpkin pie-inspired spices and butter, are most definitely pumpkin cake.

I slathered them with decadent chocolate ganache just to prove my point. This Pumpkin Pound Cake means serious(ly delicious) business.

easy pound cake recipe

Pumpkin Bread or Pumpkin Cake?

Growing up, I had such internal turmoil over the bread-cake dilemma.

Anytime a relative (or other adult) would serve me a piece of banana “bread” zucchini “bread” or any other such nonsense, I would taste it and immediately mark them as a liar in my mind.

Apparently I was a skeptical little thing. Yet even as a young child I could tell the difference between cake and bread.

Who were they trying to fool?

So today, I decided I better stick to my guns over the naming of this recipe and tell you upfront, this is a pumpkin cake.

pumpkin cake

The PERFECT Easy Pumpkin Pound Cake Recipe

Not only is it a cake, it’s a rich buttery pumpkin pound cake, so moist you could almost squeeze out the pumpkin essence if you tried.

The crumb is extremely fine, because I used Gold Medal Flour, which is always milled to smooth perfection. I also use part of a classic pumpkin pie spice-inspired combination of cinnamon, nutmeg, clove and maple to bring out the best qualities of the pumpkin flavor.

Subtle and sublime.

pumpkin loaf

With or Without Chocolate Ganache?

You can serve this pumpkin pound cake just like this, or do what I did and blanket it in homemade chocolate ganache.

Why not?

Pumpkin and chocolate work remarkably well together. The rustic notes of the pumpkin and spice balance the bitter-sweet notes of the chocolate. 

Easy to make in the microwave, you can spoon the chocolate ganache over the top for messy fun, or get fancy with your piping bag.

Either way, this pumpkin pound cake is a win-win!

ganache drizzle

What You’ll Need to Make My Pumpkin Pound Cake with Chocolate Ganache

Pumpkin puree creates an ideal balance of moisture and cake-like texture, and using maple syrup rather than refined sugar helps keep this treat from being too sweet while also complementing the pumpkin spice flavors. Fall baking perfection!

Here’s what you need to make Pumpkin Pound Cake with Chocolate Ganache this season:

  • All-purpose Gold Medal Flour
  • Pumpkin puree – NOT pumpkin pie filling!
  • Eggs
  • Unsalted butter
  • Sugar
  • Baking powder
  • Baking soda
  • Pumpkin Pie Spices: Cinnamon, Nutmeg, Clove
  • Maple syrup
  • Salt
  • Semi sweet chocolate, either chopped or as chocolate chips
  • Heavy cream
  • 6 small (3×7”) or 2 large loaf pans
  • Electric mixer

pumpkin spice cake

How to Make Pumpkin Pound Cake with Chocolate Ganache

This easy pound cake recipe is perfect for making on a chilly fall afternoon! In about an hour you can have warm, fragrant pumpkin cake cooling in your kitchen. Can’t you just imagine the deliciously sweet and spicy smell of pumpkin pie spices wafting through the house?

Here’s how to make the BEST Pumpkin Pound Cake with Chocolate Ganache:

  1. Preheat the oven to 350 and prepare either 6 small or 2 large loaf pans.
  2. In a medium bowl, combine your flour, pumpkin spices, baking soda and baking powder. 
  3. In a separate medium bowl, cream butter and sugar using an electric mixer. You’ll want to get your butter nice and fluffy!
  4. To the butter mixture add eggs, syrup, and pumpkin puree, and beat until smooth.
  5. Add flour and pumpkin spice mixture to the batter, until just incorporated. Do not over mix!
  6. Distribute mix evenly between your pound cake pans; bake small loaves for approximately 30-40 minutes, and large pumpkin loaves for 40-50 minutes.
  7. After baking, allow the loaves to cool for 10 minutes.

While your loaves cool, make the Chocolate Ganache by microwaving chocolate and cream together in a bowl on short bursts (60-90 seconds at a time, stirring between heating) until cream is hot. Allow chocolate to set for a few minutes before drizzling over your Pumpkin Pound Cake loaves.

Pro Tip: Adorable little loaves make wonderful edible gifts for the holidays. Try surprising your neighbor with an easy pumpkin pound cake!

Sometimes a little gesture of goodwill can turn into a lasting relationship.

Just be sure to make an extra pumpkin pound cake for yourself this season: You deserve a treat, too!

See the Recipe Card Below for How to Make Pumpkin Pound Cake with Chocolate Ganache

best pound cake recipe

Frequently Asked Questions

How long does this easy pound cake last? 

This pound cake does not need to be stored in the fridge. Keep it in an airtight container, at room temperature, and it will last 3 to 5 days. If you do put it in the fridge, it can last for up to a week. 

If you want to freeze the loaves, wrap them with plastic wrap and then aluminum foil. Then keep in the freezer for up to 6 months. Make sure to write the date so you know when you need to thaw and eat it! 

Looking for more Sweet Pumpkin Spice Recipes for Fall?

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5 from 7 votes
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Pumpkin Pound Cake with Chocolate Ganache

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
This pound cake recipe offers warm fall flavors like pumpkin spice and maple, drizzled with thick ribbons of chocolate ganache.
Servings: 6 small loaves



  • Preheat the oven to 350 degrees F. Place 6 small 3x7 loaf pans on a baking sheet (or use 2 large loaf pans.) Spray them thoroughly with non-stick cooking spray.
  • Mix the flour, cinnamon, nutmeg, clove, salt, baking powder and baking soda in a medium bowl and set aside. Then using an electric mixer and a separate bowl, cream the butter and sugar together until light and fluffy—3-5 minutes.
  • Add the eggs, pumpkin, and maple syrup to the butter mixture and beat until smooth. Then slowly add the flour mixture until just combined. Scrape the bowl and beat again.
  • Evenly distribute the batter into the loaf pans. Bake small loaves for 30-40 minutes, until a toothpick inserted into the middle comes out clean. Bake large loaves for 50-60 minutes.
  • Allow the loaves to cool in the pan for at least 10 minutes. Then place the chocolate in a microwave safe bowl and pour the cream over the top. Microwave for 60-90 seconds until the cream is hot. Then allow the chocolate to sit another 2-3 minutes. Stir well to melt all the chocolate chunks into a smooth thick ganache.
  • Either drizzle the chocolate ganache over the loaves in pans (for gifts) of gently dump the loaves out of the pans and drizzle with ganache to serve.


Serving: 1slice, Calories: 161kcal, Carbohydrates: 28g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 32mg, Sodium: 109mg, Potassium: 108mg, Fiber: 1g, Sugar: 16g, Vitamin A: 1680IU, Vitamin C: 0.4mg, Calcium: 28mg, Iron: 1.2mg
Course: Bread, Cake, Dessert
Cuisine: American
Author: Sommer Collier

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Disclosure: This recipe is sponsored by Gold Medal Flour. All opinions are always my own.

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60 comments on “Pumpkin Pound Cake with Chocolate Ganache”

  1. Oh wow this looks so darn good!

  2. Absolutely delicious! This is a perfect fall dessert that everyone raved over!

  3. Have all the ingredients except for the maple syrup – could I sub. sugar for it, & how much should I use so this isn’t too sweet? Thank you!

    • Hi Janet,

      Maple syrup is just about as sweet as sugar, so you can use 1/3 – 1/2 cup additional sugar and add in 2 tablespoons of water or milk to make up for the moisture in the syrup. Happy Baking!

  4. This is really amazing!! Such a delicious fall treat!

  5. I’m making this every year, multiple times a year! WOW!

  6. Pingback: Pumpkin Pound Cake with Chocolate Ganache – datavizhub.co

  7. where can I find the little loaf pans seen in your pics?? adorable.
    Thank you. This recipe is definitely on my “bucket” list for the upcoming months.
    found this while searching for peach pie/ cake recipes,, found your green chile pepper peach cake… to say YUMMM DILLY ISHOUS !!!!!!! barely begins to taste it. cant wait to try more of your majical treats. Thank you , thank you

  8. I made this last year and it was fabulous.  this year i wanted to try something different and wondered if sweet potato puree would work instead of pumpkin?

    • Hi Lou,

      Absolutely! Just make sure the sweet potato puree is about the same consistency as canned pumpkin puree. Sweet potatoes are starchier than pumpkin, so you might need to add some water. Happy baking! :)

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  12. Call it cake…call it bread, either way I say you can’t go wrong with chocolate and pumpkin!

  13. Pingback: Pumpkin Muffins with Cinnamon Streusel ~ Magdalenas de Calabaza con Crujiente de Canela | Paloma Loves Baking

  14. I have never tried pumpkin pound cake but it is an awesome idea. LOVE the chocolate drizzle on top. Pumpkin and chocolate make me so happy!

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  16. This looks divine, I love ganache :)

  17. Pumpkin pound cake?! Giiiiiiirl! Count me in.

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  19. Oh mah lawd, your pound cake looks incredible, especially smothered in that thick, creamy ganache. Must.make.immediately!

  20. This pumpkin pound cake looks fabulous! And the chocolate drizzle gives it that dramatic flair that makes me want to lick the screen!!

  21. Oh my goodness this cake is amazing!

  22. stunning! love this

  23. This looks absolutely PERFECT, Sommer! I can practically taste how moist and flavorful it is!

  24. So flippin’ gorgeous…and I have no issues calling it cake!

  25. Gorgeous! I’ve never made a pound cake with pumpkin before! Bread definitely, but not cake :) The drizzle of ganache definitely takes it over the top. Love it Sommer!

  26. This pumpkin pound cake looks absolutely delicious, especially with the decadent drizzle of ganache on top. Like you’ve said, these would be the perfect holiday gifts. Thanks for the inspiration!

  27. I need this in my life right now!!

  28. Pumpkin + chocolate is my kinda fall treat. Gorgeous pound cakes!!

  29. Yes, I think the same thing about muffins vs cupcakes! They are just cupcakes without the frosting.

  30. I want a big fat slice!

  31. ooh-la-la Sommer!!! This looks wonderful!

  32. This pound cake has my name written all over it!! Love the chocolate drizzle, my nizzle!

  33. Oh my goodness, Sommer! This is one gorgeous, tempting pumpkin pound cake. I’d love to indulge for breakfast or dessert!

  34. I’m a total sucker for a good pound cake. Especially with a little vanilla ice cream…or cinnamon ice cream, with this pumpkin pound cake!

  35. Drooling over that chocolate ganache!

  36. Goodness – with that chocolate ganache, how could I resist?!

  37. Do you have any idea how much I love pumpkin and chocolate!?? This is calling my name!

  38. Loving the chocolate drizzle!

  39. I’m going with pumpkin poundcake – because dang, it’s deliciously rich like one!

  40. Oh my does this cake look amazing!!

  41. Oh yum! I’d love a few slices of this! That drizzle looks so pretty too!

  42. This looks absolutely delicious. I love the drizzle on top :)

  43. Looks perfect, Sommer! These would make lovely gifts, wrapped up in brown paper.

  44. Love the combination of pumpkin with just a drizzle of chocolate. I’ll have to try that.

  45. pumpkin pound cake? heck yes! that chocolate ganache is the perfect addition to this amazing cake!

  46. That crumb on your pound cake looks so nice and fine Sommer – love the chocolate drizzle – so hard to resist!

  47. Such a gorgeous cake, Sommer!! The chocolate drizzle has me sold!!

  48. Your batter alone in your photos looks so luscious and rich. I love the combination of pumpkin and chocolate so I know I would love this pound cake!

  49. Yes I like Gold Medal ORGANIC flour… BUT I just got into grinding my own wheat berries… I learning which will make bread and I need to learn which will make cakes…

  50. Oh my, that chocolate drizzle! I love this.

  51. That pumpkin cake looks so good!

  52. Such a lovely pound cake! Those chocolate drizzles, mmm!

  53. Must make this tonight! Love anything pumpkin — pie, cake, bread, muffins!

  54. Awwww. I love the miniature size. So cute. That chocolate and the striking pumpkin colour is just beautiful