Greek Yogurt Pumpkin Cake (Easy One Bowl Recipe)

Greek Yogurt Pumpkin Cake is a soft, moist, and warmly spiced treat that is incredibly easy to make in just one bowl. Made with a full can of pumpkin puree, Greek yogurt, brown sugar, and cozy fall spices, this simple cake is perfect for breakfast, an afternoon snack, or an easy dessert.

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

Instructions

• Preheat the oven to 350°F (180°C).
• Lightly oil a 9-inch square baking pan and line it with parchment paper, leaving some paper hanging over the edges for easy removal.
• Add the pumpkin puree, eggs, brown sugar, Greek yogurt, vegetable oil, and vanilla extract to a large bowl.
• Whisk the wet ingredients until smooth and well combined.
• Add the flour, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda, and salt.
• Stir gently until the dry ingredients are just incorporated. Avoid overmixing the batter.
• Fold in the raisins or chopped walnuts.
• Transfer the batter to the prepared baking pan and smooth the top.
• Sprinkle the pumpkin seeds evenly over the batter.
• Add a light sprinkle of brown sugar on top if desired.
• Bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
• Allow the cake to cool in the pan for about 15 minutes.
• Transfer the cake to a wire rack and let it cool completely before slicing.
• Cut into small squares and serve.

Serving and Storage Tips

• Serve the pumpkin cake at room temperature for the best texture and flavor.
• Enjoy it plain or dust the top lightly with powdered sugar before serving.
• Serve each piece with a spoonful of Greek yogurt or whipped cream for a simple dessert.
• Pair it with coffee, tea, hot chocolate, or a warm apple cider.
• For a richer dessert, drizzle individual slices with cream cheese glaze.
• Store leftover cake in an airtight container at room temperature for up to 2 days.
• Refrigerate the cake in an airtight container for up to 5 days.
• If refrigerated, allow the cake to sit at room temperature for several minutes before serving.
• To freeze, wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag or container.
• Freeze for up to 3 months and thaw overnight in the refrigerator or at room temperature.

Variations

1. Chocolate Chip Pumpkin Cake

Replace the raisins or walnuts with ½ cup of semi-sweet or dark chocolate chips. The chocolate adds rich sweetness and pairs beautifully with the pumpkin and cinnamon.

2. Pumpkin Cream Cheese Cake

Prepare a simple cream cheese frosting using softened cream cheese, powdered sugar, vanilla, and a little milk. Spread it over the completely cooled cake for a cheesecake-inspired dessert.

3. Pumpkin Pecan Cake

Use ½ cup chopped pecans instead of raisins. Sprinkle a few extra pecans over the top before baking for added crunch and a delicious nutty flavor.

4. Maple Pumpkin Cake

Replace part of the brown sugar with pure maple syrup and add ½ teaspoon of maple extract if desired. The maple flavor makes this cake especially cozy for fall.

5. Pumpkin Spice Cake

Increase the warm spice flavor by adding 1 to 2 teaspoons of pumpkin pie spice along with the cinnamon. This creates a classic pumpkin spice flavor.

6. Cranberry Pumpkin Cake

Replace the raisins with ½ cup dried cranberries. The tart cranberries provide a pleasant contrast to the sweet pumpkin cake.

7. Apple Pumpkin Cake

Add about ½ cup finely diced peeled apple to the batter. Choose a firm, slightly tart apple so the pieces maintain some texture while baking.

8. Coconut Pumpkin Cake

Fold ½ cup shredded sweetened or unsweetened coconut into the batter. Toasted coconut can also be sprinkled over the top before serving.

9. Orange Pumpkin Cake

Add 1 tablespoon of fresh orange zest to the wet ingredients. The bright citrus flavor balances the warm spices and gives the cake a fresh aroma.

10. Streusel Pumpkin Cake

Top the batter with a simple mixture of flour, brown sugar, cinnamon, and butter before baking. The streusel creates a sweet, crumbly topping.

11. Walnut Cinnamon Pumpkin Cake

Add ½ cup chopped walnuts and an extra ½ teaspoon of cinnamon. The walnuts provide a satisfying crunch while complementing the soft pumpkin cake.

12. Ginger Pumpkin Cake

For a stronger ginger flavor, increase the ground ginger slightly and add a small amount of finely minced crystallized ginger. This variation has a delicious spicy-sweet flavor.

13. Pumpkin Carrot Cake

Add about ½ cup finely grated carrot to the batter. The carrot adds moisture, natural sweetness, and extra texture while keeping the cake perfect for breakfast or snacking.

14. Gluten-Free Pumpkin Cake

Use a good-quality 1-to-1 gluten-free all-purpose flour blend in place of regular flour. Make sure the baking powder and other ingredients are also certified gluten-free if needed.

15. Pumpkin Coffee Cake

Add a cinnamon-brown sugar crumb topping before baking. Once cooled, drizzle the cake with a simple powdered sugar glaze for a bakery-style pumpkin coffee cake.

FAQs

1. Can I use homemade pumpkin puree?

Yes. Homemade pumpkin puree can be used, but make sure it is thick and not overly watery. Excess moisture can change the texture of the finished cake.

2. Can I use flavored Greek yogurt?

Plain Greek yogurt is recommended because it allows the pumpkin and spices to shine. Vanilla Greek yogurt can also work and will add extra sweetness and vanilla flavor.

3. Can I substitute the vegetable oil?

Yes. You can use light olive oil, melted coconut oil, or another neutral-flavored oil. Avoid strongly flavored oils that could overpower the pumpkin.

4. Can I leave out the raisins or walnuts?

Absolutely. The raisins or walnuts are optional, so you can leave them out or replace them with chocolate chips, pecans, dried cranberries, or another favorite mix-in.

5. Why is my pumpkin cake dense?

Overmixing the batter can make the cake dense. Mix only until the dry ingredients are incorporated. Measuring the flour correctly is also important.

6. Can I make this cake without pumpkin seeds?

Yes. Pumpkin seeds are mainly used for texture and decoration. You can leave them off or replace them with chopped nuts, oats, or a streusel topping.

7. How do I know when the cake is done?

Insert a toothpick into the center of the cake. It should come out mostly clean with a few moist crumbs attached. Avoid waiting until the toothpick is completely dry, as this can result in an overbaked cake.

8. Can I make this recipe into muffins?

Yes. Divide the batter among a lined muffin pan and adjust the baking time. Begin checking the muffins after about 18 to 22 minutes.

9. Can I freeze Greek Yogurt Pumpkin Cake?

Yes. Cut the cooled cake into individual portions, wrap them well, and store them in a freezer-safe container or bag for up to 3 months.

10. What can I serve with pumpkin cake?

It tastes delicious with whipped cream, vanilla ice cream, Greek yogurt, cream cheese frosting, powdered sugar, or a drizzle of maple glaze.

Greek Yogurt Pumpkin Cake is an easy one-bowl recipe that delivers a wonderfully moist texture and plenty of pumpkin spice flavor. With simple pantry ingredients and minimal preparation, it makes a delicious breakfast, snack, or dessert. Whether you add chocolate chips, nuts, cranberries, or a creamy frosting, this versatile pumpkin cake is an easy recipe to enjoy throughout the fall season.

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