Preheat your oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick baking spray.
In a bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and freshly grated nutmeg. Note: If you LOVE spice, feel free to add some extra spice in here as this isn't overly spiced.
In a large bowl, whisk together the pumpkin puree, brown sugar, plain Greek yogurt, and vegetable oil. Once smooth and combined, whisk in each egg one at a time. Whisk in the vanilla extract.
Add the dry ingredients to the wet, mixing until combined and no large lumps remain.
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.
Cool the cake completely. Once cooled, frost with the cream cheese frosting. Slice and serve!
Beat the cream cheese and unsalted butter together until creamy. Beat in the powdered sugar and cinnamon until combined. Beat in the vanilla extract.
