Nothing says cozy autumn mornings quite like a warm slice of coffee cake fresh from the oven. If you’re looking for a sweet treat that’s packed with pumpkin spice flavor but also gluten free, you’re in the right place. This gluten free pumpkin coffee cake recipe is soft, tender, and layered with a buttery cinnamon streusel topping. It’s one of those comfort food recipes that makes fall baking truly magical.
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Why Gluten Free Pumpkin Coffee Cake Is the Ultimate Fall Dessert
Pumpkin coffee cake is beloved because it strikes the balance between moist pumpkin bread and fluffy cake, with the added bonus of a crunchy streusel layer. When made gluten free, it becomes a dessert (or breakfast) that everyone at the table can enjoy. With cozy flavors of cinnamon, nutmeg, and clove, this recipe delivers the full essence of pumpkin spice season.
Think of it as the best parts of gf pumpkin bread, pumpkin streusel coffee cake, and a cinnamon roll all rolled into one. Whether you’re pairing it with a hot latte, apple cider, or a dollop of whipped cream, it will quickly become your go-to recipe for gatherings and fall weekends.
Essential Ingredients Gluten Free Pumpkin Coffee Cake recipe
Here’s what you’ll need to create this gluten free pumpkin coffee cake:
- Pumpkin Puree – Use canned or homemade puree (not pumpkin pie filling).
- Gluten Free Flour Blend – A high-quality 1:1 blend with xanthan gum works best.
- Brown Sugar & Granulated Sugar – For sweetness and depth of flavor.
- Butter or Dairy-Free Butter Alternative – Make it dairy free if desired (just like with dairy free pumpkin bread).
- Eggs – Or flax eggs for a vegan pumpkin cake variation.
- Pumpkin Pie Spice – Cinnamon, nutmeg, ginger, and cloves.
- Baking Powder & Baking Soda – For lift and tenderness.
- Vanilla Extract – Adds warmth and enhances pumpkin.
- Streusel Topping – Made with gluten free flour, brown sugar, butter, and a sprinkle of cinnamon.
Step-by-Step Baking Guide
Gluten Free Pumpkin Coffee Cake
Ingredients
Equipment
Method
- Whisk together gluten free flour, baking soda, baking powder, salt, and pumpkin spice in a mixing bowl.
- In another bowl, beat eggs, pumpkin puree, sugars, melted butter, and vanilla until smooth.
- Gradually fold in the dry mixture until just combined. Do not overmix.
- Make streusel by mixing brown sugar, gluten free flour, cinnamon, and cold butter until crumbly.
- Spread half the batter in a greased baking pan. Sprinkle with streusel, then layer remaining batter and top with more streusel.
- Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted comes out clean.
- Cool before slicing to allow layers to set nicely.
Nutrition
Notes
Tried this recipe?
Let us know how it was!1. Mix the Batter
- In a mixing bowl, whisk together the dry ingredients: gluten free flour, baking soda, baking powder, salt, and pumpkin spice.
- In another bowl, beat together eggs, pumpkin puree, sugar, melted butter (or dairy-free substitute), and vanilla until smooth.
- Gradually fold in the dry mixture until just combined – don’t overmix.
2. Make the Streusel
Combine brown sugar, gluten free flour, cinnamon, and cold butter until crumbly. This is what gives the coffee cake its irresistible topping.
3. Layer and Bake
- Spread half the batter into a greased baking pan.
- Sprinkle a layer of streusel.
- Add the remaining batter on top and finish with more streusel.
- Bake at 350°F (175°C) for 35–40 minutes until a toothpick inserted comes out clean.
4. Cool Before Serving
Allow the cake to cool slightly before slicing so the layers set nicely.
Decorating Your Gluten Free Pumpkin Coffee Cake recipe
This cake is beautiful on its own, but you can take it up a notch:
- Drizzle with a simple vanilla glaze.
- Dust lightly with powdered sugar.
- Garnish with candied pecans or a sprinkle of pumpkin pie spice.
- Serve with whipped cream or a dairy-free whipped topping.
Serving & Pairing Ideas
A coffee cake is best when shared. Pair it with:
- Hot coffee or a pumpkin spice latte.
- Apple cider for a true autumn vibe.
- Whipped cream or a scoop of vanilla ice cream.
- As part of a fall brunch spread alongside gf pumpkin muffins, fresh fruit, or even savory bites like little smokies recipes.
Storage Tips
- Room Temperature: Store tightly covered for up to 2 days.
- Refrigerator: Keeps well for up to 5 days.
- Freezer: Slice and freeze in airtight containers for up to 2 months. Reheat in the oven for best texture.
FAQs About Gluten Free Pumpkin Coffee Cake
1. Can I make this dairy free?
Yes! Swap butter for a plant-based alternative, and use dairy-free milk if adding glaze. This works just as well as in dairy free pumpkin bread recipes.
2. Can I make this vegan?
Absolutely. Replace eggs with flax eggs and use dairy-free butter. It will resemble a delicious vegan pumpkin cake.
3. Can I use almond flour instead of a gluten free blend?
For best results, use a gluten free all-purpose blend. Almond flour alone won’t provide the same structure.
4. Can I add a cream cheese swirl?
Yes! Swirl in a cream cheese mixture for a decadent variation, similar to gluten free pumpkin cheesecake.
5. What if I don’t have pumpkin puree?
You can substitute with mashed roasted persimmon for a unique twist – perfect if you’re experimenting with persimmon recipes.
6. How do I keep my coffee cake moist?
Don’t overbake, and store in an airtight container. A light glaze also helps seal in moisture.
Conclusion
This gluten free pumpkin coffee cake recipe is the perfect fusion of cozy fall flavors, tender cake, and sweet cinnamon streusel. It’s versatile, easy to make, and perfect for gatherings or simple mornings at home. Whether you’re hosting friends or just want a slice with your coffee, this recipe will quickly become a seasonal favorite.
If you loved this recipe, check out some of our other fall baking inspirations: [Check out our Black Velvet Cake Recipe], [Try our Gf Pumpkin Bread], and [Explore Comfort Food Recipes] for even more cozy kitchen ideas.