There’s something magical about the combination of pumpkin and warm spices, especially when paired with the crispy-sweet churro topping. This Gluten-Free Pumpkin Churro Sheet Cake takes everything you love about fall desserts and gives it a playful twist and an explosion of flavor. It’s soft, moist, and layered with cozy flavors that make every bite feel like a hug.
The real star here is the texture. The pumpkin purée keeps the cake tender, while the gluten-free flour blend paired with cornstarch ensures it’s light and not dense. Topped with melted butter, cinnamon-sugar, and a drizzle of nutty brown butter icing, it strikes the perfect balance between homey comfort and bakery-worthy indulgence.
Whether you’re making this for a holiday gathering, a potluck, or just a cozy night in, this cake is sure to impress. You can serve it plain with the churro topping, or dress it up further with the optional vanilla bean buttercream for a bakery-style finish.
This cake was so moist and rich. The flavors developed more and more with each bite. Move your regular pumpkin cake out of the way. This one will be your new go to staple dessert for the fall, or honestly any time of the year. I originally made this and thought wow this is a great dessert but there were a few more elements that I thought would take it up a notch. I have perfected this recipe to the point that I think it could end up on grocery store shelves. It is that delicious and I hope you, your family and friends enjoy it as much as mine.
What’s in This Recipe?
- Pumpkin Purée – Adds natural sweetness, moisture, and that unmistakable autumn flavor.
- Pumpkin Pie Spice – A cozy blend of cinnamon, nutmeg, ginger, and cloves that enhances the pumpkin and gives the cake its fall character.
- Brown Butter – Used in the icing, it brings out a deep, nutty richness that complements the sweet pumpkin base.
- Cinnamon-Sugar Churro Topping – The final layer of flavor and depth that makes this cake stand out from a classic pumpkin sheet cake.
FAQs
A standard 9×13-inch baking pan works best.
Yes! Just roast and purée fresh pumpkin, making sure to strain out excess liquid for the right consistency.
The brown butter icing is thinner and drizzled, while the vanilla bean buttercream is thicker, whipped, and spreadable. You can use either — or both!
Yes, bake it in an 8×8-inch pan and reduce the bake time to about 25–28 minutes.
Gluten Free Pumpkin Churro Sheet Cake
Ingredients
Pumpkin Cake
Churro Topping
Brown Butter Icing
Vanilla Bean Buttercream (Optional)
Instructions
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Pumpkin Cake
- Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
- In a small bowl, stir together ¾ cup (120ml) milk and 1 Tbsp apple cider vinegar, then set aside for 10 minutes to curdle.
- In a medium bowl, whisk 2¼ cups (300g) gluten-free 1:1 flour, ¼ cup (30g) cornstarch, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1½ tsp cinnamon, 1 Tbsp pumpkin pie spice, and ½ tsp nutmeg.
- In a large mixing bowl, beat ½ cup (110g) unsalted butter, ⅓ cup (75g) vegetable oil, and 1¾ cups (350g) sugar until pale and fluffy, about 2–3 minutes.
- Add 4 large eggs, one at a time, mixing well after each, then beat in 1 Tbsp vanilla extract.
- Mix in 1 can (15 oz / 425g) pumpkin purée until smooth.
- Add half the dry ingredients, mix gently, then stir in the milk mixture. Add the remaining dry ingredients and mix just until combined — don’t overmix.
- Spread the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick in the center comes out clean.
- Cool in the pan for about 10 minutes.
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Churro Topping
- While the cake is still warm, brush the top with ¼ cup (55g) melted butter.
- In a small bowl, combine ½ cup (100g) sugar with 1 Tbsp cinnamon and sprinkle evenly over the cake.
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Brown Butter Icing
- In a small saucepan, melt ½ cup (110g) unsalted butter over medium heat and cook until golden brown and nutty.
- Let it cool for 5 minutes, then whisk in 2 cups (240g) powdered sugar, 2–3 Tbsp milk, 1 tsp vanilla extract, and a pinch of salt until smooth.
- If needed, add a little more milk to thin it out.
- Drizzle the icing over the cooled cake.
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Vanilla Bean Buttercream (Optional)
- Beat ½ cup (113g) softened unsalted butter until creamy, about 2–3 minutes.
- Slowly mix in 3 cups (330g) powdered sugar, then add ½ Tbsp vanilla bean paste and 2 Tbsp milk.
- Whip on medium-high speed for 5–7 minutes until light and fluffy.
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Total Time
Prep Time: 25 minutes
Bake Time: 35–40 minutes
Cool Time: 45 minutes
Total Time: 1 hour 50 minutes
Servings: 12–15 squares
