A Healthier Way to Indulge in Pumpkin Spice
This Flourless Pumpkin Spice Greek Yogurt Cake is what fall dreams are made of—soft, creamy, and full of those cozy, warm pumpkin spice flavors that instantly make you want to grab a blanket and a cup of coffee. 🎃
Unlike your typical pumpkin cake loaded with butter and sugar, this one is flourless, made with Greek yogurt, and naturally sweetened with maple syrup or honey. That means you get the rich taste and satisfying texture of a traditional dessert, but without the heaviness or guilt.
The moment you take a bite, you’ll taste the velvety pumpkin, the gentle sweetness, and that signature hint of cinnamon, nutmeg, and clove. Topped with a luscious Greek yogurt cream cheese frosting and a sprinkle of cinnamon, it’s like a cross between pumpkin pie and a light cheesecake.
Whether you’re making it for brunch, dessert, or a cozy night in, this cake is simple, wholesome, and irresistibly delicious.
Why You’ll Love This Cake
There are plenty of pumpkin cakes out there, but this one stands out because it’s healthy, moist, and surprisingly indulgent—without using a single cup of flour.
Flourless Yet Fluffy – The Secret’s in the Greek Yogurt
You might be wondering how a cake can be light and fluffy without flour. The answer lies in the magic of Greek yogurt and eggs. When baked together, they create a custardy, cake-like texture that’s moist but not dense—like a pumpkin cheesecake and sponge cake had a baby.
The Greek yogurt provides the protein and structure, while the eggs give it lift and lightness. So instead of feeling heavy after a slice, you’ll feel satisfied and refreshed.
Perfectly Sweet Without Refined Sugar
Instead of white sugar, this recipe uses maple syrup or honey to bring natural sweetness and depth of flavor. The result is a caramel-like undertone that pairs beautifully with the warm spices.
You can even adjust the sweetness to your taste—add a touch more maple syrup for a dessert version or keep it lightly sweet for a breakfast treat.
Cozy Pumpkin Spice Flavor in Every Bite
The blend of cinnamon, nutmeg, ginger, and cloves gives that unmistakable autumn aroma. The cake fills your kitchen with the scent of pumpkin pie and spiced lattes—basically fall in a baking pan. 🍂
And the best part? It’s incredibly easy. You don’t need a mixer, fancy tools, or hours of prep. Just a bowl, a whisk, and 55 minutes to pure comfort.
Ingredients You’ll Need (and Why They Matter)
This recipe keeps things simple, wholesome, and full of flavor. Each ingredient has a purpose, and together they create that dreamy, melt-in-your-mouth texture.
Pumpkin Puree – The Star of the Show
Use pure pumpkin puree, not pumpkin pie filling. The puree adds natural sweetness, vibrant color, and tons of moisture. It’s also packed with vitamins A and C, making your dessert both nutritious and comforting.
Canned pumpkin works perfectly, but if you’re feeling adventurous, homemade pumpkin puree adds an even richer flavor.
Greek Yogurt – Moisture, Protein, and Tang
This is what makes the cake flourless yet firm. Greek yogurt adds protein, creaminess, and a mild tang that balances the sweetness. It also helps the cake stay moist for days.
Choose full-fat or 2% plain Greek yogurt for the best results—fat adds richness and keeps the cake from drying out.
Maple Syrup or Honey – Nature’s Sweet Touch
Instead of refined sugar, we’re sweetening this cake with maple syrup (for earthy depth) or honey (for floral notes). Both melt beautifully into the batter and complement the spices perfectly.
Plus, they keep the cake naturally moist while offering trace minerals that white sugar lacks.
Pumpkin Pie Spice – Fall’s Favorite Blend
This iconic spice mix brings the warmth and nostalgia of autumn right into your kitchen. It’s a combination of cinnamon, nutmeg, ginger, and cloves—each adding its own cozy note.
If you don’t have pre-mixed pumpkin pie spice, you can make your own:
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ⅛ tsp cloves
Baking Soda and Eggs – Light Texture Magic
Baking soda reacts with the natural acidity of Greek yogurt to create air bubbles, which give this cake its soft lift. The eggs bind everything together and give that delicate, custardy crumb.
Be sure to whisk the eggs well before adding to the batter—they help aerate and lighten the texture even more.
Optional Toppings – Nuts and Frosting Glory
Want to add crunch? Sprinkle chopped pecans or walnuts on top before baking. They toast beautifully and add contrast to the soft cake.
But what really ties it all together is the Greek Yogurt Cream Cheese Frosting—a luscious, light topping that gives a cheesecake-like finish.
Step-by-Step Instructions – How to Make It Perfect Every Time
This cake couldn’t be easier to whip up. No mixer, no stress—just pure fall flavor in every bite.
Step 1: Preparing the Pan and Preheating the Oven
Start by preheating your oven to 350°F (175°C). Grease an 8-inch round or square pan with a little butter or coconut oil, and line it with parchment paper for easy removal later.
This step ensures your cake doesn’t stick and keeps the edges tender, not overbaked.
Step 2: Mixing the Wet Ingredients Until Silky Smooth
In a large bowl, whisk together the pumpkin puree, Greek yogurt, eggs, maple syrup (or honey), and vanilla extract.
Take your time here—the smoother your batter, the more evenly your cake will bake. The color should be a gorgeous deep orange, creamy and shiny, with that warm pumpkin aroma starting to bloom.
Step 3: Adding Spices and Leavening Agents
Now, sprinkle in your pumpkin pie spice, baking soda, and salt. Stir until just combined.
Don’t overmix—you want the texture to stay airy. The batter will be thicker than traditional cake batter, but that’s exactly what gives it its soft, pudding-like interior once baked.
Step 4: Pouring, Topping, and Baking to Golden Perfection
Now that your batter is ready, it’s time to bring it to life. Pour the silky pumpkin mixture into your prepared pan and smooth the top gently with a spatula. Don’t worry if it seems slightly thick—that’s exactly how it should be. The Greek yogurt gives it a rich, velvety consistency that sets beautifully once baked.
If you’d like a little texture contrast, sprinkle a handful of chopped pecans or walnuts on top. As they bake, the nuts will toast slightly, releasing their buttery aroma and adding that irresistible crunch with every bite.
Place your cake pan in the center of the oven and bake for 35–40 minutes. You’ll know it’s ready when the edges are set, the top looks golden, and a toothpick inserted in the middle comes out mostly clean (a few moist crumbs are perfect).
As it bakes, your kitchen will smell like pure fall bliss—warm cinnamon, nutmeg, and pumpkin filling the air. It’s cozy, comforting, and makes you want to wrap yourself in a blanket with a slice of cake and a cup of coffee.
Once done, remove it from the oven and let it cool in the pan for about 10 minutes. Then carefully lift it out using the parchment paper and let it rest on a wire rack until fully cooled. This cooling step is essential—if you frost too soon, the topping will melt and lose its creamy texture.
Step 5: Cooling, Frosting, and Finishing Touches
While your cake cools, it’s the perfect time to prepare the frosting. This creamy, slightly tangy topping is what transforms the cake from “healthy snack” to gourmet dessert. It’s luscious yet light, complementing the earthy pumpkin flavors with a smooth, velvety finish.
Once the cake has cooled completely, spread the frosting generously over the top using an offset spatula or the back of a spoon. Don’t worry about perfection—those rustic swirls make it look homemade and irresistible.
Finally, sprinkle a dusting of ground cinnamon or pumpkin spice on top for that bakery-style presentation. If you want an extra fancy touch, add a few crushed pecans or a drizzle of maple syrup.
Now step back and admire your creation—it’s the perfect golden-orange cake topped with a cloud of creamy frosting and a hint of spice. Just like the one in your photo, it’s pure fall magic on a plate. 🍰✨
The Creamy Greek Yogurt Frosting – A Tangy Fall Dream
Let’s talk about the frosting that makes this cake so visually irresistible (and downright addictive). Unlike traditional frostings loaded with butter and sugar, this version keeps things light, creamy, and protein-packed with a base of Greek yogurt and cream cheese.
It’s smooth, slightly tangy, and sweetened just enough to balance the spiced pumpkin base. Think of it as the healthier cousin of cream cheese frosting—just as indulgent but much more nourishing.
Ingredients for the Frosting
Here’s what you’ll need:
- ½ cup plain Greek yogurt (full-fat or 2%)
- 4 oz cream cheese, softened
- 2–3 tablespoons maple syrup or honey (adjust for sweetness)
- 1 teaspoon vanilla extract
- A pinch of cinnamon (optional)
How to Make It Light, Smooth, and Perfectly Sweet
- In a medium bowl, beat together the cream cheese and Greek yogurt until smooth and creamy. You can use a whisk, hand mixer, or even a sturdy spoon—just make sure there are no lumps.
- Add maple syrup (or honey) and vanilla extract, then mix again until fully combined.
- Taste and adjust the sweetness if needed—remember, the cake itself is lightly sweet, so a balanced frosting works best.
- For a little warmth, stir in a pinch of cinnamon or pumpkin spice.
Refrigerate the frosting for 15–20 minutes before spreading it on the cooled cake. This helps it thicken slightly, making it easier to spread and giving that perfect fluffy texture like the one in the image.
Once frosted, sprinkle a little ground cinnamon over the top. The contrast of white frosting and golden spice dust makes it look bakery-worthy and picture-perfect.
Tips for Success – Getting the Perfect Texture
To make sure your flourless pumpkin spice cake turns out beautifully every time, here are some key tips to remember:
- Use thick Greek yogurt: Thin or watery yogurt can make the cake dense. Strained Greek yogurt (like Fage or Chobani) works best.
- Don’t overmix the batter: Stir gently until combined. Overmixing can break down the structure and make the cake heavy.
- Cool completely before frosting: The cake’s natural moisture can cause the frosting to slide off if it’s still warm.
- Store properly: Keep your frosted cake in the fridge for freshness—it tastes even better chilled the next day!
- Spice it your way: Love more cinnamon or nutmeg? Adjust the spice blend to your liking.
Pro tip: For an even more dessert-like twist, drizzle a bit of warm maple syrup over each slice right before serving. The contrast of cool frosting and warm syrup is pure heaven. 🍁
Health Benefits – Indulgence That’s Actually Good for You
Who said dessert can’t be good for you? This flourless cake proves you can indulge without any guilt. Let’s break down why it’s both delicious and nourishing:
- High in protein: Thanks to the Greek yogurt and eggs, this cake packs a satisfying protein boost that keeps you fuller longer.
- No refined sugar: Maple syrup or honey provide natural sweetness with minerals and antioxidants.
- Gluten-free: Perfect for anyone avoiding wheat or looking for a lighter treat.
- Packed with pumpkin goodness: Pumpkin puree adds fiber, beta-carotene, and vitamin A for glowing skin and a healthy immune system.
- Less fat, more flavor: Using Greek yogurt instead of butter reduces saturated fat while adding creaminess.
In short—it’s dessert that loves you back. 💛
Print
Flourless Pumpkin Spice Greek Yogurt Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Category: Dessert
Description
A light, protein-packed, gluten-free cake full of cozy fall flavors!
This cake is made without flour — just pure pumpkin, Greek yogurt, and wholesome ingredients that come together to make a perfectly moist, melt-in-your-mouth dessert.
Topped with a creamy yogurt-cream cheese frosting and a dusting of cinnamon, it’s comfort and health in one slice.
Ingredients
For the Cake:
1 cup pumpkin puree (not pumpkin pie filling)
1 cup plain Greek yogurt (preferably thick, full-fat or 2%)
3 large eggs
½ cup maple syrup or honey
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
Optional: ¼ cup chopped pecans or walnuts, for topping
For the Frosting:
½ cup plain Greek yogurt (full-fat or 2%)
4 oz cream cheese, softened
2–3 tablespoons maple syrup or honey (adjust for sweetness)
1 teaspoon vanilla extract
A pinch of ground cinnamon (optional, for warmth)
For Garnish:
A light dusting of ground cinnamon or pumpkin pie spice
Extra chopped pecans or walnuts (optional)
Instructions
1️⃣ Preheat and Prepare
Preheat your oven to 350°F (175°C).
Grease and line an 8-inch round or square cake pan with parchment paper for easy removal.
This step ensures your flourless cake won’t stick, keeping that perfect texture intact.
2️⃣ Mix the Wet Ingredients
In a large mixing bowl, whisk together:
Pumpkin puree
Greek yogurt
Eggs
Maple syrup (or honey)
Vanilla extract
Whisk until the mixture is completely smooth and creamy.
It should be thick but pourable, with a lovely golden-orange hue.
3️⃣ Add the Dry Ingredients
Now add in:
Pumpkin pie spice
Baking soda
Salt
Stir gently until everything is evenly combined.
Be careful not to overmix—just fold until smooth. Overmixing can make the cake dense.
4️⃣ Pour and Top
Pour the batter into the prepared pan and smooth the top with a spatula.
If desired, sprinkle chopped pecans or walnuts evenly across the surface for a toasty, crunchy finish.
5️⃣ Bake to Perfection
Bake in the preheated oven for 35–40 minutes, or until:
The center is set,
The top looks golden,
A toothpick inserted into the center comes out clean or with just a few moist crumbs.
Your kitchen will smell like a cozy fall candle—warm spices, pumpkin, and a hint of sweetness.
6️⃣ Cool Before Frosting
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Then transfer it to a wire rack and allow it to cool completely before frosting.
This step is crucial—if the cake is even slightly warm, the frosting will melt.
🍯 Make the Creamy Greek Yogurt Frosting
1️⃣ Beat the Base
In a medium bowl, combine:
Greek yogurt
Cream cheese (softened)
Beat with a whisk or hand mixer until smooth and lump-free.
2️⃣ Sweeten and Flavor
Add:
Maple syrup or honey
Vanilla extract
A pinch of ground cinnamon (optional)
Mix again until light, creamy, and evenly sweetened.
Taste and adjust the sweetness if needed.
3️⃣ Chill for a Perfect Texture
Refrigerate the frosting for about 15–20 minutes before spreading—it’ll thicken slightly and become easier to spread evenly over the cake.
🍰 Frost and Finish
Once the cake has cooled:
Spread the frosting generously over the top using a spatula or spoon.
Don’t worry about perfection—those rustic swirls give it homemade charm.
Dust with ground cinnamon or pumpkin spice for that bakery-style finish.
Sprinkle a few chopped pecans or walnuts on top if you like a little crunch.
It should look exactly like the image you shared — creamy white frosting crowned with a sprinkle of cinnamon over the soft, orange-golden cake base.
Notes
Use thick Greek yogurt for best results—watery yogurt can make the batter too thin.
Always cool the cake fully before frosting.
Store the frosted cake in the refrigerator for a clean, creamy texture.
For a slightly firmer cake, chill it for an hour before slicing—it sets beautifully.
Want to make it extra indulgent? Add a drizzle of warm caramel sauce or a dollop of whipped cream before serving.
Nutrition
- Serving Size: 8
- Calories: ~190 kcal
- Sugar: 15g
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
Serving Suggestions – How to Elevate Your Slice
This cake is versatile enough to serve in multiple ways:
- Classic: Just a chilled slice with a hot coffee or chai latte.
- Fancy brunch: Add a dollop of whipped cream, a sprinkle of granola, and a drizzle of maple syrup.
- Dessert plate: Serve with a scoop of vanilla Greek yogurt or a spoonful of caramel sauce.
- Holiday twist: Sprinkle crushed pecans or candied ginger on top for a festive look.
Each slice delivers the perfect balance of sweetness, spice, and creaminess—light yet satisfying.
Storing and Meal Prep Tips
- Refrigerate: Store leftover cake in an airtight container in the fridge for up to 5 days.
- Freeze: Unfrosted slices freeze beautifully for up to 2 months. Wrap them individually in plastic wrap, then thaw overnight in the fridge.
- Make-ahead: You can bake the cake a day before serving, then frost it just before your guests arrive for that fresh, creamy look.
In fact, this cake tastes even better the next day as the flavors deepen—kind of like pumpkin pie, but lighter and fluffier.
You may read aslo :
Pumpkin Spice Gooey Cake: A Cozy Autumn Dessert
Pumpkin Bars with Pumpkin Spice Cream Cheese Drizzle – The Cozy Fall Dessert You’ll Crave All Season
Fun Variations to Try Next Time
Once you’ve fallen in love with this cake (and you will), try these creative spins:
- Chocolate Pumpkin: Add 2 tablespoons of cocoa powder for a mocha-pumpkin vibe.
- Nutty Delight: Mix in ¼ cup chopped walnuts or pecans into the batter.
- Mini Cakes: Pour batter into muffin tins for individual servings. Bake for 20–25 minutes.
- Frosting Twist: Replace cream cheese with mascarpone for a silkier, dessert-style finish.
Each version keeps the same wholesome base but gives you a new reason to bake it again.
Common Mistakes to Avoid
- Using pumpkin pie filling: It already has sugar and spices—stick with pure pumpkin puree.
- Skipping parchment paper: The flourless texture makes the cake delicate, so parchment makes removal easy.
- Not letting it cool: Patience is key. Cutting too early can make it crumble.
- Overbaking: Remove it when the center is just set. Overbaking will make it dry instead of creamy.
Why This Cake Is Perfect for Every Occasion
From cozy family breakfasts to holiday desserts, this cake fits every moment. It’s simple enough for a weekday bake but elegant enough for a Thanksgiving centerpiece. The texture—somewhere between pumpkin bread, cheesecake, and custard—is so unique that people will ask for the recipe every time.
And because it’s wholesome, you can enjoy it anytime—guilt-free. Pair it with your morning latte, afternoon tea, or serve it as a post-dinner treat. No matter how you enjoy it, it’s a little taste of fall comfort with every forkful.
Similar recipes you may like :
Old-Fashioned Pumpkin Bars with Cream Cheese Frosting
Autumn Pumpkin Spice Crumble Cake
Conclusion – Comfort in Every Forkful
The Flourless Pumpkin Spice Greek Yogurt Cake is proof that healthy baking doesn’t mean boring. With its creamy texture, warm spices, and silky frosting, it’s everything you love about fall wrapped into one slice. Each bite brings the perfect mix of cozy, creamy, and nourishing—a dessert that feels indulgent but fuels you at the same time.
So grab your whisk, preheat that oven, and let your kitchen fill with the scent of pumpkin spice magic. You’re not just baking a cake—you’re baking comfort, warmth, and a little taste of fall happiness. 🍂✨
FAQs
1. Can I make this dairy-free?
Yes! Use coconut yogurt instead of Greek yogurt and vegan cream cheese for the frosting.
2. What’s the best way to tell when the cake is done?
The center should be set but slightly springy. A toothpick should come out mostly clean.
3. Can I use sweetened Greek yogurt?
You can, but reduce the maple syrup slightly to balance the sweetness.
4. Do I need to refrigerate the cake?
Yes, because of the yogurt and frosting, keep it refrigerated and serve chilled.
5. Can I make this as cupcakes?
Absolutely! Divide the batter into muffin cups and bake for 20–25 minutes. They’re perfect for portion control and sharing.
