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!
You will use a gluten-free flour to create this homemade cake and just watch kids and adults devour it slice by slice.
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
- Gluten Free Flour – You will want to use a gluten free all purpose flour for this cake mix recipe.
- Baking Powder
- Baking Soda
- 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.
- 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.
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.
Step Four: Now work in the dry ingredients and mix the cake batter until it is mixed.
Step Five: Pour the prepared cake batter into the prepared skillet.
Step Six: in a separate bowl add your butter, brown sugar and pumpkin spice seasoning.
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.
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.
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.
Your kitchen smells amazing right now!
- 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.
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.
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)
Be sure to check out my tips and tricks in the post. Scroll up to read!
- 1 ½ cups gluten free all-purpose flour
- ⅓ 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.
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.
Nutrition information is estimated. For the most accurate info, always doublecheck with your ingredients.