Gluten Free Pumpkin Cake

There’s something magical about the cozy scent of pumpkin spice drifting through the kitchen on a crisp autumn day. This Gluten Free Pumpkin Cake is one of those bakes that instantly makes your home feel warm, inviting, and festive. Perfect for fall gatherings, Thanksgiving dessert tables, or just a simple afternoon treat with coffee, this cake is moist, tender, and bursting with pumpkin flavor. The best part? It’s completely gluten-free, so everyone can enjoy a slice without worry.

I first fell in love with pumpkin cakes when I was a little girl helping my grandmother bake in her farmhouse kitchen. The ritual of scooping pumpkin puree into a big mixing bowl, sprinkling in cinnamon and nutmeg, and watching the batter come together always made me feel like autumn had officially arrived. Now, I’ve carried on the tradition with this gluten-free version that tastes every bit as comforting as the original.

Why You’ll Love This Recipe

• Naturally moist: Pumpkin puree keeps the cake soft without extra oil.
• Gluten-free friendly: Made with a trusted flour blend that gives the perfect texture.
• Frosting perfection: A tangy cream cheese frosting balances the warm spices beautifully.
• Crowd-pleaser: No one will guess it’s gluten-free!

Ingredients

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves (optional)
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin puree
• ½ cup vegetable oil (or melted butter)
• 4 large eggs
• 1 teaspoon vanilla extract

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon (optional, for garnish)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or a 9×13 pan).
2. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a large mixing bowl, beat together brown sugar, granulated sugar, pumpkin puree, oil, eggs, and vanilla until smooth and combined.
4. Gradually add the dry ingredients to the wet mixture, mixing just until no streaks remain.
5. Pour the batter evenly into prepared pans and smooth the tops.
6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cakes cool in pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
8. For frosting, beat cream cheese and butter until fluffy. Add powdered sugar gradually, then vanilla, until smooth and spreadable.
9. Frost cooled cake layers, stacking if desired, and sprinkle with a little cinnamon before serving.

Gluten Free Pumpkin Cake

Moist and tender gluten-free pumpkin cake layered with tangy cream cheese frosting, perfect for fall gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American, Fall

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

Cake Batter

• 2 cups gluten-free flour blend with xanthan gum
• 1 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp salt
• 2 tsp cinnamon
• 0.5 tsp nutmeg
• 0.5 tsp ginger
• 0.25 tsp cloves optional
• 1 cup brown sugar packed
• 0.5 cup granulated sugar
• 1 cup pumpkin puree
• 0.5 cup vegetable oil or melted butter
• 4 eggs large
• 1 tsp vanilla extract

Frosting

• 8 oz cream cheese softened
• 0.5 cup unsalted butter softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 0.5 tsp cinnamon optional, for garnish

Equipment

• Mixing bowls
• Whisk
• 9-inch cake pans
• Electric mixer

Method

 

1. Preheat oven to 350°F (175°C). Grease and line cake pans.
2. Whisk together gluten-free flour, baking powder, baking soda, salt, and spices.
3. Beat sugars, pumpkin puree, oil, eggs, and vanilla until combined.
4. Add dry ingredients to wet mixture until just combined.
5. Pour into pans and bake 25–30 minutes until a toothpick comes out clean.
6. Cool completely before frosting.
7. Beat cream cheese and butter until fluffy, then add powdered sugar and vanilla.
8. Frost cooled cake and garnish with cinnamon if desired.

Notes

This cake can be made ahead and frozen. For a dairy-free option, use vegan butter and dairy-free cream cheese.

Cozy Serving Ideas

This cake pairs beautifully with a hot mug of apple cider or a steaming latte. For a festive touch, top each slice with a candied pecan or drizzle of caramel. You can also make cupcakes with the same batter if you’re hosting a larger gathering.

And here’s a tip: this cake freezes wonderfully! Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Just thaw, frost, and serve when ready.