Moist gluten-free pumpkin sheet cake full of pumpkin flavour and all the fall spices. Drizzle with warm brown sugar frosting and it takes this simple and easy to make gluten-free pumpkin cake to decadent. A light and airy homemade pumpkin sheet cake that will become a favourite thanksgiving dessert.
This gluten-free pumpkin sheet cake is way easier to make than a pumpkin pie I think and it can also feed crowd. Perfect pumpkin dessert for thanksgiving. Bursting with flavour and so easy to make for fall.
Gluten-free pumpkin sheet cake is a fall favourite in this house. Baked in a sheet pan, it is perfect for a crowd. It is October and the leaves are changing colour, time for all things pumpkin! Pumpkin recipes like pumpkin muffins, pumpkin cream cheese muffins, pumpkin roll, pumpkin walnut cookies, vegan pumpkin magic bars and much more.
INGREDIENTS NEEDED TO MAKE THE PUMPKIN CAKE:
- White Sugar
- Brown Sugar
- Canned Pure Pumpkin
- Softened Butter
- Buttermilk
- Eggs
- Vanilla
- Gluten-Free Flour Blend
- Gluten-Free Baking Powder
- Cinnamon
- Nutmeg
- Cloves
- Baking Soda
Super simple, delicious gluten-free pumpkin sheet cake that is perfect for thanksgiving, friend giving, or anytime you are gathered together. Are you a pumpkin dessert fan?
Sheet cakes are so easy to make and the brown sugar frosting will become a family favourite. In fact you will have a hard time not eating the frosting with a spoon.
This gluten-free pumpkin sheet cake is the perfect dessert for fall. The pumpkin cake is easy to make, feeds a crowd and everyone loves it.
HOW TO MAKE THE PUMPKIN SHEET CAKE
- Preheat oven to 350 degrees.
- Line a 9×13 baking pan with parchment paper.
- In a stand mixer(or use a hand held mixer and a medium bowl) add the softened butter and sugars and mix well.
- Add the canned pumpkin, eggs, vanilla and buttermilk and beat on medium speed until smooth.
- Scrape sides of bowl with a spatula.
- In a small bowl add the dry ingredients (gluten-free flour blend, baking powder, baking soda, spices and salt) and whisk to mix.
- Add the dry ingredients to the wet and mix on low speed.
- Increase speed to medium and beat until you have a smooth batter.
- Pour batter into lined baking pan.
- Bake for 34-36 minutes.
- Remove and cool.
- Make the brown sugar frosting.
I make this gluten-free pumpkin sheet cake every thanksgiving for it is a family fave. I hope it becomes a favourite of your family too. I have a lot of pumpkin recipes on my blog, but being that this cake is super easy to make I suggest you try it first.
HERE ARE MORE PUMPKIN RECIPES TO TRY:
- Vegan Pumpkin Magic Bars
- Pumpkin Muffins
- Gluten-free Apple Pumpkin Loaf
- Chocolate Swirl Pumpkin Squares
- Keto Pumpkin Roll
- Gluten-free Pumpkin Roll
- Pumpkin Walnut Cookies
- Pumpkin Cream Cheese Muffins
- Pumpkin Alfredo
- Gluten-Free Pumpkin Bread Pudding
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HAVE ANY GLUTEN-FREE QUESTIONS? If you have any gluten-free questions about cooking or baking please send me a DM and I would be happy to help you out.
Gluten Free Pumpkin Sheet Cake
Ingredients
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 can pure pumpkin (398 ml) or 1 1/2 cups + 3 Tbsp
- 1/2 cup softened butter
- 1/2 cup plus 2 Tbsp buttermilk
- 2 large eggs
- 2 cups gluten free flour blend
- 1 tsp gluten-free baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp baking soda
- Pinch of salt
Brown Sugar Frosting
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 cup milk
- 1 tsp vanilla
- 1 1/2-2 cups icing sugar
Instructions
- Preheat oven to 350 degrees.
- Line a 13 x 9 baking pan with parchment paper.
- In a stand mixer add the softened butter and sugars and mix well.
- Add the canned pumpkin, eggs, vanilla and buttermilk and beat on low speed.
- Scraping sides of pan to incorporate all.
- Increase speed to medium and beat until smooth.
- In a small bowl whisk the flour and remaining dry ingredients.
- Add to mixer bowl and beat on low speed.
- Increase speed to medium and beat until you have a smooth batter.
- Transfer batter to lined baking pan.
- Smooth batter out before putting into the oven.
- Bake for 34-36 minutes or until a toothpick inserted into centre of cake comes out clean.
- Remove from oven and cool.
Brown Sugar Icing
- In a small saucepan add 1/2 cup butter, 1 cup brown sugar and heat on medium.
- Stir and bring mixture to a boil.
- Reduce heat to low/medium and cook for 3 minutes stirring occasionally.
- Add 1/4 cup milk and 1 tsp vanilla. Increase heat to medium and cook for another 2-3 minutes.
- Remove from heat and let cool for a couple of minutes.
- Whisk in 1 1/2-2 cups icing sugar until icing is smooth.
- Less icing sugar means a runnier icing whereas adding the whole 2 cups means a thicker icing.
