Tis the season to pull out the pumpkin. My Gluten Free Pumpkin Cream Cheese Cake is a winner.Jump to Recipe
My wife is the baker in our house and she is an awesome baker. My daughter is pretty amazing too. I share this because I made this dessert for a dinner we had with some of our cousins that we had not seen before covid. Everyone thought the dessert was amazing. The cake was perfectly moist and look at that crumb. Top anything with a cream cheese frosting and you have a winner. As Guy Fieri says, you could put this frosting on a flip flop.
Some cool pumpkin desserts that I have made include:
I do not make desserts often because quite a while back I decided to cut as much sugar out of my diet as I could. Dessert was a super easy place to start. So if you search my blog, you will see that most of my desserts are from a few years ago and beyond. I have been writing about my health food kick and it is reasonably easy when you put your mind to it. Mind over matter.
The delicious cake is made as most desserts are – mixing dry and wet ingredients. The wet ingredients in this recipe are the pumpkin puree, vegetable oil and eggs. I really think the pumpkin puree is what makes the cake so moist. I used Bob’s Red Mill 1 to 1 GF baking flour and it works really well.
The cast of characters.
The frosting ingredients.
Creating and baking the pumpkin cake.
The Gluten Free Pumpkin Cream Cheese Cake plated.
Gluten Free Pumpkin Cream Cheese Cake
My Gluten Free Pumpkin Cream Cheese Cake proves that pumpkin recipes are not just for the fall. This recipe needs to be a year round staple.
- 4 Whole eggs beaten
- 15 Ounces Pumpkin puree
- 1/2 Cup Canola oil
- 2 Tsp Pumpkin pie spice
- 1 Tsp Vanilla
- 2 Cups Gluten Free flour
- 2 Tsp Baking powder
- 1/2 Tsp Salt
- 1 Tsp Baking soda
- 1 Cup Sugar
Cream Cheese Frosting
- 4 Ounces Cream cheese softened
- 1 Stick Butter softened
- 3 1/2 Cups Confectioners Sugar
- 1 1/2 Tsp Vanilla extract
- 4 Tbsp Milk
Preheat your oven to 350°F. Meanwhile, spray a 9×13 inch baking pan; set aside.
Add dry ingredients to a large mixing bowl. Mix the dry ingredients until combined. Separately, add the wet ingredients to another mixing bowl. Mix well. Add the wet ingredients to the dry ingredients. Whisk until completely combined. Pour cake batter into your prepared pan and shake the pan so the cake will settle in evenly. Bake for 35-38 minutes. Use a toothpick inserted into the center and the cake is done when it comes out clean.
For the cream cheese frosting: add the softened cream cheese and softened butter to a stand mixer. Beat on medium speed and beat until smooth and creamy. Next, you will alternate adding in the sugar and the milk. Begin by adding one cup of the confectioners sugar followed by 1/2 tbsp of the milk. Keep alternating the sugar and milk until used up. Finish by adding in the vanilla and continue to mix until the frosting is smooth and creamy.
I made my cake a day ahead. I kept it in the fridge and pulled it out when I was ready to frost. Keeping the cake cold will make it easier to frost. Spread the frosting evenly over the cake.
Serve and enjoy!