Ingredients
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 2 large eggs
- 1 cup (245 g) plain Greek yogurt
- 1 cup (245 g) pumpkin purée (not pumpkin pie filling)
- ⅓ cup (80 ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
Optional Topping
- Powdered sugar
- Cinnamon sugar
- Chopped pecans or walnuts
- Cream cheese glaze
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan or grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- In another bowl, whisk together the granulated sugar, brown sugar, eggs, yogurt, pumpkin purée, oil, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with cream cheese glaze before serving, if desired.
Tips
- Use full-fat Greek yogurt for the richest, moistest texture.
- Don’t overmix the batter, as it can make the cake dense.
- Add ½ cup of chocolate chips or chopped nuts for extra flavor and texture.
- The cake tastes even better the next day as the spices have time to develop.
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 40 minutes
Servings: 8–10 slices