Snacking Pumpkin Spice Cake Recipe | DFM

Pumpkin Spice Snacking Cake


10 min.


40 min.

Serving Size

12-16 servings

Pumpkin isn`t just for holidays and pie anymore. This moist snacking cake is a fabulous colour, tender and moist and delicately spiced.


  • 2 cups (500 mL) whole wheat flour
  • 1 cup (250 mL) all-purpose flour
  • 1/2 cup (125 mL) unsalted green pumpkin seeds, chopped (optional)
  • 2 tsp (10 mL) ground cinnamon
  • 2 tsp (10 mL) ground ginger
  • 1-1/2 tsp (7 mL) baking powder
  • 3/4 tsp (3 mL) salt
  • 1/2 tsp (2 mL) baking soda
  • 1/2 cup (125 mL) butter, softened
  • 1 cup (250 mL) packed brown sugar
  • 2 eggs
  • 1 cup (250 mL) canned pumpkin purée
  • 2/3 cup (150 mL) plain yogurt (not fat-free)
  • 2 tsp (10 mL) vanilla extract
  • 1 cup (250 mL) milk


1. Preheat your oven to 350°F (180°C).  Line a 13×9-inch (3 L) metal cake pan with parchment paper or foil; butter foil, if using.
2. In a bowl, whisk together whole wheat flour, all-purpose flour, pumpkin seeds (if using), cinnamon, ginger, baking powder, salt and baking soda. In a large bowl, using an electric mixer beat butter, sugar and eggs until well blended; beat in pumpkin, yogurt and vanilla. Using a spoon, stir in dry ingredients alternating with milk, making 3 additions of dry and 2 of milk, just until incorporated.
3. Spread into prepared pan, smoothing top. Bake for about 40 minutes or until the tester inserted in the center comes out clean. Let cool in pan on rack for about 30 min. Invert onto a cutting board, peel off the paper, then invert back onto a rack to cool completely.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit