This pumpkin coffee cake captures cozy autumn flavors in a moist, tender gluten-free recipe. Made with real pumpkin purée, warming spices, and a crunchy pecan streusel, it’s ideal for slow weekend breakfasts or a simple fall dessert.
This recipe uses just 2/3 cup pumpkin purée, so you’ll have leftovers for other seasonal bakes. Consider using the extra purée in pumpkin chocolate chip muffins or pumpkin banana bread.
Ingredient Notes
This pumpkin coffee cake keeps the ingredient list simple and pantry-friendly. The written version is both gluten free and dairy free, with easy swaps noted below.
- Gluten-Free Flour Blend – Use a 1-to-1 gluten-free baking flour that includes a binder such as xanthan gum. Different blends vary slightly, so results may change if you substitute.
- Vegan Butter – The recipe uses plant-based stick butter. If not dairy-free, regular unsalted butter works the same.
- Eggs – Two eggs provide structure and lift. The recipe hasn’t been tested with egg substitutes.
- Non-Dairy Milk – Helps keep the cake moist; replace with dairy milk if preferred.
- Pumpkin Purée – Use pure pumpkin purée, not pumpkin pie filling. Homemade purée can be used but may contain more water than canned.
See the recipe card below for the complete ingredient list and exact quantities.
Substitutions & Variations
- Not dairy-free: Swap vegan butter and non-dairy milk for regular butter and milk in equal amounts.
- Chocolate chip: Fold dairy-free chocolate chips into the batter for a classic pumpkin-chocolate combination.
- Cream cheese swirl: Swirl softened cream cheese into the batter before adding the streusel for a tangy layer.
- Gingersnap crumble: Replace streusel with crushed gluten-free gingersnap cookies for extra spice and crunch.
- Raisins & walnuts: Stir in raisins and chopped walnuts for added texture and a heartier bite.
How to make the pecan streusel topping
Step 1: In a small bowl, combine gluten-free flour, brown sugar, chopped pecans, and cinnamon. Stir until evenly mixed.
Step 2: Pour in the melted butter and mix until the mixture forms clumpy crumbs rather than a smooth paste.
Step 3: Chill the streusel in the refrigerator while you prepare the cake batter so it firms up and keeps its chunky texture during baking.
How to Make a Pumpkin Coffee Cake from Scratch
After the streusel is chilled, make the cake batter. An electric mixer speeds the process, but you can mix by hand if needed. Line a 9-inch square pan with parchment and set aside.
Step 1: Mix the brown sugar and pumpkin pie spice in a small bowl and set aside.
Step 2: In another bowl whisk together the gluten-free flour, baking powder, and salt until combined.
Step 3: Cream the butter and sugar in a mixer on medium speed for about 3 minutes until light and fluffy.
Step 4: Add eggs and vanilla and beat for another minute until well blended.
Step 5: Combine the pumpkin purée and non-dairy milk, mixing until smooth.
Step 6: With the mixer on low, add half the dry ingredients, then half the pumpkin mixture. Repeat with the remaining portions and stir until just combined, scraping the bowl as needed.
Step 7: Spread slightly more than half the batter in the prepared pan and smooth it into an even layer.
Step 8: Sprinkle the brown sugar–pumpkin spice mixture over the bottom layer. Drop spoonfuls of the remaining batter over the cinnamon layer and gently spread to cover.
Step 9: Scatter the chilled streusel in large pieces across the top and bake until the center springs back when gently pressed.
Expert Tip
For neat glaze drips, let the cake cool completely, then drizzle icing with a refillable squeeze bottle or a spoon for controlled lines.
Storage
Keep leftover cake in an airtight container at room temperature for up to 4 days. Refrigerate if your kitchen is very warm; bring to room temperature before serving.
Recipe FAQs
Coffee cake is a single-layer quick bread-like cake often featuring a cinnamon or fruit layer, topped with streusel and sometimes icing. It’s meant to be served with coffee and is usually less elaborate than a frosted layer cake.
Common causes are using very wet homemade pumpkin purée, adding too much purée, or not baking long enough for excess moisture to evaporate.
Dry cake often results from too much flour or overbaking. Measure gluten-free flour carefully—ideally by weight—or spoon and level when using measuring cups. Watch baking time closely.
More of my favorite coffee cake recipes to try:
- Chocolate Chip Coffee Cake
- Gluten Free Carrot Cake Coffee Cake
- Banana Bread Coffee Cake
- Strawberry Crumb Cake
If you try this recipe, please leave a star rating and share how it turned out in the comments below.
Recipe
Pumpkin Coffee Cake
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Equipment
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9×9 Baking Pan
Ingredients
For the streusel topping
- 3 Tablespoons Vegan Butter, melted
- ½ Cup Gluten-Free 1-to-1 Flour Blend
- 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
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Combine the gluten-free flour, brown sugar, pecans, and cinnamon. Stir until well mixed.
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Add melted butter and stir until chunky clumps form. Chill in the refrigerator while making the cake.
For the cake
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Preheat oven to 350 °F (177 °C). Line a 9×9 pan with parchment paper.
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Mix brown sugar and pumpkin pie spice; set aside.
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Whisk together flour, baking powder, and salt.
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Cream sugar and butter on medium speed until fluffy, about 3 minutes.
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Add eggs and vanilla; beat 60 seconds more.
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Combine pumpkin purée and milk in a bowl and mix.
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On low speed, alternate adding dry ingredients and the pumpkin mixture, beginning and ending with the dry. Stir until just combined.
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Spread a little more than half of the batter in the pan and smooth evenly.
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Sprinkle the brown sugar and spice mixture over the bottom layer.
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Dollop remaining batter over the cinnamon layer and gently spread into an even layer.
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Top with chilled streusel in large pieces.
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Bake 45 minutes or until the center springs back. Cool in the pan about 1 hour, then remove to a wire rack to cool completely.
For the icing
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Whisk powdered sugar, plant-based cream (or milk), and cinnamon until smooth. Drizzle over cooled cake and let set about 15 minutes before slicing.