This gluten free Pumpkin Cake with Cream Cheese Frosting is an easy made from scratch treat. The layered cake is moist and a simple fall dessert. I used five mini pans, but you could use two nine inch pans for this recipe.

The combination of pumpkin and cream cheese is one of my favorite fall treats. This gluten free Pumpkin Cake would be perfect for a fall birthday or for a gathering. The cake is easy to make ahead and then frost the day of your event.

You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes

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How long will pumpkin cake last?

I would suggest making the cake a day in advance of when you want to serve it. Then the next day your cakes will be completely cooled and ready to frost. This cake is best eaten the same day but will last for three days before getting dry. Store the leftover cake in an air tight container in the refrigerator.

Supplies

Can I freeze pumpkin cake?

You can freeze the cake itself, but I would not freeze it once it has been frosted. The cream cheese frosting will not hold up to being frozen. You could make the cakes in advance, freeze them and then get them out the day before you want to frost them.

To freeze, wrap the cooled cakes in plastic wrap and then again in aluminum foil. Place the cakes in the freezer for no more than one month. This is a great way to have the baking done for the holidays or a gathering.

Ingredients

• Eggs
• Granulated Sugar
• Pumpkin Puree
• Gluten Free Flour
• Xanthan Gum
• Baking Powder
• Baking Soda
• Sea Salt
• Ground Cinnamon
• Pumpkin Pie Spice
• Cream Cheese
• Unsalted Butter
• Vanilla Extract
• Milk
• Powdered Sugar

Instructions

Preheat oven to 350 degrees.

Grease the cake pans with butter or coconut oil.

In a mixing bowl whisk together the flour, xanthum gum, baking powder, baking soda, sea salt, cinnamon and pumpkin pie spice. Set aside.

In a mixer add the eggs, sugar and pumpkin puree. Mix until well blended together. Add the dry mixture ½ cup at a time until all is blended smoothly together. 

Pour into greased pans and bake for 30 - 45 minutes or until a tooth pick inserted in the center comes out clean. Baking time will be effected by whether you use mini pans or 9-inch cake pans.

For the frosting in a mixer blend together the cream cheese, butter and vanilla until smooth. Add the milk and powdered sugar and blend until smooth.

I suggest waiting a day for the cakes to cool before frosting. Add a crumb coating of frosting between each layer and on the outside of the layered cake. Place in the freezer for at least one hour. When the crumb coating is set use the rest of the frosting to completely frost the cake.

I garnished the cake with flowers, but toasted walnuts would also be a delicious option.

If you like this recipe you might also enjoy:

Gluten Free Pumpkin Oatmeal Cake
Gluten Free Pumpkin White Chocolate Cookies
Gluten Free Pumpkin Pie Granola
Gluten Free Baked Pumpkin Donuts with Chocolate Glaze
Gluten Free Pumpkin Spice Bundt Cake

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

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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.

I love this cake with a cup of coffee for breakfast or as a dessert. It's dense and not overly sweet. The vanilla glaze is perfect drizzled over top. You could also use my Gluten Free Cream Cheese Frosting.

This gluten free pumpkin oatmeal cake has been popular with both kids and adults! If you having trouble finding canned pumpkin you could use pureed sweet potato or pureed butternut squash in place of the canned pumpkin.

You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes

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Ingredients

Gluten Free Rolled Oats
Gluten Free Flour
Baking Powder
Baking Soda
Sea Salt
Ground Cinnamon
Pumpkin Pie Spice
Granulated Sugar
Brown Sugar
Unsalted Butter
Eggs
Vanilla Extract
Pumpkin Puree
Confectioner's Sugar
Milk

Is canned pumpkin puree gluten free?

The Libby's brand canned pumpkin puree is gluten free. You will want to check the label on anything you are using, but most canned pumpkin puree is gluten free.

If you aren't sure you can always make your own pumpkin puree. I like to use my instant pot for cooking the sugar pumpkin. Place the metal trivet in the pot and add one cup of water. Poke some holes in the sugar pumpkin and place in the pressure pot.

Cook on manual for 15 minutes and let the steam release naturally. Remove the lid and let the pumpkin cool. Take the pumpkin out of the pot and cut out the stem. Remove any seeds or stringy parts. Using a spoon remove the pumpkin flesh from the skin and place in a bowl. Use an immersion blender to puree the pumpkin.

Supplies

How do I make a gluten free cake more moist?

My two favorite remedies for a gluten free cake that is too dry is to either add a bit more fat (butter, coconut oil, avocado oil, etc.) or to add some applesauce.

For this gluten free pumpkin oatmeal cake if you are making your own pumpkin puree it may be a bit dryer than what you would buy canned from the store. If that's the case start by adding a ¼ cup of applesauce to this recipe.

You can also add 2 tablespoons to ¼ cup of brown sugar to a recipe to make it more moist. Although this will also make the recipe sweeter than using unsweetened applesauce would.

If you like this recipe you might also enjoy:

Gluten Free Pumpkin Cake with Cream Cheese Frosting
Gluten Free Pumpkin White Chocolate Cookies
Easy Vanilla Buttercream Frosting
Gluten Free Cinnamon Sugar Baked Donuts
Gluten Free Apple Almond Cake

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

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