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Skinny Pumpkin Spice Cake

Anyone else a huge fan of pumpkin infused food? For those who are raising their hands with me as a lover of all things pumpkin, this cake will serve as one of your favorite flavored foods for the season. 

Not only is this cake incredibly delicious, but it’s also a great twist on (or would even be a great addition to) a traditional pumpkin pie for this year’s Thanksgiving feast.

I decorated with traditional white icing, which leaves a lot of room for fun decorating if you choose. I topped this cake with two cinnamon sticks, but you can also use edible glitter or even some sugar leaves for a fun fall theme.

With this skinny cake, enjoy your cake without all the guilt. Plus, your guests will never know it's a better-for-you option.


Although I love this pumpkin spice cake as an alternative to traditional pumpkin pie, sometimes your holiday guests just can't all agree and what to have for dessert. This Cheesecake Sampler from Fannie May includes slices of cheesecake in four delicious flavors.

  • Cake:
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons cinnamon
  • 3/4 cup unsalted butter, softened
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 (15 oz) can of pumpkin
  • 1/4 cup vegetable oil
  • 1 cup skim milk
  • Icing:
  • 12 oz (1 1/2 packages) light cream cheese, softened
  • 3/4 cup unsalted butter, softened
  • 4 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 6 cups powdered sugar

Heat oven to 300°F. Grease three 8-inch round cake pans. Set aside.

In a medium bowl, mix flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl or stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Stir in vanilla, pumpkin and vegetable oil. Beat in flour mixture alternately with the milk.

Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until an inserted toothpick comes out clean. Remove pans from oven and place them in freezer for 45 minutes to stop them from baking and keep them moist.

For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.

Assemble the 3 layers with a thick layer of frosting in between each layer. Apply a thin “crumb coat” to the top and sides and put cake back in the freezer for 10 minutes to harden the crumb coat.

Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.

Makes: 8-inch round cake

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