Packed with fresh pumpkin, chocolate chips and warm spices, this gluten-free pumpkin chocolate chip cake is the perfect one-bowl fall dessert. It has a tender, moist and delicate crumb everyone will love (even your friends who don't have celiac). You can make this gluten-free pumpkin cake ahead of time, making it ideal for holiday gatherings and office potlucks. And yes, you can double the recipe (use the entire can of pumpkin puree if you do so)
- Recipe Ingredients Notes
- What is in Pumpkin Pie Spice?
- Substitution for Canned Pumpkin
- How to make a Gluten Free Pumpkin Cake
- Storage & Freezing
- Variations of Gluten Free Pumpkin Cake
- FAQ about Gluten Free Pumpkin Chocolate Chip Cake
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Pumpkin Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredients Notes
Gluten Free Flour: I have tested this gluten free pumpkin cake recipe with my own gluten-free flour blend as well as King Arthur Measure for Measure (Affiliated link. 40% off first order) Both flour blends give the bread the perfect texture. I am not saying other brands will not work in this recipe. I just have not tested them in this application. Flour blends used to develop this great recipe do contain xanthan gum.
Canned Pumpkin: Please make sure to buy 100% canned pumpkin purée and not pumpkin pie filling. Pumpkin Pie Filling contains sugar and spices while canned pumpkin is 100% pure pumpkin puree. Some pumpkin puree brands can be wetter than others. If the pumpkin you are using seems wet, make sure to plot it with some paper towels just to soak up some extra moisture.
Neutral Oil: I have tested this recipe with melted butter and neutral oil, like grapeseed oil or canola oil. While both pumpkin cakes had an exceptional taste, the one made with oil state moist and soft longer. This is because oil is a liquid and stays liquid at room temperature while butter is actually solid at room temperature. Therefore cakes made with butter tend to have a denser crumb and are not as tender. I have not tested this recipe with coconut oil or vegan butter.
Mini Chocolate Chips: Since Mini Chocolate Chips don't sink to the bottom of a cake like regular-sized chocolate chips they are perfect for this gluten-free pumpkin chocolate chip cake.
What is in Pumpkin Pie Spice?
Pumpkin puree on its own does not have a lot of flavors. So make sure to use high-quality spices to achieve an aromatic and flavorful cake. While spices don't go bad like milk or become moldy like fresh produce, they will lose their "oomph" over time. Pumpkin Spice has become the "signature fall spice" in the US and many parts of the world. It is available at grocery stores but can easily be made at home with just a handful of ingredients. To make Homemade Pumpkin Spice, combine 1 tablespoon of ground cinnamon, 1 teaspoon of ground nutmeg, 1 teaspoon of ground ginger, and
¼ teaspoon of ground cloves. Use as directed in the recipe.
Substitution for Canned Pumpkin
Canned pumpkins can be difficult to find outside of the US. BUT, butternut squash should be available. Which is the perfect substitute for pumpkin. You will just need a medium-sized butternut squash (around 24oz/700 grams), a sheet tray, an oven, and a food processor or blender.
Preheat to 400F/200°C. Split the butternut squash lengthways, remove seeds, and place cut-side down on a foil-lined aluminum baking sheet. Roast it until fork-tender which can take about 45 minutes depending on the size of the squash and your oven. Remove it from the oven and allow for it to cool until you can handle it. Remove the “flesh” from the squash and puree it with a food processor or blender. Use this in the recipe. Please be aware, that sometimes homemade squash puree is “wetter” than canned pumpkin. So you may need to plot it with some paper towels to remove the moisture.
How to make a Gluten Free Pumpkin Cake
The best part about this delicious gluten-free pumpkin chocolate chip recipe? There is no for a stand mixer or electric hand mixer to make it. As for the baking dish, I recommend using an 8x8 square baking pan. If you use a 9x9 square pan or a round cake pan, please adjust baking times accordingly.
Step 1: Preheat the oven to 350F and line an square 8" pan with parchment paper and set aside. Make sure to leave some overhang which will help to remove the pumpkin cake from the pan once it has been baked.
Step 2: In a small bowl sift together the gluten-free flour, baking powder, baking soda, spices and kosher salt. Set aside.
Step 3: In a large mixing bowl combine the brown sugar, white sugar, vanilla extract and eggs and whisk together. Make sure no lumps of brown sugar remain.
Step 4: Add the pumpkin puree and oil and whisk until fully combined.
Step 5: Add the dry ingredients to the wet ingredients and whisk to combine. Switch to a flexible rubber spatula and fold everything together making sure there are no pockets of dry ingredients left.
Step 7: With a flexible spatula fold in the mini chocolate chips reserving some to use for topping the cake batter.
Step 8: Transfer the gluten-free cake batter to the prepared cake pan and using a small offset knife, the back of a spoon, or a spatula smooth it out evenly. Top with some additional chocolate chips.
Step 9: Bake the gluten free pumpkin cake at 350F for 32-36 minutes until the cake is set and a cake tester or toothpick inserted in the middle of the cake comes out clean or with just a few cake crumbs attached.
Remove the cake from the oven, place it on a wire rack and allow it to cool completely before slicing it. This cake is delicious while still warm.
Storage & Freezing
This gluten-free pumpkin chocolate chip cake should be stored at room temperature in an airtight container. There is no need to refrigerate it.
To freeze this delicious cake, wrap fully cooled slices in plastic wrap and place them in an airtight container before freezing. Thaw at room temperature or in the refrigerator.
Variations of Gluten Free Pumpkin Cake
This cake is the perfect "base cake recipe" and can be changed up as desired. I have not tried using it as a layered cake but if you do please share the results in the comments.
Gluten Free Pumpkin Cake with Cream Cheese Frosting: Make the cake batter as directed but omit the chocolate chips. Top the fully-cooled cake with my delicious small batch maple syrup cream cheese frosting. Make sure to store the cake in the fridge unless you plan on serving it right away.
Gluten Free Pumpkin Coffee Cake: Make the gluten free pumpkin cake batter as directed in the recipe, omit the chocolate chip. Top the cake before baking with some Brown Sugar Streusel. Dust the finished cake with some powdered sugar (optional).
Change up the add-ins: Not a fan of chocolate chips? Replace them with chopped nuts such as pecans or walnuts.
FAQ about Gluten Free Pumpkin Chocolate Chip Cake
Yes, this cake actually is better on the second day. It gives it time to develop flavors.
Yes. If you would like to use a fresh pumpkin instead of ready to use pumpkin you may do so. Follow the instructions on how to make homemade pumpkin puree found here. The butternut squash can be replaced with any pumpkin variety. Preferably a Sugar Pie Pumpkin.
I do not recommend using pumpkin pie filling since it already contains sugar and spices.
Since this cake is made with oil which makes it dairy-free, the only ingredients that need to be adjusted are the eggs. I have not tested this cake with any egg substitutes or without any eggs at all. If you try this, please share your results in the comments.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Pumpkin Recipes to try
Gluten Free Pumpkin Chocolate Chip Cake
- 160 grams gluten free multipurpose flour
- 1 Tablespoon Pumpkin Pie Spice
- 1 teaspoon baking powder (4 grams)
- ½ teaspoon baking soda (3 grams)
- ½ teaspoon kosher salt
- 65 grams white sugar
- 100 grams light brown sugar
- 2 large eggs, room temperature
- 125 grams oil
- 230 grams pumpkin puree
- 1 teaspoon vanilla extract
- 100 grams mini chocolate chips
How to make a Gluten Free Pumpkin Cake
- Preheat the oven to 350F and line a square 8" pan with parchment paper and set aside.
- In a small bowl sift together the gluten-free flour, baking powder, baking soda, spices and kosher salt. Set aside.
- In a large mixing bowl combine the brown sugar, white sugar, vanilla extract, and eggs and whisk together.
- Add the pumpkin puree and oil and whisk until fully combined.
- Add the dry ingredients to the wet ingredients and whisk to combine. Switch to a flexible rubber spatula and fold everything together making sure there are no pockets of dry ingredients left.
- With a flexible spatula fold in the mini chocolate chips reserving some to use for topping the cake batter.
- Transfer the cake batter to the prepared cake pan and using a small offset knife, the back of a spoon, or a spatula smooth it out evenly. Top with some additional chocolate chips.
- Bake the gluten-free cake at 350F for 32-36 minutes until the cake is set and a cake tester or toothpick inserted in the middle of the cake comes out clean or with just a few cake crumbs attached.
- Remove the cake from the oven and allow it to cool completely before slicing it. This cake is delicious while still warm but can be messy to cut due to the melted chocolate chips.
Storage: This gluten free pumpkin chocolate chip cake should be stored at room temperature in an airtight container. There is no need to refrigerate it.
Freezing: To freeze this delicious cake, wrap fully cooled slices in plastic wrap and place them in an airtight container before freezing. Thaw at room temperature or in the refrigerator.
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Amount Per Serving: Calories: 338
Calories are a guestimate and randomly generated.