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1
Preheat oven 350 F.
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2
In a small bowl combine the flours, baking soda, baking powder, salt and spices and mix well. Set aside.
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3
In a large bowl, whisk together the yogurt, pumpkin, eggs, syrup, sugar, vanilla and milk. Add the dry ingredients into the wet and gently stir together until just moistened. Do not over mix or your cake will be dense and chewy.
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4
Pour into a rimmed cookie sheet or sheet pan (if you want a thin cake, the pan will need to be bigger than a 9x13-inch size baking dish; but if you don't care or if you like it thicker, use a 9x13) that's been lined with parchment paper. You don't have to use parchment paper but it will make removal so much easier.
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5
Bake at 350 F for approximately 18 minutes (for the sheet pan) or until the edges are pulling away from the sides of the pan and a toothpick inserted in the center comes out clean. You can definitely use any pan you like, just keep in mind that if you use a smaller pan, you will have to increase the baking time. Using the cookie sheet my cake squares were just under an inch thick. Remove from oven when done. Allow to cool for 20 minutes before removing from pan.
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6
Using a sheet pan, this makes 12 servings/squares and each square is roughly 138 calories.
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7
For the glaze:
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In a small bowl beat together the cream cheese, syrup, sugar, vanilla and cinnamon using a mixer on high speed until smooth. That it! This only makes 7 tablespoons of glaze which is perfect for drizzling but if you want some major glaze action on each slice then I would double the glaze recipes.
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A 1/2 tablespoon size drizzle of glaze is roughly 55 calories.
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10
So there you have it! For breakfast, snacks or dessert, this pumpkin cake has you covered!
