Fall is that special time of year when the air turns crisp, leaves change color, and the comforting aroma of pumpkin spice fills our kitchens. I don’t know about you, but as soon as the first hint of autumn hits, I start craving all things cozy and delicious. That’s why I put together this collection of 10 Pumpkin Spice Cake Recipes. It’s the perfect way to embrace the season while satisfying your sweet tooth.
If you’re someone who loves baking or simply enjoys indulging in seasonal treats, you’re in for a treat! Whether you have gluten sensitivities or just want to try out new flavors, these recipes are designed for everyone. From classic cakes to fun twists like pumpkin spice donuts, there’s something here to warm your heart and home.
What can you expect from this post? You’ll discover a variety of gluten-free pumpkin spice cake recipes that are not only scrumptious but also easy to make. Each recipe is crafted to bring that cozy autumn vibe straight to your kitchen. So, grab your mixing bowls and let’s dive into these delightful pumpkin dessert ideas that will make your fall baking unforgettable. Your taste buds will thank you!
Key Takeaways
– Explore gluten-free options with 10 unique pumpkin spice cake recipes that cater to various dietary needs and preferences.
– Each recipe includes simple steps, allowing even novice bakers to create delicious seasonal cakes.
– Discover fun variations, such as pumpkin spice donuts and cupcakes, to add excitement to your fall baking.
– Enjoy rich flavors with combinations like cream cheese swirls and chocolate chips for a delightful twist.
– These cozy autumn treats are perfect for sharing, making them ideal for family gatherings or cozy nights at home.
1. Classic Gluten-Free Pumpkin Spice Cake
Fall bakers crave a cake that tastes like a warm quilt of spices. This gluten-free version stays soft and light using almond and coconut flours. The crumb stays moist from pumpkin, and the spices wake up every bite. You get a simple, reliable dessert that fits friendly tables and busy weeknights alike. You can tweak sweetness and add a touch of frosting if you like. Here is a dependable base you can grow from.
Ingredients:
1 cup pumpkin puree
3/4 cup coconut sugar
1/2 cup almond flour
1/2 cup coconut flour
1 tsp baking soda
1 tsp baking powder
2 tsp pumpkin pie spice
1/4 tsp salt
4 eggs
1/3 cup coconut oil, melted
1 tsp vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a cake pan.
2. In a large bowl, mix pumpkin puree, coconut sugar, and eggs until smooth.
3. In another bowl, whisk almond flour, coconut flour, baking soda, baking powder, pumpkin pie spice, and salt.
4. Combine dry and wet ingredients, then stir in melted coconut oil and vanilla.
5. Pour batter into the pan and bake 30–35 minutes.
6. Cool before serving. A cream cheese frosting or a dusting of powdered sugar works nicely.
FAQs:
1. Can I substitute coconut sugar? Yes, brown sugar works too.
2. How should I store this cake? Keep at room temp in an airtight container for up to 3 days, or refrigerate for a week.
Classic Gluten-Free Pumpkin Spice Cake
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2. Pumpkin Spice Cake with Cream Cheese Swirl
A gentle pumpkin base teams with a creamy cream cheese swirl. The swirl stays soft and mellow, balancing the spices with a tangy bite. It’s a crowd pleaser for gatherings or a cozy night in. You’ll love how easy it is to bake and serve. Keep the cream cheese at room temperature for a smoother swirl. Here’s the plan you can follow.
Ingredients:
1 cup pumpkin puree
1 cup almond flour
1/2 cup coconut flour
3/4 cup maple syrup
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
4 oz cream cheese, softened
2 eggs
1/4 cup coconut oil, melted
Instructions:
1. Preheat to 350°F (175°C) and grease a round pan.
2. Whisk pumpkin, eggs, maple syrup, and melted coconut oil until smooth.
3. Stir almond flour, coconut flour, baking soda, cinnamon, and nutmeg in a separate bowl.
4. Mix wet and dry ingredients until fully blended.
5. Beat cream cheese with a touch of maple syrup until smooth.
6. Layer half of pumpkin batter in the pan, swirl in half the cream cheese, then top with the rest batter and cream cheese. Swirl softly.
7. Bake 35–40 minutes. Cool before slicing.
FAQs:
1. Can I use agave instead of maple syrup? Yes.
2. Best partner ideas? A scoop of vanilla ice cream or coffee pairs well.
When life gets busy, this pumpkin spice cake with a cream cheese swirl is my cozy, crowd-pleasing secret. Keep the cream cheese at room temperature for a silky swirl, and you’re serving smiles in under an hour.
Pumpkin Spice Cake with Cream Cheese Swirl
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3. Gluten-Free Pumpkin Spice Bundt Cake
Bundt cakes look special and taste great. This gluten-free version stays tender with a rich pumpkin flavor. The glaze adds a sweet finish that makes it feel fancy without extra work. It’s ideal for a weekend bake or a small party. Grease the pan well so it releases cleanly. Try a few edible decorations to make it party ready.
Ingredients:
1 1/2 cups almond flour
1/2 cup coconut flour
1 cup pumpkin puree
1 cup maple syrup
3 eggs
1 tsp baking soda
2 tsp pumpkin spice
1/2 cup coconut oil, melted
1/4 cup powdered sugar (for glaze)
1 tbsp almond milk (for glaze)
Instructions:
1. Preheat to 350°F (175°C) and grease a bundt pan well.
2. Mix pumpkin, maple syrup, and eggs until smooth.
3. Whisk almond flour, coconut flour, baking soda, and pumpkin spice.
4. Add dry mix to wet mix, then fold in melted coconut oil.
5. Bake 45–50 minutes, until a toothpick comes out clean.
6. Cool, then whisk glaze with powdered sugar and almond milk. Drizzle over the cake.
FAQs:
1. Can I swap flours? Some swaps work, others don’t. Go with familiar gluten-free blends.
2. How to store? Refrigerate up to 1 week in an airtight container.
Gluten-Free Pumpkin Spice Bundt Cake
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4. Pumpkin Spice Layer Cake with Maple Frosting
Layer cake feels special, and this gluten-free version keeps things accessible. Each level stays moist with pumpkin and spice. The maple frosting adds a mellow sweetness that ties the layers together. It’s a great centerpiece for a fall celebration or a big family dinner. You’ll learn a simple layering method to keep the slices neat. Finish with a gentle frost that keeps the cake soft. Here’s how to build it.
Ingredients:
1 1/2 cups almond flour
1/2 cup coconut flour
1 cup pumpkin puree
1 cup maple syrup
3 eggs
1 tsp baking soda
2 tsp pumpkin spice
1/2 cup coconut oil, melted
1/2 cup maple syrup (for frosting)
1/4 cup coconut cream (for frosting)
Instructions:
1. Preheat to 350°F (175°C) and grease two round pans.
2. Mix pumpkin, eggs, and maple syrup until smooth.
3. Whisk flour, baking soda, and pumpkin spice in a separate bowl.
4. Combine wet and dry, then fold in melted coconut oil.
5. Split batter between pans and bake 25–30 minutes.
6. Whip coconut cream with maple syrup for frosting.
7. Layer with frosting in between and on top.
FAQs:
1. Sub maple syrup with honey or agave? Yes, adjust sweetness a touch.
2. How to store? Refrigerate up to 1 week in an airtight container.
Pumpkin Spice Layer Cake with Maple Frosting
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5. Pumpkin Chocolate Chip Spice Cake
A playful take on pumpkin cake brings in chocolate chips for a cozy surprise. The chips melt a bit as the cake bakes, giving pockets of sweetness. You still feel the warm spice and pumpkin in every bite. This one pleases chocolate lovers and pumpkin fans alike. A simple glaze could finish the top if you like. Here is the cozy plan you can follow.
Ingredients:
1 cup pumpkin puree
1 1/2 cups gluten-free all-purpose flour
3/4 cup brown sugar
1/2 cup coconut oil, melted
2 eggs
1 tsp baking soda
1 1/2 tsp pumpkin spice
1/2 cup chocolate chips
Instructions:
1. Preheat to 350°F (175°C) and grease a square pan.
2. Whisk pumpkin puree, brown sugar, eggs, and melted coconut oil.
3. Stir in gluten-free flour, baking soda, and pumpkin spice.
4. Fold in chocolate chips.
5. Bake 30–35 minutes. Cool before cutting.
FAQs:
1. Milk chocolate chips ok? Yes.
2. How long to store? Airtight container at room temp 4 days.
Pumpkin Chocolate Chip Spice Cake
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This cake proves you can be kind to the planet and your cravings. It stays soft with a gentle lift from flax or a similar plant-based binder. Maple syrup sweetens naturally, and pumpkin spice keeps the autumn feel. It’s easy to share with friends who eat dairy or eggs. The result is a light, satisfying slice you can feel good about. Here’s the path to bake it tonight.
Ingredients:
1 cup pumpkin puree
1 cup gluten-free all-purpose flour
1/2 cup maple syrup
1/4 cup almond milk
1/4 cup coconut oil, melted
1 tsp baking soda
2 tsp pumpkin spice
Instructions:
1. Preheat to 350°F (175°C) and grease an 8-inch pan.
2. Mix pumpkin, maple syrup, almond milk, and melted coconut oil.
3. Combine flour, baking soda, and pumpkin spice.
4. Blend wet and dry until smooth.
5. Bake 30–35 minutes. Let cool, then serve.
FAQs:
1. Substitute maple syrup? Agave or sugar substitute works.
2. How to store leftovers? Airtight container at room temp for 3 days.
Did you know one flax egg can replace a regular egg in this vegan gluten-free pumpkin spice cake? That swap keeps it dairy-free and still yields a soft, lift-filled slice. Maple syrup sweetness and pumpkin spice make spice cake pumpkin recipes comfortingly simple to bake tonight.
Vegan Gluten-Free Pumpkin Spice Cake
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Start mornings with a warm slice and a cup of coffee. This cake stays tender with an easy streusel that adds crunch. The pumpkin layers stay moist, and the spice blend keeps things bright. It’s perfect for weekend brunch or a quick dessert after dinner. The oats in the streusel give a little texture you’ll notice. Here is the straightforward plan you can follow.
Ingredients:
1 1/2 cups almond flour
1/2 cup coconut flour
1 cup pumpkin puree
3/4 cup coconut sugar
2 eggs
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin spice
1/2 cup rolled oats (streusel)
1/4 cup coconut oil, melted (streusel)
Instructions:
1. Preheat to 350°F (175°C) and grease a 9×13 pan.
2. Mix pumpkin, eggs, and sugar until smooth.
3. Whisk almond flour, coconut flour, baking powder, baking soda, and pumpkin spice.
4. Combine and stir in melted coconut oil.
5. Add streusel by mixing oats with oil and a touch of sugar, then sprinkle on top.
6. Bake 30–35 minutes. Cool before slicing.
FAQs:
1. Can I swap oats for chopped nuts? Yes, add texture with nuts instead.
2. How long to store? Airtight container up to 3 days.
Pumpkin Spice Coffee Cake
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8. Pumpkin Spice Cupcakes with Cinnamon Frosting
Cute bites with bold flavor, these cupcakes bring joy to any table. The gluten-free batter stays light, while the cinnamon frosting adds a warm finish. They’re great for parties or a cozy family treat. Bake a pan, then freeze extras for quick dessert moments. Keep frosting smooth by warming it slightly before piping. Here is a simple path to bake and share.
Ingredients:
1 cup pumpkin puree
1 cup gluten-free flour
1/2 cup brown sugar
1/4 cup coconut oil, melted
2 eggs
1 tsp baking soda
2 tsp pumpkin spice
1/2 cup powdered sugar (for frosting)
2 tbsp almond milk (for frosting)
Instructions:
1. Preheat to 350°F (175°C) and line a cupcake tray.
2. Mix pumpkin, brown sugar, eggs, and melted oil until smooth.
3. Whisk flour, baking soda, and pumpkin spice.
4. Combine all ingredients and fill liners.
5. Bake 18–20 minutes. Cool, then whisk frosting with almond milk and powdered sugar.
6. Pipe or spread frosting on cupcakes.
FAQs:
1. Use sugar alternatives? Yes, coconut sugar works well.
2. How long to store? Refrigerate 3 days in an airtight container.
Pumpkin Spice Cupcakes with Cinnamon Frosting
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A playful twist on the usual cake, this poke cake hides a creamy pumpkin filling inside. The filled pockets stay juicy, while the outer cake carries a gentle spice note. It’s eye-catching for a potluck and easy to slice for a crowd. A few dollops of whipped cream finish the dessert with a light touch. Here is a simple route to a showy treat.
Ingredients:
1 1/2 cups gluten-free flour
1 cup pumpkin puree
1 cup coconut sugar
4 eggs
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin spice
1 cup coconut milk (for filling)
1/2 cup whipped cream (for topping)
Instructions:
1. Preheat to 350°F (175°C) and grease a 9×13 pan.
2. Mix pumpkin, coconut sugar, eggs until smooth.
3. Whisk flour, baking powder, baking soda, and pumpkin spice.
4. Combine wet and dry, pour into pan, and bake 30–35 minutes.
5. Cool, poke holes with a spoon handle, fill with coconut milk, then top with whipped cream.
FAQs:
1. Any milk works for filling? Yes, dairy or non-dairy both fine.
2. Best serving method? Chill a few hours for a creamy texture.
Fun fact: Gluten-free pumpkin poke cake fits 12 generous slices from one batch. This standout spice cake pumpkin recipes twist keeps the pumpkin filling juicy in every pocket, while the outer cake stays soft with a cinnamon kiss. A dollop of whipped cream seals the show for potlucks.
Pumpkin Spice Poke Cake
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Amazon$24.9910. Pumpkin Spice Donuts
Morning treats that bring autumn to your kitchen. These donuts stay light and bake instead of fry for a gentler finish. The pumpkin spice hit stays balanced with a touch of sweetness. They’re great for breakfast, snacks, or sharing with neighbors. Store them in a sealable container so they stay soft. Here is the tasty plan you can follow tonight.
Ingredients:
1 cup gluten-free flour
1/2 cup pumpkin puree
1/2 cup coconut sugar
2 eggs
1/4 cup coconut oil, melted
1 tsp baking powder
2 tsp pumpkin pie spice
Instructions:
1. Preheat to 350°F (175°C) and grease a donut pan.
2. Mix pumpkin, sugar, eggs, and melted oil until smooth.
3. Whisk flour, baking powder, and spice.
4. Combine dry and wet until just mixed.
5. Fill pan and bake 18–20 minutes.
6. Cool and glaze if you like.
FAQs:
1. Can I use almond flour? Yes, but the texture will vary slightly.
2. How long to store? Airtight container at room temp 3 days.
Pumpkin Spice Donuts
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These 10 gluten-free pumpkin spice cake recipes are perfect for welcoming the cozy fall season and creating warm memories in the kitchen. With a variety of flavors and textures, there’s something to please every palate. Whether you’re baking for yourself, sharing with friends, or celebrating special occasions, these seasonal treats are sure to add joy to your autumn days.
Don’t forget to share your delicious creations with your loved ones, and let the pumpkin spice magic fill your home!
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Frequently Asked Questions
What makes these gluten-free pumpkin spice cake recipes ideal for cozy fall baking?
These spice cake pumpkin recipes are designed to deliver rich pumpkin flavor without gluten. They often rely on a gluten-free all-purpose blend or alternative flours (like almond or gluten-free oat) to keep the crumb moist and tender. To start, whisk dry ingredients (gluten-free flour blend, baking powder, baking soda, and a pumpkin spice mix) with cinnamon, nutmeg, and ginger, then whisk wet ingredients (pumpkin purée, eggs, oil or melted dairy-free butter, and sugar).
Combine, pour into a pan, and bake in a preheated oven until a toothpick comes out with a few moist crumbs. Cool completely and frost with a creamy dairy-free cream cheese frosting or maple glaze for fall flavor. These are classic spice cake pumpkin recipes that fit fall baking recipes and provide tasty pumpkin dessert ideas for cozy autumn treats.
Can I adapt these spice cake pumpkin recipes for dairy-free or nut-free diets?
Absolutely. For dairy-free, swap milk with a plant-based alternative (oat, soy) and use dairy-free butter or coconut oil. If a recipe uses almond flour or butter, replace almond with a gluten-free all-purpose blend and a bit more starch or oat flour to mimic texture. For nut-free, avoid almond flour and check that baking powders and add-ins are processed in nut-free facilities. You can still achieve a moist crumb by adding applesauce or a touch of dairy-free yogurt. Top with a dairy-free cream cheese frosting or a simple maple glaze to keep things delicious and allergen-friendly. These tips help you enjoy spice cake pumpkin recipes even on gluten-free and nut-free diets.
What toppings or add-ins pair well with gluten-free pumpkin spice cake?
Try toppings that echo cozy autumn flavors: maple frosting (dairy-free if needed), cinnamon-sugar dusting, or a caramel drizzle. For add-ins, fold in dark chocolate chips, toasted pepitas, or roasted sunflower seeds for crunch. Layer with a spiced whipped topping or coconut whipped cream for a festive look. These choices create quick pumpkin dessert ideas and align with seasonal cake recipes that feel like a warm hug.
How should I store gluten-free pumpkin spice cake to stay moist and fresh?
Store the cake in an airtight container at room temperature for up to 2 days if it has no dairy-based frosting, or up to 4-5 days if refrigerated. For longer storage, wrap slices individually and freeze for up to 2-3 months; thaw in the fridge or at room temperature and re-warm gently. If you frost with dairy-free cream cheese, keep refrigerated and bring to room temp before serving for best texture. This keeps your seasonal cake recipes tasting fresh for cozy autumn treats.
Which recipe in this collection is easiest for beginners, and what equipment do I need?
Among the options, the one-bowl gluten-free pumpkin spice cake is typically the simplest for beginners. You’ll usually need only a few bowls, a whisk or handheld mixer, a 8×8 or 9×13 pan, parchment for easy removal, and an oven thermometer to ensure accurate heat. Scoop, mix, bake, and frost—no fancy equipment required. With these basics, you can enjoy fall baking recipes and experiment with spiced cake variations to suit your taste and dietary needs.
Related Topics
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