Ingredients
• Cake: 2 cups almond flour or whole wheat pastry flour, 1 cup pure pumpkin puree (not pie filling), ½ cup plain Greek yogurt, ⅓ cup pure maple syrup or coconut sugar, 2 large eggs or flax eggs, ¼ cup melted coconut oil or light butter, 1 tsp vanilla extract, 1 ½ tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves), 1 tsp baking powder, ½ tsp baking soda, pinch sea salt
• Cream Cheese Frosting: 4 oz light cream cheese softened, ¼ cup plain Greek yogurt, 3-4 tbsp sugar-free powdered sweetener or maple syrup, 1 tsp vanilla extract, pinch cinnamon
• Optional: 2 tbsp chopped pecans or walnuts for garnish, 1 tbsp unsweetened shredded coconut, pinch of nutmeg on top
Instructions
• Preheat oven to 325°F (165°C). Line an 8×8 or 9-inch round pan with parchment paper for easy removal.
• Whisk almond flour, pumpkin pie spice, baking powder, baking soda, and salt until lump-free and well combined.
• In another bowl, mix pumpkin puree, Greek yogurt, maple syrup, eggs, melted coconut oil, and vanilla until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for a tender, moist crumb that melts in your mouth.
• Pour batter into prepared pan, smooth the top evenly, and bake 28-32 mins until golden and a toothpick comes out clean.
• Cool completely before frosting. For frosting: Beat softened cream cheese and Greek yogurt until fluffy; add sweetener, vanilla, and cinnamon, whipping until silky and spreadable.
• Spread frosting over cooled cake, garnish with optional pecans or coconut, slice into 12 squares, and enjoy this wholesome, spiced, protein-rich fall favorite!
• Whisk almond flour, pumpkin pie spice, baking powder, baking soda, and salt until lump-free and well combined.
• In another bowl, mix pumpkin puree, Greek yogurt, maple syrup, eggs, melted coconut oil, and vanilla until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for a tender, moist crumb that melts in your mouth.
• Pour batter into prepared pan, smooth the top evenly, and bake 28-32 mins until golden and a toothpick comes out clean.
• Cool completely before frosting. For frosting: Beat softened cream cheese and Greek yogurt until fluffy; add sweetener, vanilla, and cinnamon, whipping until silky and spreadable.
• Spread frosting over cooled cake, garnish with optional pecans or coconut, slice into 12 squares, and enjoy this wholesome, spiced, protein-rich fall favorite!
PREP TIME & NUTRITION :
Prep Time : 12 mins, Cook Time : 30 mins, Total Time : 42 mins (+ cooling), Servings : 12, Calories : 165, Net Carbs: 15g, Fats: 10g, Protein: 7g
Prep Time : 12 mins, Cook Time : 30 mins, Total Time : 42 mins (+ cooling), Servings : 12, Calories : 165, Net Carbs: 15g, Fats: 10g, Protein: 7g
✨ PRO TIPS FOR PERFECT PUMPKIN CAKE:
• Use pure pumpkin puree, NOT pumpkin pie filling, for the best texture and flavor control without added sugars.
• Pat the pan parchment with a light oil spray to prevent sticking and ensure clean, picture-perfect slices.
• Chill cake 15-20 minutes before frosting for easier spreading and a neater, professional finish.
• For extra moisture: Add 1-2 tbsp apple sauce or extra Greek yogurt to the batter if using almond flour.
• Store covered in the fridge for up to 5 days—flavors deepen beautifully overnight, and the frosting stays perfectly creamy!
• Make it keto: Use almond flour, sugar-free sweetener, and full-fat Greek yogurt for a low-carb, high-protein version.
• Use pure pumpkin puree, NOT pumpkin pie filling, for the best texture and flavor control without added sugars.
• Pat the pan parchment with a light oil spray to prevent sticking and ensure clean, picture-perfect slices.
• Chill cake 15-20 minutes before frosting for easier spreading and a neater, professional finish.
• For extra moisture: Add 1-2 tbsp apple sauce or extra Greek yogurt to the batter if using almond flour.
• Store covered in the fridge for up to 5 days—flavors deepen beautifully overnight, and the frosting stays perfectly creamy!
• Make it keto: Use almond flour, sugar-free sweetener, and full-fat Greek yogurt for a low-carb, high-protein version.