Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) sea salt
  • 3/4 cup (150g) coconut sugar
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (120g) plain Greek yogurt
  • 2 large eggs
  • 1/3 cup (80ml) avocado oil
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Whisk the flour, baking powder, baking soda, pumpkin pie spice, and sea salt in a medium bowl to ensure the spices are evenly distributed.
  2. Beat the coconut sugar and avocado oil in a larger bowl until combined.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the pumpkin puree, Greek yogurt, and vanilla extract, mixing until the batter is smooth and mahogany colored.
  5. Gently fold the dry flour mixture into the wet ingredients using a spatula. Stir only until no streaks of flour remain.
  6. Divide the batter evenly between the two prepared pans.
  7. Bake at 175°C for 30 minutes until the edges slightly pull away from the pan and a toothpick comes out with a few moist crumbs.
  8. Cool the layers in the pans for 10 minutes before flipping them onto a wire rack to cool completely.
  9. Beat the softened cream cheese and butter together until the mixture is smooth and fluffy.
  10. Mix in the powdered sugar, vanilla, cinnamon, and heavy cream, whipping until the frosting is airy and holds a peak.