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.
Brittany
We made this cake today and it was AMAZING! It was so light and perfectly moist! Not to mention the perfect combination of pumpkin and spice! Even our non-gluten free guests were raving over it! This cake definitely goes on our list of favorites!
chrystal
Hi Brittany,
I am so glad you liked it. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Renee
This cake was delicious! Added about 1/2 c chopped walnuts & made it w/cream cheese frosting. Everyone loved it, even those who don’t normally eat gluten free. I might try adding some raisins next time too!
Thank you for the recipe!
chrystal
You are very welcome. I am so glad you loved it.
Best,
Chrystal
Amanda
This turned out perfectly! I just used store bought cream cheese frosting. Love it!
chrystal
I am so glad you loved it.
Best,
Chrystal
Claudette Stevenson
Can this cake be made ahead and freeze until you use it?
chrystal
Yes, I would wait to frost it until you thaw it and are ready to serve it.
Best,
Chrystal
Andrea Jennetta
Can thr frosting be made with coconut oil? My stomach doesn't always appreciate butter!
chrystal
You might be able to find a recipe for a frosting that uses coconut oil 🙂 I'm not sure how coconut oil would do in this frosting recipe.
Best,
Chrystal
Lotsofsox
Do you have recipes that do not contain xanthan gum (or any of the “gums”)?
chrystal
Yes, you don't have to use a blend that uses xanthan in it. All my recipes also work with my flour blend that doesn't have xanthan.
Best,
Chrystal
Susan
Thank you for testing this recipe using GF flour. I am going to try and make this.
Paulette
Do you think this recipe would work substituting cupcakes instead of a cake.
chrystal
Hi Paulette,
I haven't tried this recipe as cupcakes yet but it should work. Start with a baking time of 16 minutes and watch for doneness from there. Let me know how they turn out!
Best,
Chrystal
Neetu
Can we use your flour blend with no xanthan gum for this recipe?
chrystal
Yes, you can. Not all gf flour blends are equal. Namaste and Bob's Red Mill All Purpose don't work well in this recipe. Blends with rice, tapioca, and potato starch work best.
Chrystal
Phyllis
How will it stay together without the xanthin gum?
chrystal
It doesn't need xanthan. The other ingredients will hold together.
Best,
Chrystal
Karen
Made this pumpkin cake for Thanksgiving and it was amazing. Other guests brought other desserts but this pumpkin cake was definitely THE hit of the desert table. Will definitely make this again. Quite enjoyed the ease of putting this cake together. Thanks so much for a wonderful dessert.
chrystal
Hi Karen,
I am so glad everyone loved this gluten free pumpkin cake. Thank you for letting me know.
Best,
Chrystal
Rebecca
Would this make (2) 8 inch layers?
chrystal
Hi Rebecca,
Yes, you can make two 8-inch cakes with this recipe, and layer them.
Best,
Chrystal
Nikki
Made this and it is so moist and good. Will make it again for sure.
chrystal
Hi Nikki,
Thank you for stopping by to let me know you loved this pumpkin cake!
Best,
Chrystal
Kim
YUM! I used coconut sugar instead of white and avocado oil in place of canola and did not frost, it turned out great. Will definitely make again with frosting. This will be a good GF option for a Thanksgiving dessert. Thanks for this recipe!
chrystal
I am so glad you like it, Kim. We often use coconut sugar for the extra added caramel like flavor.
Best,
Chrystal
Ambyr
I made this last night as a test for thanksgiving. I love pumpkin cake and have not had anything so delicious since I became GF over 13 years ago. This was the moistest GF cake I have ever had. Even my guests who are not GF loved it and said they would never have known it was GF. can’t wait to make it again for thanksgiving!!
chrystal
I am so glad you and your guests loved my gluten free pumpkin cake recipe. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Sandi
I made this exactly like the recipe except I used Better Batter GF flour! It was delicious! Making it again for thanksgiving,
chrystal
Hi Sandi,
Thank you for letting me know what flour you used! I'm glad you liked it.
Best,
Chrystal
Fran Madlang
My conscience will not allow me to continue to make this fabulous, satisfying recipe without a serious remark to the author. I have made this SIX times since Thanksgiving with most recently being today for nurses at the hospital.
I have tweaked it to our tastes ( a little more sugar and a tad more oil - Hey! I like to cook not bake!) with great results. Thank you for all your efforts in bringing this gluten free recipe to the table.
chrystal
Hi Fran,
You are too funny. I'm so glad you like this pumpkin cake. I hope you find many more recipes that you love to make.
Best,
Chrystal
Margie Willis
Can non-dairy cream cheese and non-dairy butter be used to make the buttercream frosting which I have never made before (not pumpkin cake either. I am not a good cook, but I hope to follow your recipe).
chrystal
Hi Margie,
Yes, you can use non-dairy cream cheese and non-dairy butter to make the frosting. You can also top this pumpkin cake with a dairy-free buttercream frosting too.
Best,
Chrystal
Rose
Hi Chrystal,
The texture of this cake looks exactly like a wheat cake I at 6 years ago and I've been praying for a gluten-free version ever since.
I'm in the UK though so we don't really have pumpkins... I'm wondering if pureed carrots would work? I think they're less starchy...
There's also no Bob's red mill here so would I be able to substitute using one of your gf flour blend recipes?
Thank you!
Rose
chrystal
Hi Rose,
You can use my flour blend. I'd use the one with millet if you have millet on hand. It will lend a better crumb in this recipe. For a pumpkin replacement, cooked and mashed butternut squash would work, carrots might work too, but I haven't personally tried them.
Best,
Chrystal
Terri
Hi Chrystal,
Can I substitute sugar with stevia?
chrystal
Hi Terri,
I haven't personally tried stevia in this recipe. I bet you could use Swerve or Lakanto and get good results.
Best,
Chrystal
Rebecca
Can this be made in half, for a square(smaller) cake
chrystal
Yes, you can cut the recipe in half and use a 8X8 square or round pan.
Best,
Chrystal
Andrea
Hello-
I am trying some gluten free cake recipes for a friends surprise birthday. She is gluten free, but I don’t usually bake that way. Can I make this into a layered cake?
chrystal
Yes, you can put it into two 8 or 9-inch pans and bake it. Start with about 25 minutes and watch for doneness after that.
Best,
Chrystal
Sarah.
This has become my go-to gluten free cake recipe. I don't frost it, as my daughter's sensitivities make any frosting difficult. But I don't find it needs it - it is perfect just plain. If we're going fancy, we might dollop some coconut whipped cream on top! I've made it into muffins/cupcakes too. I took it to a gathering and had 2 GF moms ask me for the recipe. FYI, I use coconut palm sugar in place of white - it darkens the cake but otherwise it's great. Thanks for the great recipe!
chrystal
You are very welcome Sarah. I am so glad you love it. Thank you for sharing the recipe with your friends.
Best,
Chrystal
Donna
This cake is so flexible. For one version, I used one cup of almond flour, half cup of quinoa flour, and half cup of 1 to 1 gf blend, half cup of coconut oil and half cup of canola oil, half cup of brown sugar and half cup of maple syrup--still delicious.
chrystal
I am so glad you like it. Thank you for sharing what you used.
Best,
Chrystal
Michelle
I made this today and it is so delicious!!! I want to thank you for sharing. Both of my kids at GF, and I love finding yummy recipes.
chrystal
I am so glad everyone loved it. Thank you for letting me know.
Best,
Chrystal
Merrill
I'm excited to try this recipe out! Could I make this in a Bundt pan? If so, what would you recommend for a baking time? Thank you!
chrystal
I honestly haven't tried this cake in a bundt pan yet but I would imagine it would work. Sorry I can't be more help.
Best,
Chrystal
Merrill
That's ok! Thanks for replying. I might try it out anyway.
Rachel
Will this work with a regular shop bought GF flour?
chrystal
I'm not sure. What are the ingredients? This cake works well with most blends that use white rice flour, tapioca, and potato, and/or sorghum.
Best,
Chrystal
Brenda
I made this cake yesterday and it is fabulous! So fluffy and moist and just as good as a cake full of gluten. I used the Bob's 1-1 this time to be safe, but am going to try it with some of my other mixes too. 🙂
chrystal
I am so glad you love it. Thank you for letting me know.
Best,
Chrystal
Jenna
Do you think this would be ok if I cut the entire recipe in half and put the cake mix into an 8x8 baking dish?
chrystal
Yes, I would write it out in exactly half so you don't accidently add the full amount of one of the ingredients.
Best,
Chrystal
Sharon
This cake is yummy. Embarrassing to say, but have made it three times in three weeks! My husband loves it and he’s not even gluten free.
Thank you for this delicious recipe!
chrystal
Awe, I am so glad you both love it. Thank you for letting me know.
Best,
Chrystal
Cheryl Walsh
I want to make this for my Friendsgiving dinner! But I want to make a round layer cake, do you know what size round pan this fills? And would I probably need to double the recipe for two layers?
chrystal
Hi Cheryl,
This recipe makes enough for a two-layer cake. Use two 8 or 9 inch pans. Bake for about 25 minutes, but watch for doneness after that. The center should be set, and it should spring back when touched.
Best,
Chrystal
Rhon
can I use flax eggs for this recipe
chrystal
Honestly, I haven't tried it. I would imagine you could but the cake would be a little more on the wet side.
Best,
Chrystal
Deborah
Could I substitute avocado oil or coconut oil for the canola oil? If so is it going to change the taste or texture? I'm really excited to bake this cake for Thanksgiving and do not want to ruin it. It has been MANY years since I've been able to indulge in dessert on holidays without paying "a price" 🙁
Thank You for your willingness to share your knowledge in the GF community.
chrystal
Hi Deborah, you can use either. If you use coconut oil you'll want to melt it and then let it cool (but no harden).
Best,
Chrystal
Nikki
Absolutely loved this cake!!! I made it multiple times during the Thanksgiving and Christmas holiday, oftentimes eating the entire cake myself. LOL Appreciate the fact it can be cut in half, but can you make the batter ahead of time then freeze it for future use? Thank you for sharing this recipe with us. It is wonderful.
Abbie
Hi, would Namaste Flour work in this? It's the only kind I have on hand... And is it good flour to use? Which of your recipies will work with this blend? Thank you!!!
chrystal
Hi Abbie,
Many readers don't care for Namaste flour in my recipes. You're certainly free to give it a try. If you do use it, spoon the flour into the measuring cup and then level it.
Best,
Chrystal
Holly
Can you make this into cupcakes?
chrystal
Hi Holly,
Yes, you can make this cake into cupcakes. Start with a bake time of 18 minutes and watch them from there.
Best,
Chrystal
T Clark
Has anyone tried this as a Bundt cake? How long would it cook?
This is my first foray into GF baking, for a friend.
chrystal
I haven't tried this pumpkin cake as a bundt cake, but I do have a recipe for chocolate bundt cake that you and your friend might like.
Best,
Chrystal
Suzanne Duiker-Kroon
Can I incorprate sour cream into this recipe, or replace some of oil with applesauce?
chrystal
I haven't tried sour cream, but yes, you can use applesauce for some of the oil.
Best,
Chrystal
Jan Sessions
Chrystal…
Love this recipe. I call it pumpkin bread as I used half the sugar and no frosting. Thank you so much for a great way for people with Celiac to eat healthy with four eggs it’s good protein for breakfast.
chrystal
You are very welcome, Jan. I am so glad you like it.
Best,
Chrystal
Wendy Buchanan
This is so amazing! Absolutely delicious. I made just like the recipe except used a bourbon vanilla bean instead of the extract. This did not taste gluten free. One of the best recipes I have found on Pinterest for sure!