The BEST Pumpkin Cake with Whipped Cinnamon Frosting Recipe

Moist, warmly spiced, and topped with a cloud of cinnamon-kissed whipped frosting, this Pumpkin Cake brings all the comfort of autumn without overloading on sugar or calories. It’s a healthier take on the classic seasonal dessert, perfect for everything from casual snacking to holiday gatherings.

Why You’ll Love This Recipe

Warm & Comforting Flavor: Classic pumpkin spice flavor with a fluffy, tender crumb.
Lightened-Up Ingredients: Made with applesauce, less sugar, and whole grain flour.
Fluffy Cinnamon Frosting: A whipped topping that’s creamy yet lower in fat.
Perfect for Sharing: Bake once and enjoy for days—or bring to your next fall potluck.

Ingredients

For the Cake:

• 1 cup canned pumpkin puree
• 1/3 cup unsweetened applesauce
• 2 large eggs
• 1/4 cup maple syrup or sugar-free syrup
• 1/4 cup brown sugar substitute
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice

For the Whipped Cinnamon Frosting:

• 1/2 cup light whipped topping or fat-free whipped cream
• 2 tablespoons cream cheese (light or reduced fat), softened
• 1 tablespoon powdered sugar substitute
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract

Instructions

Prepare the Cake Batter:

• Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking dish with parchment paper.
• In a large bowl, whisk together pumpkin puree, applesauce, eggs, maple syrup, brown sugar substitute, and vanilla.
• In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
• Gradually add the dry ingredients to the wet, stirring until just combined.

Bake the Cake:

• Pour the batter into the prepared dish and spread evenly.
• Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean.
• Allow to cool completely before frosting.

Make the Frosting:

• In a medium bowl, beat the softened cream cheese with the powdered sugar substitute, cinnamon, and vanilla until smooth.
• Fold in the whipped topping until well combined and fluffy.
• Spread the frosting evenly over the cooled cake.

Chill and Slice:

• Chill the frosted cake for at least 30 minutes for the best texture.
• Slice into 12 squares and serve!

Nutritional Information (Per Square, Approximate)

• Calories: 115
• Carbs: 14g
• Protein: 3g
• Fat: 4g
• Fiber: 2g
• Sugar: 4g

Tips for Success

• Use Pure Pumpkin: Avoid pumpkin pie filling, which contains added sugar and spices.
• Let It Cool Completely: The frosting will hold better and be easier to spread on a fully cooled cake.
• Optional Add-Ins: Stir in chopped walnuts or dark chocolate chips for extra texture.
• Store Properly: Keep covered in the fridge for up to 5 days.

Why This Recipe Works

• Flavorful & Moist: The pumpkin and applesauce keep the cake soft and rich without needing extra oil.
• Light Yet Satisfying: Sweetened just right with less sugar, but still feels indulgent.
• Frosting Perfection: The cinnamon whipped topping adds the perfect finishing touch without heavy buttercream.

This Pumpkin Cake with Whipped Cinnamon Frosting delivers everything you love about fall baking—spice, sweetness, and cozy satisfaction—in a lighter, more wholesome way. Easy to make and even easier to enjoy, it’s a must-bake for pumpkin lovers everywhere!