Pumpkin-Cream Cheese Poundcake

Here it is folks, my second pumpkin recipe, ever! Well, on the blog at least.

I am slowly getting into the fall spirit. I am in the midst of trying to talk Mike into going apple picking or to a pumpkin patch for pumpkins. And by “in the midst,” I mean this is an ongoing battle.

Some couples do stuff. A lot of stuff. I would like to be one of those stuff-doing couples too, but somebody just has a real problem going anywhere that fruit or vegetables are picked or chosen.

He often times scoffs at other couples that pose in the middles of said patches or orchards. Sorry to any friends or family that just found out my husband thinks your trips to orchards and pumpkin patches are lame.

Sincerely, I’m sorry. And can I come with you? No? Couples only? Ok…

So, while I wait this argument out for another few weeks before going with other people or just being a sad lonely lady and picking up apples and a pumpkin at Trader Joe’s, enjoy this fall and pumpkin inspired recipe.

Pumpkin-Cream Cheese Poundcake

Course Dessert
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Author Sarcastic Cooking


  • 2 ½ Cups All-Purpose Flour
  • 1 ½ Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 6 Ounces Cream Cheese softened
  • ¾ Cup Unsalted Butter softened
  • 1 ½ Cup Granulated Sugar
  • 2 Teaspoons Vanilla Extract
  • 4 Eggs
  • ½ Cup Pumpkin Puree


  1. Preheat the oven to 325 degrees F.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt. Set to the side.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium for three minutes until smooth and creamy.
  4. Add the sugar and beat until light and fluffy.
  5. Scrape down the sides, add the vanilla, and beat together for another minute.
  6. Add the eggs, one at a time, beat for a minute in between each addition.
  7. Scrape down the sides and add pumpkin puree. Beat until combined and smooth.
  8. Add the flour mixture all at once, beat on low until combined.
  9. Grease and flour a 9 x 5 inch loaf pan. Add batter to the pan. Spread into the corners in an even layer.
  10. Bake poundcake in the oven for 60 – 75 minutes until a toothpick inserted into the center of the cake comes out clean. Check the cake at 30 minutes to make sure it isn’t browning too quickly, and rotate pan.
  11. If the cake is browning too quickly, move to an upper rack. Cake will last well wrapped in plastic for up to four days.

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  • Anita at Hungry Couple
    October 25, 2012 at 1:40 pm

    Yum! I’m all about pumpkin recipes this year. And yes, I just recently posted photos of us having a great time apple and pumpkin picking, pup along for the fun. But before you offer to trade men with me, you should know that mine would rather undergo dental surgery than go to a museum…any museum…of any kind…for any length of time…ever. If yours will go to museums though, maybe we could arrange some kind of time share. 🙂

    • Stefanie
      October 25, 2012 at 7:47 pm

      Oh for sure!!!! Maybe if you are ever in town or we are out there, we can go to a museum and the guys can hang in the bar!!!

  • michael
    October 22, 2012 at 6:39 pm

    i love this recipe. i’m going to make this next month. thaks!

    • Stefanie
      October 23, 2012 at 11:09 am

      Thanks! I hope you enjoy it as much as I did!

  • Dawn
    October 19, 2012 at 8:25 am

    This looks so good-I love pumpkin and I love pound cake, so this is right up my alley! Try convincing your husband to go by enticing him with all the yummy food that will be made as a result of going apple and pumpkin picking! It always helps my cause!

  • Lauren @ Part Time House Wife
    October 19, 2012 at 3:52 am

    Awwww. Stefanie, you can come pick apples and pumpkins with me! Your pound cake looks beautiful and perfectly poundy. No one would ever know you used some non-patch pumpkin 😉

    You should totally come link this one up on the All Things Pumpkin Link up. 🙂

    • Stefanie
      October 19, 2012 at 8:03 am

      Thanks Lauren! I will definitely link up.

  • Isabelle @ Crumb
    October 17, 2012 at 6:25 pm

    This looks delicious. I’d probably slather it with cream cheese frosting, just because I can’t leave well enough alone when it comes to putting cream cheese frosting on pumpkin baked goods.
    BTW, you know that thing about the way to a man’s heart is through his stomach? It works really well sometimes. I think you should revoke your husband’s pound cake privileges until he agrees to one measly apple-picking date. 🙂

    • Stefanie
      October 17, 2012 at 7:15 pm

      Oh baby, cream cheese frosting! Yum! I think you are right!

  • Stephie @ Eat Your Heart Out
    October 16, 2012 at 9:13 pm

    I seriously want us to have our own apple/pumpkin picking date! Why didn’t we think of this sooner??

  • Brandie (@ Home Cooking Memories)
    October 16, 2012 at 6:09 pm

    Ooooh, this sounds really good! Pound cake + pumpkin + cream cheese has to be a total win!

    • Stefanie
      October 16, 2012 at 9:12 pm

      Thanks Brandie!

  • Patrick
    October 16, 2012 at 12:22 pm

    Yes – get into the Fall spirit! You’re husband needs to stop eating your good food if he’s an autumn scrooge.

    • Stefanie
      October 16, 2012 at 9:12 pm


  • carrian
    October 16, 2012 at 11:47 am

    Are you serious?! Why the heck have I never thought of doing a pumpkin pound cake!? lol. Well, I’m glad someone out there has a brain.

    • Stefanie
      October 16, 2012 at 9:11 pm

      Totally serious!