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Gluten-Free & Dairy-Free Pumpkin Spice Texas Sheet Cake with Drizzle Icing 🍂

Amber
Moist, tender pumpkin cake with cozy fall spices and a simple drizzle icing. Perfect for a 15×10” jelly roll pan or split into two 9×13 pans. Easy, festive, and full of autumn flavor!
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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