Easy Pumpkin Spice Yogurt Cake

Here is my favorite pumpkin spice yogurt cake recipe, with a moist, tender crumb made with Greek yogurt, warm fall spices, and a hint of pumpkin that makes your kitchen smell amazing.

This pumpkin spice cake has become my go-to dessert when I want something cozy but not too heavy. The yogurt keeps it so soft and fluffy, and it’s perfect with a cup of coffee in the morning. Who says cake can’t be breakfast?

What Kind of Pumpkin Puree Should I Use?

For this cake, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference between the two. Plain pumpkin puree is just cooked and mashed pumpkin with no added spices or sugar, while pumpkin pie filling already has spices and sweeteners mixed in. You can find canned pumpkin puree in the baking aisle of most grocery stores, and brands like Libby’s are reliable choices. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, but the canned version works just as well and saves you time.

Options for Substitutions

This cake is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Pumpkin spice: No pumpkin spice blend? Mix your own with ½ teaspoon cinnamon, ¼ teaspoon each of nutmeg and ginger, and a pinch of cloves. You can also just use cinnamon if that’s all you have.
• Greek yogurt: If you can’t find the specific Ellenos pumpkin pie yogurt, use plain Greek yogurt and add an extra ½ teaspoon of pumpkin spice to the batter. Regular yogurt works too, but Greek yogurt gives better texture.
• Brown sugar: White sugar works fine here, though you’ll lose some of that molasses flavor. You can also use coconut sugar or maple sugar for a different twist.
• Vegetable oil: Melted butter, canola oil, or even melted coconut oil all work well. If using coconut oil, make sure it’s not too hot when you add it to avoid scrambling the eggs.
• All purpose flour: You can substitute with a 1:1 gluten-free flour blend if needed, though the texture might be slightly different.
• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you’re out, mashed sweet potato or butternut squash puree work as substitutes.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin spice yogurt cake is overmixing the batter once you add the flour, which can lead to a tough, dense cake instead of the tender crumb you’re after – mix just until the ingredients are combined and you still see a few streaks of flour.

Another common error is not using room temperature eggs and yogurt, so pull them out of the fridge about an hour before baking to ensure they blend smoothly with the other ingredients.

Don’t skip testing for doneness with a toothpick inserted in the center, as the moisture from the pumpkin puree and yogurt can make it tricky to judge by appearance alone – the toothpick should come out with just a few moist crumbs attached.

Finally, resist the urge to open the oven door during the first 45 minutes of baking, as the temperature drop can cause your cake to sink in the middle.

What to Serve With Pumpkin Spice Yogurt Cake?

This moist pumpkin cake is perfect on its own, but I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. A warm cup of coffee or chai tea makes the perfect drink pairing since the pumpkin spice flavors complement those cozy fall beverages so well. If you want to get fancy, try drizzling some caramel sauce over each slice or adding a sprinkle of toasted pecans for a nice crunch. The cake also tastes amazing with a light dusting of powdered sugar, especially if you’re serving it for brunch alongside some fresh fruit.

Storage Instructions

Keep Fresh: This pumpkin spice yogurt cake stays moist and delicious when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 3 days. The yogurt in the batter really helps keep it from drying out, which is one of my favorite things about this recipe!

Refrigerate: For longer storage, wrap the cake well and pop it in the fridge where it’ll stay fresh for up to a week. I actually think it tastes even better after a day or two when all the pumpkin spice flavors have had time to meld together.

Freeze: You can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. This makes it super easy to grab a piece whenever you’re craving something sweet, and it thaws perfectly at room temperature in about 30 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2650-2850
• Protein: 38-46 g
• Fat: 120-140 g
• Carbohydrates: 340-370 g

Ingredients

For the cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp kosher salt
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 4 eggs
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 1/2 cup canned pumpkin puree
• 1 container (7 oz) ellenos limited edition pumpkin pie real greek yogurt, granola set aside
• 2 tsp vanilla extract

For the topping:

• Reserved granola from yogurt container
• Remaining ellenos limited edition pumpkin pie real greek yogurt (from above)

For the pan:

• Butter or nonstick spray

Step 1: Prepare the Baking Dish and Preheat the Oven

• butter or nonstick spray

Preheat your oven to 350°F (175°C).

Grease a 9 by 13 inch baking dish thoroughly with butter or nonstick spray to ensure the cake doesn’t stick to the pan.

Step 2: Sift the Dry Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp kosher salt
• 1 tsp baking soda
• 1 tsp pumpkin pie spice

In a large bowl, sift together the all-purpose flour, baking powder, kosher salt, baking soda, and pumpkin pie spice.

This will help evenly distribute the leavening agents and spices throughout the flour for a uniform crumb.

Step 3: Combine the Wet Ingredients

• 4 eggs
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 1/2 cup canned pumpkin puree
• 1 container (7 oz) Ellenos Limited Edition Pumpkin Pie Real Greek Yogurt, granola set aside
• 2 tsp vanilla extract

In a separate medium bowl, whisk together the eggs, packed brown sugar, vegetable oil, canned pumpkin puree, 1 container (7 oz) Ellenos Limited Edition Pumpkin Pie Real Greek Yogurt (set aside the granola included in the yogurt for later), and vanilla extract until the mixture is well blended and smooth.

Step 4: Combine Wet and Dry Ingredients

• wet ingredients from Step 3
• dry ingredients from Step 2

Add the wet ingredients from Step 3 into the bowl with the dry ingredients from Step 2.

Whisk together until the batter is smooth, being careful not to overmix.

If any streaks of flour remain, fold them gently into the batter with a rubber spatula.

Step 5: Bake the Cake

• batter from Step 4

Pour the batter from Step 4 into the prepared baking dish from Step 1.

Use a spatula to spread it evenly.

Bake in the preheated oven for about 35 minutes, or until a cake tester or toothpick inserted in the center comes out clean.

I always test in a couple spots to be sure it’s not underbaked in the middle!

Step 6: Cool and Frost the Cake

• remaining Ellenos Limited Edition Pumpkin Pie Real Greek Yogurt (from above)

Allow the cake to cool in the pan for about 15 minutes.

Then, carefully invert it onto a wire cooling rack and let it cool completely until just barely warm.

Once cooled, spread the remaining Ellenos Limited Edition Pumpkin Pie Real Greek Yogurt from the reserved container evenly over the top of the cake as a tangy frosting.

Step 7: Finish and Serve

• reserved granola from yogurt container

Sprinkle the reserved granola from the yogurt container evenly over the frosted cake for a crunchy finish.

This adds great texture and extra pumpkin spice flavor!

Slice and serve as desired.

Easy Pumpkin Spice Yogurt Cake

Delicious Easy Pumpkin Spice Yogurt Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 4

Calories 2750 kcal

Ingredients

  

For the cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp kosher salt
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 4 eggs
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 1/2 cup canned pumpkin puree
• 1 container (7 oz) Ellenos Limited Edition Pumpkin Pie Real Greek Yogurt, granola set aside
• 2 tsp vanilla extract

For the topping:

• reserved granola from yogurt container
• remaining Ellenos Limited Edition Pumpkin Pie Real Greek Yogurt (from above)

For the pan:

• butter or nonstick spray

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9 by 13 inch baking dish thoroughly with butter or nonstick spray to ensure the cake doesn't stick to the pan.
• In a large bowl, sift together the all-purpose flour, baking powder, kosher salt, baking soda, and pumpkin pie spice. This will help evenly distribute the leavening agents and spices throughout the flour for a uniform crumb.
• In a separate medium bowl, whisk together the eggs, packed brown sugar, vegetable oil, canned pumpkin puree, 1 container (7 oz) Ellenos Limited Edition Pumpkin Pie Real Greek Yogurt (set aside the granola included in the yogurt for later), and vanilla extract until the mixture is well blended and smooth.
• Add the wet ingredients from Step 3 into the bowl with the dry ingredients from Step 2. Whisk together until the batter is smooth, being careful not to overmix. If any streaks of flour remain, fold them gently into the batter with a rubber spatula.
• Pour the batter from Step 4 into the prepared baking dish from Step 1. Use a spatula to spread it evenly. Bake in the preheated oven for about 35 minutes, or until a cake tester or toothpick inserted in the center comes out clean. I always test in a couple spots to be sure it's not underbaked in the middle!
• Allow the cake to cool in the pan for about 15 minutes. Then, carefully invert it onto a wire cooling rack and let it cool completely until just barely warm. Once cooled, spread the remaining Ellenos Limited Edition Pumpkin Pie Real Greek Yogurt from the reserved container evenly over the top of the cake as a tangy frosting.
• Sprinkle the reserved granola from the yogurt container evenly over the frosted cake for a crunchy finish. This adds great texture and extra pumpkin spice flavor! Slice and serve as desired.