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:

• 1 tsp baking soda
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 2 tsp baking powder
• 1/2 cup canned pumpkin puree (I use Libby’s pumpkin puree)
• 1 tsp kosher salt
• 2 cups all-purpose flour (I use King Arthur all-purpose flour)
• 4 eggs (room temperature)
• 1 cup packed brown sugar
• 7 oz pumpkin pie greek yogurt (granola set aside)
• 1 tsp pumpkin pie spice (freshly measured for best flavor)

For the topping:

• Reserved granola from yogurt container
• Remaining pumpkin pie greek yogurt

For the pan:

• Butter or nonstick spray

Step 1: Prepare the Pan and Preheat Oven

• Butter or nonstick spray

Heat your oven to 350°F and generously grease your baking dish with butter or nonstick spray, making sure to coat the bottom and all sides evenly.

This prevents sticking and ensures even browning on the sides of your cake.

Set the prepared dish aside while you work on the batter.

Step 2: Combine 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 medium bowl, sift together the flour, baking powder, salt, baking soda, and pumpkin pie spice.

Sifting is important here because it aerates the flour and ensures the leavening agents are evenly distributed throughout, which gives you a lighter, more tender crumb.

I always freshly measure my pumpkin pie spice rather than using pre-measured blends—the flavor is noticeably brighter and more aromatic.

Step 3: Whisk Together Wet Ingredients

• 4 eggs
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 1/2 cup canned pumpkin puree
• 7 oz pumpkin pie greek yogurt
• 2 tsp vanilla extract

In a separate large bowl, whisk together the room-temperature eggs, brown sugar, vegetable oil, canned pumpkin puree, pumpkin pie greek yogurt, and vanilla extract until the mixture is smooth and well combined.

Room-temperature eggs incorporate more easily and create a better emulsion with the oil, resulting in a more tender cake.

The yogurt adds moisture and a subtle tang that balances the sweetness beautifully.

Step 4: Combine and Pour into Pan

• Dry ingredient mixture from Step 2
• Wet ingredient mixture from Step 3
• Prepared baking dish from Step 1

Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2.

Gently fold everything together with a spatula until just combined—don’t overmix, as this can develop too much gluten and make the cake tough.

The batter should be smooth with no visible streaks of flour.

Pour the batter into the prepared baking dish from Step 1 and smooth the top with a spatula.

Step 5: Bake the Cake

Place the baking dish in the preheated 350°F oven and bake for 35 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

The top should be set and lightly golden.

Remove from the oven and let the cake cool in the pan for 15 minutes—this helps it set and makes it less fragile when you transfer it.

Step 6: Cool and Frost

• Remaining pumpkin pie greek yogurt

Turn the cake out onto a wire cooling rack and allow it to cool completely to room temperature.

Once cooled, spread the remaining pumpkin pie greek yogurt over the top of the cake as a frosting.

I prefer yogurt here because it’s lighter than traditional frosting and lets the pumpkin spice flavor shine through without being too sweet.

Step 7: Garnish and Serve

• Reserved granola from yogurt container

Sprinkle the reserved granola from the yogurt container over the frosted cake, pressing it gently so it adheres to the yogurt.

Slice and serve at room temperature or chilled, depending on your preference.

The granola adds a delightful textural contrast and a touch of crunch.