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Gluten Free Pumpkin Cake

Moist and tender gluten-free pumpkin cake layered with tangy cream cheese frosting, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.