Gluten-Free Pumpkin Coffee Cake

This gluten-free pumpkin coffee cake is soft and fluffy with warm fall spices, a buttery streusel topping, and a drizzle of cream cheese glaze. Your kitchen will smell like cinnamon and pumpkin spice the moment it comes out of the oven.

As someone who’s been baking gluten-free for over 10 years (ever since my celiac diagnosis), I tested this pumpkin version until I found the perfect balance. The cake stays moist from the pumpkin, the streusel bakes up crisp and golden, and the cream cheese glaze adds just the right tang.

It’s an easy but impressive option for brunch, Thanksgiving morning, or an afternoon coffee break. Slice it into neat squares for entertaining, or enjoy it warm with a latte for a little fall indulgence.

Why You’ll Love this Recipe

• Proven gluten-free recipe. This isn’t just another pumpkin cake with a crumb topping — it’s built on my classic gluten-free coffee cake recipe , one I’ve tested and refined for over a decade. You get the reliability of a tried-and-true base with a seasonal twist.
• Hosting made simple. You don’t need special equipment or tricky steps. Just a handful of pantry staples, a quick gluten-free streusel, and a glaze — all tested to be foolproof, so you can spend less time stressing and more time enjoying your guests.
• Bakery-style flavor and finish. This coffee cake tastes like something straight from a bakery case — only it’s entirely gluten-free and safe to share with everyone at the table.

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 flours can vary a lot in density. Measuring by weight (grams) instead of cups gives you consistent results every time — no gummy cake, no dry crumbs.

Ingredient Notes

• Gluten-free flour blend – This recipe works best with a 1:1 gluten-free flour blend that contains xanthan gum. I tested it with King Arthur Measure for Measure and Bob’s Red Mill 1:1, and both gave fluffy, tender results.
• Pumpkin puree – Be sure to use 100% pure pumpkin puree, not pumpkin pie filling (which has added sugar and spices).
• Pumpkin pie spice – A shortcut blend works great and is available in the spice aisle at your local grocery store, but you can also make your own pumpkin pie spice with cinnamon, nutmeg, ginger, allspice, and cloves. I’ve added the measurements for the custom blend in the recipe card if you choose to go that route.
• Butter – Adds richness and flavor to both the cake and streusel. Use unsalted butter so you can control the salt level. For the streusel, I prefer to melt my butter, but be sure to let it cool before adding to the other streusel ingredients. If it’s too warm it will melt the sugars.
• Milk – Whole milk keeps the crumb tender, but any dairy or unsweetened non-dairy milk (like oat or almond) will work, too.

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.

Make the gluten-free streusel. Make sure the butter isn’t hot so it doesn’t melt the sugars. The mixture should look crumbly and slightly moist, not wet or pasty. Whisk together the dry ingredients for the coffee cake until well combined. Set aside.
Cream together the butter and sugars until light in color and fluffy in texture. It should look airy and slightly pale r than the color of the brown sugar . Add the egg, pumpkin purée, vanilla, and milk. Mix until the mixture is relatively smooth. Be sure the milk and egg are at room temperature so they combine easily with the creamed butter mixture.
Add the dry ingredients to the wet mixture and stir just until combined. The batter should be thick but smooth, with no visible flour patches. Spread the batter evenly into the parchment-lined pan, smoothing the top with a spatula. The parchment will make it easy to lift out once baked.
Sprinkle the streusel evenly over the batter. The top should be fully covered with a crumbly layer. Bake until the coffee cake is golden brown and a toothpick comes out clean. Cool completely, then drizzle with the glaze before slicing.

Recipe FAQs

Can I make this ahead for a brunch or holiday?

Yes — bake the cake the day before and glaze it just before serving. It holds its texture beautifully, so you can focus on hosting, not last-minute baking.

What is the best gluten-free flour blend to use in this recipe?

I tested this recipe with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour and also had great results with King Arthur Baking Company’s Gluten Free Measure for Measure Flour. For best results, stick with a cup-for-cup gluten-free flour blend that’s designed to replace all-purpose flour. Single-ingredient flours like almond or coconut flour won’t work the same way in this recipe.

Expert Tips

• Cool before glazing. Let the coffee cake cool completely before adding the cream cheese glaze, or it will melt into the streusel instead of sitting prettily on top.
• Use parchment for easy removal. Lining your baking pan with parchment makes it easy to lift out the cake and slice neat squares for serving.
• Check for doneness with a toothpick. Since oven temperatures vary, start checking at 30 minutes. A toothpick should come out clean or with just a few moist crumbs.

Storage instructions

Room temperature: Keep the coffee cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days. Because of the cream cheese glaze, I recommend storing it without glaze if you’re keeping it on the counter.

Refrigerator: For longer storage, cover and refrigerate for up to 4 days. Let slices come to room temperature before serving for the best texture and flavor.

Freezer: This cake freezes beautifully. Slice into squares, wrap each piece in plastic wrap, and place in a freezer-safe bag or container for up to 1 month. Thaw at room temperature, then glaze just before serving.

Serving suggestions

This pumpkin coffee cake is one of those recipes that works in a lot of different moments. I like to make it the day before Thanksgiving so it’s ready for everyone to nibble on while the turkey is in the oven.

It also makes a great addition to a weekend brunch spread — pair it with something savory like my gluten-free quiche or oven baked bacon to balance the sweetness. And honestly sometimes I just warm up a slice in the afternoon and enjoy it with a cup of coffee for a little fall pick-me-up.

More gluten-free breakfasts to try

All Breakfasts

• 

  Gluten-Free Fried Donuts

• 

  Gluten-Free Cinnamon Pull Apart Bread

• 

  Gluten-Free Bagels

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

Method

Gluten-Free Streusel Topping:

1. 1

   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.

2. 2

   Stir together, then pour in ¼ cup (56g) melted butter.

3. 3

   Mix with a fork until the mixture forms coarse crumbs.

4. 4

   Place in the refrigerator while you make the cake batter.

For the Pumpkin Coffee Cake:

1. 5

   In a medium bowl, whisk together 1 ½ cups (210g) gluten-free flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice. Set aside.

2. 6

   In a large mixing bowl, beat ½ cup (113g) butter, ½ cup (100g) brown sugar, and ¼ cup (50g) granulated sugar with an electric mixer on medium speed for 2–3 minutes, until light and fluffy.

3. 7

   Add 1 large egg, 1 cup (240g) pumpkin puree, ½ cup milk, and ½ tablespoon vanilla extract.

4. 8

   Mix until smooth. Scrape down the sides of the bowl as needed.

5. 9

   Add the dry ingredients to the wet ingredients.

6. 10

   Mix on low just until no streaks of flour remain. The batter will be thick but spreadable.

7. 11

   Pour the batter into a greased or parchment-lined 8×8-inch pan and smooth the top evenly with a spatula.

8. 12

   Sprinkle the chilled streusel evenly over the top of the batter.

9. 13

   Bake at 350°F (177°C) for 30–40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

10. 14

    Let the cake cool completely in the pan before glazing.

For the Cream Cheese Glaze:

1. 15

   In a medium bowl, beat 4 oz cream cheese until smooth.

2. 16

   Add ½ cup (60g) powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk.

3. 17

   Whisk until smooth, adding more milk as needed for a pourable consistency.

4. 18

   Drizzle the glaze over the cooled cake, let it set for a few minutes, then slice into squares and serve.