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Pumpkin Cake

Moist, creamy, and perfect after you've consumed a belly full of turkey.
4 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 24 squares


  • 4 eggs
  • 1 15-oz. Pumpkin puree
  • 1 ⅓ c. sugar
  • 1 c. vegetable oil
  • 1 tsp. vanilla extract
  • 2 c. gluten free flour blend
  • 1 tsp. xanthan gum
  • 2 tsp. baking powder 2
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg


  • 3 oz cream cheese softened
  • 4 Tbsp butter softened
  • 1 tsp vanilla extract
  • 2 c. powdered sugar


  • Start by heating your oven to 350°F and having a 9x13 dish set aside. Then whisk the eggs, pumpkin, sugar, oil, and 1 tsp. vanilla extract together until combined and smooth. In a separate bowl, sift the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg together. Then add the dry ingredients to the wet ingredients and stir until combined.
  • Pour the batter into your ungreased baking dish and bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean. Allow the cake to cool completely.
  • While the cake is cooling, whisk together the butter and vanilla until smooth before adding in the powdered sugar. Beat the mixture on high until smooth and fluffy. Then spread the frosting over the top of the cake and serve!
Keyword Gluten-Free, Gluten-Free Desserts, Gluten-Free Holiday Desserts, Gluten-Free Recipes