Greek Yogurt Pumpkin Cake (Easy One Bowl Recipe)

Name: Greek Yogurt Pumpkin Cake (Easy One Bowl Recipe)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 can pumpkin puree (15 oz / 425 g can); 2 large eggs; ¾ cup brown sugar; ½ cup Greek yogurt; ¼ cup vegetable oil (or a light olive oil); 2 teaspoons vanilla extract; 2 cups all-purpose flour (); 3 teaspoons cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg (optional); ¼ teaspoon allspice (optional); 3 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup raisins (or walnuts); ¼ cup pumpkin seeds (for the top)

This Greek yogurt pumpkin cake gives you a soft, moist, warmly spiced cake with less sugar, no butter, and a whole can of pumpkin.

Love easy Greek yogurt baking? Try our Greek yogurt carrot cake, blueberry baked oatmeal with Greek yogurt, or banana baked oatmeal cups with Greek yogurt next.

Close-up of moist pumpkin cake crumb with raisins and creamy yogurt topping.

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Why you’ll love Pumpkin Cake with Greek Yogurt!

This Greek yogurt pumpkin cake is soft, warmly spiced, and wonderfully moist, made with a whole can of pumpkin puree so there’s nothing left sitting in the fridge. 🎃 Greek yogurt adds extra tenderness and a little protein, while pumpkin makes every bite rich and satisfying.

It’s a wholesome, healthy-ish cake made without butter and with a moderate amount of sugar. Raisins add little pockets of sweetness, pumpkin seeds bring a lovely crunch, and cinnamon, nutmeg, and allspice give it that cozy fall flavor. 🍂

Louise and I especially love this one with a dollop of thick Greek yogurt on top. It makes an easy breakfast cake, afternoon snack with coffee or tea, or a simple dessert when you want something sweet without it feeling too heavy. ☕

And because it’s easy to make in one bowl and one pan, it’s a great cake for fall and winter gatherings, Thanksgiving, and Christmas: simple enough for everyday baking, but special enough to share with family and friends.

P.S: For more wholesome baking ideas, try our vegan banana bread, banana oatmeal muffins, or almond croissant cookies.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Pumpkin puree: use 100% pure pumpkin, not pumpkin pie filling. Homemade pumpkin puree also works.
All-purpose flour: gives the cake a soft, tender crumb. Replace part with whole wheat flour for a more rustic pumpkin breakfast cake.
Brown sugar: adds sweetness and a subtle caramel flavor. Substitute coconut sugar or granulated sugar.
Cinnamon: provides most of the warm spice flavor. Pumpkin pie spice works well too.
Nutmeg, ginger, and allspice: add warmth and depth. Substitute with a small pinch of cloves, pumpkin spice, or extra cinnamon.
Baking powder and baking soda: help this easy pumpkin cake rise and stay tender. For best results, don’t substitute them.
Salt: enhances the pumpkin, vanilla, and spices.
Eggs: provide structure and help the cake rise. For an egg-free variation, try flax eggs, although the texture will be denser.
Greek yogurt: keeps the crumb moist and tender. Use low-fat Greek yogurt or Skyr for even more protein, or substitute plain regular yogurt.
Vegetable oil: keeps this moist pumpkin cake soft. Substitute light olive oil, avocado oil, or another neutral oil.
Vanilla extract: rounds out the warm flavors.
Raisins: add naturally sweet, chewy bites. Substitute chopped walnuts, pecans, cranberries, or chocolate chips. You can also add both raisins and nuts.
Pumpkin seeds: add a crisp, nutty topping. Substitute chopped walnuts or pecans.

Greek yogurt pumpkin cake squares with moist crumb, raisins, and pumpkin seeds.

How to Make Pumpkin Cake with Greek Yogurt

Step 1 Mix the wet ingredients

Preheat the oven to 350°F (180°C).

Oil a 9-inch square pan and line the bottom with parchment paper, leaving some overhang so the cake is easy to lift out.

In a large bowl, whisk the eggs, Greek yogurt, pumpkin puree, oil, brown sugar, and vanilla until smooth and well combined.

Step 1 Pumpkin puree, eggs, Greek yogurt, oil, sugar, and vanilla whisked smooth.

Step 2 Add the dry ingredients

Add the flour, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda, and salt.

Stir gently with a spoon or spatula until just combined. Don’t overmix. The batter should be thick and creamy.

Step 2 Flour, cinnamon, ginger, nutmeg, allspice, and leaveners added to pumpkin mixture.

Step 3 Add the raisins

Fold in the raisins, then pour the batter into the prepared pan and smooth the top.

Sprinkle with pumpkin seeds. For a slightly sweeter top, you can also add a little brown sugar before baking.

Step 3 Raisins folded into pumpkin batter and topping with crunchy pumpkin seeds.

Step 4 Bake and cool

Bake for 30 to 35 minutes, or until the center is set and a toothpick inserted in the middle comes out mostly clean. A few moist crumbs are perfect.

Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack and cool completely before slicing.

Step 4 Freshly baked pumpkin cake cooling with a golden pumpkin seed topping.

Tips

Use pumpkin puree, not pumpkin pie filling: Pie filling already contains added sugar and spices, which will change the sweetness and flavor of the cake.
Don’t overmix: Once you add the flour, stir only until combined. Overmixing develops more gluten, which can make the cake tougher instead of soft and tender.
Expect a thick batter: Pumpkin puree and Greek yogurt make the batter naturally thick and creamy. There’s no need to thin it.
Check your baking powder: Stir a small spoonful into hot water. If it fizzes vigorously right away, it’s still active. If there’s little or no reaction, replace it before baking.
Make it richer: Add both ½ cup raisins and ½ cup chopped pecans or walnuts for extra sweetness, crunch, and a more substantial cake.
Spread the batter evenly: Smooth it into the corners of the pan so the cake bakes evenly from edge to center.
Don’t overbake: Start checking at 30 minutes. A toothpick should come out mostly clean; a few moist crumbs are perfect.
Let it cool completely: The crumb continues to set as the cake cools, making it easier to slice with a better texture.
Add frosting for a special occasion: We usually skip frosting and serve it with Greek yogurt to keep things lighter, but your favorite cream cheese or vanilla frosting can turn it into a more indulgent holiday dessert.

Frequently Asked Questions

Can I use homemade pumpkin puree?

Yes. Homemade pumpkin puree works well, but make sure it’s thick rather than watery. If needed, let it drain in a fine-mesh strainer before using.

Can I use regular yogurt instead of Greek yogurt?

We haven’t tested this recipe with regular yogurt, but it should work. Since regular yogurt contains more water and less protein than Greek yogurt, the cake may turn out slightly more moist.
For the texture we tested and recommend, stick with Greek yogurt.

Can I add nuts or chocolate chips?

Absolutely. You can replace the raisins with chopped walnuts, pecans, or chocolate chips.
For an extra-rich spiced pumpkin cake, use both ½ cup raisins and ½ cup chopped pecans or walnuts.

Can I bake it in an 8-inch square pan?

Yes, but we recommend a 9-inch square pan for the best results.
We tested the cake in an 8-inch pan, and while it worked well, the cake was taller, took a few extra minutes to bake, domed slightly, and baked a little less evenly.

Can I add frosting?

Yes. We usually serve it plain or with a dollop of Greek yogurt, but your favorite cream cheese or vanilla frosting is delicious when you want to turn it into a more indulgent Thanksgiving pumpkin dessert.

How to store this Greek yogurt pumpkin cake?

Store the cake covered or in an airtight container in the refrigerator for up to 5 days. For the softest texture, let individual slices come closer to room temperature before serving.
You can also freeze it for up to 3 months. Slice it first and freeze the pieces in a freezer-safe container so you can thaw only what you need.

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