Pumpkin Spice Pound Cake with Cream Cheese Glaze: A Cozy Fall Favorite

Serving: This cake is perfect with a cup of coffee or tea. It can be served as a dessert or a cozy snack.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days. If you want to store it for longer, wrap it tightly and freeze it for up to 2 months.
Variations
Nutty Twist: Add 1/2 cup chopped walnuts or pecans to the batter for a crunchy texture.
Spicy Kick: If you like extra spice, add a pinch of ground ginger or allspice to the dry ingredients for more warmth.
Vegan Version: Substitute the eggs with flax eggs and use a dairy-free butter and cream cheese alternative for a vegan version of this cake.
FAQ
1. Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree. Just make sure it’s cooked and pureed until smooth. Drain any excess moisture to avoid making the batter too runny.

2. Can I make this cake ahead of time?
Yes, this cake stores well for a few days, and its flavor even improves over time. You can make it a day or two in advance, storing it in an airtight container.

3. Can I freeze the cake?
Yes, you can freeze the cake. Once fully cooled, wrap it tightly in plastic wrap and foil before freezing. Thaw at room temperature before glazing and serving.