Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.75 cup packed brown sugar
  • 0.5 cup unsweetened applesauce
  • 15 oz pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened
  • 0.25 cup plain Greek yogurt
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 0.5 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or square baking dish and line the bottom with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt until no clumps remain.
  3. In a large bowl, beat the packed brown sugar and unsweetened applesauce together.
  4. Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture; whisk until smooth and the color is uniform.
  5. Gently fold the dry ingredients into the wet pumpkin mixture using a spatula. Stir until just combined; do not over-mix.
  6. Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Prepare the frosting by beating together softened cream cheese, Greek yogurt, softened unsalted butter, powdered sugar, and vanilla extract using an electric hand mixer.
  8. Apply frosting to the cooled cake.