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This famous pumpkin cake with maple cream cheese frosting is gluten free, easy, and can easily be made vegan, dairy free, and refined sugar free. On a sheet of white parchment paper is the cake in the shape of the baking dish, cut into thick even slices. The cake is covered in a thick, creamy off white frosting with sprinkles of cinnamon on top adding color. The cake itself is a golden orange, pillowy soft, light, airy, and spongey.
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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 8x8 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!