This delicious pumpkin coffee cake perfectly captures the warm, cozy Fall vibes. It's a tender, moist gluten free coffee cake made with pure pumpkin puree, plenty of warm spices and a crunchy streusel topping you're going to love! It's absolutely perfect for cozy mornings or for an easy Fall dessert.
Since this recipe only uses ⅔ cup of pumpkin puree, you will have enough leftover to make some of my other favorite pumpkin recipes. I recommend these gluten free pumpkin chocolate chip muffins or this delicious pumpkin banana bread.
Ingredient Notes
This moist pumpkin coffee cake uses a handful of simple ingredients that can be found in any grocery store. The recipe is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I used Bob's Red Mill 1-to1 flour for this recipe. You can use the gluten free flour blend you prefer, but ensure it contains xanthan gum or a similar binder. Using another brand of flour may result in a different outcome in your bake as all gluten free flour blends are a little different in their makeup.
- Vegan Butter - I've used Country Crock plant butter in this recipe. You can use the vegan stick butter of your choice, but avoid margarine. If you're not dairy free, use regular unsalted butter in the same measure.
- Eggs - This cake needs two eggs for structure and rise. I haven't tried it with any vegan substitutes, so if you do please let me know in the comments.
- Non-Dairy Milk - This helps to keep the cake moist. If you're not dairy free, use regular milk in the same measure.
- Pumpkin Purée - Make sure to use pure pumpkin puree here and not pumpkin pie filling. If you prefer to make your own, check out my homemade pumpkin puree recipe.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter and milk in the same measure.
- Chocolate Chip Delight: If you're a fan of the classic pumpkin-chocolate combo, fold in some dairy-free chocolate chips into the cake batter. The melty, gooey chocolate will complement the pumpkin spice beautifully.
- Cream Cheese Swirl: Create a creamy surprise by swirling dairy-free cream cheese into the pumpkin batter before adding the streusel topping. This adds a delightful tanginess to balance out the sweetness.
- Gingersnap Crumble: Instead of the usual streusel, crumble some gluten-free gingersnap cookies on top of your coffee cake. It'll infuse a warm, spicy flavor that pairs wonderfully with the pumpkin.
- Raisin and Walnut Magic: Mix in some raisins and chopped walnuts into the cake batter for a wholesome, hearty version of pumpkin coffee cake. It's perfect for those who love a bit of texture and natural sweetness.
How to make the pecan streusel topping
STEP 1: Combine the gluten free flour, brown sugar, pecans and cinnamon in a small bowl. Stir until well mixed.
STEP 2: Add the melted butter to the dry ingredients and mix together until it's clumpy.
STEP 3: Place the crumb topping into the refrigerator while you prepare the cake.
How to Make a Pumpkin Coffee Cake from Scratch
Once you've prepared the streusel topping, you're ready to mix the cake batter. I recommend using an electric mixer to make things a bit easier.
Begin by lining a 9-inch square baking pan with parchment paper.
STEP 1: Combine the brown sugar and pumpkin pie spice in a small bowl. Mix well and set aside.
STEP 2: Combine flour, baking powder and salt in a small bowl. Whisk to mix well and set aside.
STEP 3: Add the butter and sugar to the bowl of a stand mixer. Beat on medium speed with the paddle attachment for about 3 minutes, until fluffy.
STEP 4: Add the eggs and vanilla extract
to the creamed butter and sugar. Beat again on medium speed for about 60 seconds.
STEP 5: Combine the milk and pumpkin puree and mix well.
STEP 6: With the mixer on low speed, add half of the flour mixture followed by half of the pumpkin. Repeat with the remaining ingredients.
STEP 7: Spread half of the batter into your prepared baking pan. Sprinkle the brown sugar-cinnamon mixture over the top.
STEP 8: Dollop the remaining coffee cake batter over the cinnamon layer. It will be easier to spread this way. Use an offset spatula to spread the batter in an even layer to the edges of the pan.
STEP 9: Sprinkle the crumb topping over the top of the batter and bake!
Expert Tip
To get perfect drips of sweet glaze over your cake, wait until the cake is completely cool and apply using a refillable condiment squeeze bottle.
Storage
Store leftover coffee cake in an airtight container, like a cake keeper, at room temperature for up to 4 days.
Recipe FAQs
Coffee cake is typically a single layer cake and almost always has a cinnamon of fruit layer in the middle. It's topped with streusel and icing (sometimes). Coffee cake is made to be served with coffee, so while it is sweet it doesn't have the dessert appeal of a frosted layer cake.
There could be a few reasons - first, if you're using homemade pumpkin puree it tends to have more water than the canned version. Second, if you have added too much pumpkin your cake will be very dense and wet. Third, if you haven't baked it long enough for the moisture to begin to evaporate in the oven.
Two things could cause dry coffee cake - either you've used too much flour or you've baked it too long. Be careful when measuring ingredients, especially gluten free flour. A scale is the most accurate way to measure, but if you don't own a scale you will want to spoon flour into your measuring cup and level off the top. Never scoop the cup into the flour.
More of my favorite coffee cake recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Pumpkin Coffee Cake
Equipment
- 9x9 Baking Pan
Ingredients
For the streusel topping
- 3 Tablespoons Vegan Butter melted
- ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ Cup Light Brown Sugar
- ½ Cup Pecans roughly chopped
- ½ teaspoon Cinnamon
For the cake
- ½ Cup Light Brown Sugar
- 2 teaspoons Pumpkin Pie Spice
- 2 Cups Gluten Free 1-to-1 Flour Blend
- 2 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- ¾ Cup Sugar
- ½ Cup Vegan Butter room temperature
- 2 Eggs room temperature
- 2 teaspoons Vanilla
- ⅔ Cup Pumpkin Puree room temperature
- ½ Cup Non-Dairy Milk room temperature
For the icing
- 1 Cup Powdered Sugar
- 2 Tablespoons Plant Based Cream or milk
- ¼ teaspoon Cinnamon
Instructions
For the streusel topping
- Combine the gluten free flour, brown sugar, pecans and cinnamon in a small bowl. Stir until well mixed.½ Cup Gluten Free 1-to-1 Flour Blend, ½ Cup Light Brown Sugar, ½ Cup Pecans, ½ teaspoon Cinnamon
- Add the melted butter and continue to stir until it forms wet clumps. You want it to be chunky, not smooth. Place the bowl in the refrigerator while you make the cake.3 Tablespoons Vegan Butter
For the cake
- Preheat the oven to 350 °F (177 °C). Line a 9x9 pan with parchment paper and set aside.
- Combine the brown sugar and pumpkin pie spice in a small bowl. Stir well and set aside.½ Cup Light Brown Sugar, 2 teaspoons Pumpkin Pie Spice
- In a second bowl, combine the gluten free flour, baking powder and salt. Whisk until well mixed and set aside.2 Cups Gluten Free 1-to-1 Flour Blend, 2 ½ teaspoons Baking Powder, ½ teaspoon Salt
- Add the sugar and butter to the bowl of an electric mixer. Beat on medium speed for about 3 minutes, until light and fluffy.¾ Cup Sugar, ½ Cup Vegan Butter
- Add the eggs and vanilla to the creamed butter and sugar. Beat for another 60 seconds until well mixed.2 Eggs, 2 teaspoons Vanilla
- Combine the pumpkin puree and milk in a measuring cup or bowl.⅔ Cup Pumpkin Puree, ½ Cup Non-Dairy Milk
- Turn the mixer to the lowest speed and add half of the dry ingredients followed by half of the wet ingredients. Repeat with the remaining ingredients. Stir until just incorporated. Make sure to scrape down the bowl to make sure all of the dry ingredients are mixed in.
- Transfer a little more than half of the pumpkin cake batter into your prepared pan. Use an offset spatula to spread it into an even layer.
- Sprinkle the brown sugar and cinnamon mixture over the bottom layer of the cake.
- Dollop the remaining pumpkin cake batter over the cinnamon layer. Gently spread it into an even layer.
- Remove the streusel topping from the refrigerator and sprinkle it (in large chunks) over the top of the cake.
- Bake the cake in a preheated oven for 45 minutes or until the center springs back when gently poked. Remove the cake from the oven and cool in the pan for about 1 hour then remove from the pan to cool completely on a wire rack.
For the icing
- Combine the powdered sugar, cream and cinnamon in a small bowl. Drizzle over the cooled cake and allow to dry for about 15 minutes before slicing.1 Cup Powdered Sugar, 2 Tablespoons Plant Based Cream, ¼ teaspoon Cinnamon
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
CHRISTINA BACA says
Hello, thank you for this recipe, I can't wait to make it.
By chance could I use cold butter for the streusel?
Using melted butter will make the streusel crispier, but you could certainly use cold butter.
Julie C. says
This is the ultimate fall dessert!
Shawneen Hammer says
I doubled this recipe and made it with half and half instead of non-dairy milk and it is the best coffee cake recipe I have found so far I used a gluten-free scone and muffin mix (Namaste brand) and used it in place of the flower so it ended up having a lot more baking powder in it than a regular recipe with just the flour instead of a muffin mix. It turned out excellent oh yes I forgot to say I did not put any icing on it. It was sweet enough without any icing for my taste so I ended up with two 9x13 cake pan full and I am going to give most of it away. Thank you for the great recipe it is going to be used over and over again next I tweak it with my blackberries that I grow in my front yard I have just picked them for the last time this year. I live in North Dakota and we are supposed to get a freeze tomorrow night. ✌️🫶🌌🌏🌎🌍🌠🫵
I'm so glad you enjoyed the cake! It sounds like you really made the recipe your own and I love when an experiment turns out delicious 🙂
Tina says
I have missing coffee cake since going gluten-free, and these were absolutely amazing. And don't get me started on the topping.
Han says
Hands down one of the best pumpkin cakes I've made! That topping is so good I'm tempted to make it on its own and eat it with a spoon!!
Charlotte says
Coffee cake is my favorite and this pumpkin version is divine! Thanks for always providing such decadent recipes that still work with my gluten-free diet!