For a moist, nutty alternative to pie, try this pumpkin cake with cream-cheese swirls.

Makes one 9" round cake


  • Vegetable oil cooking spray
  • 2 ⅓ cups all-purpose flour
  • 1 Tbsp. plus 1 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • ¾ tsp. kosher salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • ½ cup (2 percent) Greek yogurt
  • 1 large egg, beaten
  • 2 tsp. vanilla extract
  • 1 (15-ounce) can pumpkin puree
  • Whipped cream, for serving
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 tsp. cinnamon
  • 1 large egg, beaten
  • ⅛ tsp. vanilla extract
  • ⅓ cup pecans, chopped


Active time: 30 minutes
Total time: 1 1/2 hours, plus cooling

To make cake: Preheat oven to 350° and place a rack in the center. Lightly coat a 9" round springform pan with cooking spray. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.

Using a stand mixer fitted with a paddle attachment, beat butter and sugars on medium speed until fluffy, scraping bowl occasionally, about 3 minutes. Add yogurt, egg, vanilla, and pumpkin and beat until combined. Add flour mixture and beat on low speed until just combined, scraping bowl occasionally. Transfer all but ¼ cup of the batter into prepared pan and spread evenly.

To make topping: In a clean bowl, beat cream cheese with sugar, cinnamon, egg, and vanilla until smooth. Gently spread cream cheese mixture over batter. Using a small spoon, dollop reserved batter on top. Using a skewer or thin-blade knife, drag tip through cream cheese layer to create a swirl pattern. Scatter pecans on top. Bake until top is lightly cracked and browned, and a toothpick inserted into center comes out clean, 50 to 60 minutes. (Loosely cover with foil if pecans darken too quickly.) Let cool completely before transferring cake to a plate. Serve with whipped cream.


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