Skinny Frosted Pumpkin Cake

Skinny Frosted Pumpkin Cake

Skinny Frosted Pumpkin Cake

serves 24


  • 2-¼ c. flour
  • 2-½ tsp. baking powder
  • 2 tsp. cinnamon
  • ¼ tsp. salt
  • 1 c. packed brown sugar
  • ¼ c. butter, softened
  • 1 tsp. vanilla
  • 2 eggs
  • 1 ( 15 oz) can pumpkin


  • 2 T. butter, softened
  • 3 oz. reduced-fat cream cheese
  • ½ tsp. vanilla
  • 2 c. powdered sugar
  • 2-3 T. skim milk


  1. Preheat oven to 350 and coat a 13 x 9 pan with nonstick spray.
  2. Mix flour with next three ingredients in a medium bowl.
  3. In a mixing bowl, beat butter, brown sugar, vanilla and eggs. Add pumpkin and mix well. Add flour mixture and mix until combined. Spread in baking pan.
    Bake for 25 minutes or until toothpick inserted near the center comes out clean. Cool completely.
  4. For frosting, beat butter and cream cheese until smooth. Add vanilla, then powdered sugar. Add milk as needed to achieve spreading consistency. Spread over cooled cake.

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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