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Greek Yogurt Pumpkin Cake Recipe

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4.2 from 25 reviews

This Greek Yogurt Pumpkin Cake is a moist and flavorful dessert perfect for the fall season. Made with pumpkin puree, Greek yogurt, and warm spices, this cake balances sweetness and moisture beautifully without being overly rich. It’s topped with crunchy pumpkin seeds for added texture and can include raisins or walnuts for extra depth. Baked in a 9-inch square pan, it makes 12 small squares ideal for snack or dessert time.

  • Total Time: 1 hour
  • Yield: 12 small squares

Ingredients

Wet Ingredients

  • 1 can pumpkin puree (15 oz / 425 g)
  • 2 large eggs
  • ¾ cup brown sugar
  • ½ cup Greek yogurt
  • ¼ cup vegetable oil or light olive oil
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg (optional)
  • ¼ teaspoon ground allspice (optional)
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Add-ins & Toppings

  • ½ cup raisins or walnuts
  • ¼ cup pumpkin seeds for topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Lightly oil a 9-inch square baking pan and line it with parchment paper, leaving extra paper over the edges to easily lift out the cake after baking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, Greek yogurt, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
  3. Add Dry Ingredients: Add the flour, cinnamon, ground ginger, nutmeg (if using), allspice (if using), baking powder, baking soda, and salt to the wet ingredients. Stir gently until just combined to avoid overmixing. The batter will be thick and creamy.
  4. Incorporate Add-ins: Fold in the raisins or walnuts gently to distribute throughout the batter without breaking them up.
  5. Prepare for Baking: Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the pumpkin seeds evenly over the surface, and optionally, add a light sprinkle of brown sugar for extra crunch and sweetness.
  6. Bake: Bake the cake at 350°F (180°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs adhering to it.
  7. Cool: Let the cake cool in the pan for 15 minutes. Then, use the parchment paper edges to lift the cake out and transfer it to a wire rack to cool completely before slicing into 12 small squares.

Notes

  • Do not overmix the batter to avoid a dense cake; stir just until combined.
  • Pumpkin seeds on top add a nice crunch, but you can omit or substitute with chopped nuts if preferred.
  • You may use walnuts or raisins as mix-ins depending on your taste preference.
  • Ensure the cake has cooled completely before slicing to maintain its structure.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/greek-yogurt-pumpkin-cake-recipe/