Low Fat Moist Pumpkin Cake with Cream Cheese Frosting
Indulge guilt-free with this Low Fat Moist Pumpkin Cake with Cream Cheese Frosting—a decadent dessert that’s perfect for fall celebrations or anytime you crave something cozy and light! Packed with seasonal spices like cinnamon, nutmeg, and ginger, and naturally sweetened with pumpkin puree and unsweetened applesauce, this cake delivers incredible flavor while keeping calories in check. The moist texture comes from non-fat Greek yogurt and the absence of heavy oils, making this dessert a healthier choice without sacrificing indulgence. Topped with a luxuriously smooth fat-free cream cheese frosting, it’s the perfect balance of creamy sweetness and spiced pumpkin goodness. Ready in under an hour, it’s an easy-to-make crowd pleaser you’ll love serving at holiday gatherings or enjoying as a special treat. Keywords: low-fat pumpkin cake, moist pumpkin dessert, cream cheese frosting, healthy pumpkin recipes, fall baking ideas.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.75 cup sugar
- 0.5 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup non-fat Greek yogurt
- 8 ounces fat-free cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract for frosting
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.
In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
In a large bowl, combine pumpkin puree, sugar, unsweetened applesauce, eggs, vanilla extract, and non-fat Greek yogurt until well mixed.
Gradually add the dry ingredients into the wet mixture and stir until just combined. Ensure there are no lumps, but do not over-mix.
Pour the batter into the prepared baking pan and spread evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely on a wire rack.
For the cream cheese frosting, beat the fat-free cream cheese in a medium bowl until smooth and creamy.
Gradually add in the powdered sugar and 1 teaspoon of vanilla extract, mixing well until smooth.
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top of the cake.
Slice the cake and serve. Enjoy your low-fat, moist pumpkin cake!
Nutrition Facts
Calories |
2407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 4732 mg | 206% | |
| Total Carbohydrate | 468.3 g | 170% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 300.2 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 610 mg | 47% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1921 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
