Pumpkin Yogurt Snack Cake

You cannot ever go wrong with pumpkin and cream cheese.

Pumpkin Yogurt Snack Cake

Yield: 9 squares


  • 2 cups flour
  • 2 tsp. baking powder
  • 1 Tbs. pumpkin pie spice
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/2 cup grapeseed oil {I’ve never even heard of that.  I used olive oil instead.}
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup low-fat vanilla yogurt (regular or Greek yogurt)
  • 1 tsp. vanilla
  • 1 (15-ounce) can pureed pumpkin

Preheat oven to 325 degrees. Grease a 9×9 baking dish.

In a small bowl, combine the flour, baking powder, pumpkin pie spice, cinnamon and salt and mix well.In a large bowl, whisk the grapeseed oil and sugar until combined. Add the eggs, yogurt, vanilla and pumpkin and mix until fully incorporated.

Add in the flour mixture and stir to incorporate the dry ingredients.Pour the batter into the prepared pan and bake for 40-50 minutes until a toothpick inserted comes out clean.

Source: Bake Your Day

And you should know we dolloped ours with whipped cream cheese.  And if I had had heavy whipping cream on hand, I would have made this to pour on top.  I’ll go ahead and add the recipe below for you…

Whipped Cream Cheese Glaze

  • 1/4 cup whipped cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 4-5 tablespoons heavy cream, or more depending on texture

In a bowl, whisk cream cheese vigorously until it smoothes out. Add in sugar, vanilla and cream one tablespoon at a time, whisking constantly. This glaze will be a bit thicker (almost like a thin frosting), so add more or less cream depending on your desired consistency.

Source: How Sweet It Is

Oh. my. gosh.

SO good.