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Pumpkin Cake Recipe with Cream Cheese Frosting

This lightened up pumpkin cake recipe with homemade tangy cream cheese frosting is a must try fall dessert! 

pumpkin cake recipe with cream cheese frosting slice on a plate with a bite taken out

It’s pumpkin season and if you’re like me, you are eating allll the pumpkin things!

This pumpkin cake recipe is the perfect fall treat. 

Pumpkin spiced cake topped with homemade cream cheese frosting is a seasonal dessert that everyone will love!

a bite of pumpkin cake

As usual, the recipe is lightened up (just a bit) and uses some more wholesome ingredients. 

It’s sweet, pumpkin-y and addictively delicious, with only a fraction of the sugar as other pumpkin cakes. 

Too sweet cakes are just not my jam, and this one is perfectly sweet with a tangy homemade frosting that’s to die for!

9 X 13 dish with pumpkin cake with a slice taken out

how to make pumpkin cake

First, whisk together the whole wheat pastry flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl.

In a separate larger bowl, beat the pumpkin, eggs, maple syrup, brown sugar, oil, and vanilla until well combined. 

pumpkin cake from a side view

Add the dry ingredients to the wet, and beat until thoroughly combined. 

Grease a 9 X 13 dish (mine was a 3 qt) then pour the batter in, smoothing out the top. 

Bake at 350 degrees for 35 – 45 minutes, until a toothpick inserted comes out clean. 

pumpkin cake in the dish

Frosting the cake

Allow the cake to cool to the touch before frosting it. 

How to make the cream cheese frosting

In a bowl, beat together the softened cream cheese, greek yogurt, and powdered sugar until fluffy and smooth. 

For a sweeter frosting, you can add more powdered sugar to taste if desired. 

pumpkin cake slice with cream cheese frosting

Frost your cooled cake, then cut into slices and enjoy! 

Store any leftover pumpkin cake in the fridge for up to 3-4 days for best taste and texture. 

up close image of a bite of cake with frosting on it

more pumpkin recipe

cake with a bite taken out

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!

image with text "pumpkin cake cream cheese frosting"

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Pumpkin Cake Recipe:

Yield: 9 X 13 cake

Pumpkin Cake Recipe with Cream Cheese Frosting

pumpkin cake recipe with cream cheese frosting slice with a bite taken out on a fork

Lightened up pumpkin cake recipe with homemade cream cheese frosting

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

For the Cake

  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 15 oz canned pumpkin
  • 4 eggs
  • 3/4 cup pure maple syrup
  • 1/2 cup brown sugar
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon vanilla extract

For the cream cheese frosting

  • 1/3 cup plain 0% greek yogurt
  • 3/4 cup powdered sugar
  • 8 oz cream cheese, softened

Instructions

  1. In a bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt
  2. In a separate larger bowl, use mixers to beat together the pumpkin, eggs, maple syrup, brown sugar, vanilla, and olive oil
  3. Add the dry ingredients to the wet and beat until combined
  4. Grease a 9 X 13 dish (mine was a 3 qt) and pour the batter in, smoothing out the top
  5. Bake at 350 degrees for 35 - 45 minutes, until a toothpick inserted comes out clean
  6. Allow cake to cool before frosting
  7. To make the frosting, beat together the greek yogurt, powdered sugar, and cream cheese until fluffy
  8. Frost cooled cake and enjoy!
  9. Store leftovers in the fridge for up to 3-4 days for best results

Notes

The frosting is sweet but not overly sweet. If you prefer a sweeter frosting, just add more powdered sugar to taste and beat to combine.

If you use a different size pan, it will affect cook time. Just keep a close eye on it and cook until the top is done and a toothpick inserted comes out clean

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 264Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 348mgCarbohydrates: 39gFiber: 3gSugar: 18gProtein: 6g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

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Ann

Sunday 13th of October 2019

Oh. My. Gosh! The pictures of the cake are stunning. Love its warm orange color and definitely love the simplicity of the cake. The recipe is very easy to follow. Besides, the cake is not overly sweet. I guess I have no choice but to make it for my family. However, I'm not sure that it’s possible for me to store any leftover cake in the fridge for up to 3-4 days. My boys… ah, you know what I mean.