The first chill of fall always makes me crave something cozy. This gluten-free pumpkin coffee cake smells like a hug in the oven—warm cinnamon, nutmeg, and baked pumpkin swirling together. Each slice is soft, lightly spiced, and finished with a golden crumble topping that feels just right for Thanksgiving mornings or slow weekends.
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What Makes This Gluten-Free Pumpkin Coffee Cake Special
This gluten-free pumpkin coffee cake is more than just another dessert. It’s a fall comfort food that anyone can enjoy—gluten-free, dairy-free, and naturally sweetened. The crumb is moist and tender, thanks to real pumpkin puree and a blend of warming spices that make your kitchen smell like the season itself.
Unlike most gluten-free cakes that lean dense, this one stays fluffy and soft. The secret lies in balancing the dry mix with enough pumpkin puree and dairy-free milk to keep it moist. The streusel topping adds texture, while the cinnamon-sugar filling brings a lovely swirl of sweetness in every bite.
It’s a great choice for holiday brunches, cozy coffee breaks, or when you just want a warm, spiced slice after dinner. And since it’s vegan and refined sugar-free, it’s a dessert you can share with everyone at the table.
Ingredients You’ll Need
Dry Ingredients
Use a gluten-free all-purpose flour blend with xanthan gum for the best texture. If yours doesn’t include it, add 1.5 teaspoons separately.
You’ll also need baking powder, baking soda, and salt for lift. Pumpkin pie spice and cinnamon add that unmistakable autumn flavor. Coconut sugar or brown sugar keeps the sweetness rich and natural.
Wet Ingredients
Pumpkin puree brings moisture and deep flavor. Almond milk or any dairy-free milk works well. Melted coconut oil or vegan butter adds richness, while vanilla extract ties everything together with a soft aroma.
Filling & Streusel Topping
The cinnamon-sugar filling adds a subtle swirl of sweetness through the middle. The buttery streusel topping, made with gluten-free flour, coconut sugar, and cinnamon, bakes into a crisp, golden layer. For a crumbly topping, use cold vegan butter and mix gently with your fingers.
Step-by-Step Instructions
1. Prepare Your Pan
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper so the cake releases easily later.
2. Mix Dry and Wet Ingredients
In a large bowl, whisk the flour, baking powder, baking soda, salt, and spices. In another bowl, combine pumpkin puree, almond milk, melted coconut oil, and vanilla. Pour the wet mixture into the dry bowl and stir until just combined. Don’t overmix or the cake may turn dense.
3. Layer the Batter
Pour half the batter into the prepared pan. Sprinkle the filling evenly over the surface. Then add the remaining batter on top and smooth it out. Cover with the streusel topping.
4. Bake
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out mostly clean. The cake should feel springy to the touch and smell rich with spice.
5. Cool and Serve
Let the cake cool completely on a wire rack before slicing. This helps the crumb set and keeps every piece soft but sturdy.
Tips for Perfect Gluten-Free Coffee Cake
Use a gluten-free flour blend that already includes xanthan gum, or add it yourself for structure.
Avoid overmixing the batter so the crumb stays light.
Check the cake at 45 minutes to prevent overbaking—it should stay moist inside.
For a deeper fall flavor, add a pinch of nutmeg or cloves.
Store leftovers in an airtight container for up to 3 days, or refrigerate for a week. You can also freeze slices for up to 2 months.
Frequently Asked Questions (FAQ)
Can I make this nut-free?
Yes. Replace almond milk with oat milk and make sure your gluten-free flour blend is nut-free.
Can I freeze this cake?
Absolutely. Slice and freeze individual pieces for up to 2 months. Thaw overnight before serving.
Can I use fresh pumpkin puree?
Yes, just be sure to drain it well so your batter doesn’t get too wet.
Gluten-Free Pumpkin Coffee Cake Recipe Card
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Gluten-Free Pumpkin Coffee Cake | Easy& Delicious Fall Treat
- Total Time: 60 minutes
- Yield: 12 slices 1x
Description
Tender, spiced, and topped with cinnamon streusel, this gluten-free pumpkin coffee cake is vegan and refined sugar-free. It bakes soft and moist with a sweet crunch on top.
Ingredients
Dry
2 1/2 cups gluten-free all-purpose flour (with xanthan gum; if not, add 1.5 tsp xanthan gum)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 tbsp pumpkin pie spice
1 tsp cinnamon
1 cup coconut sugar or brown sugar
Wet
1 cup pumpkin puree
1 cup almond milk or other dairy-free milk
1/3 cup melted coconut oil or melted vegan butter
1 tbsp vanilla extract
Filling
1/4 cup coconut or brown sugar
1 tbsp gluten-free flour
1 tsp cinnamon
Streusel
1 cup gluten-free all-purpose flour
1 cup coconut or brown sugar
1/2 cup softened vegan butter
1 tsp cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment.
2. Whisk dry ingredients in a large bowl.
3. Whisk pumpkin, milk, melted oil, and vanilla in a medium bowl.
4. Stir wet into dry until just combined. Do not overmix.
5. Make the filling and streusel in separate bowls.
6. Spread half the batter in the pan, add filling, add remaining batter, and top with streusel.
7. Bake 45 to 50 minutes until a toothpick comes out mostly clean.
8. Cool fully on a wire rack before slicing.
Notes
Use a flour blend that includes xanthan gum or add 1.5 tsp.
Check at 45 minutes to avoid overbaking.
Add a pinch of nutmeg, cloves, or allspice for more fall flavor.
Store covered at room temperature for 3 days or freeze slices for 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Thanksgiving Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 272
- Sugar: 26 g
- Sodium: 230 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 2.5 g
- Cholesterol: 0 mg
More Such Recipes
If you love this gluten-free pumpkin coffee cake, you might also enjoy my Easy Apple Coffee Cake with Cinnamon Streusel Topping.
You can also try Quick & Easy Cake Mix Banana Bread for a simple breakfast treat.
Or bake Sweet Soft Cherry Bread with Cherry Almond Glaze for something a little more festive.
And if you want to keep the gluten-free dessert streak going, check out Easy Gluten-Free Dessert Recipes to Satisfy Your Sweet Tooth.
Final Thoughts
There’s something special about baking this gluten-free pumpkin coffee cake on a cool fall morning. The scent fills the kitchen before the timer even buzzes, and suddenly, everything feels a little warmer.
Serve it with a cup of coffee or chai, and take a quiet moment before the holiday rush begins. If you try this recipe, I’d love to hear how it turns out—leave a comment or share your version on Pinterest or Facebook.