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  • Writer's pictureJenn Clayton

Pumpkin Cake w/Cream Cheese Frosting

Updated: Sep 12, 2023

OMG this pumpkin cake is seriously amazing and packs 10g protein! Wow!!

Luscious cinnamon cream cheese frosting tops this moist, delicious cake! A must make!

Full recipe in video below


Wet ingredients:

  • 1 cup pumpkin puree (not pumpkin pie filling)

  • 2 eggs, at room temperature

  • 1/2 cup Lakanto golden - to order:

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  • ¼ cup sugar free maple syrup (or sub honey)

  • 1 (5.3 oz) container yogurt (I like siggi's 2% pumpkin & spice or 0% vanilla)

  • 1 teaspoon vanilla extract

  • 1/4 cup unsweetened applesauce

Dry ingredients:

  • 2 1/2 cups flour of choice

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • For the cinnamon cream cheese frosting:

  • 4 ounces 1/3 less fat cream cheese (or dairy free cream cheese), at room temperature

  • ¼ cup light butter, at room temperature

  • 3/4 cup powdered sugar (I used Lakanto powdered) to order:

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  • 1 teaspoon vanilla extract

  • 1/4 teaspoon cinnamon

  • 2-3 teaspoons milk of choice, to make creamy and spreadable

To garnish:

  • Extra cinnamon

  • Preheat the oven to 350 degrees F. Line a 8x8 inch pan with parchment paper and spray with nonstick cooking spray.

  • Add pumpkin puree, eggs, Lakanto brown sugar, syrup, yogurt, vanilla extract to a large bowl and whisk together until well combined. Finally stir in melted and cooled coconut oil until well combined.

  • Next, add dry ingredients: flour, pumpkin pie spice, baking soda and salt. Mix together with a wooden spoon until well combined.

  • Pour batter into the prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Allow the cake to cool completely before frosting.

  • To make cinnamon cream cheese frosting: Beat cream cheese, butter, powdered sugar, vanilla, cinnamon and milk together on medium speed for a minute or until smooth. Spread over cooled cake. Sprinkle a little dusting of cinnamon on top to make it extra pretty. Cut the cake into 12 slices and enjoy! Cake should be stored covered in the fridge after a day or so.

12 Servings:

140 Calories

4g Fat

16g Carbs

10g Protein

Recipe inspiration from

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