This gluten-free pumpkin coffee cake is soft and tender, infused with warm fall spices, topped with a buttery streusel, and finished with a tangy cream cheese glaze. The aroma of cinnamon and pumpkin spice fills the kitchen as it bakes.
After more than a decade of refining gluten-free bakes since my celiac diagnosis, I developed this pumpkin version to balance moisture and structure. Pumpkin puree keeps the crumb moist, the streusel crisps up golden in the oven, and the cream cheese glaze provides a bright contrast to the sweet crumb.
It’s a simple but impressive choice for brunch, Thanksgiving morning, or an afternoon coffee break. Serve in neat squares for guests or enjoy a warm slice with a latte.
Why You’ll Love this Recipe
- Proven gluten-free recipe. Built on a refined 1:1 gluten-free coffee cake base that yields consistent results.
- Easy to host with. No special equipment or tricky techniques — just pantry staples, a quick streusel, and a simple glaze.
- Bakery-style flavor. Rich, tender, and finished with a crisp crumb and tangy glaze — like something from a bakery, but gluten-free.
Searching for more gluten-free coffee cake recipes? Gluten-Free Blueberry Coffee Cake / Gluten-Free Chocolate Chip Coffee Cake
Ingredients
TIP
Weigh your ingredients. Gluten-free flour blends vary in density. Measuring by weight produces consistent results — no gummy or dry cake.
Ingredient Notes
- Gluten-free flour blend – Use a 1:1 cup-for-cup blend with xanthan gum for best texture. Tested blends include Bob’s Red Mill 1:1 and King Arthur Measure for Measure.
- Pumpkin puree – Use 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Pumpkin pie spice – Store-bought works well. If you prefer, use a homemade blend of cinnamon, nutmeg, ginger, allspice, and cloves; measurements are in the notes below.
- Butter – Unsalted butter is recommended so you can control salt. For the streusel, melt the butter and let it cool slightly before combining so it doesn’t dissolve the sugars.
- Milk – Whole milk keeps the crumb tender, but any dairy or unsweetened non-dairy milk (oat, almond) can be used.
How to Make Pumpkin Coffee Cake
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes — bake the cake the day before and glaze it just before serving. It keeps well and lets you focus on hosting.
Use a cup-for-cup 1:1 gluten-free blend designed to replace all-purpose flour. This recipe was tested with Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure. Single-ingredient flours (almond, coconut) will not produce the same texture.
Expert Tips
- Cool before glazing. Let the cake cool completely so the glaze sets on top instead of melting into the streusel.
- Use parchment. Lining the pan with parchment makes it easy to lift the cake out and slice neat squares.
- Check doneness early. Start checking at 30 minutes; a toothpick should come out clean or with a few moist crumbs.
Storage instructions
Room temperature: Store covered at room temperature up to 2 days. If keeping on the counter, store without glaze to preserve texture.
Refrigerator: Cover and refrigerate up to 4 days. Bring to room temperature before serving for best flavor.
Freezer: Slice, wrap pieces tightly, and freeze up to 1 month. Thaw at room temperature and glaze before serving.
Serving suggestions
This coffee cake works for many occasions. Make it the day before Thanksgiving for easy nibbling, add it to a brunch spread alongside savory dishes, or warm a slice in the afternoon with coffee for a cozy treat.
More gluten-free breakfasts to try
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Gluten-Free Fried Donuts
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Gluten-Free Boston Cream Donuts
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Gluten-Free Cinnamon Roll Focaccia
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share pictures on Instagram.
Gluten-Free Pumpkin Coffee Cake
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Ingredients
For the Gluten-Free Streusel Topping:
- ½ cup (70g) gluten-free flour blend
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup (56g) unsalted butter, melted and cooled
For the Pumpkin Coffee Cake:
- 1 ½ cups (210g) gluten-free flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup (113g) unsalted butter, room temperature
- ½ cup (100g) light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg (50g), room temperature
- 1 cup (240g) pumpkin puree
- ½ cup whole milk, room temperature
- ½ tablespoon vanilla extract
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons whole milk
Instructions
Gluten-Free Streusel Topping:
- In a medium bowl, combine ½ cup (70g) gluten-free flour, ¼ cup (50g) granulated sugar, ¼ cup (50g) brown sugar, 1 teaspoon cinnamon, and ½ teaspoon salt.
- Stir, then pour in ¼ cup (56g) melted butter and mix with a fork until coarse crumbs form.
- Chill the streusel while you make the batter.
For the Pumpkin Coffee Cake:
- Preheat oven to 350°F (177°C). Grease or line an 8×8-inch pan with parchment.
- Whisk together 1 ½ cups (210g) gluten-free flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 2 tsp pumpkin pie spice. Set aside.
- In a large bowl, beat ½ cup (113g) butter, ½ cup (100g) brown sugar, and ¼ cup (50g) granulated sugar until light and fluffy, about 2–3 minutes.
- Add 1 large egg, 1 cup (240g) pumpkin puree, ½ cup milk, and ½ tablespoon vanilla; mix until smooth, scraping the bowl as needed.
- Fold in the dry ingredients on low speed until just combined; the batter will be thick but spreadable.
- Pour into the prepared pan and smooth the top. Sprinkle the chilled streusel evenly over the batter.
- Bake 30–40 minutes, until golden and a toothpick comes out clean or with a few moist crumbs. Let cool completely in the pan before glazing.
For the Cream Cheese Glaze:
- Beat 4 oz softened cream cheese until smooth. Add ½ cup (60g) powdered sugar, 1 tsp vanilla, and 2 tbsp milk. Whisk until pourable, adding more milk if needed.
- Drizzle over cooled cake, let set a few minutes, slice, and serve.
Notes
- Pumpkin Pie Spice: If you don’t have it, use: 1 tsp cinnamon, ½ tsp allspice, ¼ tsp ground ginger, ¼ tsp nutmeg, ⅛ tsp cloves to equal 2 tsp pumpkin pie spice in the recipe.
- Flour note: This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Different blends absorb moisture differently; weigh ingredients for best results.
Nutrition
