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gluten free pumpkin coffee cake with crumb topping on white kitchen counter

Gluten Free Pumpkin Coffee Cake Recipe

This gluten free pumpkin coffee cake is soft, spiced, and layered with buttery cinnamon streusel. It’s the ultimate cozy fall breakfast or brunch treat that tastes just like the classic—no one will believe it’s gluten free!
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 9
Calories: 285kcal
Cost: $8

Equipment

  • 9x9-inch square baking pan lined with parchment paper
  • Wire cooling rack for even cooling
  • Mixing bowls separate wet and dry
  • Rubber spatula for gentle folding
  • Pastry cutter or fork to make streusel
  • Whisk for combining wet ingredients
  • Offset spatula for smoothing batter

Ingredients

For the Coffee Cake

  • 2 cups gluten free all-purpose flour blend with xanthan gum
  • 1 cup pumpkin puree not pumpkin pie filling
  • 0.75 cup granulated sugar
  • 0.5 cup melted coconut oil or butter cooled slightly
  • 3 large eggs room temperature
  • 0.33 cup sour cream or dairy-free yogurt
  • 2 teaspoons pumpkin pie spice
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract

For the Streusel Topping

  • 0.5 cup gluten free oat flour
  • 0.33 cup brown sugar packed
  • 0.25 cup cold butter or dairy-free alternative
  • 1.5 teaspoons ground cinnamon
  • 1 pinch salt

For the Optional Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons milk or dairy-free milk
  • 0.25 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F (175°C) and line a 9x9-inch pan with parchment paper.
  • Mix streusel ingredients until crumbly, then refrigerate.
  • Whisk pumpkin puree, oil, sugar, eggs, sour cream, and vanilla until smooth.
  • In another bowl, combine flour, pumpkin spice, baking powder, baking soda, and salt.
  • Gently fold dry ingredients into wet mixture until just combined.
  • Pour batter into pan and top evenly with streusel.
  • Bake 40–45 minutes until a toothpick comes out with moist crumbs.
  • Cool for 15 minutes, drizzle with glaze if desired, slice, and serve.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 120g | Calories: 285kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 230mg | Potassium: 160mg | Fiber: 2g | Sugar: 22g | Vitamin A: 5800IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1.4mg