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4.12 from 63 votes

"CopyCat" Starbucks Pumpkin Pound Cake

Prep Time2 hrs 25 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 10
Author: Kim Lange


  • 1 2/3 cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon cinnamon
  • 1/3 cup unsalted butter softened
  • 1 1/3 cups sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/3 cup almond milk or water


  • Preheat oven to 350°F.
  • Spray a 9x5 loaf pan with cooking spray, and line with parchment paper.
  • In a medium size bowl combine flour, baking soda, baking powder, cinnamon and salt. Whisk and set aside.
  • Using a mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
  • Add eggs, pumpkin puree and almond milk or water, mix until well blended.
  • Slowly add in dry ingredients a little bit at a time and stir until just blended, making sure not to over-mix batter.
  • Pour batter into prepared pan.
  • Bake for 50-60 minutes, until toothpick pokes in and comes out clean. Let cool in pan for 5 minutes, remove from pan and cool on a wire rack.


If you don't have all the spice ingredients, you can substitute the 1 cup canned pumpkin with 1 cup canned pumpkin pie mix, which already has all the spices.
This pound cake freezes well.