Maple Pecan Pumpkin Yogurt Cake with Cream Cheese Frosting

There’s something truly magical about the aroma of warm spices and sweet pumpkin filling the kitchen, isn’t there? This Maple Pecan Pumpkin Yogurt Cake with its tender crumb and rich, spiced flavor is like a cozy hug on a plate. It’s a delightful blend of earthy pumpkin, crunchy pecans, and a subtle tang from Greek yogurt, all crowned with a luscious cream cheese frosting.

I remember countless afternoons with my grandmother, her flour-dusted hands guiding mine as we’d bake pumpkin treats. Every stirring and mixing was a lesson in love, patience, and the joy of creating something truly special to share. This cake brings those cherished memories right back.

This recipe is wonderfully approachable for bakers of all levels and perfect for bringing smiles to any gathering, from a casual afternoon tea to a festive holiday table. My little secret for any cake is always to have your eggs and dairy at room temperature; it makes for the smoothest batter!

What You Need to Make This Recipe

Gather pantry staples and autumnal stars for this delightful creation. Warming spices, rich pumpkin puree, and plain Greek yogurt (my secret for moisture!) form this Maple Pecan Pumpkin Yogurt Cake. Full ingredient list and measurements are in the recipe card below.

How to Make Maple Pecan Pumpkin Yogurt Cake

Crafting this comforting Maple Pecan Pumpkin Yogurt Cake is a journey of simple, joyful steps. First, whisk together the dry ingredients, then gently combine the wet until just mixed, adding the luscious pumpkin and creamy yogurt. Next, we’ll create that irresistible pecan streusel, layer it over the batter, and bake it until golden. Finally, a sweet maple glaze brings it all together!

Maple Pecan Pumpkin Yogurt Cake

This moist and flavorful Maple Pecan Pumpkin Yogurt Cake perfectly blends the warmth of fall spices with the tang of Greek yogurt, topped with a rich maple glaze and crunchy pecan streusel.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American, Fall

Calories: 395

Ingredients Equipment Method Notes

Ingredients

  

For the Maple Pecan Pumpkin Yogurt Cake

• 2 cups All-purpose flour
• 2 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Ground cinnamon
• 1/2 tsp Ground ginger
• 1/4 tsp Ground nutmeg
• 1/4 tsp Ground cloves
• 1/2 tsp Salt
• 1 cup Granulated sugar
• 1/2 cup Light brown sugar packed
• 1 cup Pumpkin puree not pumpkin pie filling
• 1/2 cup Plain full-fat Greek yogurt
• 1/2 cup Vegetable oil or other neutral oil
• 2 Large eggs room temperature
• 1 tsp Vanilla extract

For the Maple Glaze

• 1 1/2 cups Powdered sugar sifted
• 3 tbsp Maple syrup pure
• 2-3 tbsp Milk or heavy cream

For the Pecan Streusel Topping

• 1/2 cup Pecans finely chopped
• 2 tbsp Unsalted butter melted
• 2 tbsp Light brown sugar packed
• 1/4 tsp Ground cinnamon
• Pinch Salt

Equipment

• 9×13 inch baking pan
• Large Mixing Bowl
• Medium Mixing Bowl
• Whisk
• Rubber Spatula
• Small saucepan
• Wire Rack

Method

 

Prepare for Baking

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper and spray with non-stick spray.

Make the Cake Batter

1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
2. In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, Greek yogurt, vegetable oil, eggs, and vanilla extract until well combined and smooth.
3. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, mix until just combined. Be careful not to overmix; a few lumps are fine.

Prepare the Pecan Streusel Topping

1. In a small bowl, combine the finely chopped pecans, melted butter, light brown sugar, cinnamon, and a pinch of salt. Mix until the pecans are evenly coated.

Assemble and Bake the Cake

1. Pour the cake batter into the prepared 9×13 inch baking pan, spreading it evenly. Sprinkle the pecan streusel topping evenly over the batter.
2. Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the topping starts to brown too quickly, you can loosely tent the cake with foil.
3. Remove the cake from the oven and place it on a wire rack to cool completely before glazing. This typically takes about 1-2 hours.

Make the Maple Glaze

1. Once the cake is completely cool, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, maple syrup, and 2 tablespoons of milk (or cream). If the glaze is too thick, add the remaining tablespoon of milk, a teaspoon at a time, until you reach a smooth, pourable consistency.

Glaze and Serve

1. Drizzle the maple glaze evenly over the cooled cake. Allow the glaze to set for about 10-15 minutes before slicing and serving.

Notes

For best results, ensure your eggs and Greek yogurt are at room temperature as they mix more easily and create a smoother batter. Store any leftover cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can warm individual slices slightly before serving, if desired.

Pro Tips for Making This Maple Pecan Pumpkin Yogurt Cake

Here are my tried-and-true tips for ensuring your Maple Pecan Pumpkin Yogurt Cake turns out perfectly every single time, just like the ones from my grandmother’s kitchen!

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  My Secret Trick: I always sift my dry ingredients, especially flour and spices, before combining with wet. This prevents lumps and ensures every bite of your cake is light, fluffy, and evenly spiced. It makes such a difference!

  
  
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  Don’t overmix the batter! Once wet and dry ingredients combine, mix just until flour streaks disappear. Overmixing develops gluten, leading to a tough cake. Gentle hands ensure a tender, moist treat!

  
  
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  For the streusel, use cold butter. This ensures it crumbles beautifully and crisps perfectly in the oven, creating those delightful pockets of crunchy, buttery sweetness atop your cake.

  
  
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  Always allow your cake to cool completely before applying the maple glaze. If warm, the glaze will melt right off. We want that lovely, glistening finish to set beautifully. Patience is a virtue in baking!

  
  

Fun Variations for Maple Pecan Pumpkin Yogurt Cake

Sometimes, the best part of baking is getting creative and making a recipe truly your own! This Maple Pecan Pumpkin Yogurt Cake is wonderfully adaptable, inviting all sorts of delightful twists.

Spice It Up!

Adore a bolder spice profile? Add a pinch of allspice or a tiny hint of black pepper. My friend Clara always asks for extra ginger; she says it brightens the whole cake!

Nutty Alternatives

Not a pecan fan? Walnuts or a mix of chopped almonds and hazelnuts work wonderfully in the streusel and batter. Or, skip nuts entirely and swirl cream cheese frosting directly into the batter for extra creaminess!

Seasonal Fruit Swirl

For a tart counterpoint, swirl a few spoonfuls of cranberry sauce or chopped dried cranberries into the batter. This works beautifully, especially around holidays, offering a burst of fruity flavor complementing the pumpkin.

What to Serve With Maple Pecan Pumpkin Yogurt Cake

After all that delightful baking, presenting your Maple Pecan Pumpkin Yogurt Cake with a little something extra makes it even more special. It’s about creating a moment of pure comfort and enjoyment.

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  A Scoop of Vanilla Bean Ice Cream: The warmth of the cake against a cold, creamy scoop of vanilla bean ice cream is a classic for a reason. It’s simple, elegant, and always a crowd-pleaser!

  
  
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  A Drizzle of Caramel Sauce: For an extra touch of decadence, a warm drizzle of homemade or store-bought caramel sauce elevates every slice. My mom always said a little caramel makes everything feel more luxurious.

  
  
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  Freshly Whipped Cream and Berries: A dollop of lightly sweetened whipped cream, perhaps with cinnamon, and fresh raspberries or blackberries offers lovely freshness. It cuts through richness beautifully. This is my go-to for quick, beautiful presentation!

  
  
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  A Cozy Beverage: A warm cup of chai tea, a spiced latte, or a rich coffee is the perfect companion for this spiced cake, especially on a crisp autumn afternoon.

  
  

How to Store Maple Pecan Pumpkin Yogurt Cake

Ensuring your beautiful Maple Pecan Pumpkin Yogurt Cake stays fresh and delicious is key to enjoying those sweet moments for longer. Proper storage makes all the difference!

Fridge Storage

Once cooled, cover loosely or place in an airtight container. Because of the cream cheese frosting, refrigerate for 3-4 days. I often slice it first for easy portions!

Freezer Friendly

For longer storage, freeze individual slices or the whole cake (unfrosted is best for texture) tightly wrapped in plastic and foil. Keeps 2-3 months. Thaw overnight in the refrigerator.

Reheating & Serving

To enjoy chilled, let it reach room temperature for 30 minutes. For warmth, a quick 10-15 second microwave zap brings back that fresh-baked feel beautifully.

Nutritional Benefits

This Maple Pecan Pumpkin Yogurt Cake, while a treat, offers delightful elements. Pumpkin provides Vitamin A and fiber; pecans contribute healthy fats and antioxidants. It’s my way of showing that delicious desserts can be satisfying, wholesome, and blend indulgence with goodness beautifully.

FAQs

Faq 1

Yes, absolutely! While plain full-fat Greek yogurt gives this Maple Pecan Pumpkin Yogurt Cake its signature moistness, you can use other plain, unsweetened yogurts. Just ensure it’s unflavored to maintain the cake’s delicious spiced pumpkin profile.

Faq 2

While pumpkin puree is central to this Maple Pecan Pumpkin Yogurt Cake, mashed cooked sweet potato or butternut squash can be a decent substitute. The flavor profile will shift, but it will still deliver a wonderfully moist and autumnal treat.

Faq 3

Yes, this Maple Pecan Pumpkin Yogurt Cake can be made a day in advance, allowing its delightful flavors to meld and deepen. Just cover it well and store it in the refrigerator. Making it ahead often enhances the spiced notes beautifully!

Faq 4

Your Maple Pecan Pumpkin Yogurt Cake is ready when a wooden skewer inserted into its center comes out clean or with only a few moist crumbs. The top will be golden brown, and the edges will just begin to pull away from the pan.

Conclusion

And there you have it, my sweet friends! This Maple Pecan Pumpkin Yogurt Cake is more than a recipe; it’s an invitation to create warmth, flavor, and cherished memories in your kitchen. With comforting spices, tender crumb, and irresistible frosting, it truly embodies the joy of homemade desserts. I hope you find as much delight in baking and sharing this cake as I do. Remember, every whisk and sprinkle is love, turning simple ingredients into magical treats that bring us all closer. Happy baking!