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–+ servings
Greek yogurt pumpkin cake square topped with yogurt and pumpkin seeds.

Greek Yogurt Pumpkin Cake (Easy One Bowl Recipe)

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 small squares
Author: Nico Pallotta

  • 1 can pumpkin puree 15 oz / 425 g can
  • 2 large eggs
  • ¾ cup (150 g) brown sugar
  • ½ cup (120 g) Greek yogurt
  • ¼ cup (60 ml) vegetable oil or a light olive oil
  • 2 teaspoons vanilla extract
  • 2 cups (300 g) all-purpose flour
  • 3 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg optional
  • ¼ teaspoon allspice optional
  • 3 teaspoons (12 g) baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (70 g) raisins or walnuts
  • ¼ cup (20 g) pumpkin seeds for the top

  • Mix the wet ingredients: Preheat the oven to 350°F (180°C). Oil a 9-inch square pan and line it with parchment paper, leaving some paper over the edges for easy removal.
    In a large bowl, whisk 1 can pumpkin puree, 2 large eggs, ¾ cup brown sugar, ½ cup Greek yogurt, ¼ cup vegetable oil, and 2 teaspoons vanilla extract until smooth.
    Step 1 Pumpkin puree, eggs, Greek yogurt, oil, sugar, and vanilla whisked smooth.
  • Add the dry ingredients: Add 2 cups all-purpose flour, 3 teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon allspice, 3 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
    Stir gently 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.
  • Add raisins and seeds: Fold in ½ cup raisins. Pour the batter into the pan and smooth the top. Sprinkle about ¼ cup pumpkin seeds seeds and, optionally, a little brown sugar.
    Step 3 Raisins folded into pumpkin batter and topping with crunchy pumpkin seeds.
  • Bake and cool: Bake at 350°F (180°C) for 30 to 35 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
    Cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before slicing.
    Step 4 Freshly baked pumpkin cake cooling with a golden pumpkin seed topping.
Substitutions
  • Pumpkin puree → Homemade pumpkin puree.
  • All-purpose flour → Replace part with whole wheat flour.
  • Brown sugar → Coconut sugar or granulated sugar.
  • Cinnamon → Pumpkin pie spice.
  • Nutmeg and allspice → Ground ginger, cloves, or extra cinnamon.
  • Baking powder and baking soda → No substitutions recommended.
  • Eggs → Flax eggs, but the cake will be denser.
  • Greek yogurt → Low-fat Greek yogurt, Skyr for more protein, or plain regular yogurt.
  • Vegetable oil → Light olive oil, avocado oil, or another neutral oil.
  • Raisins → Walnuts, pecans, cranberries, or chocolate chips. You can also use raisins and nuts together.
  • Pumpkin seeds → Chopped walnuts or pecans.
 
Tips
  • Use pumpkin puree: Not pumpkin pie filling, which already contains sugar and spices.
  • Don’t overmix: Stir just until combined to avoid developing too much gluten.
  • Expect thick batter: Pumpkin and Greek yogurt naturally make it thick and creamy.
  • Check your baking powder: It should fizz vigorously when added to hot water.
  • Make it richer: Add ½ cup raisins plus ½ cup chopped walnuts or pecans.
  • Spread evenly: Smooth the batter into the corners for even baking.
  • Don’t overbake: Start checking at 30 minutes; a few moist crumbs are perfect.
  • Cool completely: This helps the crumb set and makes slicing easier.
  • Add frosting: Cream cheese or vanilla frosting makes it extra special for the holidays.
  • Storage: Keep covered or in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
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