5 from 2 votes

Pumpkin Cake with Cream Cheese Frosting (Gluten-Free & Sugar-Free)

Prep: 30 mins
Cook: 50 mins
Total: 1 hr 20 mins
Servings: 15 servings
Author: Trisha Gilkerson


Pumpkin Cake

Creme Cheese Frosting

  • 12 ounces cream cheese softened
  • 1 stick butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon pure stevia
  • 1 cup powdered xylitol you can easily use a coffee grinder or food processor to powder your granulated xylitol


  • Preheat the oven to 350 and grease a 9x13 pan with butter.
  • Beat together butter, pumpkin, xylitol, stevia, eggs, and vanilla. In a separate bowl, mix together the remaining dry ingredients. Add the dry ingredients to the wet ingredients and mix thoroughly.
  • Pour batter into your greased 9x13 pan and bake for 40-50 minutes.
  • While cake is baking, beat together the softened cream cheese and butter. Add the vanilla, stevia, and xylitol and beat until creamy.
  • After the cake has cooled, frost with cream cheese frosting. If you don't devour all of it the day you make it, be sure to store in in the refrigerator.


*If you're unable to eat dairy, substitute melted coconut oil in place of the butter in the cake and skip the frosting. The frosting is good, but it's still a very tasty cake without it!