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.

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.

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.

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.

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.

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.

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.