Pumpkin Cake With Cream Cheese Frosting | THM : S

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pumpking cake with cream cheese frosting

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It’s that time of year for pumpkin-flavored everything! Yay!

Every fall, pre-Trim Healthy Mama, I would make an ultra moist pumpkin sheet cake with cream cheese frosting that we inhaled. This year, I was determined to come up with a THM equivalent to keep me from going off plan or missing out. The recipe that follows is the result! This Pumpkin Cake is moist, flavorful, filling, absolutely delicious and tastes just like my favorite Fall treat.

Oh yeah, it’s on plan (an S), and good for you too!

Trim healthy mama pumpkin cake

Yield: 9 servings

Pumpkin Cake With Cream Cheese Frosting | THM : S

Pumpkin Cake With Cream Cheese Frosting | THM : S
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 1 1/4 cups canned pumpkin
  • 4 eggs
  • 1/2 cup xylitol
  • 1/4 cup butter, softened
  • 1/4 cup golden flaxseed meal
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp mineral salt
  • 1/4 tsp liquid stevia extract (optional: only if you like your cake really sweet)
  • 1/8 tsp cloves


  • 1 8oz. brick of cream cheese softened
  • 1/4 cup butter, softened
  • 1 tsp vanilla
  • 3 Tbsp xylitol
  • 1/4 tsp liquid stevia extract (optional)


  1. Preheat oven to 350 F. Grease 8x8 baking dish with butter. Dump all of cake ingredients into blender and blend until smooth. Spread batter evenly into baking dish. Bake at 350 for 40 minutes, or until knife comes out clean. Cool.
  2. In a separate bowl, beat frosting ingredients together until smooth. Spread over cooled cake. Cut into 9 pieces and enjoy!

Pumpkin cake Trim Healthy Mama

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50 thoughts on “Pumpkin Cake With Cream Cheese Frosting | THM : S”

    • Hello, Heather! I’m not sure what I would use to replace the coconut flour, since it’s a “thirstier” flour than the others. Perhaps 3/4 cup of almond flour instead of 1/4 cup would work, along with the flaxseed meal.

      You can use 1/4-1/3 cup of Gentle Sweet instead of the xylitol and stevia extracts. Hope that helps!

    • I used THM baking blend as a replacement for the coconut flour simply because I didn’t have any on hand. It worked great, Can you use that?

  1. This looks amazing! I will be making it next week! Thanks for coming up with a THM recipe because pumpkin is one of my favorite foods!

  2. We don’t use xylitol because of our dogs. What would be the amount of Super Sweet Blend to use in place?
    Thank you

  3. Hooray! I love your pre-THM pumpkin sheet cake recipe (so do my pumpkin-hating kids), so now I get to try this one! 🙂 Thank you!

  4. I cannot have Flax of any kind. Would you suggest to just leave it out or what would you suggest to replace it? I love pumpkin and looking for a good recipe I can have. Thank you so much. Roxann Regenstreif

  5. Made this today. Yum! Actually, it’s my first recipe ever using these flours and sweeteners. The only complaint I have is that it tasted a bit eggy. Is that typical of these kinds of recipes? Is there anything that would help that? Thank you for doing the work and putting this together!

  6. I made this Jacinda! It was sooo good. Hubby is out of town & my freezer is full so I halved the recipe and I made cupcakes instead. (Half recipe made 7 cupcakes). It tasted just like a pumpkin roll…sooo good. the frosting is to die for! Thanks so much!

  7. I made this frosting tonight to put on a distant pumpkin cake… It was very thick and not very easy to spread. Did I do something wrong? I followed the measurements exactly!

    • Hi Jess,

      Hmmm. I haven’t heard that one yet, so I’m sure. It helps if the cream cheese is her soft. Spreading it on while the cake is a tad warm helps, too.

  8. Delicious recipe! I doubled recipe and accidently put 1 C. of ground flax meal instead of 1/2 C. and then only put in 1/4 C. almond flour & 1/2 C. coconut flour. I only used 2 whole eggs & used egg whites (from carton) for remainder. Cake is moist and absolutely delicious with icing recipe & also heavy whipped cream! Thanks for recipe!!!

  9. I made this AGAIN Jacinda! It’s sooo good. I’m sharing it tonight with my step-dad for his birthday! (LOVE how you just dump everything into a blender at once…sooo easy!)

  10. This cake was fantastic! I added fresh blueberries since they’re in season right now. Very moist and delicious. I used heavy cream in the frosting instead of butter, it was a little lighter. Also used maple extract instead of vanilla in cake and frosting, excellent flavor. My neighbor is on a strict diet and he loved it, I call him my Guinea Pig, he tests all of my low carb recipes. Two thumbs up!

  11. Don’t worry about the confusion in previous comments– this recipe, as written, is amazing. I’m reviewing this today as I’m back here on the blog to make it the SIXTH time!! Make it, you’ll love it!

  12. Hey, Jacinda! Just dropping in to let you know I have made this twice and LOVE it. It is the best sugar-free, grain-free dessert I have ever had. It doesn’t taste like it’s missing either! I double the recipe and bake in a 9×13. I also use Pyure (as that is what is cheapest and readily available in my area) and convert the sweetener amounts. Thanks so much for an awesome holiday dessert! We had it for breakfast today 😛


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