Step 1

Preheat the oven to 350°F. Line an 8-inch square pan with parchment paper, leaving some overhang to help remove the cake later.

Step 2

In a small bowl, sift together the gluten free flour, cocoa powder, bakinSifting the cocoa powder helps break up lumps.

Step 3

In a microwave-safe bowl, melt the unsalted butter. Once melted, stir in the vegetable oil, pumpkin pie spice, cinnamon, and cayenne pepper (if using). Let this mixture cool for a few minutes.

Step 4

In a large mixing bowl, combine the brown sugar, granulated sugar, pumpkin puree, room temperature eggs, and vanilla extract. Add the cooled butter and oil mixture, then whisk until smooth.

Step 5

Gradually mix the sifted dry ingredients into the wet ingredients, whisking until fully combined. The batter will be thick.

Step 6

Next, gradually add warm water to the batter, stirring continuously until fully blended. This will create a rich, velvety texture and enhance the chocolate flavor.

Step 7

Transfer the batter to the prepared pan. Use a small offset knife, the back of a spoon, or a spatula to smooth it out evenly. Gently tap the pan on the countertop to release air bubbles.

Step 8

Bake the Spiced Chocolate Pumpkin Cake at 350°F for 34-36 minutes, or until set. A toothpick inserted into the center should come out clean or with a few crumbs. Check around 34 minutes to avoid overbaking. Remember that baking times may vary based on the pan size and oven.

Step 9

Remove the spiced chocolate pumpkin cake from the oven and place it on a wire rack. Let it cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out. Allow it to cool completely on the rack before topping it with the frosting.

Step 10

In a medium bowl or in the bowl of a stand mixer with the paddle attachment, combine the room-temperature unsalted butter, powdered sugar, brown sugar, ground cinnamon or pumpkin pie spice, cayenne pepper (if using), a pinch of kosher salt, and a generous teaspoon of vanilla extract.

Step 11

Mix the ingredients until the mixture is lighter in color and fluffy. If needed stop the mixer and scrape the bowl and the paddle attachment with a flexible spatula.

Step 12

Add the cream cheese and continue mixing until the frosting is light and fluffy, stopping halfway to scrape down the sides of the bowl with a flexible spatula. Taste and adjust the sweetness and spices as desired, mixing again until smooth.

Step 13

To frost the gluten free spiced chocolate pumpkin cake, drop the frosting onto the center of the completely cooled cake and use a spoon or offset knife to spread it evenly.

Step 14

Chill the frosted cake in the fridge for at least 15-30 minutes before serving to allow the frosting to set, making it easier to slice.

Step 15

If you like decorate the cake with some chocolate curls or finely chopped chocolate shavings before serving.