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.
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 1/4 – 1 1/2 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 9×13 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 1/4 cup.
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 9×13 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.
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.
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.
Happy Baking and Cooking,
Cream Cheese Frosting
Yield: 12 slice
Serving Size: 1 slice
Amount Per Serving: Calories: 504 Total Fat: 24g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 73mg Sodium: 336mg Carbohydrates: 69g Net Carbohydrates: 0g Fiber: 1g Sugar: 50g Sugar Alcohols: 0g Protein: 5g