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Gluten Free Pumpkin Oatmeal Cake

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5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 55 minutes
  • Yield: 12 slices 1x
  • Diet: Gluten Free


This easy recipe for gluten free pumpkin oatmeal cake makes a great dessert. It's quick to mix the ingredients together and have a moist cake that tastes like pumpkin spice! This is the best dessert for autumn gatherings.



2 cups Gluten Free Rolled Oats
1 1/2 cups Gluten Free Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Sea Salt
2 tsp. Ground Cinnamon
1 tsp. Pumpkin Pie Spice
1/2 cup Granulated Sugar
1/2 cup Brown Sugar
1 cup Unsalted Butter, softened
2 large Eggs
2 tsp. Vanilla Extract
1 cup Pumpkin Puree

1 cup Confectioner's Sugar
2 Tbsp. Milk
1/2 tsp. Vanilla Extract


Preheat your oven to 350 degrees. Grease a 9x13 baking dish with butter or coconut oil. Set aside.

In the bowl of your stand mixer beat the sugar, brown sugar and butter until blended. Add the eggs, vanilla and pumpkin puree. Blend together.

Add the oats, gluten free flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice to the wet ingredients. Beat until just blended together.

Pour the cake batter into the greased 9x13 baking dish.

Bake at 350 degrees for 30-35 minutes. The cake will be browned and spring back to touch.

After the cake has cooled make the glaze and drizzle over top before serving.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Gluten Free