In high school, I played flute in the marching band. Every Saturday during the fall, the 250 of us musicians and color guard would arrive to campus by 5:30 am to load our instruments onto five large charter buses and head to various other high schools in Northern California for a band review.
Each band review followed a similar format. After arriving and patiently waiting on the buses for the drivers to maneuver about the small parking lots to find a space for us to fit, we climbed off and walked directly to the racks of uniforms and Dinkles (our special black marching shoes!) before finding our way to the locker rooms to change.
The Parade Competition came first, where we lined up in a huge block, nine people across, and marched down the city streets playing our specific song for the judges. Back at the parking lot, we changed into our street clothes again, ate lunch, hung out in the cargo space under the buses, and pretended to do homework until evening fell. Then it was time to pull on those uniforms again and warm up for the Field Show Competition before performing, changing yet again, and sitting in the football stadium bleachers for the Awards Ceremony.
While we were often in charge of our own lunches, either bringing them from home or buying something from the snack shack on the high school campuses, our Band Boosters always provided dinner for us. The menu switched each week, and we loaded our plates with meals like spaghetti and meatballs, soft tacos, and build-your-own subway sandwiches.
But for the final competition, which fell on our first weekend of Thanksgiving Break while the rest of the school was officially on vacation, the band parents took pity on us and arranged a full Thanksgiving feast. They set out turkey and gravy, mashed potatoes, stuffing, cranberry salad, sweet potatoes, green bean casserole, buttery rolls, and our choice of pumpkin or apple pie for dessert. I always chose the pumpkin pie, but…
If this Pumpkin Cake with Cream Cheese Frosting had been an option, it would’ve won—hands down! Supremely tender with hints of cozy spices and that thick layer of sweet, ever so slightly tangy frosting on top… It’s a slice of pure fall bliss.
And it can be our little secret that it’s actually healthy and clean eating friendly!
The cake batter begins with white whole wheat flour. White whole wheat flour is made from a special type of white wheat, unlike regular whole wheat flour that’s ground from red wheat, so it has a lighter taste—but all of the same health benefits! It also has a lighter texture, closer to that of all-purpose flour, which makes it perfect for this tender cake. Whole wheat pastry flour would be a great substitute, and regular whole wheat flour would work in a pinch.
Note: For a gluten-free option, see the Notes section beneath the recipe!
This recipe only contains 1 tablespoon of oil and an egg white, so the rest of the tender texture comes from—you guessed it!—pumpkin purée. Remember to buy regular pumpkin purée, not pumpkin pie filling. The latter contains refined sugar, which we’re avoiding in this healthier recipe! You’ll sweeten the cake with pure maple syrup instead. Pure maple syrup is different than pancake syrup, which consists of refined sugar and corn syrup, so the only ingredient on the label should be “maple syrup.” Don’t substitute pancake or sugar-free syrup because those will affect the texture and consistency of the cake.
And of course, you can’t have pumpkin baked goodies without spices, so you’ll sprinkle in the perfect trio of ground cinnamon, nutmeg, and ginger. They’ll make your house smell absolutely irresistible while the cake bakes!
The cake batter is very thick, so you’ll need to spread it into the square cake pan with a spatula. For easier removal, you can line the pan with foil, but that isn’t necessary! I find it makes for easier clean-up and one less dish to wash… Which is always a good thing in my book!
And now for the finishing touch: the cream cheese frosting! This recipe is made from a combination of regular Greek yogurt and Greek yogurt cream cheese. Greek yogurt cream cheese has fewer calories and more protein than regular cream cheese, but it still has the same iconic taste. I found mine at Safeway (their own Lucerne brand), and some Walmart stores carry the Green Mountain Farms brand, too. Remember to buy the brick-style block, not the tub!
Note: If you can’t find Greek yogurt cream cheese, substitute Neufchâtel cream cheese (⅓-less fat) instead.
The frosting is sweetened with one of my new favorite products, these vanilla crème stevia drops. Stevia is a plant-based, no-calorie sweetener that’s clean eating friendly. You can find this brand that I used at health-oriented grocery stores, either on the baking aisle or the health food and supplements aisle, as well as online.
Then spread the frosting on top of the cooled cake, cut yourself a large slice, and…
Pure bliss!
| Pumpkin Cake with Cream Cheese Frosting | | Print |
- for the cake
- 1 ¾ cup (210g) white whole wheat or gluten-free* flour (measured correctly)
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg white, room temperature
- 1 tbsp (15mL) vanilla extract
- 1 cup (244g) pumpkin purée, room temperature
- ½ cup (120mL) pure maple syrup
- for the frosting
- 4 oz (112g) Greek yogurt cream cheese (half of one 8-oz block)
- ½ cup (120g) plain nonfat Greek yogurt
- ½ tsp (48 drops) vanilla crème stevia
- Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray. (Optional: Line the pan with foil before spraying for easier removal and clean-up.)
- To prepare the cake, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg white, and vanilla. Stir in the pumpkin purée. Stir in the maple syrup. Gradually add in the flour mixture, stirring just until incorporated.
- Spread the batter into the prepared pan. Bake at 350°F for 24-28 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.
- Once the cake has cooled, prepare the frosting. Beat the cream cheese, Greek yogurt, and stevia in a small bowl until smooth. Spread on top of the cooled cake.
Honey or agave may be substituted for the maple syrup. Alternatively, ½ cup (106g) light brown sugar plus ¼ cup (60mL) milk may be substituted, but the cake will no longer be clean eating friendly.
I’ve found Greek yogurt cream cheese at Safeway and Walmart. If you can’t find Greek yogurt cream cheese, substitute Neufchâtel (⅓-less fat) cream cheese instead.
Most stevia-based sweeteners should work in place of the vanilla crème stevia. Do not substitute any other liquid sweeteners because they will make the frosting too runny.
The frosting can be made ahead of time; simply cover and chill until ready to frost the cake.
To store leftovers, I highly recommend one of these cake carrying containers! I lay a piece of parchment paper into the bottom, place the leftover cake slices on top, and snap the lid onto the pan. They’re the perfect height so that the frosting doesn’t get smooshed!
{gluten-free, clean eating, low fat, low calorie}
I have been trying to find a healthy pumpkin bars recipe and this just may be it! I do have a question regarding the icing.. I am allergic to artificial sweetners (stevia being one of them). Is there something I could substitute the vanilla creme stevia for?
I appreciate your interest in my recipe Meredith! The best substitution is granulated sugar. You’ll need between ¼ to ½ cup of granulated sugar in the frosting, or adjusted to suit your tastes. I can’t wait to hear what you think of the cake!
Can I use unbleached white flour? I’m in a rural area and don’t have any on hand!
Yes, regular white flour is fine! I can’t wait to hear what you think of the cake Tara! 🙂
Actually the best pumpkin bread/cake I’ve ever made! And no added sugar in it is amazing. Definitely saving this recipe. SO good, thank you!!
That means SO much to me that you think this is the best pumpkin cake you’ve ever made! Thank you so much for sharing that with me Charlie! 🙂
A year later and I find myself making this recipe again. So happy I found this recipe! I’m a huge pumpkin lover and this is a staple <3
Wow!! I’m truly honored that you’d call this a staple — that means SO much to me Charlie! I’m thrilled you love this pumpkin cake! 🙂
This looks absolutely delicious! I can’t wait to make it for the Holidays. Is it possible to substitute pumpkin spice for the cinnamon, nutmeg & ginger? Would it be the same amount?
Thanks Michelle! I’m honored that you’d want to include my recipe in your holiday celebrations. If you’d like to substitute pumpkin spice for those three spices, you’ll need a total of 2 ½ teaspoons. 🙂 I can’t wait to hear what you think of the cake!
The big problem with this cake is that it’s hard to only eat one square! Thank you for the recipe. It was a success! Happy Holidays!
You’re so sweet Michelle — that means so much to me!! Thank you! 🙂 Happy holidays to you too!
Can I upload a photo of this recipe on your “comments” that I have made?
You’re so sweet to want to share your picture with me Summer! That truly means a lot! 🙂 I wish that were possible, but this blogging software doesn’t allow it… You’re welcome to post it on my blog’s Facebook page or share on Instagram (tag @amyshealthybaking in the photo itself!) or send it to me by email! I can’t wait to see your pumpkin cake!
Will the clear Stevia drops work? I saw those at the store here. They normally have the vanilla creme Stevia but it’s not currently in stock. I was also curious if these would work in your other recipes the call for the vanilla creme Stevia drops. Thanks.
I really appreciate your interest in my recipe Laura! If the brand of clear stevia drops that you have is exactly the same as the vanilla stevia that I use, then it should be fine to substitute — both here and in my other recipes! From my experience, tub-style cream cheese should work fine, as long as it’s well softened. (I believe you asked about that in your FB comment!) 🙂 I can’t wait to hear what you think of this cake!
Yes it’s the same brand (Sweetleaf) and thanks for the answer on the cream cheese from my FB question. I’m looking forward to making this and will let you know how it turns out! : )
It’s my pleasure! I can’t wait Laura!! 🙂
Good morning Amy,
I followed the directions exactly, especially when measuring the flour. My cake was very dense and chewy almost. I used Namaste gluten free flour, a cup for cup flour, made with sweet brown rice, tapioca starch, brown rice flour, arrowroot powder, sorghum flour and xanathan gum. Could this have been the culprit?
And yes, this is the same Melissa who tried to make your blueberry lemon pound cake last week.
Hi again Melissa! 🙂 I’m so honored that you’d try another one of my cake recipes! If the texture was chewy/rubbery, then the usual culprit is actually overmixing. Did you use a fork, like I recommended in response to your blueberry lemon pound cake comment? Or something else?
Did you use this same Namaste gluten-free flour with the pound cake as well? I don’t have any experience with that particular brand, so I’m not 100% sure how it works in my recipes. However, the blend of ingredients sounds like it should work! Either way, we’ll sort this out! 🙂
I don’t care for Stevia. Can you give me the measurements for adding in sugar..or maybe powdered sugar instead for the cream cheese frosting for the pumpkin cake? thank you
I really appreciate your interest in my recipe Bridgett! Try 4-6 tablespoons of powdered sugar in the frosting in place of the stevia (or adjust the amount to suit your tastes!). Just remember that the frosting may be more runny instead of thick because of the added volume. 🙂 I can’t wait to hear what you think of this cake!
I made this pumpkin cake yesterday using unbleached white flour. It was delicious! I made the frosting with regular plain cream cheese, plain Greek yogurt and stevialeaf sweet drops. I didn’t have the kind you suggested so I added a little vanilla to the frosting too. However, I found that the frosting had a sour taste with a bad aftertaste (from the stevia).
The cake was so good, I just didn’t think the frosting did it justice. Do you ever use different sweeteners? Any suggestions for sweeter frosting without the bitter aftertaste?
Thanks!!
I’m so glad you enjoyed the cake Ashley! That means a lot to me. 🙂 Do you have a preferred sweetener that you’d like to try in the cream cheese frosting? (Something besides maple syrup, honey, or agave — those just add too much liquid and make the frosting runny! 😉 )
I added some of the instant pudding power, like in some of your other recipes and the consistency was perfect.
I’m so glad you enjoyed this cake’s flavor, Ashley! (I missed your first comment when I previously responded — my apologies!) I’d love to help you solve that texture issue. 🙂 Which measuring method did you use — a kitchen scale or measuring cups? If the latter, can you describe how you used them to measure?
This cake is on the dense side (not light and airy like many boxed mixes or angel food cake!), mostly because of the pumpkin. How was the texture of your cake compared to the texture of the slice in the very first photo of this blog post? Or the last photo, directly above the recipe?
I’m glad the frosting turned out well with the maple syrup and instant pudding mix too! Thanks for taking the time to let me know!
So I used the measruing cup and fork method to measure out my flour. I say my cake compared to your did not look as airy. But its hard to say since we already ate it all and I cannot compare it easily anymore (: My cake was not super dense but dense enough to notice well eating it. I also used whole wheat flout so I am not sure if that was the issue.
Thanks for sharing, Ashley! If it’s all gone, then I think that’s a pretty good sign… Right? 😉 I’ve made this cake with regular whole wheat flour before, and I didn’t notice any texture difference. So I’m actually guessing that’s not necessarily the issue! When you used the fork method, did you shake the measuring cup back and forth at all while filling it?
I’m planning to make this cake for Thanksgiving but want to make it the day before. Can the cake (unfrosted) be stored in a covered container on the counter or do you recommend refrigerating overnight?
Thanks!
I’m so honored that you’d like to make this cake for Thanksgiving! The baked pumpkin cake should still be stored in the refrigerator. My pumpkin-flavored recipes tend to go rancid really quickly when left on the counter at room temperature — there must be something about pumpkin that does that! But if you store it in an airtight container in the refrigerator overnight, then it’ll be just fine. 🙂 I can’t wait to hear what you think of this cake Lauren!