Marbled Pumpkin Snacking Cake

Name: Marbled Pumpkin Snacking Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9
Cuisine: American
Ingredients: 2 cups gluten free all purpose flour blend; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 tablespoon pumpkin pie spice; 1/2 teaspoon salt; 1 cup canned pumpkin puree; 3/4 cup granulated sugar; 1/2 cup melted butter; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup semi sweet chocolate chips, melted; 1 cup chocolate buttercream frosting

A cozy gluten free cake with swirls of chocolate and pumpkin finished with fluffy frosting.

By Enzo81 Kitchen· American· November 1, 2026

enzo81.xyz

Prep

15 minutes

Cook

35 minutes

Total

50 minutes

Serves

This marbled pumpkin cake is a favorite in my kitchen when the weather turns crisp. It combines earthy pumpkin puree with warm spices, and the chocolate swirl makes every slice look special.

Since this recipe is gluten free, it is perfect for sharing with friends who have dietary needs. A quick tip is to make sure your pumpkin puree is not pumpkin pie filling so the texture stays perfect.

Ingredients

2 cups gluten free all purpose flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 cup canned pumpkin puree
3/4 cup granulated sugar
1/2 cup melted butter
2 large eggs
1 teaspoon vanilla extract
1/2 cup semi sweet chocolate chips, melted
1 cup chocolate buttercream frosting

9Instructions

1
Preheat your oven to 350 degrees Fahrenheit and grease a square baking pan.
2
In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, pumpkin pie spice, and salt.
3
In a separate large bowl, mix the pumpkin puree, sugar, melted butter, eggs, and vanilla until smooth.
4
Add the dry ingredients to the wet ingredients and stir until just combined.
5
Remove about one third of the batter and stir in the melted chocolate chips.
6
Pour the plain pumpkin batter into the prepared pan, then dollop the chocolate batter on top.
7
Use a knife to gently swirl the two batters together to create a marbled look.
8
Bake for 30 to 35 minutes or until a toothpick comes out clean.
9
Let the cake cool completely before spreading the chocolate buttercream over the top.

Tips

Store this cake in an airtight container on the counter for up to three days. It tastes even better the next day once the spices have settled. If you want a bit of crunch, feel free to sprinkle extra chocolate chips on top of the frosting.

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