Gluten Free Marbled Pumpkin Snacking Cake

Name: Gluten Free Marbled Pumpkin Snacking Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9
Cuisine: American
Ingredients: 1 1/2 cups gluten free all purpose flour blend; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 1/2 teaspoons pumpkin pie spice; 1/4 teaspoon salt; 1 cup canned pumpkin puree; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/2 cup melted butter; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup semi sweet chocolate chips, melted; 1 cup powdered sugar; 2 tablespoons cocoa powder; 2 tablespoons softened butter; 1 tablespoon milk

This cozy pumpkin cake features a beautiful chocolate swirl and a fluffy frosting that everyone at the table will enjoy.

By Enzo81 Kitchen· American· October 26, 2026

Gluten Free Marbled Pumpkin Snacking Cake

easy.enzo81.xyz

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

There is something so special about the smell of pumpkin and warm spices filling the kitchen. This snacking cake is my favorite way to celebrate the season because it is simple to pull together and always looks impressive with its pretty marbled effect.

You will love the combination of pumpkin puree and rich chocolate chips in every bite. My best tip is to use a toothpick to gently swirl the chocolate batter into the pumpkin batter so you get that lovely marbled look without overmixing the two flavors.

Ingredients

1 1/2 cups gluten free all purpose flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup melted butter
2 large eggs
1 teaspoon vanilla extract
1/2 cup semi sweet chocolate chips, melted
1 cup powdered sugar
2 tablespoons cocoa powder
2 tablespoons softened butter
1 tablespoon milk

10Instructions

1
Preheat your oven to 350 degrees Fahrenheit and grease a square baking pan.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
3
In a separate large bowl, mix the pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla until smooth.
4
Gently fold the dry ingredients into the pumpkin mixture until just combined.
5
Transfer half of the batter to a small bowl and stir in the melted chocolate chips.
6
Spoon alternating dollops of the plain pumpkin batter and the chocolate batter into your prepared pan.
7
Drag a toothpick or knife through the batters to create a swirl pattern, being careful not to overmix.
8
Bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean.
9
Let the cake cool completely while you whisk the powdered sugar, cocoa powder, softened butter, and milk together to make the frosting.
10
Spread the chocolate frosting over the cooled cake before slicing and serving.

Tips

Store any leftovers in an airtight container at room temperature for up to three days. This cake also pairs beautifully with a hot cup of coffee or tea for a cozy afternoon treat.

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