Pumpkin Date Cake is a recipe I make every fall. I like the idea of cooking things that are in season and fall is pumpkin season. I could keep canned pumpkin in my pantry and make it any time of year…but I don’t.
From salads to cookies and cakes to main courses I always think of the changing seasons. For me making something once or twice a year feels like trying a new recipe but knowing it’s a winner before you start. I look forward to making this Pumpkin Date Cake and sharing.
One of my colleagues absolutely adores pumpkin and this season is simply too short. As soon as the first day of fall is in sight on my calendar I think of her, buy some canned pumpkin and dig out this recipe.
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Pumpkin Pie Filling vs Pumpkin Puree
It is worth noting that there are two kinds of pumpkin sold in cans. I buy pureed pumpkin and the ingredient list should simply say pumpkin.
Pumpkin pie filling is also sold in cans. The ingredient list will include pumpkin as well as spices and other ingredients you may or may not want. That list may include gluten.
I suggest you stick with plain canned pumpkin and add the spices already in your spice cupboard.
Pumpkin Date Cake with a Gluten Free Flour Mix
How is your gluten free baking? I’m satisfied that my muffins and quick breads always turn out, even on the first attempt when changing an old recipe from wheat flour to gluten free flour. I use my own gluten free flour mix and write my recipes with cup measurements. In my experience this doesn’t work for cookies (and I’ve written about that in the description of several cookie posts).
If you are struggling to create great results you may want to read a post I wrote about gluten free baking by weight. Even just making your own flour blend by weighing the flours, then baking using cup measurements may be helpful. Baking requires precise measurements so pay more attention to that and it may be the only adjustment you need to make.
If you made my once-a-year Pumpkin Date Cake I’d love to hear in the comments below if you got the same rave reviews I always get.
More Pumpkin Recipes
|2½ cups gluten free flour (I used my mix)|
|1½ tsp baking powder|
|¾ tsp cinnamon|
|½ tsp nutmeg|
|½ tsp cloves|
|½ tsp salt|
|½ tsp xanthan gum|
|1 lb pitted dates, chopped|
|1½ cups chopped pecans|
|1 cup butter, melted|
|2 cups packed brown sugar|
|1 cup canned pumpkin puree|
|2 Tbsp milk|
|¼ cup water|
|1 tsp vanilla|
- Preheat oven to 350°F. Grease a 9”x13” baking pan or 2 – 8” square baking pans.
- In a large bowl combine flour, baking powder, cinnamon, nutmeg, cloves and salt. Mix thoroughly and remove ¼ cup to toss with the dates.
- In a medium bowl toss the dates with ¼ flour mixture. Add pecans and set aside.
- In the large bowl of an electric mixer combine melted butter, brown sugar, eggs, pumpkin puree, water, milk and vanilla. Beat until combined.
- On low speed, slowly add flour mixture beating until incorporated.
- Add date and pecan mixture beating until combined. Finish stirring by hand if necessary.
- Pour batter into prepared pan. Bake in preheated oven for 1 hour. Allow to cool before serving.
- Cut in squares and serve as is or with vanilla ice cream and caramel sauce for a real treat.