Ingredients:

  • 1 can (15 oz / 425g) 100% pure pumpkin puree
  • 2 large (110g) eggs
  • 1/2 cup (110ml) melted coconut oil
  • 3/4 cup (150g) coconut sugar
  • 1 tsp (5ml) vanilla extract
  • 1 3/4 cups (220g) white whole wheat flour
  • 1 tbsp (6g) baking powder
  • 1 tsp (2g) baking soda
  • 2 tsp (4g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) fine sea salt
  • 4 oz (115g) low-fat cream cheese
  • 1/4 cup (60g) plain Greek yogurt, strained
  • 1/4 cup (60ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (0.5g) salt

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper.
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, melted coconut oil, coconut sugar, and vanilla extract until smooth.
  3. Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt directly into the wet ingredients.
  4. Using a spatula, gently fold the mixture until just combined; do not overmix to ensure a tender texture.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 40–45 minutes, or until the edges slightly pull away from the pan and a toothpick inserted into the center comes out clean.
  7. Prepare the frosting by mixing softened low-fat cream cheese, strained Greek yogurt, maple syrup, vanilla extract, and a pinch of salt using an electric hand mixer until smooth.