Gluten Free Pumpkin Cake with Cinnamon Cream Cheese Frosting
This moist and cozy pumpkin cake topped with spiced cream cheese frosting is the ultimate fall treat.
recipesbynani.comThere is something so special about the smell of pumpkin spices filling the kitchen on a crisp autumn day. This cake has become a favorite in my home because it is incredibly moist, thanks to the yogurt, and perfectly balanced with just the right amount of sweetness.
Since this recipe is gluten free, it is wonderful to serve at gatherings where guests have different dietary needs. My best tip is to make sure your cream cheese is at room temperature before you start the frosting so you get a silky smooth finish every single time.
🧺 Ingredients
- 2 cups gluten free all purpose flour blend
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup Greek yogurt
- 3/4 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon ground cinnamon
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a square baking pan.
- 2
In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- 3
Add the pumpkin puree, Greek yogurt, maple syrup, eggs, and vanilla to the dry ingredients and stir until just combined.
- 4
Pour the batter into your prepared pan and spread it out evenly.
- 5
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- 6
While the cake cools, beat the cream cheese, butter, powdered sugar, and cinnamon together in a small bowl until smooth.
- 7
Once the cake is completely cool, spread the frosting over the top and serve.
💡 Tips
Store any leftovers in the refrigerator for up to three days. If you prefer a thinner frosting, simply add a splash of milk while you are mixing it. This cake tastes even better the next day once the spices have had time to settle.
Made this recipe? Let us know how it went.
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