Gluten Free Pumpkin Spice Coffee Cake | Moist & Easy Fall Brunch Recipe

Recipe Summary

This Gluten-Free Pumpkin Spice Coffee Cake is the cozy autumn treat you didn’t know you needed! It’s soft, perfectly spiced, and topped with a buttery cinnamon streusel that melts in your mouth. Each bite combines pumpkin’s earthy sweetness with the comforting warmth of coffee cake — ideal for breakfast, brunch, or a festive dessert. And the best part? It’s 100% gluten-free and easily adaptable for dairy-free diets.

Reader Review

• “This pumpkin spice coffee cake was so moist and flavorful! My whole family couldn’t stop eating it — definitely making it again for Thanksgiving brunch!” — Megan L.

Ingredient Notes and Easy Swaps:

Here’s what makes this pumpkin coffee cake extra delicious:

• Gluten-Free All-Purpose Flour: Use a 1:1 gluten-free blend that contains xanthan gum for structure.
• Pumpkin Puree: Use plain canned pumpkin (not pie filling). It keeps the cake moist and rich.
• Brown Sugar: Adds deep caramel notes and complements the pumpkin spice perfectly.
• Pumpkin Spice Mix: A warm blend of cinnamon, nutmeg, ginger, and cloves. You can make your own if needed!
• Butter or Coconut Oil: Both work great. Use coconut oil for a dairy-free version.
• Eggs: Bind everything together and create a soft crumb.
• Sour Cream or Dairy-Free Yogurt: Makes the cake moist and tender.
• Vanilla Extract: Enhances the overall flavor.
• Baking Powder & Baking Soda: For a light and fluffy texture.

Testing Notes From My Kitchen

I tested this coffee cake three times — and the key was balancing the streusel topping with the moist pumpkin crumb. The perfect ratio is ¾ cup streusel topping per 9-inch cake. Also, bake it just until the center is set — overbaking dries it out.

How to Make Gluten Free Pumpkin Spice Coffee Cake (Step-By-Step)

• Preheat and Prep: Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
• Make the Streusel Topping: In a small bowl, mix brown sugar, gluten-free flour, cinnamon, and melted butter. Stir until crumbly and set aside.

• Combine Wet Ingredients: In a large bowl, whisk together pumpkin puree, eggs, sugar, melted butter, sour cream, and vanilla extract.
• Add Dry Ingredients: Stir in gluten-free flour, pumpkin spice, baking powder, baking soda, and salt. Mix just until combined.

• Assemble: Pour half the batter into the pan, sprinkle half the streusel, then layer the rest of the batter and top with remaining streusel.
• Bake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

• Cool & Serve: Let it cool for 15 minutes before slicing. Enjoy warm or at room temperature!

Storage and Freezing Tips

• Room Temperature: Store leftovers in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 5 days — just reheat slices in the microwave for 10 seconds.
• Freezer: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.

Frequently Asked Questions:

Q: Can I make this dairy-free?
Yes! Use coconut oil instead of butter and a dairy-free yogurt instead of sour cream.

Q: Can I bake it in a loaf pan instead of a square dish?
You can, but increase baking time to 45–50 minutes since it’ll be thicker.

Q: Can I use almond flour instead of gluten-free all-purpose?
No, almond flour is too dense for this recipe. Use a 1:1 gluten-free blend.

Q: What’s the best way to serve coffee cake?
Warm it up slightly and serve with coffee or chai — it’s heaven!

More Gluten-Free Pumpkin Recipes:

• Gluten-Free Pumpkin Banana Bread
• Fluffy Gluten-Free Pumpkin Pancakes
• Gluten-Free Pumpkin Muffins

Love This Recipe?

If you enjoyed this Gluten-Free Pumpkin Spice Coffee Cake, please leave a comment below and share it on Pinterest. Your support helps more readers discover gluten-free baking joy!

Gluten-Free Pumpkin Spice Coffee Cake

Equipment

• 8×8-inch baking dish
• Mixing bowls
• Whisk and spatula
• Measuring cups and spoons

Ingredients 1x 2x 3x

For the Cake:

• 1½ cups gluten-free all-purpose flour
• 1 cup pumpkin puree
• 2 large eggs
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ cup melted butter or coconut oil
• ¼ cup sour cream or dairy-free yogurt
• 1½ tsp baking powder
• ½ tsp baking soda
• 1½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ tsp salt
• 1 tsp vanilla extract

For the Streusel Topping:

• ¾ cup gluten-free flour
• ½ cup brown sugar
• ½ tsp cinnamon
• ¼ cup melted butter

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. Combine the streusel ingredients in a small bowl and set aside.
3. In a large bowl, whisk together pumpkin puree, eggs, sugars, melted butter, sour cream, and vanilla.
4. Add gluten-free flour, pumpkin spice, baking powder, baking soda, cinnamon, and salt. Mix until smooth.
5. Pour half the batter into the pan, layer half the streusel, then the remaining batter, and finish with remaining streusel.
6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool, slice, and enjoy!

Notes

For extra moisture, don’t overbake — remove as soon as the center sets. You can double the streusel topping for a thicker, bakery-style crumb layer.

SPECIAL NOTE

If your gluten-free flour blend doesn’t include xanthan gum, add ½ teaspoon to the dry mix to improve texture and rise.

Nutrition (Per Slice)

Calories: 245 | Carbs: 31g | Protein: 3g | Fat: 12g | Fiber: 2g | Sugar: 17g

Nutrition Disclaimer

All nutritional information is approximate and based on standard ingredients. Actual values may vary depending on your specific products and portion sizes.