Pumpkin Bundt Cake: The Cozy Fall Dessert Everyone’s Pinning This Season

There’s something magical about the first bite of a warm, spiced pumpkin bundt cake on a crisp autumn afternoon. This isn’t just another pumpkin recipe — it’s the showstopper dessert that turns your kitchen into a fall wonderland and your Pinterest board into everyone’s favorite save.

Why You’ll Fall in Love With This Recipe

• Moist, tender crumb that stays soft for days
• Rich pumpkin flavor balanced with warm autumn spices
• Stunning bundt shape that looks bakery-perfect with zero fancy skills
• Simple pantry ingredients — no special trip to the store needed
• Perfect for Thanksgiving tables, fall parties, or a cozy weekend treat
• Freezer-friendly, so you can bake ahead for the holidays

Ingredients You’ll Need

For the Cake:

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 (15 oz) can pure pumpkin puree
• 1/2 cup sour cream or Greek yogurt
• 1 tsp vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk or cream
• 1/2 tsp vanilla extract
• Pinch of cinnamon (optional)

How to Make Pumpkin Bundt Cake

1. Preheat your oven to 350°F (175°C) and generously grease a bundt pan with butter and flour, making sure to coat every groove.
2. In a bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices. Set aside.
3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the pumpkin puree, sour cream, and vanilla extract until fully combined.
6. Gradually fold the dry ingredients into the wet mixture, stirring just until combined — don’t overmix.
7. Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
8. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 15–20 minutes before carefully inverting it onto a wire rack.
10. Allow the cake to cool completely before adding the glaze.