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Pumpkin Pound Cake with Cream Cheese

Pumpkin Pound Cake

This pumpkin pound cake is fluffy, moist and super delicious. With just the right flavor of pumpkin and spice, this makes the perfect recipe for fall and festival season.
Course Appetizer
Cuisine international
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 1 loaf
Calories 400kcal


  • 1 1/2 cup All Purpose Flour
  • 1/2 tsp Cinnamon ground
  • 1/2 tsp Salt
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Nutmeg
  • 1 cup sugar
  • 1/4 cup Greek Yogurt plain
  • 3 egg whites
  • 1 cup Canned Pumpkin Puree
  • 1/4 tsp Ground Cloves


  • Preheat oven to 350 degrees
  • Combine flour, baking soda, baking powder, cinnamon, salt, nutmeg, cloves in a medium bowl. Mix well. Set aside.
  • In another bowl, whisk egg whites and beat until smooth and fluffy. Combine sugar and yogurt, beat some more.
  • Add the pumpkin puree to egg white mix and stir with rubber spatula.
  • To this pumpkin mixture, add dry ingredients mix and stir until fully combined.
  • Pour the batter into the greased pan and bake for 55 - 60 minutes or until the inserted toothpick comes out clean.
  • Let it cool on cooling rack.
  • Add cream cheese frosting or topping of your choice. Serve it with coffee.