Gluten-Free Pumpkin Cake

This gluten-free pumpkin cake is the perfect autumnal treat—it’s moist, fragrant, and packed with cozy spices.

Whether you are gluten-free or just need a great dessert for someone who is, this cake is the perfect choice! The ingredients are simple pantry-style ingredients and a great pumpkin flavor that gives you a flavorful, fluffy pumpkin cake.

What ingredients do you need for the Gluten-Free Pumpkin Cake Recipe?

• Gluten-Free All-Purpose Flour
• Kosher Salt
• Baking Soda
• Ground Cinnamon
• Pumpkin Pie Spice
• Large Eggs
• Granulated Sugar
• Vegetable oil
• Pumpkin Puree
• Cream Cheese
• Unsalted Butter
• Powdered Sugar
• Vanilla Extract

How do you make Gluten-Free Pumpkin Cake?

Gluten-Free Pumpkin Cake is easy to make with just one swap, gluten-free all-purpose flour. This flour needs to be in a 1:1 ratio with regular flour.

The best flour to use is King Arthur Gluten-Free All-Purpose Flour, Better Batter, or Bob’s Red Mill. These need to be gluten-free all-purpose flour.

Tips for Making Gluten-Free Pumpkin Cake:

This cake will use Pumpkin Pie Spice, be sure to check out this Homemade Pumpkin Pie Spice or use store-bought spice.

One thing to note is that when you shop for pumpkin puree, you want to be sure to get the canned pumpkin, NOT the canned pumpkin pie filling…it’s 2 different types of pumpkin. You’ll be adding the spices into this, so there is no need for the pumpkin pie filling.

This pumpkin pie cake will be topped with a homemade gluten-free cream cheese frosting and it complements the pumpkin so well, it’s just the best of fall all in one delicious cake.

This cake will be made in a traditional 13×9 baking dish, it’s best to prepare it first with baking spray. I’ve also found it works well to lightly dust it with flour too, that’s a good baking trick.

If you prefer, you can use 2 9-inch round pans; however, remember that the baking time will be adjusted if the cake pan is changed from the original recipe card instructions.

Be sure to follow the full instructions in the recipe card below as the dry ingredients will be gradually mixed into the wet ingredients.

Do not overmix as this can make the cake too dense especially when making a gluten-free cake.

As far as toppings go, this cake can be topped with walnuts or simply a little extra dash of pumpkin pie spice.

How do you store leftover cake?

The leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The cake can be served cold or bring it to room temperature by letting it sit for 1-2 hours.

This moist, spiced gluten-free pumpkin cake is the ultimate fall treat! Packed with cozy spices, and pumpkin puree, then topped with a creamy frosting, it’s perfect for any autumn gathering or holiday dessert.