25 Pumpkin Bundt Cake Recipes That Are Pure Fall Perfection

This time of year brings the scent of cinnamon and a slow smile as pumpkins roll into the kitchen. I notice the air gets crisper and the urge to bake grows stronger. Pumpkin bundt cakes feel like fall in a pan—soft, moist, and warmly spiced. So I gathered 25 pumpkin bundt cake recipes that vibe with the season and cook up big smiles.

I made this post because I want to give you a simple, tasty way to celebrate fall at home. There are so many pumpkin desserts out there, but bundt cakes bring ease and a touch of show without long prep. My goal is not to overwhelm you with options but to spark your next bake with confidence. Plus, the notes and tips inside help you get a moist crumb and a glossy glaze every time.

If you love cozy kitchens, weekend baking, and warm desserts to share, this one is for you. If you are a busy home baker who wants a big, impressive cake with less mess, you’ll grab ideas here. Parents planning fall gatherings or teachers stocking a bake sale will also find friendly options. And if you simply want a reliable dessert for a crowd, this list has you covered.

You’ll get twenty-five pumpkin bundt cake recipes that cover classic spice, chocolate twists, and bold new ideas. Each recipe comes with practical tips for bake time, pan prep, and a glaze or topping idea. You’ll see ideas for different glazes, from maple cream to citrusy drizzles, so you can match your mood. There are friendly notes on make ahead, storage, and how to adapt for dairy free or gluten free when possible.

Here is how to use this guide: start with a recipe that fits your mood, then tweak spice level to taste. I point out when a bake is best for a weekend gathering or a quick weeknight dessert. You’ll learn how to test doneness without overbaking and how to keep the crumb tender. If you want to get a little creative, swap in pumpkin purée brands or add a swirl of cream cheese in the center.

Grab a cozy blanket, a mug of coffee, and start browsing the recipes. Let the scent of pumpkin and spice guide you to your next bake. If you try one, come back and tell me which twist you loved most. This fall, your kitchen can feel like a warm welcome with each slice you share.

1. Classic Gluten-Free Pumpkin Bundt Cake

Craving a gluten-free pumpkin bundt cake that fits your fall menu? This Classic Gluten-Free Pumpkin Bundt Cake brings warm spice, rich pumpkin, and a tender crumb. It relies on almond flour and coconut flour to stay moist without gluten. A simple glaze adds a glossy finish and a touch of sweetness.

With a few steps, you bake a bakery-style cake at home. It’s easy to mix, fast to bake, and perfect for sharing.

Ingredients

– 1 cup pumpkin puree

– 1/2 cup almond flour

– 1/2 cup coconut flour

– 3/4 cup honey or maple syrup

– 3 eggs

– 1 tsp baking soda

– 1 tsp cinnamon

– 1/2 tsp nutmeg

– 1/4 tsp salt

Glaze (optional)

– 1/2 cup powdered sugar

– 1-2 tbsp milk

Instructions

1. Preheat the oven to 350°F. Grease your bundt pan well.

2. In a bowl, whisk pumpkin puree, honey, and eggs until smooth.

3. In a separate bowl, mix almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.

4. Pour dry ingredients into the wet and stir until just combined.

5. Spoon the batter into the prepared pan. Bake for 50 minutes or until a toothpick comes out clean.

6. Cool 10 minutes, then invert onto a rack. Drizzle with glaze if you like.

Storing: keep leftovers in an airtight container in the fridge for up to 5 days.

2. Pumpkin Spice Bundt Cake with Cream Cheese Frosting

You want a pumpkin bundt cake that tastes like true fall. This version is soft, moist, and finished with cream cheese frosting that melts in your mouth. The spices hit with just the right kick and fill your kitchen with a warm, cozy scent. It’s perfect for potlucks or a simple family gathering.

Here is the complete recipe so you can make it with confidence.

– Ingredients — Cake batter

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour blend

– 1/2 cup sugar

– 1/4 cup butter, softened

– 3 eggs

– 1 tsp baking powder

– 1 tsp baking soda

– 2 tsp pumpkin spice

– Ingredients — Frosting

– 1/2 cup cream cheese, softened

– 1/4 cup powdered sugar

– 1 tsp vanilla extract

– Instructions

1) Preheat your oven to 350°F (175°C). Grease a bundt pan well.

2) Beat the butter and sugar until creamy and light.

3) Stir in the pumpkin puree and eggs until smooth.

4) In another bowl, mix the dry ingredients. Add them to the wet mix a little at a time.

5) Pour the batter into the pan. Bake about 55 minutes, until a toothpick comes out clean.

6) For the frosting, blend the cream cheese, powdered sugar, and vanilla until smooth. Let the cake cool completely, then frost.

Tips you can use today: dust a pinch of extra pumpkin spice on top for looks, and slice leftovers after chilling for clean cuts. Store covered in the fridge for 3–4 days.

3. Maple Pecan Pumpkin Bundt Cake

You want a fall dessert that is easy to bake and full of real flavor. This Maple Pecan Pumpkin Bundt Cake brings together warm maple, toasted pecans, and smooth pumpkin in every bite. It stays moist and dense in the middle, yet tender around the edges. It smells like autumn and fills the house with cozy comfort.

Here is why this simple cake fits the season: it uses maple syrup for depth, pumpkin for moisture, and pecans for crunch. It bakes in a classic bundt pan, giving you a pretty ring with all the flavors tucked inside.

Specs

– Servings: 10

– Prep Time: 15 minutes

– Cook Time: 60 minutes

– Total Time: 1 hour 15 minutes

– Calories: 310 per slice

– Carbohydrates: 40 g

– Protein: 6 g

– Fat: 14 g

– Fiber: 3 g

Ingredients

– 1 cup pumpkin puree

– 1/2 cup maple syrup

– 1/2 cup gluten-free all-purpose flour

– 1/2 cup pecans, chopped

– 3 eggs

– 1 tsp baking soda

– 1 tsp cinnamon

– 1/4 tsp salt

Instructions

1) Preheat the oven to 350°F (175°C) and grease a bundt pan well.

2) In a large bowl, whisk pumpkin puree, maple syrup, and eggs until smooth.

3) In a separate bowl, mix dry ingredients: flour, baking soda, cinnamon, and salt. Stir them into the pumpkin mix just until combined.

4) Fold in the chopped pecans.

5) Pour the batter into the pan and bake for about 60 minutes, or until a toothpick comes out clean.

6) Cool in the pan for 10 minutes, then turn onto a rack to finish cooling. Toasting the pecans first adds extra warmth to the flavor. Serve with whipped cream if you like.

FAQs: Can I swap the maple syrup? You can use honey or agave, but the flavor will shift a bit.

4. Chocolate Chip Pumpkin Bundt Cake

Want a fall dessert that blends pumpkin warmth with chocolate? This Chocolate Chip Pumpkin Bundt Cake is simple to bake and sturdy enough for a crowd. The cake stays moist from pumpkin puree, and chocolate chips melt in every bite. The bundt pan gives a nice, shareable shape that looks as good as it tastes. It’s perfect for weekend gatherings or a cozy treat after dinner.

Here is why this recipe works: you get a tender crumb with balanced sweetness and easy steps you can repeat. It uses gluten-free flour so friends with dietary needs can enjoy it. You can swap in dairy-free chips if you prefer.

Ingredients

– 1 cup pumpkin puree

– 1/2 cup gluten-free all-purpose flour

– 1/2 cup chocolate chips

– 3 eggs

– 3/4 cup sugar

– 1/2 tsp baking soda

– 1 tsp cinnamon

– 1/4 tsp salt

Instructions

1) Preheat to 350°F (175°C). Grease the bundt pan well.

2) In a bowl, whisk pumpkin puree, eggs, and sugar until smooth.

3) In a separate bowl, whisk dry ingredients: flour, baking soda, cinnamon, and salt.

4) Stir the dry mix into the pumpkin bowl until just combined.

5) Fold in the chocolate chips gently.

6) Bake 50 minutes, or until a toothpick comes out clean.

7) Let cool in the pan 10 minutes, then turn out onto a rack. Dust with powdered sugar if you like.

Optional: serve with a scoop of vanilla ice cream.

Calories per slice: about 330. Servings: 12. Prep time: 20 minutes. Cook time: 50 minutes. Total time: 1 hour 10 minutes.

5. Vegan Pumpkin Bundt Cake

Want a vegan pumpkin bundt cake that stays moist and tasty? This egg-free, dairy-free bake uses flaxseed gel and almond milk to keep a soft, rich crumb. It bakes into a cozy slice that tastes like fall in every bite. You can add chopped nuts or dried fruit for extra texture and finish with coconut whipped cream if you like.

Complete Recipe

– Servings: 10

– Prep Time: 25 minutes

– Cook Time: 50 minutes

– Total Time: 1 hour 15 minutes

– Calories: 240 per slice

Ingredients

– 1 cup pumpkin puree

– 1/2 cup almond milk

– 1/4 cup flaxseed meal

– 1/2 cup gluten-free flour

– 3/4 cup sugar

– 1 tsp baking soda

– 1 tsp cinnamon

– 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C) and grease a bundt pan well.

2. Mix flaxseed meal with 3 tablespoons water. Let it sit 5 minutes to thicken.

3. In a bowl, whisk pumpkin puree, almond milk, and the flax gel.

4. In another bowl, whisk the dry ingredients. Pour them into the wet mix and stir until just combined.

5. Pour the batter into the pan. Bake about 50 minutes, until a toothpick comes out clean.

6. Cool 10 minutes in the pan, then turn out and cool on a rack. Serve plain or with vegan frosting.

Tips: For extra texture, fold in 1/4 cup chopped walnuts or dried cranberries before baking. You can top with coconut whipped cream for a festive finish.

Savor the season with a vegan pumpkin bundt cake that’s moist and delicious. With simple swaps like flaxseed gel and almond milk, you can create a cozy slice of fall bliss!

6. Cinnamon Swirl Pumpkin Bundt Cake

You want a pumpkin cake that feels like fall in every bite. This Cinnamon Swirl Pumpkin Bundt Cake brings a warm cinnamon hug with a gooey swirl. The bundt pan keeps slices neat for easy sharing at gatherings. It stays moist and gluten-free friendly, sure to satisfy pumpkin lovers.

Recipe at a glance

– Servings: 10

– Prep Time: 20 minutes

– Cook Time: 50 minutes

– Total Time: 1 hour 10 minutes

– Calories: 260 per slice

Ingredients

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup sugar

– 1/4 cup butter, melted

– 3 eggs

– 1 tsp baking powder

– 1 tsp cinnamon

– 1/4 cup brown sugar (for swirl)

Steps

1. Preheat the oven to 350°F (175°C) and grease a bundt pan.

2. In a bowl, whisk pumpkin puree, melted butter, sugar, and eggs until smooth.

3. In a separate bowl, whisk gluten-free flour, baking powder, and cinnamon.

4. Stir dry into wet just until combined.

5. In a small bowl, mix the brown sugar with a pinch more cinnamon for the swirl.

6. Pour half of the batter into the pan, scatter the swirl mix, and top with the remaining batter.

7. Bake 50 minutes. Let the cake rest in the pan for 10 minutes, then cool completely.

8. Optional: dust with powdered sugar before serving.

7. Pumpkin Bundt Cake with Cranberries

Seeking a fall treat that balances tart and sweet? This pumpkin bundt with cranberries gives bright bite in each slice. The tart berries cut the creamy pumpkin, and cinnamon adds warmth. It bakes into a moist, tender cake that shines warm from the oven or stays soft when cooled.

Complete recipe details:

– Ingredients:

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup cranberries, chopped

– 3 eggs

– 3/4 cup sugar

– 1 tsp baking soda

– 1 tsp cinnamon

– 1/4 tsp salt

– Instructions:

1. Preheat oven to 350°F (175°C) and grease a bundt pan.

2. In a large bowl, whisk pumpkin puree, sugar, and eggs until smooth.

3. In a second bowl, mix flour, baking soda, cinnamon, and salt.

4. Stir the dry mix into the pumpkin batter until just combined.

5. Fold in the cranberries gently.

6. Pour batter into the pan and bake about 55 minutes, until a toothpick comes out clean.

7. Let the cake cool in the pan for 15 minutes, then turn it onto a rack.

Serving notes: dust with powdered sugar or add a dollop of whipped cream. Tip: you can use frozen cranberries if they are thawed and drained well.

8. Pumpkin Coconut Bundt Cake

You want a fall cake that feels cozy but still fresh. This Pumpkin Coconut Bundt Cake pairs pumpkin spice with a gentle coconut note. It stays moist, slices cleanly, and looks nice on the table. Here is the complete recipe you can make today.

Servings and time

– Servings: 10

– Prep Time: 20 minutes

– Cook Time: 55 minutes

– Total Time: 1 hour 15 minutes

– Calories: 280 per slice

Ingredients

– 1 cup pumpkin puree

– 1/2 cup coconut flour

– 1/2 cup shredded coconut

– 3 eggs

– 3/4 cup sugar

– 1 tsp baking soda

– 1 tsp cinnamon

– 1/4 tsp salt

Steps

1. Preheat oven to 350°F (175°C). Grease a bundt pan well.

2. In a bowl, whisk pumpkin puree, sugar, and eggs until smooth.

3. In a separate bowl, mix coconut flour, shredded coconut, baking soda, cinnamon, and salt.

4. Stir dry ingredients into the pumpkin mix until just combined.

5. Pour batter into the pan and bake about 55 minutes, until a toothpick comes out clean.

6. Let cool in the pan 10 minutes, then turn out onto a rack. If you like, top with toasted coconut.

Note: For less sweetness, use unsweetened coconut and reduce sugar a touch. It keeps well for a few days when stored in a sealed container.

9. Spicy Ginger Pumpkin Bundt Cake

Want a cozy fall bake with a gentle kick? You’ll love this Spicy Ginger Pumpkin Bundt Cake. Ginger wakes the pumpkin, giving a warm, fragrant bite. It stays tender and not too sweet, a perfect match for tea on cool evenings. Cream cheese frosting makes it shine.

Nutrition: 280 calories per slice; 37 g carbohydrates; 5 g protein; 10 g fat; 3 g fiber.

Ingredients

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup sugar

– 1/4 cup butter, softened

– 3 eggs

– 1 tsp baking soda

– 1 tsp ground ginger

– 1/4 tsp salt

Instructions

1) Preheat oven to 350°F (175°C) and grease a bundt pan.

2) In a large bowl, whisk pumpkin puree, sugar, and eggs until smooth.

3) In a separate bowl, whisk dry ingredients; fold into wet until just combined.

4) Pour batter into the pan and bake 50 minutes, or until a toothpick comes out clean.

5) Cool in the pan for 10 minutes, then turn onto a rack. Serve warm or at room temp. If you like, finish with a cream cheese frosting.

Optional: sprinkle candied ginger on top for extra kick. Cream cheese frosting pairs well if you want a richer finish.

10. Pumpkin Bundt Cake with Chocolate Ganache

Craving a fall dessert that stays moist and chocolatey? This Pumpkin Bundt Cake with Chocolate Ganache does the job. The pumpkin keeps the cake tender, while the ganache adds a silky kiss of chocolate. It looks impressive, yet it comes together quickly for weeknights or weekend gatherings. You can feel good about a treat that fits the season and your schedule.

Here is why this recipe fits your kitchen. It uses simple ingredients, a straightforward mix, and a calm bake time. The result is a soft crumb with a gentle sweetness and a glossy finish on top. You’ll get a real crowd-pleaser without a long to-do list.

Ingredients

Cake

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup sugar

– 1/4 cup butter, melted

– 3 eggs

– 1 tsp baking soda

– 1/4 cup cocoa powder

Ganache

– 1 cup chocolate chips

– 1/2 cup heavy cream

Instructions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.

2. In a bowl, mix pumpkin puree, melted butter, sugar, and eggs until smooth.

3. In a second bowl, whisk the dry ingredients and then add them to the pumpkin mix.

4. Pour the batter into the pan and bake about 55 minutes.

5. For the ganache, heat the cream until warm and stir in the chocolate chips until glossy.

6. Let the cake cool briefly, then drizzle the ganache over the top.

7. Chill a bit so the ganache firms, slice, and serve.

Tips: If you like a deeper chocolate taste, use dark chocolate chips for the ganache. Serve with a scoop of vanilla ice cream for extra fall vibes.

Nutrition, servings, and times follow typical bundt cake expectations: Servings 10, Total Time about 1 hour 25 minutes, Calories roughly 360 per slice, Carbs 45 g, Protein 5 g, Fat 20 g, Fiber 3 g.

11. Pumpkin Bundt Cake with Orange Glaze

You’re after a fall dessert that looks great and tastes fresh. This Pumpkin Bundt Cake with Orange Glaze blends pumpkin with a bright citrus finish. The orange glaze cuts the sweetness and adds a cheerful bite. It fits any table and travels well to gatherings.

Ingredients

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup sugar

– 3 eggs

– 1 tsp baking soda

– 1/4 cup orange juice

– 1/4 cup powdered sugar for glaze

Steps

1. Preheat the oven to 350°F (175°C) and grease the bundt pan.

2. In a bowl, mix pumpkin puree, sugar, and eggs until creamy and smooth.

3. In another bowl, whisk the dry ingredients together, then fold into the wet until just incorporated.

4. Pour into the bundt pan and bake for 50 minutes, or until a tester comes out clean.

5. For the glaze, whisk powdered sugar with orange juice until smooth, then drizzle over the cooled cake.

6. Optional: dust with orange zest or serve with a dollop of whipped cream.

Tips

– Use fresh orange juice for a brighter glaze.

– Let the cake rest 10 minutes before glazing for neater slices.

12. Chai-Spiced Pumpkin Bundt Cake

You want a fall dessert that feels special but is easy to make. This chai-spiced pumpkin Bundt cake blends pumpkin with warm chai spices so your kitchen smells like autumn. Cardamom and nutmeg brighten the pumpkin flavor, and the bundt shape makes it a centerpiece. Here is why this dish fits your week and your guests.

Complete recipe

– Servings: 10\n- Prep Time: 25 minutes\n- Cook Time: 50 minutes\n- Total Time: 1 hour 15 minutes\n- Calories: 300 per slice

Ingredients

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup sugar

– 3 eggs

– 1 tsp baking soda

– 1 tsp cardamom

– 1/2 tsp nutmeg

– 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C) and grease the Bundt pan well.

2. In a bowl, beat pumpkin puree, sugar, and eggs until smooth.

3. In another bowl, whisk the dry ingredients, then fold them into the wet mix until just combined.

4. Pour batter into the pan and bake about 50 minutes, until a toothpick comes out clean.

5. Let it rest 10 minutes, then turn onto a rack to cool. Dust with powdered sugar and serve with a cup of chai for the full experience.

If you want a lighter touch, dust just before serving. For extra warmth, warm a drizzle of honey over a slice and pair with your favorite chai.

13. Nutty Pumpkin Bundt Cake

If you want a fall dessert that’s cozy and easy, this Nutty Pumpkin Bundt Cake is for you. Toasty walnuts or pecans add a crunchy contrast to the moist pumpkin base. A warm cinnamon note ties everything together. Toast the nuts first for extra flavor, then bake until the center springs back.

Here is the complete recipe with everything you need to make it.

Recipe Overview

– Servings: 10

– Prep Time: 20 minutes

– Cook Time: 50 minutes

– Total Time: 1 hour 10 minutes

– Calories: 280 per slice

Ingredients

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup walnuts or pecans, chopped

– 3 eggs

– 3/4 cup sugar

– 1 tsp baking soda

– 1 tsp cinnamon

– 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a bundt pan well.

2. Toast the nuts in a dry pan until fragrant, then set aside to cool.

3. In a large bowl, whisk pumpkin puree, sugar, and eggs until smooth.

4. In another bowl, mix flour, baking soda, cinnamon, and salt.

5. Stir the dry mix into the pumpkin mixture just until combined.

6. Fold in the toasted nuts.

7. Pour batter into the prepared pan and bake for 50 minutes, or until a toothpick comes out clean.

8. Cool in the pan 15 minutes, then invert onto a rack to finish cooling. Dust with powdered sugar if you like.

Tips: For extra depth, add a pinch of nutmeg or a splash of vanilla. You can serve with a dollop of whipped cream for a light finish.

14. Pumpkin Bundt Cake with Caramel Sauce

You want a cozy fall dessert that feels special. This Pumpkin Bundt Cake with Caramel Sauce layers pumpkin flavor with a silky caramel finish that invites a second slice. The caramel sweetens without masking the pumpkin, keeping the cake moist and comforting. The recipe is simple to mix, and the caramel glaze makes it a center showpiece.

Complete recipe

– Servings: 10

– Prep Time: 30 minutes

– Cook Time: 55 minutes

– Total Time: 1 hour 25 minutes

– Calories: approx 360 per slice

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup granulated sugar

– 1/4 cup butter, melted

– 3 eggs

– 1 tsp baking powder

– 1/2 cup caramel sauce (store-bought or homemade)

– Optional: a pinch of sea salt for topping

Instructions:

1. Preheat oven to 350°F (175°C) and grease a bundt pan.

2. Whisk pumpkin puree, sugar, melted butter, and eggs until smooth.

3. In a separate bowl, whisk dry ingredients, then fold into the wet mix.

4. Pour into the pan and bake about 55 minutes until a tester comes clean.

5. Let cool, then drizzle warm caramel over the cake. Sprinkle the sea salt if you like.

Tip: Serve with vanilla ice cream for extra comfort.

FAQs: Can I make my own caramel sauce? Yes, you can simmer sugar with a splash of cream to make caramel.

Indulge in the cozy embrace of fall with a Pumpkin Bundt Cake that pairs perfectly with silky caramel sauce. This dessert is not just a treat; it’s a warm hug on a plate—perfect for sharing and savoring!

15. Almond Flour Pumpkin Bundt Cake

You want a pumpkin bundt cake that fits a low carb plan. This almond flour version stays moist with a warm, nutty bite. It tastes like fall and is easy to bake. Here is the plan and the full recipe you can start today.

Overview

– Servings: 10

– Prep Time: 20 minutes

– Cook Time: 50 minutes

– Total Time: 1 hour 10 minutes

– Calories: 250 per slice

– Carbohydrates: 24g

– Protein: 6g

– Fat: 18g

– Fiber: 4g

Next, let’s get you the exact ingredients and steps so you can bake with confidence.

Ingredients

– 1 cup pumpkin puree

– 1 1/2 cups almond flour

– 1/2 cup sugar

– 4 eggs

– 1 tsp baking soda

– 1 tsp cinnamon

– 1/4 tsp salt

– Optional: 1/2 cup chopped chocolate or chopped nuts

Instructions

1) Preheat the oven to 350°F (175°C). Grease a bundt pan well.

2) In a large bowl, whisk pumpkin puree, sugar, and eggs until smooth.

3) In another bowl, combine almond flour, baking soda, cinnamon, and salt.

4) Stir the dry mix into the wet mix until just combined.

5) If you like, fold in chopped chocolate or nuts for texture.

6) Pour batter into the pan and bake about 50 minutes, until a toothpick comes out clean.

7) Cool the cake in the pan for 10 minutes, then turn out onto a rack and dust with powdered sugar if you want.

Tips: Serve slices with a dollop of whipped cream or a light dusting of cinnamon for extra fall flavor.

16. Pumpkin Bundt Cake with Pecans and Maple Glaze

Fall is here and you want a dessert that feels warm and satisfying. This Pumpkin Bundt Cake with Pecans and Maple Glaze delivers. Pecans add a crisp bite; pumpkin keeps the crumb soft. A glossy maple glaze ties it all together for a cozy finish.

Recipe overview

– Servings: 10

– Prep Time: 25 minutes

– Cook Time: 55 minutes

– Total Time: 1 hour 20 minutes

– Calories: 310 per slice

Ingredients

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup pecans, chopped

– 3 eggs

– 3/4 cup sugar

– 1 tsp baking soda

– 1 tsp cinnamon

– 1/2 cup maple syrup (for glaze)

Instructions

1. Preheat oven to 350°F (175°C). Grease a bundt pan well.

2. In a bowl, whisk pumpkin puree, sugar, and eggs until smooth.

3. In another bowl, mix dry ingredients. Add to wet mix and stir until just combined.

4. Fold in chopped pecans.

5. Pour batter into the pan. Bake 55 minutes, or until a toothpick comes out clean.

6. Let cake cool. Warm maple syrup until thin, then drizzle over the cake.

Tips: Toast pecans first for extra flavor. Serve warm with coffee or tea.

FAQ: Can I make this ahead? Yes. Store in an airtight container for up to a day.

17. Pumpkin Chai Bundt Cake

You want a fall dessert that feels like a cozy hug. This pumpkin chai bundt cake delivers that warmth with every bite. It’s soft, spiced, and travel-ready for gatherings or a simple night in. You can bake it tonight and still have slices for tomorrow.

Complete recipe

Servings: 10

Prep time: 20 minutes

Cook time: 55 minutes

Total time: 1 hour 15 minutes

Calories: 320 per slice

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup sugar

– 3 eggs

– 1 tsp baking soda

– 1 tsp chai spice blend

– 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease a bundt pan well.

2. In a bowl, whisk pumpkin puree, sugar, and eggs until smooth.

3. In a second bowl, whisk dry ingredients. Stir them into the pumpkin mixture until blended.

4. Pour batter into the pan. Bake for about 55 minutes, or until a toothpick comes out clean.

5. Let the cake cool for 10 minutes. Turn it out onto a plate. Dust with powdered sugar if you like.

Dust with powdered sugar before serving. This cake pairs nicely with chai tea.

FAQs: Can I make my own chai spice blend? Yes. A simple mix is cinnamon, ginger, cardamom, and cloves.

18. Pumpkin Bundt Cake with Brown Butter Glaze

Autumn brings cozy flavors, and this pumpkin bundt cake with a brown butter glaze gives you a warm, satisfying slice.

Brown butter adds a nutty edge that teams perfectly with pumpkin.

It’s simple to bake, yet it feels special enough for a weekend treat.

Here is why this cake works in a busy kitchen and still tastes like fall.

Complete recipe

– Ingredients

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup sugar

– 3 eggs

– 1 tsp baking soda

– 1/4 cup browned butter (for glaze)

– Steps

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.

2. In a bowl, whisk pumpkin puree, sugar, and eggs until smooth.

3. In a separate bowl, whisk together the gluten-free flour and baking soda, then fold into the pumpkin mix until just combined.

4. Pour the batter into the prepared pan and bake for 55 minutes, until a toothpick comes out clean.

5. For the glaze, melt butter in a small saucepan until browned and fragrant. Let it cool slightly, then drizzle over the cooled cake.

Serving tip: a scoop of vanilla ice cream makes this combo extra cozy.

If you want extra fall ambiance, dust a pinch of cinnamon over the glaze and pair with a warm mug of coffee. This recipe sticks to simple ingredients for reliable results in any kitchen.

Embrace the cozy flavors of fall with a slice of pumpkin bundt cake! The brown butter glaze brings a nutty twist, making it the perfect weekend treat that’s simple yet special.

19. Pumpkin Bundt Cake with Whipped Cream Topping

You want a fall dessert that’s easy, light, and crowd friendly. This Pumpkin Bundt Cake with Whipped Cream Topping fits the bill. It stays tender and not too sweet, so it works for any gathering. You can make it quickly with simple ingredients and still impress.

Ingredients

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup sugar

– 3 eggs

– 1 tsp baking soda

– 1 cup heavy whipping cream (for topping)

Tip: use vanilla bean paste in the whipped cream for extra flavor.

Instructions

1. Preheat your oven to 350°F (175°C) and grease your bundt pan.

2. In a bowl, mix the pumpkin puree, sugar, and eggs until creamy.

3. In another bowl, combine the dry ingredients and fold them into the wet mixture.

4. Pour into the bundt pan and bake for 50 minutes.

5. For the topping, whip the heavy cream until soft peaks form and spread generously over the cooled cake before serving.

This simple topping makes the cake feel special without extra work. If you like, dust a little cinnamon on top for a subtle autumn touch.

FAQs: Yes, store-bought whipped cream works, but homemade tastes fresher and lighter.

A crowd-pleasing Pumpkin Bundt Cake with Whipped Cream Topping is the perfect fall dessert! Light, tender, and just sweet enough – it’s simple to make yet impressive enough to wow your guests!

20. Pumpkin Bundt Cake with Dried Fruits

Want a pumpkin bundt cake that feels cozy and bright for your table? This twist uses dried fruits for chew and a pop of flavor you can taste in every bite. Raisins, cranberries, or apricots give you a little zing in each slice. The result is a moist cake you can bake with confidence and share with friends.

Recipe overview

– Servings: 10

– Prep Time: 25 minutes

– Cook Time: 55 minutes

– Total Time: 1 hour 20 minutes

– Calories: 300 per slice

Nutrition information

– Carbohydrates: 40g

– Protein: 5g

– Fat: 10g

– Fiber: 4g

Ingredients

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup dried fruits (your choice)

– 3 eggs

– 3/4 cup sugar

– 1 tsp baking soda

– 1 tsp cinnamon

– 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C) and grease a bundt pan.

2. In a bowl, whisk pumpkin puree, sugar, and eggs until smooth.

3. In another bowl, mix the dry ingredients. Fold them into the wet mix.

4. Stir in the dried fruits.

5. Tip: soak the dried fruits in warm water for 10 minutes to plump them. Drain well.

6. Pour batter into the pan and bake about 55 minutes.

7. Let the cake cool before slicing so flavors set.

Common tip

Can I use fresh fruit? Fresh fruit adds moisture and can change texture. Dried fruits keep the cake tender and evenly flavored.

21. Pumpkin Bundt Cake with Nutmeg Glaze

Craving a simple fall dessert that looks as good as it tastes?

This pumpkin bundt cake with a nutmeg glaze delivers for you.

You get a moist cake with pumpkin warmth.

The glaze adds a shiny finish and a warm spice kiss.

Here is the complete recipe you can follow step by step.

Ingredients

Cake

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup sugar

– 3 eggs

– 1 tsp baking soda

– pinch of salt

Glaze

– 1/4 cup butter, melted

– 1 tsp nutmeg, freshly grated recommended

Instructions

1) Preheat oven to 350°F (175°C). Grease a bundt pan.

2) In a bowl, beat pumpkin puree, sugar, and eggs until smooth.

3) In another bowl, whisk flour, baking soda, and salt.

4) Stir dry into wet until just combined.

5) Pour into the pan and bake about 50 minutes. Check with a toothpick.

6) For the glaze, melt the butter and stir in nutmeg. Drizzle over the cooled cake.

Tips: Use freshly grated nutmeg for the best aroma. Slice with a warm cup of tea or cider.

22. Pumpkin Bundt Cake with Chopped Chocolate Topping

You want a fall dessert that feels special but is easy to bake. This Pumpkin Bundt Cake with a chopped chocolate topping delivers. The cake stays moist from pumpkin puree, and the chopped chocolate on top adds a delightful bite. It suits family dinners or a casual get together.

Here is why it works: simple ingredients, reliable bake, and a touch of luxury.

Recipe basics

– Servings: 10

– Prep Time: 25 minutes

– Cook Time: 55 minutes

– Total Time: 1 hour 20 minutes

– Calories: 350 per slice

Ingredients

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup sugar

– 3 eggs

– 1 tsp baking powder

– 1/2 cup chopped chocolate (for topping)

Steps

1. Preheat oven to 350°F (175°C). Grease a bundt pan.

2. In a bowl, whisk pumpkin, sugar, and eggs until smooth.

3. Stir in the dry ingredients until the batter is uniform.

4. Pour into the pan and bake about 55 minutes, until a toothpick comes out clean.

5. Cool the cake, then sprinkle chopped chocolate on top so it melts slightly.

Tip: use dark chocolate for a richer finish. Serve warm with a cup of coffee.

23. Pumpkin Bundt Cake with Almond Glaze

Fall baking needs a cake that feels warm and easy. This pumpkin bundt with almond glaze gives you just that. The glaze adds a nutty shine, and the cake stays moist from pumpkin. It serves 10 and can be gluten-free with the right flour.

Here is why it works for you. It uses simple ingredients and classic steps. You bake once, then glaze for a confident finish. Next steps.

Complete recipe

– Servings: 10

– Prep time: 20 minutes

– Cook time: 50 minutes

– Total time: 1 hour 10 minutes

– Calories: 270 per slice

Ingredients

Cake:

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup sugar

– 3 eggs

– 1 tsp baking powder

Glaze:

– 1/2 cup powdered sugar

– 1/4 cup almond extract

– 1-2 tsp water (to reach drizzle)

Garnish:

– Slivered almonds (optional)

Instructions

1) Preheat oven to 350°F (175°C). Grease a bundt pan well.

2) In a bowl, whisk pumpkin puree, sugar, and eggs until smooth.

3) In a second bowl, mix dry ingredients. Add to the pumpkin mix and stir until just combined.

4) Pour into the pan. Bake 50 minutes, until a toothpick comes out clean.

5) Make glaze: whisk powdered sugar with almond extract. Add water a little at a time until it pours smoothly. Drizzle over cooled cake. Garnish with almonds if you like.

FAQ

– Can I use vanilla instead of almond? Yes, but the flavor will shift.

24. Pumpkin Bundt Cake with Coconut Cream Frosting

Craving a fall dessert that feels special but is easy to make? You want a treat that tastes like autumn and still stays simple in the kitchen. This pumpkin bundt cake with coconut cream frosting checks all the boxes. It’s light, moist, and easy to bake for a crowd. The coconut cream topping adds a fluffy finish that pairs perfectly with pumpkin spice. It’s friendly for gluten-free bakers too, so more people can enjoy a slice. You get a pretty dessert that tastes as good as it looks on the table.

Here are the complete recipe details to get you from kitchen to serving plate fast.

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup sugar

– 3 eggs

– 1 tsp baking soda

– 1 cup coconut cream (for frosting)

Instructions:

– Servings: 10

– Prep Time: 20 minutes

– Cook Time: 50 minutes

– Total Time: 1 hour 10 minutes

– Calories: 320 per slice

Steps:

1) Preheat your oven to 350°F (175°C) and grease your bundt pan.

2) In a bowl, whisk the pumpkin puree, sugar, and eggs until smooth.

3) In a separate bowl, mix the dry ingredients, then fold them into the pumpkin mixture until evenly combined.

4) Pour the batter into the prepared bundt pan and bake for about 50 minutes.

5) Let the cake cool, then whip the chilled coconut cream until fluffy and spread over the top.

Tip: Chill the coconut cream first for easier whipping.

Serving idea: slice and pair with fresh fruit for a bright, well-rounded dessert.

25. Pumpkin Bundt Cake with Raspberry Swirl

Want a fall dessert that looks as cozy as it tastes? Try the Pumpkin Bundt Cake with Raspberry Swirl. The pumpkin sweetness meets a bright raspberry kiss for a dessert that wow’s on any table. Swirl half the batter with raspberry puree for a pretty, marbled effect. It’s moist, flavorful, and perfect for gatherings or a weekend treat.

Here is why it works for your fall menu. You get a big, shareable cake in a simple pan. The raspberry swirl adds color and zing without extra fuss. And the bake time is forgiving, so you can bake it and still have time to decorate or chat with guests.

Recipe details

– Servings: 10

– Prep Time: 30 minutes

– Cook Time: 55 minutes

– Total Time: 1 hour 25 minutes

– Calories per slice: 310

– Carbohydrates: 38 g

– Protein: 5 g

– Fat: 12 g

– Fiber: 3 g

Ingredients

– 1 cup pumpkin puree

– 1/2 cup gluten-free flour

– 1/2 cup sugar

– 3 eggs

– 1/4 cup raspberry puree

– 1 tsp baking powder

– 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C) and grease a bundt pan.

2. Whisk pumpkin puree, sugar, and eggs until smooth.

3. Stir dry ingredients in a separate bowl, then add to the pumpkin mix.

4. Pour half the batter into the pan, swirl in the raspberry puree with the rest, then pour on top.

5. Bake 55 minutes or until a toothpick comes out clean.

6. Let cool, then slice and serve.

Tips: use fresh raspberries for the best flavor. If you only have frozen raspberries, thaw and drain well before swirling.

FAQ: Can I use frozen raspberries? Yes, thaw and drain them before mixing.

Conclusion

These 25 gluten-free pumpkin bundt cake recipes are sure to inspire your seasonal baking and satisfy your fall cravings. Whether you prefer classic flavors or unique twists, there’s something here for everyone to enjoy. As the weather cools, gather your loved ones, and share a slice of these delicious desserts that capture the essence of autumn. So, which recipe will you try first? Let the baking begin!

Frequently Asked Questions

What makes pumpkin bundt cakes a perfect dessert for fall?

Pumpkin bundt cakes are a perfect dessert for fall due to their rich, warm flavors that evoke the essence of the season. The combination of pumpkin spice flavors, such as cinnamon and nutmeg, creates a cozy atmosphere, making them a delightful addition to any fall gathering or holiday celebration.

Plus, their moist texture and unique bundt shape make them visually appealing, elevating your seasonal baking!

Are these pumpkin bundt cake recipes suitable for gluten-free diets?

Absolutely! The article features a variety of gluten-free pumpkin bundt cake recipes that cater to those with gluten sensitivities. Recipes utilizing almond flour, coconut flour, and other gluten-free ingredients ensure everyone can enjoy these delicious fall desserts without worry.

So, you can indulge in the cozy flavors of pumpkin bundt cake while staying true to your dietary needs!

Can I customize the flavors in a pumpkin bundt cake recipe?

Definitely! One of the great things about pumpkin bundt cake recipes is their versatility. You can easily incorporate different spices, such as ginger or chai, or add mix-ins like chocolate chips, nuts, or dried fruits to create your own unique bundt cake variations. Feel free to experiment with flavors to match your personal taste and bring a fresh twist to classic recipes!

How do I ensure my pumpkin bundt cake stays moist and flavorful?

To keep your pumpkin bundt cake moist and flavorful, be sure to use pumpkin puree instead of fresh pumpkin, as it adds moisture and richness. Additionally, don’t overmix your batter, and avoid overbaking the cake. A toothpick should come out with a few moist crumbs when tested. Adding a delicious frosting or glaze can also enhance the flavor and keep the cake fresh for longer!

What are some easy pumpkin recipes I can try alongside bundt cakes?

If you’re looking for easy pumpkin recipes to complement your bundt cakes, consider making pumpkin muffins, pumpkin bread, or even pumpkin pancakes. These recipes are simple to prepare and capture the same warm, comforting flavors of fall desserts. They also make for perfect breakfast or snack options during the pumpkin season!