Description
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.
Notes
- 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.