Guess who bought a pumpkin and has to tell everyone? Yes, me. And I made this healthy flourless oatmeal pumpkin cake recipe with a beautiful yogurt-mascarpone frosting as well as a few other things with that big orange “vegetable”. So if you’re looking for inspo and some new pumpkin recipes to bake, this cake is worth trying!
This, this cake. OMG. It’s the best easy pumpkin cake ever. Definitely my kind of dessert as it’s sweet, nutty and perfectly balanced with that creamy frosting. Or glaze? What do you call it?
If you don’t want to make the mascarpone and yogurt frosting, you can even leave it out and have the oatmeal pumpkin cake as is. You can also make a cream cheese frosting by combining a cup of cream cheese, a tbsp or two of maple syrup and some vanilla.
On its own, this pumpkin recipe can make a great breakfast too and it’s great for meal prep as well. You can turn it into muffins. Many many options here.
Now let’s get to the recipe because I can’t stop thinking about the flourless pumpkin oat cake ever since I made it. You’ll understand when you make it. Here’s what you need:
Oatmeal Pumpkin Cake Ingredients
- pumpkin puree – I just peeled, cut up and boiled some of the pumpkin to make the puree (use what you have)
- eggs
- yogurt (frosting and batter)
- dark brown sugar (or coconut sugar will work too)
- cinnamon
- nutmeg
- oats (we’ll be blending the mixture, so no need to grind them in advance)
- butter (coconut oil will work as well)
- baking soda
- pecans or walnuts
- mascarpone (frosting)
- honey or maple syrup (for the frosting)
And that’s pretty much it. For the spice, if you wish you can also use pumpkin spice or add some dry ginger to the cake mixture. I didn’t have any, but it turned out amazing anyway!
How To Make The Flourless Oatmeal Pumpkin Cake
This will probably be one of the easiest cakes you’ll ever make. As is the case with most of my “cake recipes“. We’ll basically add everything to a bowl, blend the ingredients with an immersion blender and then bake. Then make the frosting and spread it over the cake and that’s it.
Here’s the step-by-step:
Add the oatmeal pumpkin cake mixture ingredients to a bowl – oats, pumpkin puree, dark brown sugar, nutmeg, cinnamon, eggs, yogurt, melted butter, baking soda.
Blend them with an immersion blender until smooth, this will help to grind the oats and dissolve the sugar better. Add in some chopped pecans or walnuts and let the mixture sit in the fridge for about 10 minutes.
Line a small baking pan with parchment paper and preheat the oven to 350F/180C. Pour the chilled cake mixture into the pan, spreading it evenly.
Bake for about 20-22 minutes. The top should feel firm to the touch in the middle (not liquid-y).
Take the cake out and let it cool off, while you’re making the frosting.
For the frosting, mix yogurt, mascarpone and honey or maple syrup, whisking with a fork or a whisk until super smooth.
Once the cake has cooled off, spread the frosting all over the top and let it sit in the fridge for at least an hour.
Then slice and enjoy!
More Options
You can change quite a few things about this pumpkin cake and make it to your liking:
- make a different frosting – you can use cream cheese, maple syrup and vanilla if you don’t have mascarpone and yogurt
- use more nuts like pecans or walnuts
- don’t make the frosting at all and have it as a breakfast or coffee cake
- leave out the frosting and add in chocolate chunks
- make more frosting and cut the cake in 2 layers with frosting in between
- turn the mixture into muffins
Store
You can store any leftovers in an airtight container in the fridge.
More Easy Pumpkin Recipes
I hope you enjoy this easy flourless oatmeal pumpkin cake! For more easy flourless pumpkin desserts, check out these recipes:
Flourless Oatmeal Pumpkin Cake
You can make this easy healthy flourless oatmeal pumpkin cake recipe using simple ingredients like pumpkin puree, oats, butter, dark brown sugar and yogurt! Once you bake it, make the irresistible yogurt and mascarpone frosting and enjoy this beautiful healthier pumpkin dessert!
Ingredients
For The Pumpkin Cake Mix
- 3/4 cup pumpkin puree
- 2 eggs
- 1 tbsp yogurt
- 4 heaping tbsp dark brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 cup oats
- 80g/5 tbsp butter
- 1/2 tsp baking soda
- 1/4 cup chopped pecans or walnuts (optional)
Frosting
- 2 heaping tbsp Mascarpone
- 2 heaping tbsp yogurt
- 1 tsp honey or maple syrup
Instructions
- Add oats, pumpkin puree, dark brown sugar, nutmeg, cinnamon, eggs, yogurt, melted butter, baking soda to a bowl.
- Blend the ingredients with an immersion blender until smooth.
- Add in the chopped pecans or walnuts (optional) and let the mixture sit in the fridge for about 10 minutes.
- Once the time is up, preheat the oven to 350F/180C.
- Line a small baking pan with parchment paper. Pour the chilled cake mixture into the pan spreading it evenly.
- Bake for about 20-22 minutes. The top should feel firm to the touch and bouncy in the middle (but not liquid-y).
- Take out the cake and let it cool off, while you're making the frosting.
- For the frosting, combine yogurt, mascarpone and honey or maple syrup, whisking with a fork until super smooth.
- Once the cake has cooled off, spread the frosting all over the top of the cake and let it sit in the fridge for at least an hour.
- Slice and enjoy!
Notes
When I was updating the photos for this pumpkin oatmeal cake in October 2026, I made a few changes that worked too:
- using less butter - 4 tbsp (around 60g);
- using almonds and not pecans;
- adding 2 tbsp shredded coconut
- adding a pinch of salt
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 317Total Fat 21gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 9gCholesterol 101mgSodium 255mgCarbohydrates 29gFiber 4gSugar 12gProtein 7g
Originally published October 17th 2024, last updated October 10th 2026.