The Best Lightened Up Pumpkin Cake with Tangy Cream Cheese Frosting: A Must-Try Fall Dessert
This lightened up pumpkin cake recipe with homemade tangy cream cheese frosting is a true autumnal delight, destined to become your favorite fall dessert!
As the leaves begin to change and the air turns crisp, there’s an undeniable shift in our cravings. Suddenly, everything pumpkin becomes irresistible! If you find yourself yearning for the warm, comforting embrace of pumpkin spice, then you’re in the right place. This season, dive headfirst into the delicious world of autumn flavors with our extraordinary pumpkin cake recipe. It’s more than just a dessert; it’s a celebration of fall, perfectly spiced and incredibly moist, topped with a luscious, homemade cream cheese frosting that truly elevates every bite.
What makes this pumpkin cake stand out from the crowd? We’ve carefully crafted this recipe to be a perfect fall treat that everyone will adore, but with a clever twist. It’s wonderfully “lightened up” using more wholesome ingredients and significantly less sugar than traditional recipes. You get all the rich, pumpkin-y goodness and delightful sweetness without feeling overwhelmed. If you, like me, find many cakes too sweet, prepare to fall in love with this one. Its balanced sweetness pairs impeccably with a tangy cream cheese frosting that is absolutely to die for!
Why You’ll Love This Lightened Up Pumpkin Cake
Our goal with this recipe was to create a pumpkin cake that doesn’t compromise on flavor or texture, even while being a healthier alternative. By thoughtfully adjusting the sugar content and incorporating ingredients like whole wheat pastry flour (optional, but highly recommended for a boost) and pure maple syrup, we’ve achieved a cake that is genuinely sweet, addictively delicious, and incredibly moist, but with a lighter touch. You’ll be amazed at how much flavor is packed into each slice, making it the ideal dessert for family gatherings, holiday feasts, or simply a cozy evening at home.
The beauty of this recipe lies in its simplicity and the depth of its flavors. The warming spices of cinnamon and pumpkin pie spice blend harmoniously with the earthy sweetness of pumpkin, creating a fragrant aroma that will fill your kitchen and truly announce the arrival of autumn. And let’s not forget the frosting—it’s a game-changer. Our homemade cream cheese frosting, with a hint of tang from Greek yogurt, cuts through the richness of the cake beautifully, ensuring that each spoonful is perfectly balanced and utterly satisfying.
Crafting Your Perfect Pumpkin Cake: A Step-by-Step Guide
Making this pumpkin cake is a straightforward and rewarding process. Even novice bakers will find these steps easy to follow, leading to a stunning and delicious result. Let’s walk through it:
Prepping Your Dry Ingredients for the Cake
Step 1: Begin by combining all your dry ingredients. In a medium-sized bowl, whisk together the flour (whether you choose wholesome whole wheat pastry flour or classic all-purpose), baking soda, baking powder, pumpkin pie spice, cinnamon, and a pinch of salt. Whisking thoroughly ensures that all the leavening agents and spices are evenly distributed, which is key for a consistent rise and flavor throughout your cake. This initial step sets the foundation for a perfectly textured cake.
Mixing the Wet Ingredients for a Moist Cake
Step 2: In a separate, larger mixing bowl, it’s time to bring the wet ingredients together. Here’s where the magic of the pumpkin, eggs, pure maple syrup, brown sugar, olive oil, and vanilla extract truly shines. Beat these ingredients until they are beautifully smooth and well combined. The canned pumpkin provides incredible moisture and that signature fall flavor, while the maple syrup and brown sugar contribute a natural, less overpowering sweetness. Using extra virgin olive oil instead of butter also helps keep the cake light and incredibly moist, adding a subtle richness without being heavy.
Combining and Baking for Perfection
Step 3: Now, gently add the whisked dry ingredients into the wet mixture. Beat until everything is just thoroughly combined. Be careful not to overmix the batter at this stage, as overmixing can lead to a tough cake. A few lumps are perfectly fine and often result in a tenderer crumb.
Step 4: Prepare your baking dish. Grease a 9 X 13 inch baking dish (a 3-quart size works perfectly) to prevent sticking and ensure easy removal of your cake slices. Pour the beautifully spiced batter into the prepared dish and use a spatula to smooth out the top, ensuring an even bake.
Step 5: Bake the cake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for approximately 35 to 45 minutes. Baking times can vary depending on your oven, so keep an eye on it. The cake is perfectly done when a toothpick inserted into the center comes out clean. This indicates that the cake is cooked through and wonderfully moist, not dry.
The Grand Finale: Frosting Your Pumpkin Cake
Once your pumpkin cake has finished baking, the most crucial step before frosting is patience! It’s essential to allow the cake to cool completely to the touch. Frosting a warm cake will only result in a melted, runny mess, and we want that beautiful, fluffy cream cheese topping to hold its shape.
Creating the Irresistible Tangy Cream Cheese Frosting
This homemade cream cheese frosting is the perfect counterpart to our spiced pumpkin cake. It’s light, fluffy, and boasts that delightful tangy flavor that cuts through the sweetness just right.
In a bowl, combine softened cream cheese, plain 0% Greek yogurt, and powdered sugar. Beat these ingredients together until the frosting is light, fluffy, and wonderfully smooth. The Greek yogurt is our secret ingredient here, adding a lovely tang and helping to lighten up the frosting without sacrificing its creamy texture. For those who prefer a more pronounced sweetness, feel free to add a little more powdered sugar, incrementally, until it suits your taste. Beat well after each addition to ensure a smooth consistency.
Once your cake is completely cool and your frosting is perfected, it’s time to spread that creamy goodness generously over the top. You can use an offset spatula for a smooth finish or simply swirl it on for a rustic, homemade look. After frosting, cut your cake into generous slices and prepare to enjoy a truly remarkable fall dessert!
Serving Suggestions & Storage Tips
This pumpkin cake is delightful on its own, but you can elevate the experience even further. Consider a light dusting of cinnamon or a sprinkle of chopped pecans or walnuts on top of the frosting for added texture and flavor. It also pairs wonderfully with a warm cup of coffee, a chai latte, or a scoop of vanilla bean ice cream.
For optimal taste and texture, store any leftover pumpkin cake in an airtight container in the fridge for up to 3-4 days. The cream cheese frosting requires refrigeration, so do not leave the cake at room temperature for extended periods.
More Delightful Pumpkin Recipes to Explore
If you’re as obsessed with pumpkin as we are, you’ll love these other fantastic recipes from Build Your Bite:
- Healthy Pumpkin Banana Bread: A wholesome twist on a classic comfort food.
- Decadent Dark Chocolate Pumpkin Truffles: Small bites of pure autumn bliss.
- Skinny Pumpkin Chocolate Chip Muffins: Perfect for a lighter breakfast or snack.
- Refreshing Frozen Pumpkin Pie Smoothie: A cool way to enjoy your favorite fall flavors.
- Vegan Pumpkin Chocolate Chip Cookies: A plant-based treat for everyone to enjoy.
We absolutely love seeing your culinary creations! Are you making this delicious pumpkin cake recipe? Don’t forget to tag me on Instagram @buildyourbite and use the hashtag #buildyourbite with your recipe creations. Your photos inspire us!
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Lightened Up Pumpkin Cake Recipe with Tangy Cream Cheese Frosting
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Ingredients
For the Pumpkin Cake
- 2 cups whole wheat pastry flour or all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 15 oz canned pumpkin
- 4 eggs
- 3/4 cup pure maple syrup
- 1/2 cup brown sugar
- 1/3 cup extra virgin olive oil
- 1 tablespoon vanilla extract
For the cream cheese frosting
- 1/3 cup plain 0% greek yogurt
- 3/4 cup powdered sugar
- 8 oz cream cheese, softened
Instructions
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In a bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt
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In a separate larger bowl, use mixers to beat together the pumpkin, eggs, maple syrup, brown sugar, vanilla, and olive oil
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Add the dry ingredients to the wet and beat until combined
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Grease a 9 X 13 dish (mine was a 3 qt) and pour the batter in, smoothing out the top
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Bake at 350 degrees for 35 – 45 minutes, until a toothpick inserted comes out clean
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Allow cake to cool before frosting
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To make the frosting, beat together the greek yogurt, powdered sugar, and cream cheese until fluffy
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Frost cooled cake and enjoy!
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Store leftovers in the fridge for up to 3-4 days for best results
Notes
If you use a different size pan, it will affect cook time. Just keep a close eye on it and cook until the top is done and a toothpick inserted comes out clean
Nutrition
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