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Pumpkin Snack Cake – With Maple Greek Yogurt Frosting

4.89 from 9 votes

Sweet, spicy, moist pumpkin snack cake – a Fall staple recipe you will make again and again!

pumpkin snack cake



This pumpkin cake’s charm is in its simplicity.

It’s an everyday Fall dessert can be dressed up for a party, served unadorned with afternoon tea, or simply eaten as a late-night snack. Whether or not you choose to use the frosting is entirely up to you – the cake is just as good without it!

Sometimes, the simplest desserts really are the best, and a basic pumpkin snack cake is a recipe everyone should have in their repertoire.

vegan pumpkin cake


The cake comes out light and fluffy, and it tastes even sweeter the next day. So I highly recommend waiting… if you have enough willpower to wait that long!

Packed with real pumpkin puree instead of oil or butter, it’s also perfectly healthy enough to eat for breakfast. You may have noticed, I am a big fan of eating dessert for breakfast!

75 Healthy Breakfast Recipes



For the Maple Greek Yogurt Frosting:

Blend together 1/2 cup cream cheese (such as Trader Joes vegan) with 1/2 cup plain Greek yogurt – I used my dairy-free Homemade Greek Yogurt.

Stir in a scant 1/2 tsp pure vanilla extract and either a pinch of uncut stevia or 5 tbsp powdered sugar. Finally, stir in 4 drops maple extract. Taste, then add more maple extract if desired.

*Go slowly with adding the maple extract; it is quite strong, and a little goes a long way!

Pumpkin Snack Cake - With Maple Greek Yogurt Frosting: Ingredients: 2 cups pumpkin, 1/2 tsp baking powder, 1 tbsp... Full recipe:




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Pumpkin Snack Cake – With Maple Greek Yogurt Frosting

This sweet and moist pumpkin snack cake is a healthy Fall staple dessert.
Total Time 35 minutes
Yield 9 slices
4.9 from 9 votes


  • 1 cup plus 2 tbsp canned pumpkin or sweet potato
  • 1/2 cup milk of choice
  • 1/4 cup oil OR additional pumpkin for a fat-free cake
  • 2/3 cup pure maple syrup, agave, or honey
  • 2 tsp white or cider vinegar
  • 1 cup spelt, white, or oat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp pumpkin pie spice or cinnamon
  • optional 1/2 cup chocolate chips


  • Line an 8-inch pan with parchment paper. Set aside. Preheat oven to 350 F. Whisk together all wet ingredients in a bowl. Let sit at least 10 minutes. To ensure even mixing, stir all dry ingredients in a separate bowl. Pour dry into wet, stir just until evenly mixed, and smooth into the prepared pan. Bake 30 minutes on the center rack, then—without opening the oven door even a little—turn off the heat and leave the cake in the closed oven for an additional 5 minutes. Remove and let cool. This cake is much firmer after a few hours and tastes sweeter the next day. The first night, you can store it very loosely covered on the counter; after that, store covered in the fridge for optimum freshness. Frost with coconut butter, cream cheese icing, or the maple frosting listed earlier in this post.
    View Nutrition Facts


For a single serving version, make this Pumpkin Mug Cake.

Have you made this recipe?

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More About The Cookbook


More Healthy Pumpkin Baked Goods:

vegan pumpkin cinnamon rolls

Pumpkin Cinnamon Rolls



Chocolate Chip Pumpkin Baked Oatmeal


pumpkin chocolate chip cookies healthy

Pumpkin Chocolate Chip Cookies


healthy pumpkin pie recipe

Healthy Pumpkin Pie   (reader favorite)

Published on September 22, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Jeanette says

    Baking this for the nibblings’ after-dinner treat, and already the house smells like heaven. Can’t wait to taste!!! I was running out of maple syrup AND honey, so I supplemented with blackstrap molasses. Also guestimated a gluten-free version with half oat four, half almond meal with a bit of arrowroot…fingers crossed! I’ll be back after dinner with the boys’ thumb report (they usually give my experiments one-up-one-down, but whenever I’ve used Katie’s recipes, I’ve gotten four little thumbs pointing high!)

  2. Savannah says

    Hi, I don’t have any vinegar at home so will the recipe turn out alright if I left it out or are there any substitutes I could use?

  3. AZvegangirl says

    Looks yummy! One question though….are the nutritional facts based on using pumpkin instead of the oil? The fat grams per serving look much too low for using oil.

  4. Sue Langlois says

    Hi Katie I made your pumpkin snacking cake . Just wondering if it is supposed to be gooey inside. I doubled the recipe. Thank you. Love your Website.

  5. Maria says

    I am absolutely making this for an event monday. I love love greek yogurt frosting and with maple I bet it will be even better. I make a maple cream cheese icing with gingerbread cake during the holidays, but pumpkin is my favorite!! So looking forward to this! YAY!

  6. Rusty says

    Yay pumpkin season! I don’t usually comment but I wanted to let you know if you didn’t already that the link to your recipes page doesn’t work anymore. It gives a parse/syntax error both clicking straight from Google and using your menu button. Idk how to fix it but good luck! Thanks for all the delicious recipes!

  7. Mrslawrence says

    I just made this tonight and I couldn’t wait to let it set overnight! It’s seriously yummy! I made it with the icing, but I honestly don’t think it needs it. Super yum! Thanks for another tasty healthy recipe, Katie! I haven’t been disappointed with anything I’ve tried from your website! You’re awesome, girly! Keep up the amazing work!

  8. Belsante says

    Just made it! To those who are wondering about butternut squash, it works. I personally found it a touch too sweet, even though I used slightly less maple syrup. Still doesn’t stop me eating half of it in one go. Also, I found it undercooked when I followed the recipe, and after the 5 minutes of in the oven, I put it in for another 10 minutes.

  9. Chloe says

    I brought this to a dinner party last weekend –with the addition of coconut cream whipped cream instead of the yogurt frosting, and topped w/ chopped toasted pecans– and it got rave reviews!

    Last night I made a version of Katie’s chocolate chip cookie mug cake in which I subbed 1/4 cup of pumpkin in place of the applesauce along with a shake of cinnamon, and it was AMAZING. It’s going to be a regular on my dessert roster now! Next time, I think I’ll add 1/2 tsp vinegar since this recipe for pumpkin snack cake includes it. Also, I use oat flour with any of the mug cake recipes here and they come out great.

  10. Julia says

    Just made this and it turned out great! I used a large baked and pureed sweet potato in place of the pumpkin and oil and it worked just fine for me at least in case anyone is wondering 🙂

  11. Laken Gehris says

    I make the pumpkin cake last night, and after I took it out of the oven it was nice and fluffy looking. Then I lit cool for 15-20 mins and it fell flat?? Did this happen to anyone else, just curious, i know it will still taste great.

  12. Laken Gehris says

    I make the pumpkin cake last night, and after I took it out of the oven it was nice and fluffy looking. Then I lit cool for 15-20 mins and it fell flat?? Did this happen to anyone else, just curious, i know it will still taste great.

  13. Jess says

    I just made this cake last night and it was incredible! I’m always nervous making ‘healthy’ recipes, but this was delicious! I made the maple cream cheese frosting to go on the cake, and it was very soupy–it did not set up like a normal frosting would. I went ahead and frosted the cake anyway, since the frosting tasted fine, thinking it might firm up in the fridge. No such luck. Any ideas??

  14. Ali says

    Could I use a flavored balsamic vinegar, like cinnamon pear, or do you think it would be too intense? What kind of vinegar do you use in this cake? Thanks.

  15. Charmain says

    I made this today, it didn’t rise for me but it was still delicious, the kids loved it. The only sub I made was I ran out of gluten free flour so just used regular plain flour, maybe that was a mistake, anyway it’s lovely x

  16. Margaret says

    You Pumpkin Snack Cake was absolutely delicious; and like all your recipes, so healthy! Thank you for sharing your marvelous creations!

  17. Meg says

    I made it as written except subbed butter for the oil. We did put in some chocolate chips. Turned out great. Kids all liked it. I’m the only one who used frosting. Everyone wanted seconds.

  18. Allison says

    How gooey are these supposed to turn out? Mine are more like pumpkin mash vs cake, baking at 350 deg for a good 40 minutes then another 10 minutes after turning off oven. Flavor was still delicious and l love the guilt free version. FYI instead of icing, I topped mine with chopped pecans, coconut and a little brown sugar. Yummy!

4.89 from 9 votes (9 ratings without comment)

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