It’s Pumpkin Spice weather, friends! The mornings are crisp, the leaves are turning, and the smell of pumpkin and warm spices makes everything feel cozy. This Gluten-Free & Dairy-Free Pumpkin Spice Texas Sheet Cake is perfect for sharing at fall gatherings, church events, or just a weekend treat for your family.
This cake is soft, tender, and full of pumpkin flavor with a simple, sweet drizzle icing that makes it feel extra special. Using dairy-free milk in the icing keeps it entirely gluten-free and dairy-free, so everyone can enjoy it!
Ingredients
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1 ¾ cups granulated white sugar
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1 (15 oz) can pumpkin puree (not pumpkin pie mix)
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1 cup coconut oil
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4 eggs
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2 cups all-purpose gluten-free flour
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2 ½ teaspoons pumpkin pie spice
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2 teaspoons baking soda
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1 teaspoon baking powder
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½ teaspoon salt
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¼ teaspoon xanthan gum (only if your flour doesn’t already have it)
Drizzle Icing (Dairy-Free):
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1 cup powdered sugar
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5 tablespoons oat milk or other dairy-free milk
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½ teaspoon pumpkin pie spice
🥣 Preparation Instructions
1. Preheat & Prepare Pan
Preheat oven to 350 °F (175 °C). Grease and flour a 15×10-inch jelly roll pan. If you don’t have a jelly roll pan, you can split the batter into two 9×13-inch baking pans.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together sugar, pumpkin puree, coconut oil, and eggs until smooth.
3. Mix the Dry Ingredients
In a separate bowl, whisk together gluten-free flour, pumpkin pie spice, baking soda, baking powder, salt, and xanthan gum (if needed).
4. Combine Wet + Dry
Gradually fold the dry ingredients into the wet mixture. Stir until just combined — don’t overmix.
5. Bake
Pour the batter into the prepared pan(s) and spread evenly. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary slightly if using two smaller pans.
6. Cool & Drizzle Icing
Allow cake(s) to cool completely. In a small bowl, whisk together powdered sugar, oat milk or other dairy-free milk, and pumpkin pie spice until smooth. Drizzle over cooled cake — rustic, casual drizzles look the prettiest!
7. Serve & Enjoy
Slice into squares, serve with a warm beverage, and savor that cozy fall flavor.
Gluten-Free & Dairy-Free Pumpkin Spice Texas Sheet Cake with Drizzle Icing 🍂
Ingredients
- 1 ¾ cups granulated white sugar
- 1 15 oz can pumpkin puree
- 1 cup coconut oil
- 4 eggs
- 2 cups all-purpose gluten-free flour
- 2 ½ teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon xanthan gum *(only if your flour doesn’t already have it)*
Drizzle Icing:
- 1 cup powdered sugar
- 5 tablespoons oat milk or other dairy-free milk
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350 °F (175 °C).
- Grease and flour a 15×10-inch jelly roll pan. If you don’t have a jelly roll pan, you can split the batter into two 9×13-inch baking pans.
- **Mix the Wet Ingredients:** In a large mixing bowl, whisk together the sugar, pumpkin puree, coconut oil, and eggs until smooth.
- **Mix the Dry Ingredients:** In a separate bowl, whisk together the gluten-free flour, pumpkin pie spice, baking soda, baking powder, salt, and xanthan gum (if needed).
- **Combine Wet + Dry:** Gradually fold the dry ingredients into the wet mixture. Stir until just combined — don’t overmix.
- Pour the batter into the prepared pan(s) and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary slightly if using two smaller pans.
- In a small bowl, whisk together powdered sugar, oat milk, and pumpkin pie spice until smooth.
- Allow the cake(s) to cool completely.
- Drizzle icing over the cooled cake.
- Serve & Enjoy
This Gluten-Free & Dairy-Free Pumpkin Spice Texas Sheet Cake is a simple, cozy way to enjoy Pumpkin Spice season. Enjoy!🍁✨
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