Gluten-free pumpkin cake is a soft, warmly spiced cake topped with cream cheese frosting for a dessert that feels simple, classic, and perfect for fall. It has all the cozy pumpkin flavor you want, along with a tender crumb that still feels like a true cake even without traditional flour.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Pumpkin Cake
🕒 Ready In: ~45 minutes
👪 Serves: 12 servings
🍽 Calories: ~320 per serving (estimated)
🥣 Main Ingredients: Gluten-free flour, pumpkin puree, maple syrup, eggs, warm spices, cream cheese frosting
📖 Dietary Info: Gluten-free; naturally sweetened
👌 Difficulty: Easy - mix, bake, frost
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This is the kind of dessert that works just as well for holiday gatherings as it does for everyday fall baking. The pumpkin keeps the cake moist, the spices give it that familiar seasonal flavor, and the cream cheese frosting finishes it off in the best way.
If you want more cozy baking recipes, try our Gluten-Free Coffee Cake, Maple Pecan Pie Bars, or Gluten-Free Zucchini Bread.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Gluten-Free Pumpkin Cake:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Pumpkin Cake:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Pumpkin Cake FAQs:
- More Dessert Recipes You'll Love
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- Gluten-Free Pumpkin Cake
Why You'll Love this Gluten-Free Pumpkin Cake:
Full of cozy fall flavor: The pumpkin and warm spices give this cake that classic flavor that feels perfect for fall baking.
Soft and moist: The pumpkin helps keep the cake tender, while the cream cheese frosting adds a rich finish.
Easy to make: The batter comes together with simple steps and straightforward ingredients.
Great for gatherings: This gluten-free pumpkin cake is easy to slice and serve for holidays, parties, or casual fall desserts.
Key Ingredients:
- pumpkin puree. This gives the cake its classic pumpkin flavor and helps keep it soft and moist.
- 1:1 gluten-free flour. A good gluten-free flour blend gives the cake structure while still keeping the texture tender.
- maple syrup. Adds sweetness and a warm flavor that pairs really well with the pumpkin and spices.
- cinnamon, nutmeg, ginger, and clove. These give the cake that cozy pumpkin spice flavor that makes it feel perfect for fall.
- cream cheese frosting. The tangy frosting is the perfect finish and balances the sweetness of the cake.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it dairy-free: Use a dairy-free butter alternative and a dairy-free cream cheese frosting.
- Swap the sweetener: Honey can be used instead of maple syrup if you prefer.
- Add chopped nuts: Pecans or walnuts can be stirred into the batter or sprinkled on top of the frosting.
- Make it more spiced: Add a little extra cinnamon or a pinch more ginger if you want a stronger spice flavor.
- Top it differently: If you do not want frosting, a light dusting of powdered sugar also works.
How to Make Gluten-Free Pumpkin Cake:
- Step 1: Preheat the oven to 350°F and grease a 8x8-inch baking dish. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and clove.
- Step 2: In a separate bowl, whisk together the melted butter, maple syrup, eggs, pumpkin puree, and vanilla extract until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Spread the batter evenly into the prepared baking dish.
- Step 4: Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely, then spread the cream cheese frosting over the top before slicing and serving.
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Recipe Notes & Tips:
- Do not over mix the batter: Stir just until the wet and dry ingredients are combined so the cake stays soft and tender.
- Use pumpkin puree, not pumpkin pie filling: Pumpkin puree gives you the right texture and flavor without added sugar or spices.
- Let the cake cool completely before frosting: If the cake is still warm, the cream cheese frosting will melt and slide.
- Check the center before pulling it out: Gluten-free cakes can vary a little depending on the flour blend, so use a toothpick to make sure the center is fully baked.
- Store it chilled if frosted: Since this cake uses cream cheese frosting, it is best kept in the refrigerator after frosting.
How to Store:
Refrigerator: Store the gluten-free pumpkin cake covered in the refrigerator for up to 5 days.
Best chilled or at room temperature: You can serve it straight from the fridge or let it sit out for a bit before serving if you want a softer texture.
Freezer: Freeze the unfrosted cake or individual frosted slices in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Gluten-Free Pumpkin Cake FAQs:
Gluten-free pumpkin cake stays moist because the pumpkin puree adds a lot of moisture to the batter, and ingredients like eggs, butter, and maple syrup help support a soft texture. The cream cheese frosting also adds richness once the cake is finished.
Gluten-free pumpkin cake still has the same classic pumpkin and spice flavor you expect from a traditional pumpkin cake. The texture can vary a little depending on the flour blend, but it should still be soft, moist, and satisfying.
Yes, gluten-free pumpkin cake is a great make-ahead dessert. You can bake the cake in advance and frost it later, or make the whole cake ahead and keep it covered in the refrigerator until ready to serve.
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Gluten-Free Pumpkin Cake
Ingredients
- 2 ½ cups 1:1 gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon clove
- ½ cup butter, melted
- ½ cup maple syrup
- 2 eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups cream cheese frosting
Instructions
- Preheat the oven to 350°F and grease a 8x8-inch baking dish or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and clove.
- In a separate bowl, whisk together the melted butter, maple syrup, eggs, pumpkin puree, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spread the batter evenly into the prepared baking dish.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely, then spread the cream cheese frosting over the top before slicing and serving.
Nutrition
Notes
- Do not over mix the batter: Stir just until the wet and dry ingredients are combined so the cake stays soft and tender.
- Use pumpkin puree, not pumpkin pie filling: Pumpkin puree gives you the right texture and flavor without added sugar or spices.
- Let the cake cool completely before frosting: If the cake is still warm, the cream cheese frosting will melt and slide.
- Check the center before pulling it out: Gluten-free cakes can vary a little depending on the flour blend, so use a toothpick to make sure the center is fully baked.
- Store it chilled if frosted: Since this cake uses cream cheese frosting, it is best kept in the refrigerator after frosting.
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