Pumpkin Cake Recipe with Cream Cheese Frosting

Directions

1. In a mixing bowl, combine the whole wheat pastry flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
2. In a larger bowl, use an electric mixer to blend the canned pumpkin, eggs, maple syrup, brown sugar, vanilla extract, and olive oil until smooth.
3. Gradually add the dry mixture to the wet ingredients, mixing on low until just incorporated.
4. Grease a 9x13-inch baking dish (a 3-quart size works well), then pour the batter into the pan and spread it evenly.
5. Bake at 350°F for 35 to 45 minutes. To check doneness, insert a toothpick into the center; it should emerge clean.
6. Let the cake cool completely before applying the frosting.
7. For the cream cheese frosting, beat the cream cheese, Greek yogurt, and powdered sugar together until light and fluffy.
8. Spread the frosting over the cooled cake, slice, and serve.
9. Keep any leftover cake refrigerated for up to 3-4 days to maintain freshness.