To make a simple, flavorful pumpkin pound cake, combine 3 3/4 cups flour with 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice and 1 teaspoon salt. In a separate bowl, beat 1 1/2 cups softened butter with 2 cups sugar until creamy.
After creaming the butter and sugar together, add 3/4 cup of pumpkin puree, and beat the mixture until all of the ingredients combine. Slowly add the flour mixture, alternating it with 3/4 cup milk. Grease and flour a Bundt pan. Pour the batter into the pan and bake the cake for 55 to 60 minutes at 350 degrees Fahrenheit. Cool the cake for 10 minutes before removing it from the pan and allowing it to cool completely.
To make a lighter pound cake, combine a 15-ounce can of pumpkin puree, 3/4 cup brown sugar, 3/4 cup granulated sugar, 1/2 cup butter, 4 eggs and 1 teaspoon vanilla extract in the bowl of a stand mixer. In a separate bowl, combine 3 cups flour, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Add the flour to the pumpkin mixture along with 3/4 cup fat-free buttermilk. Bake the cake for approximately 60 minutes at 350 F.