Ingredients:

  • 1 cup (240ml) pumpkin puree
  • 2 large eggs
  • 1/2 cup (115g) melted coconut oil
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (60ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (10g) pumpkin pie spice
  • 8 oz (225g) low-fat cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 1/4 cup (60g) plain Greek yogurt
  • 1 1/2 cups (180g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • pinch of salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving an overhang on the sides.
  2. In a small bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until combined.
  3. In a large mixing bowl, whisk together the pumpkin puree, eggs, melted oil, brown sugar, maple syrup, and vanilla until smooth and glossy.
  4. Gradually stir the dry ingredients into the wet mixture using a spatula, folding just until combined.
  5. Pour the batter into the prepared pan, smooth the top, and bake for 20–25 minutes.
  6. Check for doneness when edges pull slightly from the pan and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Beat the cream cheese, butter, and Greek yogurt until airy. Slowly add powdered sugar, vanilla, and a pinch of salt until fluffy.
  9. Spread the frosting in a thick, velvety layer across the top of the cooled cake using an offset spatula.