Gluten Free Pumpkin Cake
This moist Gluten Free Pumpkin Cake is packed with warm fall spices and topped with cream cheese frosting. Easy recipe perfect for autumn celebrations!
You know what makes October mornings feel extra special? The smell of pumpkin and cinnamon wafting through the kitchen while a Gluten Free Pumpkin Cake bakes in the oven. Last year, I made this cake for my daughter’s birthday (she’s a fall baby, lucky girl), and honestly, no one could tell it was gluten-free. The texture was so tender and moist that my neighbor asked for the recipe three times.
If you’re looking for healthy gluten free pumpkin desserts that don’t taste like cardboard, you’ve landed in the right place. This cake comes together with simple pantry ingredients and real pumpkin puree—no mysterious additives or complicated techniques required. It’s become my go-to for everything from Thanksgiving gatherings to random Tuesday nights when I need something cozy.
The best part? Even gluten-free baking beginners can nail this easy gluten free pumpkin desserts recipe on the first try. The batter is forgiving, the spices are warm and welcoming, and that cream cheese frosting? Well… let’s just say you might want to make extra.
Table of Contents
Gluten Free Pumpkin Cake
Equipment
- Two 8-inch cake pans
- Parchment paper
- Electric mixer
- Large mixing bowls
- Wire cooling rack
- Spatula
- Toothpick
Ingredients
Wet Ingredients
- ½ cup oil
- ½ cup butter melted
- 4 eggs room temperature
- ½ cup white sugar
- ¾ cup light brown sugar
- 1 15 ounce can pumpkin puree
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups gluten free all purpose baking flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
Cream Cheese Frosting
- ½ cup butter room temperature
- 8 ounces cream cheese room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Line two 8-inch cake pans with parchment paper and set them aside. If you want to create a showstopper three-layer cake, multiply the recipe by 1.5. You can also use three 6-inch pans with the original measurements if you prefer smaller, taller layers.
- Preheat your oven to 350°F.
- Add all the wet ingredients to a large mixing bowl and beat them together with an electric mixer for about 30 seconds until everything’s nicely combined. The mixture should look smooth and slightly glossy.
- Add the dry ingredients, making sure to spoon and level your flour rather than scooping directly from the bag. This prevents the dense, heavy texture that sometimes happens with gluten-free cakes.
- Beat the batter until just combined. The batter will be delightfully thick, almost like a hearty brownie batter.
- Divide the batter evenly among your prepared pans and use a spatula to spread the tops smooth. This helps them bake evenly and creates those beautiful, flat layers that are perfect for stacking.
- Bake for 28-34 minutes, checking with a toothpick at the 30-minute mark. It should come out clean or with just a few moist crumbs. Every oven has its own personality, so adjust timing as needed.
- Let the cakes cool in their pans for about 15 minutes before flipping them onto a wire rack. This cooling time prevents them from falling apart and keeps that tender texture intact.
- While the cakes finish cooling completely, make your frosting by beating the room-temperature butter and cream cheese together for 2-3 minutes. You want them fluffy and well-combined.
- Add the powdered sugar in two batches, mixing well after each addition. Then blend in the salt and vanilla extract. If your frosting feels too thick to spread easily, add 1-2 tablespoons of milk until you reach that perfect, spreadable consistency.
- Once your cake layers are completely cool, frost generously between layers and all over the top and sides. For an extra touch of fall magic, drizzle with homemade caramel and sprinkle crushed pecans on top.
Notes
Gluten Free Pumpkin Cake Ingredients
| Wet Ingredients | Amount |
|---|---|
| Oil | ½ cup |
| Butter, melted | ½ cup |
| Eggs, room temperature | 4 |
| White sugar | ½ cup |
| Light brown sugar | ¾ cup |
| Pumpkin puree (15 oz can) | 1 can |
| Vanilla extract | 2 teaspoons |
| Dry Ingredients | Amount |
|---|---|
| Gluten free all purpose baking flour | 2 cups |
| Baking powder | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Pumpkin pie spice | 3 teaspoons |
| Cinnamon | 1 teaspoon |
| Salt | ½ teaspoon |
| Cream Cheese Frosting | Amount |
|---|---|
| Butter, room temperature | ½ cup |
| Cream cheese, room temperature | 8 ounces |
| Powdered sugar | 4 cups |
| Vanilla extract | 1 teaspoon |
| Salt | ½ teaspoon |
Instructions
Step 1: Line two 8-inch cake pans with parchment paper and set them aside—those handy parchment rounds make life so much easier. If you want to create a showstopper three-layer cake like in my photos, multiply the recipe by 1.5. You can also use three 6-inch pans with the original measurements if you prefer smaller, taller layers.
Step 2: Preheat your oven to 350°F and get ready for your kitchen to smell absolutely amazing. Trust me on this—the aroma of this gluten free pumpkin cake baking is better than any fall candle.
Step 3: Add all the wet ingredients to a large mixing bowl and beat them together with an electric mixer for about 30 seconds until everything’s nicely combined. The mixture should look smooth and slightly glossy.
Step 4: Time to add the dry ingredients, but here’s a little tip from years of gluten-free baking: make sure to spoon and level your flour rather than scooping directly from the bag. This prevents the dense, heavy texture that sometimes happens with gluten free fall cake recipes.
Step 5: Beat the batter until just combined—it’ll be delightfully thick, almost like a hearty brownie batter. Don’t worry if it seems thicker than regular cake batter; that’s exactly what you want for a moist, tender crumb.
Step 6: Divide the batter evenly among your prepared pans and use a spatula to spread the tops smooth. This helps them bake evenly and creates those beautiful, flat layers that are perfect for stacking.
Step 7: Bake for 28-34 minutes, checking with a toothpick at the 30-minute mark—it should come out clean or with just a few moist crumbs. Mine’s usually perfect at exactly 30 minutes, but every oven has its own personality.
Step 8: Let the cakes cool in their pans for about 15 minutes before flipping them onto a wire rack. This cooling time prevents them from falling apart and keeps that tender texture intact.
Step 9: While the cakes finish cooling completely, make your frosting by beating the room-temperature butter and cream cheese together for 2-3 minutes. You want them fluffy and well-combined—this is what makes the frosting smooth as silk.
Step 10: Add the powdered sugar in two batches, mixing well after each addition. Then blend in the salt and vanilla extract. If your frosting feels too thick to spread easily, add 1-2 tablespoons of milk until you reach that perfect, spreadable consistency.
Step 11: Once your gluten free pumpkin cake layers are completely cool (patience, friend—warm cake equals melty frosting disaster), frost generously between layers and all over the top and sides. For an extra touch of fall magic, drizzle with homemade caramel and sprinkle crushed pecans on top.
Substitutions
Flour Options: If you don’t have a gluten-free all-purpose blend on hand, you can use almond flour combined with tapioca starch (1½ cups almond flour + ½ cup tapioca starch). The texture will be slightly denser but equally delicious. According to research from trusted gluten-free nutrition sources, choosing flour blends with xanthan gum already included helps create better structure in baked goods.
Sugar Swaps: Feel free to replace the light brown sugar with coconut sugar for a more complex, caramel-like flavor in your healthy gluten free pumpkin desserts. You can also use all white sugar if that’s what you have, though the brown sugar adds moisture and depth.
Dairy-Free Adjustments: Swap the butter for coconut oil or your favorite dairy-free butter, and use dairy-free cream cheese for the frosting. I’ve tested this version multiple times for my lactose-intolerant sister, and honestly, no one notices the difference.
Oil Alternatives: Don’t have neutral oil? Melted coconut oil works beautifully, or you can use all melted butter (1 cup total) for an even richer flavor. Just know that the all-butter version creates a slightly denser crumb.
Troubleshooting
Cake Sinking in the Middle: This usually means the oven temperature was too high or the cake wasn’t baked long enough. Use an oven thermometer to verify your actual temperature—many ovens run hot or cold. The toothpick test is your best friend here.
Dry or Crumbly Texture: Gluten-free flours can be finicky, so measuring correctly is crucial for easy gluten free pumpkin desserts. Always spoon and level your flour instead of scooping, which can pack in up to 25% more flour than needed. Also, don’t overbake—pull it out as soon as that toothpick comes out clean.
Frosting Too Runny: Make sure your butter and cream cheese are at room temperature, not warm or melted. If the frosting is still too soft, pop it in the fridge for 15-20 minutes to firm up before spreading. You can also add an extra ½ cup of powdered sugar to thicken it.
Uneven Layers: Check that your oven rack is centered and use a kitchen scale to divide the batter evenly between pans. I learned this trick after making lopsided cakes for way too long—it’s a game-changer.
Storage
This gluten free pumpkin cake stays incredibly moist when stored properly. Keep it covered at room temperature for up to 2 days, or refrigerate for up to 5 days if you’ve added the cream cheese frosting. Let refrigerated slices come to room temperature for about 20 minutes before serving to enjoy that soft, tender crumb.
You can also freeze unfrosted layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before frosting. I often bake the layers ahead for Thanksgiving, which makes the actual holiday morning so much less stressful.
Serving Suggestions
Serve generous slices of this gluten free fall cake recipes masterpiece with a dollop of whipped cream or a scoop of vanilla ice cream. The warm spices pair beautifully with a hot cup of coffee or chai tea on crisp autumn mornings. Man, oh man, there’s nothing better than enjoying this cake while wrapped in a cozy blanket watching the leaves fall.
This cake is perfect for Thanksgiving dessert, Halloween parties, or any fall gathering where you want to impress without spending hours in the kitchen. I also love pairing it with my fresh avocado corn and black bean salsa for a sweet-and-savory autumn spread.
Variations
Kid-Friendly Version: Reduce the spices slightly if your little ones are sensitive to strong flavors—use 2 teaspoons pumpkin pie spice and ½ teaspoon cinnamon. You can also swirl in some chocolate chips for extra excitement. My kids go wild for this version.
Dairy-Free Option: As mentioned earlier, use coconut oil or vegan butter and dairy-free cream cheese to create healthy gluten free pumpkin desserts that everyone can enjoy. The texture stays wonderfully moist with these simple swaps.
Sheet Cake Style: Not in the mood for layer cakes? Pour all the batter into a 9×13-inch pan and bake for 35-40 minutes. This works great for potlucks and casual gatherings where you just want to slice and serve.
Chocolate Pumpkin Twist: Add ¼ cup cocoa powder to the dry ingredients and reduce the flour by ¼ cup for a chocolate-pumpkin fusion. It’s unexpectedly delicious and reminds me of those fancy café desserts.
Cupcake Conversion: Line muffin tins with paper liners and fill about ⅔ full, baking for 18-22 minutes. This makes about 24 cupcakes—perfect for school parties or sharing with neighbors. Try my gluten-free s’mores cookie bars for even more crowd-pleasing treat ideas.
Gluten Free Pumpkin Cake FAQs
Can I make this gluten free pumpkin cake ahead of time?
Absolutely! Bake the layers up to 2 days ahead, wrap them well, and store at room temperature or in the fridge. Frost the day you plan to serve for the freshest presentation. This is my go-to strategy for stress-free holiday entertaining.
What’s the best gluten-free flour blend for this recipe?
I recommend using a 1:1 gluten-free baking flour that already contains xanthan gum—brands like Bob’s Red Mill or King Arthur work beautifully. These blends are specifically designed to mimic all-purpose flour and create tender gluten free fall cake recipes with minimal fuss.
How do I know when the cake is done baking?
Insert a toothpick into the center—it should come out clean or with just a few moist crumbs clinging to it. The edges will also start to pull away slightly from the pan. If you’re seeing wet batter on the toothpick, give it another 2-3 minutes.
Why is my cream cheese frosting grainy?
This usually happens when the powdered sugar isn’t fully incorporated or the butter and cream cheese weren’t at proper room temperature. Beat the frosting for an extra minute or two—it should smooth out. You can also sift the powdered sugar beforehand to prevent lumps.
Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook, puree, and strain it well to remove excess moisture. Canned pumpkin is actually more consistent for baking easy gluten free pumpkin desserts since it has a reliable texture and moisture content. According to expert baking science resources, canned pumpkin is often preferred by professional bakers for its consistency.
What should I do if I don’t have pumpkin pie spice?
Mix your own blend with 1½ teaspoons cinnamon, ¾ teaspoon ginger, ¾ teaspoon nutmeg, and a pinch of cloves. It tastes just as wonderful and lets you adjust the ratios to your personal preferences.
This gluten free pumpkin cake has become a beloved tradition in my kitchen, and I hope it brings as much warmth and joy to your table as it does to mine. Whether you’re new to gluten-free baking or a seasoned pro, this recipe delivers that perfect balance of ease and impressiveness. For more cozy fall baking inspiration, check out my healthy pumpkin donut holes—they’re another family favorite that disappears way too quickly!
