Healthy Pumpkin Cake Recipe

Close up side view of one piece of Healthy Pumpkin Cake so the crumb and layer of frosting are visible.

5 from 4 votes

This Healthy Pumpkin Cake is everything you want in a fall dessert — easy, cozy, and surprisingly light. It’s made with whole wheat flour, a full can of pumpkin, and zero butter or oil, but it’s still incredibly moist and delicious. The cake itself has just one cup of sugar total (including the frosting!), so you can feel good about every bite. Baked in a sheet pan, it bakes fast, cools quickly, and disappears even faster.

Prep Time15

Cook Time28

Total Time43

Course: Dessert, Snack

Cuisine: American

Keyword: pumpkin cake

Servings: pieces

Calories: 186kcal

Author: Mindy Boyd

Ingredients

For the cake:

1 cup flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
½ cup firmly packed brown sugar
½ cup pure maple syrup
½ cup unsweetened applesauce
½ cup water
1 can pumpkin puree 15 ounces (not pumpkin pie filling)
2 eggs
non-stick cooking spray

For the frosting:

12 ounces whipped cream cheese
½ cup powdered sugar sifted
2 teaspoons vanilla

Instructions

Preheat and Prepare: Preheat the oven to 350°F. Spray a 15" x 10" x 1" jelly roll pan with nonstick cooking spray.
non-stick cooking spray
Mix the dry ingredients: In a large bowl, whisk together the flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
1 cup flour, 1 cup whole wheat flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon salt
Mix the wet ingredients: Add the brown sugar, maple syrup, applesauce, water, and eggs, whisking until well combined.
½ cup firmly packed brown sugar, ½ cup pure maple syrup, ½ cup unsweetened applesauce, ½ cup water, 1 can pumpkin puree , 2 eggs
Bake the cake: Pour the batter into the prepared pan. Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Make the frosting: In a medium bowl, beat the whipped cream cheese, powdered sugar, and vanilla with an electric mixer until smooth.
12 ounces whipped cream cheese, ½ cup powdered sugar, 2 teaspoons vanilla
Frost the cake: Spread the frosting evenly over the cooled cake. Refrigerate to help the frosting set.

Notes

This recipe was updated in 2025 for better flavor and nutrition. If you loved the original version, you can email me at mindyscookingobsession@gmail.com and I’ll happily send it to you.

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Nutritional information is approximate.

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Nutrition