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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
Bake Time:25 minutes

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 (18x13 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