If you’re searching for an exceptional gluten-free cake this fall, try this gluten free pumpkin coffee cake recipe. It’s airy, tender, and rich in flavor — topped with a thick, crunchy streusel and perfect for breakfast, brunch, or dessert. Ready in about 40 minutes, this cake freezes well so you can enjoy a slice anytime.
If there’s one pumpkin recipe you make this season, make this one. The texture is so light and fluffy that no one will guess it’s gluten free. This version builds on a classic gluten-free coffee cake base, with pureed pumpkin and warming spices added and moisture adjusted for the best flavor and texture.
The cake freezes beautifully for later, and if you love pumpkin, there are many more gluten-free pumpkin recipes to explore. There are also dozens of gluten-free cake recipes to inspire your baking.
Why this pumpkin coffee cake is one of my favorites:
- Extremely light and fluffy—this cake practically melts in your mouth.
- Classic fall spices and pumpkin make it festive for breakfast or brunch.
- Family-friendly and easy to make.
Another fabulous recipe! My husband (not GF) really likes a good cinnamon crumb coffee cake, he said this was delicious. The top crumb sugar layer is amazing, especially with pecans. The spice mix in the batter is perfect. Thank you.”
laura, blog comment
Ingredient Notes:
See the recipe card below for the complete ingredient list and amounts.
- Gluten-Free Flour Blend – This recipe was tested with Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure blends. Other blends may work but could affect texture and moisture.
- Xanthan Gum – If your blend lacks xanthan or guar gum, add 1 teaspoon. See substitutions for a gum-free option.
- Baking Powder – Use aluminum-free baking powder.
- Butter – Use unsalted butter; see substitutions for a dairy-free option.
- Eggs – Use large eggs.
- Non-Dairy Milk – Almond milk works well; other dairy-free milks are fine. Regular milk can also be used. Avoid canned coconut milk.
- Pumpkin Puree – Use pure pumpkin puree, not pumpkin pie filling.
Substitutions:
- Make it nut-free by omitting the pecans from the streusel.
- To avoid xanthan or guar gum, use a DIY gluten-free flour blend that relies on psyllium husk for structure.
If you enjoy pumpkin desserts, try gluten-free pumpkin cupcakes or a pumpkin bundt cake for more fall baking ideas.
For more help with gluten-free baking, check baking tips and a cake troubleshooting guide.
How to Make a Gluten Free Pumpkin Coffee Cake (Step-By-Step)
Step 1: Whisk the dry ingredients together in a large bowl until well combined.
Step 2: Whisk the wet ingredients in a separate bowl until smooth.
Step 3: Pour the wet mixture into the dry ingredients.
Step 4: Gently mix until a uniform batter forms. Avoid using an electric or stand mixer; overmixing can make gluten-free cakes dense.
Note: Different gluten-free flour blends have varying starch-to-grain ratios, which affects batter moisture. If your batter is too loose, add a little more flour; if it’s too thick, add a touch more liquid.
Step 5: Spread the batter into a greased 8×8 pan. Use a gluten-free baking spray or grease the pan well.
Step 6: Prepare the streusel by mixing flour, brown sugar, and cinnamon, then cutting in cold butter until the mixture resembles coarse crumbs.
Step 7: Sprinkle the streusel evenly over the batter, then scatter chopped pecans on top if desired.
Step 8: Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
Step 9: Cool the cake on a rack before slicing and serving.
Tips For Success
1. Avoid stand or electric mixers to prevent overmixing.
2. If you roast fresh pumpkin, puree it well in a high-speed blender to eliminate lumps.
Frequently Asked Questions:
No. Pumpkin pie filling is pre-sweetened and spiced, which changes the cake’s flavor and texture. Use plain pumpkin puree.
Don’t overmix the batter. Mixing by hand until just combined helps maintain a light texture.
Stored in an airtight container in the refrigerator, it stays fresh up to 4 days. It also freezes well for up to 4 months.
Yes. Wrap tightly in plastic wrap, place in a freezer bag, and remove as much air as possible for best results.
More Gluten Free Cake Recipes:
- Moist Gluten Free Honey Cake
- Gluten Free Lemon Poppy Seed Cake
- Classic Gluten Free Chocolate Layer Cake
- Gluten Free Sponge Cake
Love This Recipe?
If you make and enjoy this cake, please leave a comment and share which flour blend you used — that information helps other bakers recreate great results.
Gluten Free Pumpkin Coffee Cake With a Thick Streusel Topping
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Ingredients
- 1 ½ cups gluten free flour blend * see notes
- ½ cup brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¾ cup pumpkin puree * see note
- ⅓ cup unsalted butter * see note
- ½ cup non-dairy milk * see note
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup gluten free flour blend
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter (cold)
- ¼ cup chopped pecans
Method
- Preheat the oven to 350º F.
- Whisk together 1 1/2 cups gluten free flour blend, 1/2 cup brown sugar, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg in a bowl.
- In a separate bowl whisk 3/4 cup pumpkin puree, 1/3 cup softened unsalted butter, 1/2 cup non-dairy milk, 2 large eggs, and 2 teaspoons vanilla until smooth.
- Pour the wet ingredients into the dry and stir gently until combined.
- Spread the batter into a greased 8×8 pan.
- For the streusel, combine 3/4 cup gluten free flour blend, 1 cup brown sugar, 1 teaspoon cinnamon, and 6 tablespoons cold butter. Cut the butter in until the mixture is crumbly.
- Sprinkle the streusel over the batter and top with 1/4 cup chopped pecans.
- Bake 25–30 minutes until a toothpick in the center comes out clean.
- Cool the cake, slice, and enjoy.
Notes
- This recipe was tested with King Arthur Measure for Measure GF and Bob’s Red Mill 1-to-1 GF blends.
- If your flour blend lacks xanthan or guar gum, add 1 teaspoon.
- To make dairy-free, substitute vegan butter for the butter and use oil in the cake if needed.
- I used almond milk; other non-dairy milks work but avoid canned coconut milk for this recipe. Omit pecans for a nut-free version.
- Use pumpkin puree, not pumpkin pie filling.
- Avoid electric or stand mixers to prevent overmixing.
- The cake stays fresh up to 4 days refrigerated or up to 4 months frozen.
Tried this recipe?
Let us know how it was!