Skip to Content

Gluten Free Pumpkin Cake with Cream Cheese Frosting

This gluten free pumpkin cake is super moist and surprising light. It’s the perfect fall-inspired dessert and sure to be a crowd-pleaser.

Everyone’s favorite fall dessert: Gluten Free Pumpkin Cake with Cream Cheese Frosting. This cake is so light and moist and has the perfect soft crumb. This is not dense or dry at all! It’s super easy to make too since it’s a sheet cake. Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dessert recipes | gluten free cakes | the best pumpkin cake recipe | pumpkin recipes | baking with pumpkin | Fall dessert recipes

photos updated October 2017

This is my favorite pumpkin cake ever. The first time I had this cake was our first Thanksgiving in our new house (several years ago). Adam really wanted to have Thanksgiving at our house with his family and my family. Yes. That’s a lot of family. In my house. A month after we moved in.

Everyone’s favorite fall dessert: Gluten Free Pumpkin Cake with Cream Cheese Frosting. This cake is so light and moist and has the perfect soft crumb. This is not dense or dry at all! It’s super easy to make too since it’s a sheet cake. Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dessert recipes | gluten free cakes | the best pumpkin cake recipe | pumpkin recipes | baking with pumpkin | Fall dessert recipes

So when Adam’s dad offered to bring a dessert I said sure, go ahead. (I’m usually the type to want to do it all on my own unless it’s my mom is bringing something.) Well that dessert turned out to be this spectacular pumpkin cake. I’m so glad I said yes because I (and you!) would have missed out on this gem of a cake.

We used to make this with regular flour before Adam started eating gluten-free and it was an easy recipe to convert. It’s great when things work out like that! This cake is so moist but not so moist where it’s almost too heavy/dense. It’s got the perfect cake texture. And the frosting? It’s cream cheese. The best cream cheese frosting everrr, it’s so good – sweet and not tangy. Yum, yum annnd yum.

Everyone’s favorite fall dessert: Gluten Free Pumpkin Cake with Cream Cheese Frosting. This cake is so light and moist and has the perfect soft crumb. This is not dense or dry at all! It’s super easy to make too since it’s a sheet cake. Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dessert recipes | gluten free cakes | the best pumpkin cake recipe | pumpkin recipes | baking with pumpkin | Fall dessert recipes

I topped some of my slices with the candy corn pumpkins and some sprinkles. They’re not essential but I had them and thought they would be fun to add on top because both of my kids LOVE them. The sprinkles I used are gluten free (check your labels) but I don’t think the pumpkins are. So if you’re serving this to someone with Celiac Disease, don’t use them.

Just pipe on a little extra frosting or just serve it plain like I usually do (when I’m not styling it for pictures). If you want enough frosting for piping, be sure to make double the frosting called for in this recipe. Enjoy!

Everyone’s favorite fall dessert: Gluten Free Pumpkin Cake with Cream Cheese Frosting. This cake is so light and moist and has the perfect soft crumb. This is not dense or dry at all! It’s super easy to make too since it’s a sheet cake. Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dessert recipes | gluten free cakes | the best pumpkin cake recipe | pumpkin recipes | baking with pumpkin | Fall dessert recipes

be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – i love seeing what you make!
if you love this easy gluten free pumpkin cake recipe, be sure to follow me on social media so you never miss a post:
facebook | twitter | pinterest | instagram | youtube |

email subscription for What The Fork Food Blog

Everyone’s favorite fall dessert: Gluten Free Pumpkin Cake with Cream Cheese Frosting. This cake is so light and moist and has the perfect soft crumb. This is not dense or dry at all! It’s super easy to make too since it’s a sheet cake. Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dessert recipes | gluten free cakes | the best pumpkin cake recipe | pumpkin recipes | baking with pumpkin | Fall dessert recipes

Everyone’s favorite fall dessert: Gluten Free Pumpkin Cake with Cream Cheese Frosting. This cake is so light and moist and has the perfect soft crumb. This is not dense or dry at all! It’s super easy to make too since it’s a sheet cake. Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dessert recipes | gluten free cakes | the best pumpkin cake recipe | pumpkin recipes | baking with pumpkin | Fall dessert recipes

Pumpkin Cake

Yield: 24 squares
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This gluten free pumpkin cake is super moist and surprising light. It’s the perfect fall-inspired dessert and sure to be a crowd-pleaser.

Ingredients

For the Cake

  • 4 large eggs
  • 1 15-oz can pumpkin puree (NOT pumpkin pie filling)
  • 1 1/3 cups granulated sugar
  • 1 cup avocado oil (can sub canola or vegetable oil)
  • 1 teaspoon pure vanilla extract
  • 2 cups gluten free flour blend
  • 1 teaspoon xanthan gum (omit if using regular all-purpose flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the Frosting

  • 3 oz cream cheese, softened
  • 4 Tablespoons butter, softened
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar

Instructions

  1. Pre-heat oven to 350 degrees.
  2. In a large bowl, whisk together eggs, pumpkin, sugar, oil and 1 teaspoon vanilla extract until combined.
  3. In a medium bowl, sift together flour, xanthan gum (if using), baking powder, baking soda, salt, cinnamon, and nutmeg and mix together.
  4. Add dry ingredients to the wet ingredients and stir to combine. Pour batter into an UNGREASED 9x13 pan and bake at 350 degrees for 30-35 minutes or until a tester comes out clean and the cake springs back when poked.
  5. Cool completely.
  6. To make the frosting, beat together cream cheese, butter and vanilla until smooth. Add in powdered sugar and beat until smooth. Spread frosting evenly over the top of the cake and decorate with gluten free sprinkles (optional).

Notes

  1.  If you want a thicker layer of frosting or enough to pipe onto individual pieces like in the pictures, double the frosting recipe.
  2. I've tested this recipe with my Nightshade Free Gluten Free Flour Mix, my White Rice Gluten Free Flour Blend, and my Gluten Free All-Purpose Flour Mix with great results.
  3. For dairy free frosting, use dairy-free cream cheese and 2 tablespoons shortening + 2 tablespoons vegan butter.
  4. Feel free to add a teaspoon (or more to taste) of pumpkin pie spice if you're looking for a stronger spice flavor. I choose to keep the spices on the simpler side for a more pronounced pumpkin flavor.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 227Total Fat: 13gCholesterol: 40mgSodium: 221mgCarbohydrates: 26gFiber: 1gSugar: 21gProtein: 2g

Nutrition Facts are estimated. Please consult a doctor if you have special dietary needs.

Everyone’s favorite fall dessert: Gluten Free Pumpkin Cake with Cream Cheese Frosting. This cake is so light and moist and has the perfect soft crumb. This is not dense or dry at all! It’s super easy to make too since it’s a sheet cake. Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dessert recipes | gluten free cakes | the best pumpkin cake recipe | pumpkin recipes | baking with pumpkin | Fall dessert recipes

 

Chocolate Hazelnut Brownies
← Read Last Post
Chocolate Hazelnut Brownies from What The Fork Food Blog
Nocciolata Organic Hazelnut Spread Review
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Abby

Saturday 16th of October 2021

Amazing! I've never had such a good cake- moist and sooo soft! Everyone loved it, they couldn't tell it was gluten free! Most of the time I make cakes I use Namaste gluten free flour- and the cake turns out gooey and gross. Do you like that blend? I decided to use your blend wit brown rice flour, potatoe starch, and tapioca starch. Best. Cake. Ever! Thank you, I can't wait to try you're other recipies!!!

20 Best Gluten-Free Pumpkin Recipes

Thursday 14th of October 2021

[…] Gluten Free Pumpkin Cake with Cream Cheese Frosting by What the Fork Food Blog […]

read manga - READMANGA.SE

Wednesday 18th of November 2020

Asking questions are in fact nice thing if you are not understanding anything entirely, but this piece of writing provides nice understanding yet.

Grams In Saskatoon

Monday 24th of August 2020

Another successful bake. Oh yummy! Thanks Shay

Madison Phillips

Sunday 12th of April 2020

Than you!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe