Preheat the oven to 325 degrees F.

In a large mixing bowl, whisk together the flour, baking powder, and salt. Set to the side.

In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium for three minutes until smooth and creamy.

Add the sugar and beat until light and fluffy.

Scrape down the sides, add the vanilla, and beat together for another minute.

Add the eggs, one at a time, beat for a minute in between each addition.

Scrape down the sides and add pumpkin puree. Beat until combined and smooth.

Add the flour mixture all at once, beat on low until combined.

Grease and flour a 9 x 5 inch loaf pan. Add batter to the pan. Spread into the corners in an even layer.

Bake poundcake in the oven for 60 – 75 minutes until a toothpick inserted into the center of the cake comes out clean. Check the cake at 30 minutes to make sure it isn’t browning too quickly, and rotate pan.

If the cake is browning too quickly, move to an upper rack. Cake will last well wrapped in plastic for up to four days.