Name: Flourless Maple Pecan Pumpkin Yogurt Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup pumpkin purée (unsweetened); 3 large eggs; 1/2 cup Greek yogurt (plain, unsweetened); 1/2 cup pure maple syrup; 2 tbsp coconut oil (melted); 2 cups almond flour; 1 tsp baking powder (gluten-free if needed); 1 tsp cinnamon; 1/2 tsp ground ginger; Pinch of salt; 1/2 cup chopped pecans (plus extra for topping)

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A warm and cozy slice of fall, this Flourless Maple Pecan Pumpkin Yogurt Cake brings together the best of seasonal flavors in a healthier, naturally sweetened dessert. Made with creamy Greek yogurt, rich pumpkin purée, and the deep sweetness of maple syrup, this cake is spiced just right and topped with a buttery crunch of pecans. Since it’s completely flourless and gluten-free, it’s a go-to for guilt-free indulgence during the holidays—or any time I crave a comforting bite of autumn.

Flourless Maple Pecan Pumpkin Yogurt Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup pumpkin purée (unsweetened)

3 large eggs

½ cup Greek yogurt (plain, unsweetened)

½ cup pure maple syrup

2 tablespoon coconut oil (melted)

2 cups almond flour

1 teaspoon baking powder (gluten-free if needed)

1 teaspoon cinnamon

½ teaspoon ground ginger

Pinch of salt

½ cup chopped pecans (plus extra for topping)

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing an 8-inch round or square baking pan—or lining it with parchment paper for easy removal.

In a large mixing bowl, I whisk together the pumpkin purée, eggs, Greek yogurt, maple syrup, and melted coconut oil until everything is smooth and well combined.

Then I stir in the almond flour, baking powder, cinnamon, ground ginger, and salt, mixing until just combined.

I fold in the chopped pecans gently so they’re evenly distributed throughout the batter.

The batter gets poured into the prepared pan and I spread it out evenly. For a little extra crunch and a nice look, I sprinkle more pecans on top.

I bake it for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

After baking, I let it cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely.

I slice it and enjoy it warm or chilled—sometimes with a little whipped cream or an extra drizzle of maple syrup.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Servings: 8 slices

Calories per serving: 265 kcal

Variations

I sometimes add a handful of dark chocolate chips for a richer dessert version.

For more spice, I like adding a pinch of nutmeg or clove to deepen the flavor.

Swapping the pecans for walnuts gives it a slightly different nuttiness that’s just as satisfying.

If I want a dairy-free version, I use a plant-based yogurt alternative and it still bakes up beautifully.

I’ve also tried baking this in muffin tins for grab-and-go breakfast cakes—it works great!

Storage/Reheating

I store the cake in an airtight container in the fridge for up to 5 days. It keeps really well and the flavor even deepens over time. To reheat, I microwave individual slices for about 15–20 seconds if I want them warm. It also freezes well—I wrap slices in parchment and then in a freezer-safe bag. Thaw overnight in the fridge or reheat straight from frozen in the oven at a low temp.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

I wouldn’t recommend it, since pumpkin pie filling already has sugar and spices added. For best results, I stick with plain, unsweetened pumpkin purée.

Is there a substitute for almond flour?

Almond flour is key for the texture and moisture here, but if needed, I sometimes use hazelnut flour or a finely ground cashew flour. Coconut flour doesn’t work as a 1:1 sub.

Can I make this cake ahead of time?

Yes! I often make it a day ahead. I let it cool completely, cover it tightly, and refrigerate. It tastes even better the next day.

Is this recipe suitable for diabetics?

It’s naturally sweetened with maple syrup and has no refined sugar, but it’s still important to consider total carbs and sugar content. I suggest checking with a health professional if blood sugar control is a concern.

Can I leave out the pecans?

Absolutely. The pecans add crunch, but the cake still tastes great without them. I’ve also used seeds like pumpkin or sunflower seeds as a nut-free topping.

Conclusion

This Flourless Maple Pecan Pumpkin Yogurt Cake is my cozy go-to when I want something sweet, seasonal, and a little healthier. It’s easy to whip up, rich in texture and flavor, and perfect for fall gatherings or a quiet evening treat. Whether I serve it warm, cold, plain, or dressed up, it never fails to bring a little autumn joy to the table.

Recipe:

Flourless Maple Pecan Pumpkin Yogurt Cake

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Author: Cheryl
Total Time: 50 minutes
Yield: 8 slices
Diet: Gluten Free

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Description

A cozy, naturally sweetened fall dessert made with pumpkin purée, Greek yogurt, maple syrup, almond flour, and a crunchy pecan topping. This flourless cake is moist, flavorful, gluten-free, and perfect for seasonal gatherings or healthy indulgence.

Instructions

Preheat the oven to 350°F (175°C) and lightly grease an 8-inch round or square baking pan, or line it with parchment paper.
In a large mixing bowl, whisk together the pumpkin purée, eggs, Greek yogurt, maple syrup, and melted coconut oil until smooth and well combined.
Stir in the almond flour, baking powder, cinnamon, ground ginger, and salt. Mix until just combined.
Gently fold in the chopped pecans.
Pour the batter into the prepared pan and spread it evenly. Sprinkle extra pecans on top.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy warm or chilled. Optionally, top with whipped cream or a drizzle of maple syrup.