Heat oven to 350 degrees. In a mixing bowl, stir together the flour, spices and salt. Sift into another bowl.
1
Add the dark brown sugar, white sugar, butter and vanilla extract to a separate large mixing bowl. Beat until light and fluffy.
2
Beat in the eggs one at a time. Once the eggs are fully incorporated, alternate between adding the flour mixture and buttermilk.
3
Stir in the pumpkin purée just until combined. The pumpkin pound cake batter is now ready for baking.
4
Grease and flour a 12-cup bundt pan. The flour makes a big difference in keeping the finished cake from sticking, so don't skip this step. Pour in the batter and smooth on top.
5
Bake for 55-60 minutes. The cake is ready when a long skewer comes out clean. Allow to cool in the pan for an hour before removing.
6