Step 1

Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick baking spray.

Step 2

In a bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Note: If you LOVE spice, feel free to add some extra spice in here (pumpkin! allspice! more cinnamon! - you can add another 1/2 to 1 teaspoon if you'd like) as this isn't overly spiced.

Step 3

In a large bowl, whisk together the pumpkin, sugar, yogurt and oil. Once smooth and combined, whisk in each egg one at a time. Whisk in the vanilla extract.

Step 4

Add the dry ingredients to the wet, mixing until combined and no large lumps remain.

Step 5

Pour the batter into the greased baking dish. Bake for 30 to 40 minutes, or until a tester inserted in the center of the cake comes out clean.

Step 6

Note: every time I’ve made this cake, it has smelled “eggy” in the oven which has scared me. No worries - once the cake comes out and cools, it does not taste eggy!

Step 7

Cool the cake completely. Once the cake has cooled, frost with the cream cheese frosting. Slice and serve!

Step 8

Beat the cream cheese and butter together until creamy. Beat in the sugar and cinnamon until combined. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting, plus we love cold cake!