Mom’s Famous Pumpkin Cake with Maple Cream Cheese Frosting (Gluten Free)

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This Pumpkin Cake with Maple Cream Cheese Frosting is gluten free and one of my mom’s famous recipes! It’s made with simple, whole ingredients and has a soft, pillowy texture with the warmth of pumpkin pie spice that makes this one of the best cakes you’ll make all of Fall. I swear, nobody will know this cake is gluten-free because it tastes like it’s not made with healthier ingredients at all!

I’m so happy to FINALLY be sharing the recipe for my Mom’s Famous Gluten-Free Pumpkin Cake! One of my absolute favorite desserts in the entire world— I am so excited for you guys to be able to try it. We have tried tons and tons of gluten-free recipes over the years as both of my little brothers were diagnosed with celiac disease at a very young age and I have to say, this one triumphs ALL. Most gluten free cakes still have a dense texture so it’s a little off to anyone who might not be used to only eating gluten free baked goods. But this cake is so fluffy soft and each bites perfectly melts in your mouth. It’s a real crowd pleaser!

My best tip— do NOT skip the Maple Cream Cheese Frosting. It adds a subtle sweetness and creaminess to the cake that takes it to another level! You can easily make it dairy-free if needed by swapping for vegan cream cheese and butter. Everyone is able to enjoy this 🤗

Why You’ll Love This

• THE best gluten free cake – I can’t emphasize this enough! This is one of the most popular recipes with my family and on my blog. Trust me, it’s worth the hype!
• Subtle fall flavors – Slightly spicy and sweet pumpkin and pumpkin spice make this cake the perfect cozy fall treat.
• Dietary friendly – The cake itself is gluten free and with a few swaps you can make this dairy free, vegan, and refined sugar free. See below for these swaps!

What You’ll Need

• Pumpkin puree— Make sure to look for 100% pumpkin puree, not pumpkin pie filling.
• Egg
• Brown sugar— I prefer using Organic brown sugar to avoid pesticides and I think the quality is better. You could also use coconut sugar instead.
• Oil— We use avocado oil in baking but any neutral flavored oil will work!
• Gluten-free flour— You’ll want a 1:1 baking flour for this, my favorites are from Bob’s Red Mill and King Arthur.
• Vanilla extract
• Pumpkin pie spice
• Baking soda
• Sea salt

For the Maple Cream Cheese Frosting

• Cream cheese— If you want a dairy free substitution, use a vegan cream cheese. My favorite is Miyoko’s Organic Vegan Cream Cheese.
• Butter— I prefer using a good quality grass-fed butter like Kerrygold. You can also use vegan butter like this one if needed!
• Maple syrup
• Powdered sugar – For a lower sugar option, you could use powdered monkfruit.
• Pumpkin pie spice

How To Make

1. Preheat oven to 350F and line an 8×8 baking dish with parchment paper so it covers the bottom. (Tip: I like to measure the length of the baking dish and cut the parchment paper so there is some hanging off of both sides. This makes it easier to lift the paper and the cake out when it’s done cooling!)
2. In a large mixing bowl, beat an egg with brown sugar until it’s nice and fluffy.
3. Add in the pumpkin, oil, and vanilla, and beat again.
4. Add in the flour, pumpkin pie spice, sea salt, baking soda, and mix well until it’s all combined and a smooth batter forms.
5. Pour the batter into the prepared baking dish and smooth out the top using the back of a rubber spatula.
6. Bake for twenty-eight to thirty minutes or until a toothpick comes out clean when you poke the center of the cake.
7. Let the cake cool completely and make the frosting.
8. To make the frosting, beat together cream cheese and butter. Add in the maple syrup and pumpkin pie spice. Then, slowly add in the powdered sugar as you mix until smooth and you’ve reached your desired consistency.
9. Spread the frosting over the cake and sprinkle with cinnamon. Slice and enjoy!

Recommended Tools

• Hand-held or stand mixer – You can always mix by hand, but I think using either of these is easier.
• 8×8 cake pan
• Mixing bowls
• Measuring cups and spoons
• Parchment paper
• Rubber spatula

More Must-Try Pumpkin Recipes

Pumpkin Pie Fudge Bars (Gluten Free, Vegan)

Healthy, Mini Pumpkin Scones (Gluten Free, Vegan)

Healthier Pumpkin Donuts (Gluten Free, Dairy Free)

Print Recipe

5 from 10 votes

Mom’s Famous Pumpkin Cake with Maple Cream Cheese Frosting

Course: Dessert

Keyword: cream cheese frosting, dairy free, dessert, famous, frosting, gluten free, holiday, maple, moms, pumpkin, pumpkin cake, pumpkin spice, thanksgiving

Servings: 9 slices

Ingredients

• 1 egg
• 1 cup brown sugar
• 1 cup pumpkin puree
• 1/4 cup oil
• 1 tsp vanilla
• 1 cup gluten free 1:1 flour
• 1 tbsp pumpkin pie spice
• 1/4 tsp sea salt
• 1 tsp baking soda

For the maple cream cheese frosting

• 1/2 cup cream cheese (softened, vegan if needed)
• 2 tbsp butter (softened, vegan if needed)
• 2 tbsp maple syrup
• 1.5 cups powdered sugar
• 1/4 tsp pumpkin pie spice

Instructions

• Preheat oven to 350F and line a baking dish with parchment paper (I used an 8×8 baking dish).
• Beat egg and brown sugar until it’s nice and fluffy.
• Add in pumpkin, oil, and vanilla and beat until fully combined.
• Add in flour, pumpkin pie spice, sea salt, and baking soda and mix until fully combined.
• Pour batter into baking dish and smooth out the top. Bake for 28-30 minutes or until a toothpick comes out clean(ish).
• Let cool completely. While the cake cools, beat together cream cheese and butter. Add in maple syrup and pumpkin pie spice. Slowly add in powdered sugar as you mix until smooth. Spread frosting over cake and sprinkle cinnamon if you wish!

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