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"CopyCat" Starbucks Pumpkin Pound Cake
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4.14 from 122 votes

"CopyCat" Starbucks Pumpkin Pound Cake

We're all craving this Starbuck's Copycat cinnamon spiced pumpkin pound loaf for Fall!  So deliciously moist, tender and irresistible!  Fifteen minutes later, you can have this popular "CopyCat" Starbucks Pumpkin Pound Cake baking in your own oven. The pumpkin aroma itself will drive you crazy!!
Prep Time2 hrs 15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast
Keyword: BREAD, cinnamon, easy quick bread, fall baking, pumpkin, Starbucks
Servings: 10 Servings
Author: Kim Lange


  • 1 ⅔ cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 ½ teaspoons cinnamon Add 1 teaspoon for more cinnamon flavor
  • cup unsalted butter softened
  • 1 ⅓ cups sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 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.