If you’re searching for a cozy fall treat, this gluten-free pumpkin skillet cake is a winner. Made from scratch with tender pumpkin, a gluten-free cake base, and a buttery sugar-and-spice topping, it’s finished with a pumpkin pie spice icing drizzle that elevates every bite.
This recipe uses gluten-free all-purpose flour so everyone at the table can enjoy it. The balance of pumpkin and warm spices makes it perfect for fall gatherings, and it’s lovely for breakfast or dessert at Thanksgiving or Christmas.
Try serving this skillet cake with other pumpkin favorites or simple whipped cream. Kids and adults alike will reach for second slices.
This Gluten Free Pumpkin Cake Recipe Is
- Similar to a gluten-free pumpkin coffee cake
- Made from scratch
- Easy to prepare
- Full of warm fall flavor
- A new pumpkin recipe to add to your rotation
- Uses canned pumpkin puree
- Freezer-friendly
Ingredients Needed
- Gluten-Free All-Purpose Flour – use a one-to-one gluten-free blend you trust.
- Sugar
- Baking Powder
- Baking Soda
- Salt
- Milk – whole milk, 2%, or a plant-based milk like almond milk work well.
- Unsalted Butter – if using salted butter, omit the added salt in the dry ingredients.
- Egg
- Vanilla Extract
- Pumpkin Puree – be sure to use pure pumpkin, not pumpkin pie filling.
- Brown Sugar – for the sugar-and-spice topping; it adds a caramel note.
- Pumpkin Pie Spice – essential for the pumpkin flavor.
- Powdered Sugar – for the glaze; sift if it’s lumpy.
How to Make
Below is a concise walkthrough. Full details and the printable recipe card are included in the recipe section.
Step One: Preheat the oven to 350°F and grease a 9″ cast iron skillet with butter.
Step Two: In a large bowl whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
Step Three: In a separate bowl combine the milk, melted butter, pumpkin puree, egg, and vanilla. Mix until smooth.
Step Four: Pour the wet mixture into the dry ingredients and stir until just combined to form the batter.
Step Five: Transfer the batter to the prepared skillet and smooth the top with a spatula.
Step Six: In a small bowl combine melted butter, brown sugar, and pumpkin pie spice for the topping.
Step Seven: Pour the sugar-and-spice mixture over the cake and use a butter knife or toothpick to swirl it into the batter for a marbled effect.
Step Eight: Bake for about 27–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes in the skillet.
Step Nine: Whisk the icing by combining powdered sugar, milk, vanilla, and a pinch (¼ tsp) of pumpkin pie spice. Spoon the glaze over the warm cake, slice, and serve.
The aroma of pumpkin and spices will fill your kitchen — irresistible.
Variations
- Replace the glaze with maple cream cheese frosting for a richer finish.
- Fold in chopped walnuts or pecans into the batter for crunch.
- Top with milk or white chocolate chips after baking for extra sweetness.
- Make it vegan by using vegan butter, a flax egg, and plant-based milk.
- Use an 8×8″ square pan or a 9″ round pan if you don’t have a cast iron skillet.
- If gluten isn’t a concern, swap in regular all-purpose flour (check package notes for 1:1 swaps).
Storing Leftover Cake
Room Temperature: Store in an airtight container for up to 3 days. For longer freshness, refrigerate for up to 5 days.
Rewarm slices briefly in the microwave to restore moisture and soften the texture.
Freezer: Freeze in a freezer-safe container for 1–3 months. Thaw at room temperature when ready to enjoy.
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Print the Recipe Card
This pumpkin skillet cake captures the best flavors of the season. Serve it as a holiday dessert, a cozy breakfast, or an anytime treat.
Pumpkin Cinnamon Roll Skillet Cake (Gluten Free)
Ingredients
- 1 ½ cups gluten free all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk of choice
- ½ cup unsalted butter, melted
- ½ cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
Sugar + Spice Topping:
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- 1.5 teaspoons pumpkin pie spice
Pumpkin Spice Icing Drizzle:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
Instructions
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Preheat the oven to 350 degrees F. Grease a 9” cast iron skillet with butter and set aside.
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In a large mixing bowl, stir together gluten free flour, sugar, baking powder, baking soda and salt.
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In a medium bowl, add milk, ½ cup melted butter, pumpkin puree, egg and vanilla extract. Stir to combine.
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Pour the wet ingredients into the dry ingredients and mix well to incorporate.
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Pour cake batter into the prepared skillet and use a spatula to create a smooth even layer.
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In a small bowl, add ½ cup melted butter, brown sugar, and pumpkin pie spice. Stir to combine. Pour sugar and spice topping over the cake. Use a butter knife to swirl the mixture into the cake batter.
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Bake in preheated oven for 27-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes.
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For the pumpkin spice icing, add powdered sugar, milk, vanilla extract and ¼ teaspoon pumpkin pie spice to a small bowl. Stir to combine. Spoon on the icing, slice and serve.
Notes
A 9” baking dish may be used in place of a skillet.
This cake can be made up to 24 hours ahead—cover and refrigerate, then add the icing just before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.