Flourless Maple Pecan Pumpkin Yogurt Cake: The Creamy, Healthy Fall Dessert

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By Jason Griffith Published on Chefmaniac.com

When the weather turns crisp, and the leaves start painting the world in warm colors, my kitchen demands two things: pumpkin and maple. This Flourless Maple Pecan Pumpkin Yogurt Cake is the perfect answer. It’s an elegant, creamy, and ridiculously easy dessert that captures all the best parts of fall without the fuss of flour or a complicated water bath.

Imagine a sophisticated cross between a pumpkin pie, a dense cheesecake, and a moist pudding—all baked into one simple, naturally gluten-free cake. This recipe has quickly become my secret weapon for holiday gatherings, especially when I need a beautiful dessert that caters to dietary needs. It’s the cozy centerpiece your fall table has been waiting for.

Why I Love This Recipe (And Why You Will Too!)

I’m a huge believer that the best recipes are those that deliver maximum flavor with minimal effort. This Flourless Maple Pecan Pumpkin Yogurt Cake checks every box:

• Naturally Flourless: It’s a dream for anyone following a gluten-free diet or just looking for a lighter dessert. The texture comes entirely from the pumpkin and Greek yogurt.
• Cheesecake-Like Texture: The yogurt provides an incredible tang and richness, giving the finished cake that dense, smooth, and creamy quality typically found in a baked cheesecake.
• Simple Ingredients: You don’t need a pantry full of specialty items. Just a few basic ingredients combine to create something truly extraordinary.
• Perfect for Holidays: It’s a standout on any holiday dessert spread. I often serve this alongside traditional fare, and it’s always the first to disappear. If you love quick fall baking, you might also enjoy my recipe for these Easy Pumpkin Spice Muffins.

Ingredients for Flourless Maple Pecan Pumpkin Yogurt Cake

This recipe requires just a few simple, everyday ingredients.

Ingredient	Quantity	Notes
Pumpkin Purée	1 cup	Crucial: Use pure pumpkin purée, not pumpkin pie filling.
Plain or Vanilla Greek Yogurt	1 cup	Full-fat yogurt yields the creamiest result.
Large Eggs	3	Ensure they are at room temperature.
Maple Syrup	21​ cup	Use pure maple syrup for the best flavor.
Vanilla Extract	1 teaspoon
Pumpkin Pie Spice	1 teaspoon
Cinnamon	41​ teaspoon	Enhances the pumpkin spice blend.
Salt	41​ teaspoon	Balances the sweetness and amplifies the flavors.
Chopped Pecans	21​ cup	For texture inside the cake.
Optional Toppings		Extra maple drizzle and whole pecans.

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Swaps and Notes

• Yogurt: While Greek yogurt is recommended for its thickness, you can use regular full-fat yogurt, but the cake may be slightly softer.
• Sweetener: You can substitute 41​ cup of packed brown sugar for some of the maple syrup if you prefer a less maple-forward taste.
• Nuts: Walnuts or even toasted slivered almonds can be swapped for pecans. If you have a nut allergy, you can omit the nuts entirely.
• Pumpkin Purée Tip: Before measuring, gently press your pumpkin purée with a paper towel to remove any excess moisture. This ensures a firmer, less runny cake.

How to Make It: Step-by-Step Instructions

This recipe couldn’t be simpler—just mix, pour, and bake!

Step 1: Preheat and Prep

1. Preheat your oven to 350∘F (175∘C).
2. Lightly grease a small cake pan (I use an 8-inch round) or line it with parchment paper for easy removal.

Step 2: Mix the Batter

1. In a large bowl, whisk together the pumpkin purée, Greek yogurt, eggs, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt until the mixture is completely smooth and uniform.
2. Gently fold in the 21​ cup of chopped pecans.

Step 3: Bake

1. Pour the batter into your prepared cake pan and smooth the top with a spatula.
2. Bake for 45–55 minutes, or until the center is set. A toothpick inserted into the middle should come out mostly clean with a few moist crumbs clinging to it (it should not look liquid).

Step 4: Cool and Chill

1. Transfer the cake to a wire rack and let it cool completely to room temperature. This is essential!
2. Once cooled, cover the cake and chill it for at least 2 hours (or preferably overnight). Chilling allows the protein and yogurt to set, giving the cake its signature creamy, firm, cheesecake-like texture.

Step 5: Serve

1. Once chilled, release the cake from the pan.
2. Top with an extra drizzle of maple syrup and a few whole pecans, and serve cold.

Tips for Success

• Don’t Overbake: Overbaking will dry out the cake and ruin the delicate, creamy texture. Stick to the time and look for that slightly wobbly center that sets as it cools.
• The Chill is Non-Negotiable: This is the most important step for achieving the dense, cheesecake-like consistency. Do not skip or shorten the chilling time!
• Measure Precisely: Because this recipe relies on the moisture content of the yogurt and pumpkin, measure your ingredients accurately. Use pure pumpkin purée, not pie filling.

Serving Suggestions and Pairings

This cake is wonderful on its own, but a few additions can turn it into an unforgettable fall feast.

• Creamy Toppings: Serve with a dollop of fresh whipped cream or a scoop of high-quality vanilla ice cream.
• Drizzles: A light drizzle of warm caramel sauce or even slightly warmed honey is delicious.
• The Perfect Sip: Pair this creamy dessert with a robust, dark-roast coffee, a warm mug of chai latte, or for a celebratory evening, a classic Classic Margarita or Refreshing Strawberry Mojito.

Nutritional Information (Per Serving)

• Serving Size: 1 slice (8 servings per cake)
• Calories: 220
• Protein: 9g
• Fat: 11g
• Carbohydrates: 24g
• Fiber: 3g (Note: These values are estimates based on standard ingredients and may vary.)

Storage and Leftover Tips

• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 4–5 days.
• Freezing: This cake freezes surprisingly well! Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

More Recipes You Will Love

If you’ve fallen in love with the flavors of this pumpkin cake, here are a few more cozy, make-ahead, or easy dessert recipes you absolutely must try:

• For another simple holiday dessert, try my Pecan Pie Bars.
• If you’re craving no-bake pumpkin goodness, you have to make this Pumpkin Delight Dessert.
• Need a use for overripe fruit? My recipe for Chocolate Chip Banana Bread is a weekly staple.
• For a fun summer twist, try this super easy Ice Cream Sandwich Cake.

Final Thoughts

This Flourless Maple Pecan Pumpkin Yogurt Cake is proof that the best desserts don’t need complicated steps or dozens of ingredients. It’s comforting, creamy, and bursting with the best flavors of the season. Bake it once, and I promise it will become a permanent addition to your fall and winter rotation.

Did you make this recipe? I’d love to hear how it turned out! Leave a rating and a comment below, and don’t forget to follow me on Instagram for daily cooking inspiration!