Whole Wheat Pumpkin Cake with Greek Yogurt Cream Cheese Frosting

by Heidi @ Food Doodles on November 26, 2015

A perfectly soft and fluffy pumpkin cake flavored with the best pumpkin spices and topped with my favorite lighter Greek yogurt cream cheese frosting!  The best!pumpkin-spice-cake-with-greek-yogurt-cream-cheese-frosting-1

Well, I just could not let this season go by without making one more thing to slather my favorite frosting on.  As you can probably guess by the number of pumpkin muffin recipes here on Food Doodles, I looooove pumpkin muffins, so I knew it was time to make a cake.  I adapted this recipe from my favorite pumpkin muffin recipe, but I upped the sugar slightly and the pumpkin to make it just a little more moist and delicious!


Even though I love this cream cheese frosting, I have to say I think this cake would be SO delicious baked as a loaf then maybe covered with a glaze instead?  Oh!  Maybe a spiced glaze!  I think that would also be super delicious with pecans sprinkled over top. I have to try that out soon!  We have time for another pumpkin recipe this fall right?  Or are we getting sick of pumpkin?  I know I’m not 🙂


I was also thinking, this could be an excellent last minute dessert for tonight in place of pie, if you don’t have anything else planned yet 🙂  Enjoy!


Whole Wheat Pumpkin Spice Cake with Greek Yogurt Cream Cheese Frosting
Yield: 9 large servings
  • 1½ C (187g) white whole wheat flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 2 tsp cinnamon
  • ¾ tsp ground ginger
  • ¾ tsp cloves
  • ¾ tsp nutmeg
  • ½ tsp sea salt
  • ½ C softened, salted butter
  • 1 C coconut sugar, or brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 C pumpkin puree
  • Pecans to top, if desired
  1. Preheat oven to 350 degrees. Prep an 8x8 or 9x9 pan by lining with parchment paper or by lightly greasing the sides and bottom. Set aside.
  2. In a medium bowl stir together the flour, baking powder, baking soda, cloves, nutmeg and salt. Set aside.
  3. In your mixer beat the butter until soft and fluffy. Beat in the sugar until combined, and fluffy.
  4. Add the eggs, one at a time, beating until combined. Then add and mix in the vanilla and pumpkin.
  5. Add the dry ingredients to the wet and mix just until all the dry ingredients have been incorporated.
  6. Pour batter into the prepared pan and smooth out. Place in the oven and bake 35-40 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before frosting.

Greek Yogurt Cream Cheese Frosting
Yield: Enough to frost 1 single layer 8x8 or 9x9 cake
  • 3 oz cream cheese
  • ¼ C plain Greek yogurt
  • ½ tsp vanilla
  • 2½ tbsp honey
  • ½ tbsp lemon juice
  1. Combine all ingredients in a food processor until smooth. Keep in the refrigerator.



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{ 29 comments… read them below or add one }

1 ZazaCook November 26, 2015 at 8:09 am

Ohohoh! This cake is perfect for today! Happy Thanksgiving!
ZazaCook recently posted..French Madeleines


2 Heidi @ Food Doodles November 27, 2015 at 9:40 pm

Thanks! Hope you had a great Thanksgiving! 🙂


3 Camilla November 26, 2015 at 2:25 pm

Oh my, this cake looks so moist and delicious and I love the cream cheese and greek yogurt frosing:-)
Camilla recently posted..Neapolitan Marzipan Chocolates


4 Heidi @ Food Doodles November 27, 2015 at 9:39 pm

Thanks Camilla! 🙂


5 Chanelle November 26, 2015 at 3:34 pm

This is absolutely perfect. I can NOT wait to try these. Thank you for sharing. 😀
Chanelle recently posted..Crispy Sweet Potato “Steaks” with Spicy Warm Spinach Salad


6 Heidi @ Food Doodles November 27, 2015 at 9:39 pm

Thank you Chanelle!


7 Shiho November 27, 2015 at 1:42 am

That cake looks really moist and delicious. Love the sounds of yoghurt frosting too.
Shiho recently posted..Yakisoba Pan (Roll)


8 Heidi @ Food Doodles November 27, 2015 at 9:38 pm

Thank you Shiho! 🙂


9 Nicoletta @ sugarlovespices November 27, 2015 at 10:15 am

I would take your pumpkin cake over a pumpkin pie every time! It looks delicious, moist and rich. I love greek yogurt, so I think the glaze is fantastic, too!
Nicoletta @ sugarlovespices recently posted..Pumpkin Spice Mascarpone Mousse with Ginger Molasses Cookies


10 Heidi @ Food Doodles November 27, 2015 at 9:37 pm

Aww, thank you so much Nicoletta! My husband would definitely prefer pumpkin pie, but I’d take this cake any day 🙂


11 Amanda | The Cinnamon Scrolls November 27, 2015 at 10:31 am

Loving how natural this recipe is! Looks absolutely perfect for a guilt-free snack cake!
Amanda | The Cinnamon Scrolls recently posted..Grapefruit & Thyme Mascarpone Tart (Gluten-free)


12 Heidi @ Food Doodles November 27, 2015 at 9:35 pm

Thank you Amanda! 🙂


13 Mel @ The Refreshanista November 27, 2015 at 10:45 am

This cake looks soooo good! I read the title of your post and was instantly hungry 😉 the cake itself looks so moist and I love that you used Greek yogurt in the cream cheese frosting! Great idea 🙂
Mel @ The Refreshanista recently posted..5 Tricks to Cure Your Cold Naturally


14 Heidi @ Food Doodles November 27, 2015 at 9:35 pm

Thanks Mel! Funny how words can make as hungry just as much as pictures sometime 😁


15 Diana L November 27, 2015 at 10:53 am

That cake looks absolutely divine! That would be delicious for the Christmas season or Thanksgiving. Pinning!
Diana L recently posted..#77 – Gingerbread Cookies


16 Heidi @ Food Doodles November 27, 2015 at 9:34 pm

I agree! Thank you Diana!


17 Lily @GastroSenses November 27, 2015 at 11:31 am

Wow. This looks very good! So moist and not over the top sweet. PERFECT. My husband loves pumpkin and I think this is a new favorite!
Lily @GastroSenses recently posted..Farmers Cheese Pancakes – Syrniki


18 Heidi @ Food Doodles November 27, 2015 at 9:33 pm

Thank you Lily! 🙂


19 Alanna @ One Tough Cookie November 27, 2015 at 1:35 pm

This cake looks divine, and I love the idea of this slightly healthier frosting!
Alanna @ One Tough Cookie recently posted..Harissa mac & cheese with za’atar and lamb sausage


20 Heidi @ Food Doodles November 27, 2015 at 9:33 pm

Thank you Alanna! Healthier frosting means you can eat more of it, right? Lol! Although I have to say it still tastes as delicious as regular cream cheese frosting to me, so no need to add any more than usual 🙂


21 Marsha | Marsha's Baking Addiction November 27, 2015 at 2:27 pm

I LOVE pumpkin cake! This looks absolutely scrumptious topped with the cream cheese frosting!


22 Heidi @ Food Doodles November 27, 2015 at 9:29 pm

Thanks so much Marsha! 🙂


23 Valentina November 27, 2015 at 8:06 pm

Scrumptious. Looks like dessert, but I want it for breakfast with my coffee.
Valentina recently posted..Persimmon-Grape Udon Salad with Ginger Miso Dressing


24 Heidi @ Food Doodles November 27, 2015 at 9:27 pm

I’m not going to lie, I did have it for breakfast and it was awesome 😁


25 Marlene November 27, 2015 at 8:18 pm

I could eat pumpkin all year round, and this cake sounds delicious. And I definitely need to try that frosting!
Marlene recently posted..A Chia Seed Pudding Experiment & The Neighbourhood Oddball


26 Heidi @ Food Doodles November 27, 2015 at 9:28 pm

Mmm, me too! Thank you so much Marlene 🙂 And I hope you’ll give it a try, its so yummy!


27 Mary November 28, 2015 at 7:35 am

I love baking with whole wheat – I think it gives a better texture, especially in a cake like this. All my pumpkin cake recipes use oil- butter would be a nice change 🙂 The frosting looks great.
Mary recently posted..Lemon Ricotta Muffins


28 Annie @ Annie's Noms November 29, 2015 at 4:37 am

This looks so yummy! And love that frosting, Greek yoghurt is such a great ingredients to make things super creamy!
Annie @ Annie’s Noms recently posted..The Pretty Pintastic Party #82


29 nazima November 30, 2015 at 9:43 am

this looks lovely. I do prefer cakes with wholesome ingredients and the nuttier flavour of whole wheat. Yum!
nazima recently posted..Festive treats and edible gifts – Frangipane Mince Pies.


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