Ingredients
🎃 For the Cake:
2 cups pumpkin puree (not pumpkin pie filling)
2 cups all-purpose flour (or gluten-free 1:1 mix)
1 ¾ cups brown sugar (or half brown, half white)
½ cup vegetable oil
½ cup Greek yogurt or applesauce
4 large eggs
2 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves (optional)
½ tsp salt
1 tsp vanilla extract
🧁 For the Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2½ cups powdered sugar
½ tsp cinnamon (optional)
1 tsp vanilla extract
2–3 tsp milk
🌰 Optional Toppings:
Chopped walnuts or pecans
Dusting of pumpkin pie spice
Drizzle of maple glaze (powdered sugar + maple syrup + milk)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or half-sheet pan.
2. Whisk dry ingredients in a bowl: flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, whisk pumpkin, sugar, oil, yogurt, eggs, and vanilla until smooth.
4. Fold dry mix into the wet mix gently until no streaks remain.
5. Pour into pan and bake for 25–35 minutes until a toothpick comes out clean.
6. Cool completely before frosting.
7. Beat cream cheese and butter. Add powdered sugar, cinnamon, vanilla, and milk until smooth.
8. Frost cooled cake and top with optional nuts or maple glaze.
Notes
Substitute half the oil with applesauce or Greek yogurt for a lighter version.
Use maple extract in frosting for warm autumn depth (inspired by Pioneer Woman).
Let cake cool fully before frosting to avoid melting.
For cupcakes: Bake at 350°F for 18–20 minutes.
Make ahead and store in fridge — flavors deepen by day two.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 31g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg