Moist Gluten-Free Pumpkin Cake: The Perfect Fall Dessert

Fall is the season of cozy flavors, warm spices, and comforting desserts that fill your home with the aroma of cinnamon, nutmeg, and pumpkin. If you’re looking for an easy fall dessert that everyone will love, this gluten-free pumpkin cake is a must-try. It’s perfect for family gatherings, holiday celebrations, or just a sweet treat to enjoy with your favorite cup of coffee or tea.

This pumpkin cake is incredibly moist and flavorful, yet simple enough for even beginner bakers to make. You won’t believe it’s gluten-free! Quick to whip up and full of fall goodness, it’s a dessert that feels indulgent without being complicated. Whether you’re serving it to guests or keeping it all to yourself, this cake is sure to become a seasonal favorite.

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Gluten-Free Pumpkin Cake

Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes

Ingredients

2 cups all-purpose gluten-free flour (I use Bob's Red Mill 1 to1)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

2 teaspoons pumpkin pie spice

1 cup melted coconut oil (or baking oil of choice)

4 large eggs

1 cup granulated sugar

1 (15 ounce) can pumpkin puree (not pie filling) or 1 3/4 cup fresh pureed pumpkin

1 1/2 teaspoons gluten-free vanilla (or extract)

Cream Cheese Frosting

4 ounces cream cheese, room temperature (can substitute vegan cream cheese)

1/2 cup unsalted butter (or dairy-free alternative), room temperature

3 1/2 cups powdered sugar

1 teaspoon vanilla (or extract)

2-4 Tablespoons milk (can substitute dairy-free milk)

Instructions

1. Preheat the oven to 350 degrees and grease a 9x13 inch baking pan; set aside.

2. Add the dry ingredients to a large mixing bowl. Whisk until combined.

3. Add the wet ingredients to the dry ingredients.

4. Whisk until combined and all the ingredients are evenly incorporated.

5. Pour the cake batter into the prepared pan and level with the back of a rubber spatula.

6. Bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean.

7. 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 the powdered sugar one cup at a time, alternating with the milk. Then add in the vanilla and continue to mix until the frosting is smooth and creamy.

8. When the cake cools, frost the cake, slice and enjoy!

Recipe slightly adapted from glutenfreepalate.com 

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