By / Last Modified On January 15, 2023
Tender gluten-free pumpkin cake with smooth cream cheese frosting.
This gluten free pumpkin cake recipe is simple to make and has the perfect balance of pumpkin and spice.
If you like pumpkin you'll want to make my Gluten Free Pumpkin Donuts. My Gluten Free Pumpkin Bread is also a reader favorite.
For more recipe ideas check out my Gluten Free Recipes section.
Gluten Free Pumpkin Cake
You guys have been asking for a gluten free pumpkin cake recipe and I'm happy to say that it's here!
We used to make the Pumpkin Cake recipe from the Betty Crocker but it's not my favorite when converted to gluten free.
As you know, not all gluten-free flours are equal and many recipes can't be swapped with gluten-free flour in place of the regular flour.
I tested this gluten free pumpkin cake recipe four times before I decided that it was perfect.
The key to this pumpkin cake recipe is the right amount of sugar! Most pumpkin cakes call for 1 ¼ - 1 ½ cups of sugar, which was too much in my opinion.
Sugar does add to the texture and contributes to the tenderness of the cake, but too much sugar can cause potential issues when baking, like collapsing.
Gluten Free Pumpkin Cake Recipe
This gluten-free pumpkin cake recipe only uses one bowl, a few measuring cups and spoons, a whisk, and a 9x13 baking pan.
It takes less than 15 minutes to whip up and it bakes in under 40 minutes, making it simple with minimal cleanup.
You can use fresh pureed pumpkin or canned pumpkin (not pumpkin pie filling) in this recipe.
Just a note that fresh pumpkin tends to have a higher water content so depending on how thin your fresh pureed pumpkin is, you may need to reduce it by a ¼ cup.
The batter for this gluten free pumpkin recipe is thicker than Gluten Free Vanilla Cake, or Gluten Free Chocolate Cake, but it should still be thin enough to pour into your baking pan.
How to make gluten free pumpkin cake
- Measure out dry ingredients and add them to a large mixing bowl. Whisk until combined.
- Add the wet ingredients to the dry ingredients.
- Whisk until combined and all the ingredients are evenly incorporated.
- Pour your gluten free pumpkin cake batter into a 9x13 pan and level with the back of a rubber spatula.
- Bake as directed, or until a toothpick inserted into the center comes out clean. Don't over-bake.
- Frost and serve.
For the full directions and ingredient amounts please see the recipe below.
Cream Cheese Frosting
For this gluten free pumpkin recipe, I've included the recipe for my cream cheese frosting.
Most cream cheese frosting recipes are similar, but I tend to use less cream cheese and more butter in mine, giving the frosting a lighter texture.
You can use my cream cheese frosting recipe, or your favorite cream cheese frosting recipe.
You can also use vanilla buttercream frosting, if you're not a fan of cream cheese frosting.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
I've testing this pumpkin cake with my Gluten Free Flour Blend and Bob's Red Mill 1-to-1 gluten Free Flour Blend.
If you're looking for more pumpkin recipes you might like these Pumpkin Pie Bars. Meaningful Eats has a yummy recipe for Gluten Free Crustless Pumpkin Pie Cupcakes.
Note: This recipe was adapted from Sally's Baking Addiction's recipe for Best Pumpkin Cake. I adapted to be gluten free, and to have less sugar. I also only use white sugar in this recipe.
For even more pumpkin desserts I can highly recommend my favorite Gluten Free Pumpkin Cheesecake and Gluten Free Pumpkin Muffins.
Did you make this gluten free pumpkin cake? Please leave a comment below letting me know what you thought and what kind of frosting you used.
Gluten-Free Pumpkin Cake
Tender gluten-free pumpkin cake with smooth cream cheese frosting using only one bowl. This gluten free pumpkin cake recipe is simple to make and has the perfect balance of pumpkin and spice.
Ingredients
Pumpkin Cake
- 2 cups all-purpose gluten free flour (I used Bob's Red Mill 1-to-1)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup canola oil (or oil of choice)
- 4 large eggs
- 1 cup granulated sugar
- 1 (15 ounce) can pumpkin puree (not pie filling) or 1 ¾ cup fresh pureed pumpkin
- 1 and ½ teaspoons gluten-free vanilla extract
Cream Cheese Frosting
- 4 ounces full-fat cream cheese, room temperature (½ block)
- ½ cup (1 stick) unsalted butter, room temperature
- 3 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons milk
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan; set aside.
- Add dry ingredients to a large mixing bowl. Whisk until combined.
- Add the wet ingredients to the dry ingredients.
- Whisk until combined and all the ingredients are evenly incorporated.
- Pour cake batter into your prepared pan and level with the back of a rubber spatula.
- Bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean.
- For the cream cheese frosting: add room temperature cream cheese and room temperature butter to a large mixing bowl. Beat on medium speed with an electric beater until smooth and creamy. Add in powdered sugar one cup at a time, alternating with the milk. Add in remaining powdered sugar, milk, and vanilla and continue to mix until the frosting is smooth and creamy.
- When the cake cools, frost the cake, slice and enjoy.
Notes
- This recipe was adapted from Sally's Baking Addiction's recipe for Best Pumpkin Cake. I adapted to be gluten free, and to have less sugar. I also only use white sugar in this recipe.
- You can use fresh pureed pumpkin or canned pumpkin (not pumpkin pie filling) in this recipe. Just a note that fresh pumpkin tends to have a higher water content so depending on how thin your fresh pureed pumpkin is, you may need to reduce it by a ¼ cup.
- When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
- I've testing this pumpkin cake with my Gluten Free Flour Blend and Bob's Red Mill 1-to-1 gluten Free Flour Blend.
Nutrition Information:
Yield:
12 sliceServing Size:
1 sliceAmount Per Serving: Calories: 504Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 73mgSodium: 336mgCarbohydrates: 69gFiber: 1gSugar: 50gProtein: 5g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Gara Gifford
I have always been tasked to make dessert for Thanksgiving, and with my celiac in the family, have been also challenged to make something that will work for all. I made the pumpkin cake yesterday to "try it out" before taking it for the family and was wonderfully surprised at how moist and tender this cake is. This recipe is a keeper for the whole crowd and the frosting is amazing. Ding ding ding ding.... winner!
Ms Spring
Made today, only tiny a adjustment to your recipe, I used half brown sugar. I prefer the more cream cheese heavy frosting with less sugar. We thought it was quite tasty 🙂
Kaci
Has anybody made these into cupcakes???
Amanda M Edmonson
Does this cake need to be refrigerated?
Lindsay
Hi Amanada! Yes, please keep it refrigerated because of the cream cheese frosting.
Marilyn
Do you cook the pumpkin then puree it
Lindsay
Hi Marilyn, Yes, you should cook the pumpkin and then puree it if you plan to use fresh pumpkin rather than canned. Enjoy!
Becky L.
This was delicious and so easy to make! I used Cup4Cup flour and subbed half the oil for melted butter. The cake was super moist and tasty! I added a dash of extra ginger as well. Didn’t have cream cheese on hand so I made a streusel topping with more gf flour, butter and cinnamon. Made this for work and nobody knew it was gluten free!
Wendy Stoltz
Hi Becky, thanks for sharing your variations. Sounds good!
Sarah
I cooked for 45 mins and it was still quite wet. Any suggestions? Thanks! Sarah
Wendy Stoltz
Hi Sarah, The only thing I can think of is that your oven is perhaps not cooking it enough. Some ovens don't heat up to temperature. You could always get an oven thermometer if needed.
Sarah
Thank you! I will definitely do that. I love this recipe!
Wendy Stoltz
Thanks Sarah.
Melanie
The other issue I’ve had with pumpkin recipes is the amount of liquid in the canned pumpkin ?! I’ve had to note on different recipes which brand I used, because some are a lot more wet than others !! 🙂
Wendy Stoltz
Great tip Melanie. Sarah can definitely consider this.
Sarah
Thank you!
Sarah
I tried it again and it came out perfectly. This recipe is fantastic!
Wendy Stoltz
Great Sarah!
Beth Engelhardt
I made this cake for my sons' birthday. It was so moist and delicious. He loved it! I wish the cream cheese frosting had more of a cream cheese note. Still a really good cake. I made to 8 inch layers and decorated it with a spider web with spiders. He was born on Halloween!
Wendy Stoltz
Hi Beth, how lovely. Happy birthday to your son. I am glad he had a lovely cake!
Tracy
This was so good! We made on adjustment—we used 1/2 c granulated sugar and 1/2 c molasses instead of all granulated sugar. So moist and yummy!
Wendy Stoltz
Hi Tracy, I'm so glad the recipe turned out well for you and you enjoyed it! Using molasses instead of some of the granulated sugar sounds like a delicious variation.
Eliana
Im so excited to try this! Can this be made in an 8 inch pan? If so how long would I bake it for?
Wendy Stoltz
Hi Eliana,
This recipes as is may be too much batter, so I suggest making the recipe as is and then you can make another GF pumpkin cake if the batter allows.Since the cake will be thicker in the 8-inch pan, it will require a longer baking time than the original recipe. Start by checking for doneness around the time indicated in the original recipe, and then continue baking as needed until a toothpick inserted into the center comes out clean.
I hope this helps.
Lilly
Delicious! I was craving pumpkin something so I decided to make this cake. I halved the recipe successfully, used olive oil because it was all that I had on hand and monkfruit sweetener. I baked it for 50 minutes in a loaf pan and it came out perfectly moist and fluffy!!
Wendy Stoltz
Hi Lilly,
I'm thrilled to hear that you enjoyed the pumpkin cake, and I appreciate your feedback! It's fantastic that you were able to successfully halve the recipe and make some ingredient substitutions with olive oil and monkfruit sweetener.