Whole Wheat Pumpkin Cake with Greek Yogurt Cream Cheese Frosting

by Heidi @ Food Doodles on November 26, 2015

This whole wheat pumpkin cake is perfectly soft and fluffy, flavored with the best pumpkin spices and topped with my favorite lighter Greek yogurt cream cheese frosting!

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 recipes here on Food Doodles, I looooove pumpkin muffins (especially these healthy chocolate chip 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 moister and more 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 do love my pumpkin desserts. 

This whole wheat pumpkin cake, by the way, does not taste whole wheat! All the pumpkin spice covers it up. It tastes like a regular, delicious pumpkin cake.

Same goes for these vegan pumpkin muffins, which are whole wheat. Don’t let the vegan thing throw you off! They don’t have any unusual ingredients and they have an amazing texture.


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 whole wheat pumpkin cake could be an excellent last-minute dessert for tonight in place of pie, if you don’t have anything else planned yet 🙂 

These crustless pumpki pie bars are also super quick and easy. Enjoy!


Whole Wheat Pumpkin Spice Cake with Greek Yogurt Cream Cheese Frosting
Course: Dessert
Servings: 9 large servings
  • 1 1/2 cups (187g) white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon cloves
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 1/2 cup salted butter softened
  • 1 cup coconut sugar or brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup 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
Author: Heidi @ Food Doodles
  • 3 oz cream cheese
  • 1/4 C plain Greek yogurt
  • 1/2 tsp vanilla
  • 2 1/2 tbsp honey
  • 1/2 tbsp lemon juice
  1. Combine all ingredients in a food processor until smooth. Keep in the refrigerator.

Whole Wheat Pumpkin Cake with Greek Yogurt Cream Cheese Frosting



Whole Wheat Pumpkin Cake with Greek Yogurt Cream Cheese Frosting

Leave a Comment

{ 29 comments… read them below or add one }

1 nazima November 30, 2015 at 09:43

this looks lovely. I do prefer cakes with wholesome ingredients and the nuttier flavour of whole wheat. Yum!


2 Annie @ Annie's Noms November 29, 2015 at 04:37

This looks so yummy! And love that frosting, Greek yoghurt is such a great ingredients to make things super creamy!


3 Mary November 28, 2015 at 07:35

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.


4 Marlene November 27, 2015 at 20:18

I could eat pumpkin all year round, and this cake sounds delicious. And I definitely need to try that frosting!


5 Heidi @ Food Doodles November 27, 2015 at 21:28

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


6 Valentina November 27, 2015 at 20:06

Scrumptious. Looks like dessert, but I want it for breakfast with my coffee.


7 Heidi @ Food Doodles November 27, 2015 at 21:27

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


8 Marsha | Marsha's Baking Addiction November 27, 2015 at 14:27

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


9 Heidi @ Food Doodles November 27, 2015 at 21:29

Thanks so much Marsha! 🙂


10 Alanna @ One Tough Cookie November 27, 2015 at 13:35

This cake looks divine, and I love the idea of this slightly healthier frosting!


11 Heidi @ Food Doodles November 27, 2015 at 21:33

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 🙂


12 Lily @GastroSenses November 27, 2015 at 11:31

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!


13 Heidi @ Food Doodles November 27, 2015 at 21:33

Thank you Lily! 🙂


14 Diana L November 27, 2015 at 10:53

That cake looks absolutely divine! That would be delicious for the Christmas season or Thanksgiving. Pinning!


15 Heidi @ Food Doodles November 27, 2015 at 21:34

I agree! Thank you Diana!


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

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 🙂


17 Heidi @ Food Doodles November 27, 2015 at 21:35

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


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

Loving how natural this recipe is! Looks absolutely perfect for a guilt-free snack cake!


19 Heidi @ Food Doodles November 27, 2015 at 21:35

Thank you Amanda! 🙂


20 Nicoletta @ sugarlovespices November 27, 2015 at 10:15

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!


21 Heidi @ Food Doodles November 27, 2015 at 21:37

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


22 Shiho November 27, 2015 at 01:42

That cake looks really moist and delicious. Love the sounds of yoghurt frosting too.


23 Heidi @ Food Doodles November 27, 2015 at 21:38

Thank you Shiho! 🙂


24 Chanelle November 26, 2015 at 15:34

This is absolutely perfect. I can NOT wait to try these. Thank you for sharing. ?


25 Heidi @ Food Doodles November 27, 2015 at 21:39

Thank you Chanelle!


26 Camilla November 26, 2015 at 14:25

Oh my, this cake looks so moist and delicious and I love the cream cheese and greek yogurt frosing:-)


27 Heidi @ Food Doodles November 27, 2015 at 21:39

Thanks Camilla! 🙂


28 ZazaCook November 26, 2015 at 08:09

Ohohoh! This cake is perfect for today! Happy Thanksgiving!


29 Heidi @ Food Doodles November 27, 2015 at 21:40

Thanks! Hope you had a great Thanksgiving! 🙂


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