Gluten Free Pumpkin Cake

5 from 1 vote

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If you are looking for the perfect pumpkin recipe for fall, this gluten free pumpkin cake checks all the boxes!

It is made-from-scratch with tender pumpkin, gluten free cake, and topped with a sugar and spice topping. And don’t forget the drizzle of pumpkin pie spice icing!

pumpkin cake slice on a plate

You will use a gluten-free flour to create this homemade cake and just watch kids and adults devour it slice by slice.

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With the perfect balance of pumpkin and spice, you’ll want to add this easy dessert to your pumpkin recipes this fall. It would make a wonderful addition to Christmas or Thanksgiving breakfast.

Check out our pumpkin ice cream recipe for another great option or whip up these no bake pumpkin rice krispie treats! So fun.

This Gluten Free Pumpkin Cake Recipe Is

  • Similar to a gluten-free pumpkin coffee cake
  • Made from scratch
  • Easy recipe
  • Flavorful cake for fall
  • New pumpkin recipe to try
  • Canned pumpkin recipe
  • Freezer friendly

Ingredients Needed

pumpkin skillet cake ingredients
  • Gluten Free Flour – You will want to use a gluten free all purpose flour for this cake mix recipe.
  • Sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • Milk – You can use whole milk, 2%, or even reach for almond milk if you want a plant-based milk.
  • Unsalted Butter – If you use salted butter just omit the salt in the cake ingredients.
  • Egg
  • Vanilla Extract
  • Pumpkin Puree – Make sure it is pumpkin puree and not pumpkin pie mix. They are not the same thing.
  • Brown Sugar – The brown sugar is for the sugar and spice topping. It offers a caramel-flavor to the topping.
  • Pumpkin Pie Spice – A must for this pumpkin dessert.
  • Powdered Sugar – You will use powdered sugar for the glaze. If your powdered sugar is lumpy, feel free to sift before making the pumpkin glaze.

How to Make

Full steps on this pumpkin cake are in the printable recipe card at the bottom of the post. This is a quick walk through on how to make this delicious gluten-free cake.

Step One: Preheat the oven and grease your 9″ cast iron skillet with butter.

Step Two: Then in a large mixing bowl you will add in your dry ingredients. Gluten free flour, sugar, baking powder, baking soda and salt. Toss to mix, and set aside.

dry ingredients in bowl

Step Three: Now in a medium bowl and an electric mixer work on your wet ingredients.

Combine the milk, butter, pumpkin puree, egg and vanilla together.

combine wet ingredients in bowl

Step Four: Now work in the dry ingredients and mix the cake batter until it is mixed.

blend cake batter ingredients

Step Five: Pour the prepared cake batter into the prepared skillet.

grease skillet and add batter

Step Six: in a separate bowl add your butter, brown sugar and pumpkin spice seasoning.

prepare butter spice topping

Step Seven: Pour the sugar and spice mixture over the cake, and use a butter knife or toothpick to swirl in the mixture to the cake batter.

swirl topping into batter

Step Eight: Bake as directed, and once the cake is done allow it to cool. Use a toothpick to stick in the center of the cake to ensure the cake is fully cooked.

baked pumpkin skillet cake

Step Nine: In a bowl make your icing, and spoon the icing over the moist gluten-free pumpkin spice cake and then slice and serve.

combine icing ingredients in a small bowl

Your kitchen smells amazing right now!

drizzle icing on top of cake


  • Swap the icing with a maple cream cheese frosting.
  • Add in some walnuts or chopped pecans into the cake batter.
  • Sprinkle on some chocolate chips once the cake is baked. Milk chocolate or white chocolate chips work great.
  • If you want to make it a vegan recipe reach for vegan butter and a flax eggs for the recipe. Then swap out the dairy with plant based.
  • Use an 8×8″ square or 9″ round cake pan if you do not have a cast iron skillet.
  • Make this cake with regular all-purpose flour if you don’t need it to be gluten free. Most flours should be a one to one swap but double check with your products.
serve and enjoy

Storing Leftover Cake

Room Temperature – You can store your cake in an airtight container at room temperature for up to 3 days. Or you can refrigerate the cake for up to 5 days.

For a moist cake you can always warm the cake in the microwave for a few seconds to freshen the cake and soften it up.

Freezer – You can also freeze any of the cake you don’t plan to eat. Place in a freezer container and then freeze for 1-3 months.

Then when you are wanting to eat some of the cake, thaw on the counter. Then when a sweet tooth craving hits you can pull a slice out from the freezer.

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Print the Recipe Card

This pumpkin skillet cake has all the best flavors of fall. Serve it as a holiday dessert or just go ahead and eat it for breakfast. Who am I to judge?

Pumpkin Cinnamon Roll Skillet Cake (Gluten Free)

5 from 1 vote
Make this delicious pumpkin skillet cake with a cinnamon roll twist and top it off with toppings and a drizzle of pumpkin pie spice icing!
Prep: 10 minutes
Cook: 30 minutes
Total: 50 minutes
Yield: 8 servings


  • 1 ½ cups gluten free all-purpose flour
  • cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup milk of choice
  • ½ cup unsalted butter, melted
  • ½ cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract

Sugar + Spice Topping:

  • ½ cup unsalted butter, melted
  • ¼ cup brown sugar
  • 1.5 teaspoons pumpkin pie spice

Pumpkin Spice Icing Drizzle:

  • 1 cup powdered sugar
  • 1-2 tablespoons milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon pumpkin pie spice


  • Preheat the oven to 350 degrees F. Grease a 9” cast iron skillet with butter and set aside.
  • In a large mixing bowl, stir together gluten free flour, sugar, baking powder, baking soda and salt.
  • In a medium bowl, add milk, ½ cup melted butter, pumpkin puree, egg and vanilla extract. Stir to combine.
  • Pour the wet ingredients into the dry ingredients and mix well to incorporate.
  • Pour cake batter into the prepared skillet and use a spatula to create a smooth even layer.
  • In a small bowl, add ½ cup melted butter, brown sugar, and pumpkin pie spice. Stir to combine. Pour sugar and spice topping over the cake. Use a butter knife to swirl the mixture into the cake batter.
  • Bake in preheated oven for 27-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes.
  • For the pumpkin spice icing, add powdered sugar, milk, vanilla extract and ¼ teaspoon pumpkin pie spice to a small bowl. Stir to combine. Spoon on the icing, slice and serve.


Cake may be stored in an airtight container for up to 3 days.
A 9” baking dish may be used in place of a skillet for a similar result.
This is a great cake to make ahead up to 24 hours in advance. Simply follow the steps through baking and cover with plastic wrap. Prepare the icing and drizzle on the cake just prior to serving.


Serving: 1slice, Calories: 428kcal, Carbohydrates: 49g, Protein: 4g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 271mg, Potassium: 97mg, Fiber: 3g, Sugar: 32g, Vitamin A: 3163IU, Vitamin C: 1mg, Calcium: 127mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Desserts
Cuisine: American

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About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to

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