This blog post may contain affiliate links from which I earn a small commission. 

When we bought our little home on 52nd Place, I had no idea how much I would grow to love it and the neighborhood it’s planted in. We’ve touched or remodeled almost every inch of this little abode, and this past March marked a decade of calling it ours. It’s nothing fancy and it’s not very big, but it’s been a safe landing place after hard days. The comfort of it’s walls, have echoed the sounds of joy and delight, while also softening the sounds of sorrow and weeping. It’s corners and doorways and open space, have been prayed over hundreds of times, ushering in the protection of angels while my boys slumber. It has seen babies come home from the hospital and watched them grow up quickly, with every passing season. 

And perhaps one of my favorite things about this house is the old Japanese Maple that stands outside the boys’ room. She’s original to the house, perfect for climbing and turns the most beautiful shade of red when the weather turns crisp. And she is the reason I will refer to our house as “dear ole maple house”, inspired by none other than the Orchard House in Little Women. 

When the maple trees show off their colors at our Maple House, it’s time to make all the pumpkin things, and this gluten free pumpkin sheet cake is one of those things. It’s perfectly fall with warm spices, a beautifully moist texture, and a smooth, creamy cream cheese frosting. A queen among pumpkin desserts!

This Gluten-Free Pumpkin Sheet Cake is the ultimate fall dessert – easy to make, incredibly moist, and packed with warm pumpkin-spice flavor. Made with simple pantry ingredients and baked in a sheet pan, it’s the perfect dessert for holidays, potlucks, family gatherings, or cozy weeknights at home. The pumpkin purée and sour cream keep the crumb soft and tender, while the blend of cinnamon, ginger, nutmeg, and cloves offers all the comforting flavors of autumn. Topped with a fluffy, tangy cream cheese frosting, this cake is a crowd-pleasing treat that no one will believe is gluten-free. Whether you’re a seasoned baker or new to gluten-free baking, this recipe is foolproof, delicious, and guaranteed to become a fall favorite.

Why You Will Love This Recipe:

• Soft, tender, and incredibly moist pumpkin cake thanks to pumpkin purée and sour cream.
• Perfectly spiced with cinnamon, ginger, nutmeg, and cloves for cozy fall flavor.
• Just two bowls and simple steps—easy enough for weeknights or last-minute gatherings.
• Bakes quickly in a sheet pan, making it ideal for parties, potlucks, and feeding a crowd.
• Topped with silky, tangy cream cheese frosting that pairs beautifully with the warm spices.
• Foolproof gluten-free texture—fluffy, light, and no one will guess it’s gluten-free.
• Stable and easy to transport, making it a go-to dessert for holidays and events. Makes for a wonderful Thanksgiving dessert!

Ingredients:

Wet Ingredients

• ½ cup avocado oil — keeps the cake incredibly moist without overpowering the pumpkin flavor.
• ¾ cup sour cream — adds richness and tenderness; full-fat works best for a velvety texture.
• 4 large eggs, room temperature — room-temp eggs blend more smoothly and help the cake rise evenly.
• ½ cup coconut sugar — offers natural caramel notes and pairs beautifully with pumpkin.
• ½ cup dark brown sugar — enhances moisture and deepens the warm, cozy flavor.
• 15 oz pumpkin purée — use pure pumpkin puree, not pie filling; this gives the cake its signature soft, plush crumb.
• 2 teaspoons vanilla extract — rounds out the fall spices and adds aroma.

Dry Ingredients

• 2 cups gluten-free all-purpose flour — use a blend that includes xanthan gum; if yours doesn’t, add ½ teaspoon.
• 2 teaspoons baking powder — helps the cake rise tall and fluffy.
• 1 teaspoon baking soda — reacts with the acidity in the pumpkin and sour cream for extra lift.
• 2 teaspoons cinnamon — the dominant warm spice that makes this cake smell like fall.
• ½ teaspoon nutmeg — adds subtle sweetness and depth.
• 1 teaspoon ground ginger — brings brightness and warmth to the spice blend.
• ¼ teaspoon cloves — a little goes a long way and enhances that classic pumpkin-spice flavor.
• 1 teaspoon salt — balances the sweetness and amplifies all the other flavors.

Cream Cheese Frosting

• 8 oz full-fat cream cheese, room temperature (½ block) — softened cream cheese blends smoothly and creates a creamy, tangy frosting.
• ½ cup (1 stick) unsalted butter, room temperature — ensures a silky frosting base without lumps.
• 3 ½ cups powdered sugar — for sweetness and structure; sift if needed to remove clumps.
• 1 teaspoon pure vanilla extract — adds warmth and enhances the cream cheese flavor.
• 1 tablespoon milk — just enough to loosen the frosting into a spreadable consistency; add a splash more if needed. You could also use heavy cream. 

Instructions:

1. Preheat the oven to 350°F.
   Lightly grease a half-sheet pan (18×13 inches) with cooking spray or line it with parchment paper for easier removal. Set aside.
2. Mix the dry ingredients.
   In a small mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Make sure the spices are evenly distributed and there are no clumps. Set the bowl aside.
3. Combine the wet ingredients.
   In a large bowl, add the avocado oil, sour cream, eggs, coconut sugar, brown sugar, pumpkin purée, and vanilla extract. Whisk vigorously until the mixture is smooth, creamy, and well combined. Take a moment to scrape down the sides of the bowl to make sure everything is incorporated. 
4. Combine wet and dry.
   Add the dry ingredient mixture to the large bowl of wet ingredients. Whisk gently but thoroughly until the batter is completely smooth, with no visible streaks of flour. The batter will be thick and silky.
5. Pour and bake.
   Pour the batter into the prepared sheet pan and use a spatula to spread it into an even layer, especially toward the corners.
   Bake for 25 minutes, or until the top is set and a toothpick inserted into the center comes out clean. The cake will spring back lightly when touched.
6. Make the cream cheese frosting.
   While the cake is baking, prepare the frosting. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the softened cream cheese and butter together on medium speed for about 1 minute, until smooth and fully combined.
   Gradually add the powdered sugar, followed by the vanilla and milk. Once everything is incorporated, increase the mixer speed to medium-high and beat for 5 minutes, until the frosting becomes light, fluffy, and creamy.
7. Cool and frost.
   Once the cake has finished baking, remove it from the oven and allow it to cool completely in the pan. Cooling is essential—warm cake will melt the frosting.
   When you have a fully cooled cake, spread the cream cheese frosting evenly over the top using an offset spatula or the back of a spoon. Swirl decoratively if desired.

Perfect Pairings

• Hot coffee or lattes (especially pumpkin spice, chai, or maple lattes)
• Vanilla ice cream for an extra treat
• Fresh berries (the brightness balances the warm spice)
• Mulled cider or apple cider
• A sprinkle of chopped pecans or walnuts on top of the frosting
• Drizzle of maple syrup for added autumn sweetness

Storage Tips

• Room Temperature:
  If your home is cool, the frosted cake can sit out for up to 4 hours. For anything longer, refrigerate.
• Refrigerator:
  Store the frosted cake tightly covered or in an airtight container for 3–4 days. The cake stays incredibly moist, and the flavors deepen each day.
• Freezer:
  This cake freezes beautifully! Freeze the unfrosted cake tightly wrapped for up to 3 months. For frosted leftovers, freeze slices individually, then store them in a freezer-safe container. Thaw in the fridge overnight before serving.
• Make-Ahead Tip:
  Bake the cake a day ahead and frost it the next day—this actually improves the flavor and texture!

Tips and Tricks

• Use room-temperature ingredients
  Room-temp eggs, cream cheese, and butter mix more smoothly and create a better cake texture and frosting consistency.
• Measure the flour correctly
  Spoon the flour into the measuring cup and level it off—packing it in can make the cake dense or dry.
• Don’t overmix the batter
  Whisk until the dry ingredients are just incorporated. Overmixing can make gluten-free baked goods gummy.
• Use pure pumpkin purée
  Make sure you’re not using pumpkin pie filling, which contains added sugar and spices.
• Let the cake cool completely
  A warm cake will melt the cream cheese frosting. If you’re short on time, place the pan in the fridge for 20 minutes.
• Beat the frosting for the full 5 minutes
  This step makes it ultra-smooth, creamy, and fluffy—don’t rush it.
• Line the pan for easy removal
  Use parchment if you want to lift the entire cake out cleanly for slicing or serving on a platter.
• Add extra milk to the frosting if needed
  If the frosting seems too thick, add milk 1 teaspoon at a time until it’s perfectly spreadable.
• Create clean slices
  For bakery-style squares, chill the frosted cake for 10–15 minutes before cutting with a sharp knife.
• Make it ahead
  This cake actually tastes even better the next day as the flavors deepen. Bake ahead and frost just before serving.

Favorite Kitchen Tools for This Recipe:

1. Sheet Pans
2. Paddle Attachment 
3. Gluten Free Flour
4. Cute Disposable Plates for Parties

Check out the recipe card below to make this DELICIOUS gluten-free pumpkin sheet cake!

No ratings yet

Gluten-Free Pumpkin Sheet Cake | With Cream Cheese Frosting

This Gluten-Free Pumpkin Sheet Cake is the ultimate fall dessert – easy to make, incredibly moist, and packed with warm pumpkin-spice flavor.

Print Recipe

Prep Time:20 minutes mins

Bake Time:25 minutes mins

Ingredients

• ½ cup avocado oil
• ¾ cup sour cream
• 4 large eggs room temperature
• ½ cup coconut sugar
• ½ cup dark brown sugar
• 15 oz pumpkin purée
• 2 teaspoons vanilla extract
• 2 cups gluten-free all-purpose flour I use Arrowhead Mills
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 teaspoon salt

Frosting

• 8 oz full-fat cream cheese room temperature
• ½ cup (1 stick) salted butter room temperature
• 3 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk

Instructions

• Preheat the oven to 350°F.
• Lightly grease a half-sheet pan (18×13 inches) with cooking spray or line it with parchment paper for easier removal. Set aside.
• Mix the dry ingredients.
• In a small mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Make sure the spices are evenly distributed and there are no clumps. Set the bowl aside.
• Combine the wet ingredients.
• In a large bowl, add the avocado oil, sour cream, eggs, coconut sugar, brown sugar, pumpkin purée, and vanilla extract. Whisk vigorously until the mixture is smooth, creamy, and well combined. Take a moment to scrape down the sides of the bowl to make sure everything is incorporated.
• Combine wet and dry.
• Add the dry ingredient mixture to the large bowl of wet ingredients. Whisk gently but thoroughly until the batter is completely smooth, with no visible streaks of flour. The batter will be thick and silky.
• Pour and bake.
• Pour the batter into the prepared sheet pan and use a spatula to spread it into an even layer, especially toward the corners.
• Bake for 25 minutes, or until the top is set and a toothpick inserted into the center comes out clean. The cake will spring back lightly when touched.
• Make the cream cheese frosting.
• While the cake is baking, prepare the frosting. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the softened cream cheese and butter together on medium speed for about 1 minute, until smooth and fully combined.
• Gradually add the powdered sugar, followed by the vanilla and milk. Once everything is incorporated, increase the mixer speed to medium-high and beat for 5 minutes, until the frosting becomes light, fluffy, and creamy.
• Cool and frost.
• Once the cake has finished baking, remove it from the oven and allow it to cool completely in the pan. Cooling is essential—warm cake will melt the frosting.
• When you have a fully cooled cake, spread the cream cheese frosting evenly over the top using an offset spatula or the back of a spoon. Swirl decoratively if desired.

Servings: 24