If you’re looking for a cozy fall dessert that’s soft, flavorful, and naturally gluten-free, this Gluten-Free Pumpkin Cake is the ultimate treat. It’s moist, tender, and full of warm pumpkin spice flavor, making it perfect for autumn gatherings, Thanksgiving dessert tables, or a simple weekend bake.
With just the right balance of sweetness and spice, this cake pairs beautifully with a creamy cream cheese frosting—or you can enjoy it plain with a cup of coffee or tea.
Why You’ll Love This Recipe
- Completely Gluten-Free – Perfect for those avoiding wheat without sacrificing flavor or texture.
- Moist & Tender Crumb – Thanks to pumpkin puree and the right blend of gluten-free flour.
- Easy to Make – One-bowl batter, minimal prep, big flavor.
- Perfect for Any Occasion – From family dinners to holiday celebrations.
Ingredients
For the Cake:
- 1 ¾ cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice (or cinnamon + nutmeg + ginger)
- ½ cup vegetable oil (or melted coconut oil)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup brown sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ cup milk (dairy or plant-based)
For the Cream Cheese Frosting (Optional):
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven – Set to 350°F (175°C). Grease and line an 8×8-inch square baking pan or 9-inch round pan.
- Mix Dry Ingredients – In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and pumpkin spice.
- Make the Batter – In a large mixing bowl, whisk oil, pumpkin puree, brown sugar, eggs, and vanilla until smooth. Add dry ingredients and milk alternately, mixing until just combined.
- Bake – Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Frost – Let cake cool completely before frosting with cream cheese frosting, if desired.
Tips & Variations
- Dairy-Free Option – Use plant-based milk and a dairy-free cream cheese for frosting.
- Extra Moist – Add 2 tbsp Greek yogurt or applesauce to the batter.
- Nutty Twist – Sprinkle chopped pecans or walnuts on top before baking.
- Frosting-Free – Dust with powdered sugar for a lighter finish.
Storage
- Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze unfrosted cake for up to 2 months; thaw overnight before serving.
This Gluten-Free Pumpkin Cake is proof that you don’t need wheat to enjoy a rich, moist, and flavorful fall dessert. 🎃✨