Easy Pumpkin Cake

5 from 23 votes

Pumpkin spice, tender texture, easy make-ahead option...this Easy Pumpkin Cake really checks all of the boxes. It's a great snack cake, dessert, or holiday treat, too!

Prep Time10

Cook Time22

Total Time32

Course: Dessert

Cuisine: American

Servings:

Calories: 111kcal

Author: Amy Palanjian

Equipment

Ingredients

14.5 ounces pumpkin puree
½ cup plain whole milk yogurt
½ cup unsalted butter (melted)
2 eggs (lightly beaten)
2 teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
Cream Cheese Frosting

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F and line an 8x8-inch metal baking pan with parchment paper. (If you use a glass or ceramic pan, the baking time will be longer.)
Stir together the pumpkin puree, yogurt, melted butter, egg, and vanilla in a large bowl.
Stir in the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
Pour batter into the prepared pan. Bake for 30-34 minutes or until a cake tester inserted into the center comes out clean.
Let the cake cool in the pan for 5 minutes. Then use the parchment paper to lift the cake out of the pan onto a wire rack to cool completely.
Frost with Cream Cheese Frosting, slice, and serve.

Notes

Store cake in an airtight container in the fridge for up to 5 days. You can also make the cake up to 24 hours before you plan to serve it and once cool, store in an airtight container at room temperature before frosting.
Be sure to use fresh, active baking soda. This is key to making sure that the muffins bake through in the center.
Gluten-free: Use all purpose gluten-free flour.
Egg-free: Increase the baking soda to 1 teaspoon, omit the eggs, and add 1/4 cup milk.
Dairy-free: Use avocado or melted coconut oil in place of the butter. Use dairy-free yogurt or additional pumpkin in place of the yogurt.
Add chocolate chips to the batter if desired.

Nutrition