Pumpkin Gingerbread Bundt Cake

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This pumpkin gingerbread Bundt cake is a delicious holiday dessert that will feed a crowd. It has a beautiful presentation and great flavor, too!

Pumpkin gingerbread bundt cake on a plate

I love all the treats that start popping up during the holidays. They help make this a festive time of year. I try to make lots of homemade desserts for Thanksgiving and Christmas, and this pumpkin gingerbread Bundt cake recipe is one of our favorites. 

This recipe works well throughout the holiday season. We’re used to pumpkin in October and November, followed by gingerbread in December. Why not enjoy both pumpkin and gingerbread all season long? The flavors go so well together, and I love the texture pumpkin gives to baked goods. It makes gluten-free breads and cakes taste less dry, so even your gluten-loving friends will enjoy this cake.

How to Make Pumpkin Gingerbread Bundt Cake

Dry ingredients in a bowl

Step One: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.

Wet ingredients in a bowl

Step Two: Mix the wet ingredients

In a large mixing bowl, stir together the eggs, pumpkin puree, coconut sugar, maple syrup, and coconut oil.

Dry and wet ingredients together in a bowl

Step Three: Combine the ingredients

Gradually add the dry ingredients to the wet ingredients, alternating each addition of the flour mixture with some of the water.

Pumpkin gingerbread bundt cake before baking

Step Four: Bake the pumpkin gingerbread Bundt cake

Transfer the batter to the Bundt pan and bake the pumpkin cake for about 45 to 50 minutes. Cool on a wire rack, then invert the cake onto a serving platter once it’s cool.

Pumpkin gingerbread bundt cake on the cooling rack

Frequently Asked Questions about this Pumpkin Gingerbread Cake

What size Bundt pan should I use?

I use a 9 1/2 inch Bundt pan for this pumpkin Bundt cake. This is a standard 10 cup Bundt pan. A 12 cup Bundt pan is closer to 10 1/2 inches across. If you use a larger pan, your cake may be finished baking a bit sooner, so keep an eye on it starting at 40 minutes.

Can I bake this cake in a different type of pan?

This recipe can also be baked in mini Bundt pans or loaf pans. As a rule of thumb for baked goods, each pan should be filled about 2/3 full, so I suggest following this guideline if you decide to use a different pan.

What substitutions can be made in this recipe?

You can use 1 1/2 tablespoons of pumpkin pie spice in place of the various spices in this recipe. My version is gluten-free, but you can use all-purpose flour if you’d prefer. And you can substitute brown sugar for the coconut sugar if needed.

Try my gluten free pumpkin muffins and maple gingerbread popcorn for other festive, delicious treats.

Pumpkin Gingerbread Bundt Cake

This pumpkin gingerbread Bundt cake is a delicious, healthy dessert for the holidays.
Print Recipe
5 from 6 votes
Pumpkin gingerbread bundt cake on a plate
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes

Recommended Equipment


  • 3 1/2 cups gluten free flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tbs ground ginger
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp salt
  • 4 eggs
  • 15 oz pumpkin puree
  • 1/2 cup coconut sugar
  • 3/4 cup pure maple syrup
  • 3/4 cup melted coconut oil
  • 1 cup water


  • Preheat the oven to 350 degrees and grease a Bundt pan.
  • In a medium bowl, stir together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, allspice, and salt. Set aside.
  • In a large bowl, stir together the eggs, pumpkin puree, coconut sugar, maple syrup, and coconut oil. Combine thoroughly, then add the dry ingredients gradually, alternating with water.
  • Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool on a wire rack, then invert the cake onto a serving platter once it's cool.

Approximate Nutrition Info

Calories: 257kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 239mg | Potassium: 135mg | Fiber: 4g | Sugar: 14g | Vitamin A: 4197IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg
Servings: 16
Calories: 257kcal

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