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Whole Wheat Pumpkin Cake with Greek Yogurt Cream Cheese Frosting

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.