Gluten Free Pumpkin Coffee Cake

So excited for you to try this Gluten-Free Pumpkin Coffee Cake with cinnamon sugar streusel!

It’s based on my family’s Gluten-Free Sour Cream Coffee Cake but I used pumpkin instead of sour cream and added lots of cinnamon and pumpkin spice! It turned out even better than I dreamed!

The texture is unreal! So moist, soft & fluffy!

And the flavor is fabulous! The pumpkin and pumpkin spice gives great flavor to the cake and the cinnamon sugar streusel-both in the middle of the cake and on top- is so yummy!

Best part? While it is a pretty and impressive-looking cake, it is an easy recipe! Best kind of baking, right?

Before we get to the ingredients, I want to point out that there is a cooking video on this page so you can see how easy it is to make.

And as with all our recipes, there is a printable recipe with exact measurements and directions at the bottom of the page.

So let’s make the Gluten-Free Pumpkin Coffee Cake!

You’ll need 13 ingredients in total:

butter or dairy-free butter

sugar

eggs

vanilla extract

gluten-free all purpose flour (with xanthan gum) (we used GFJules, affiliate link)

baking powder

baking soda

salt

canned pure pumpkin

pumpkin spice

cinnamon

brown sugar and

walnuts

gluten-free pumpkin coffee cake easy recipe

As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.

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Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the Gluten-free Pumpkin Coffee Cake…

gluten-free pumpkin coffee cake easy recipe

The cake comes together in 5 easy steps, taking 15-20 minutes:

  1. Make the Cinnamon Sugar Streusel. Set aside.
  2. Combine the flour, baking powder, baking soda and salt. Set aside.
  3. Cream the butter and sugar. Add in eggs and vanilla.
  4. Alternately add flour mix and pumpkin.
  5. Add batter and streusel to pan and bake.

Let’s look at the steps more closely.

First the Cinnamon Sugar Streusel…

The streusel is a combination of brown sugar, cane (white) sugar, cinnamon and walnuts.

The two types of sugar give it great flavor and the brown sugar caramelizes a bit while it makes making it extra yummy!

As for the walnuts, you could substitute pecans as they have a similar textures. If you are entirely nut-free, you could try it without but may need to increase quantities of sugars and cinnamon.

All you do it mix the ingredients together with a fork and set aside.

I like to make the streusel first because the batter mixes together quickly and that way I can assemble immediately.

The cake batter is basic: cream the butter and sugar until light and fluffy (the more room temperature the butter, the faster it will cream), mix in eggs and vanilla. then add in the flour and pumpkin alternately.

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The batter is gorgeous! It’s a beautiful golden orange color, thick and creamy and very spreadable.

Now it’s time to assemble!

A note about the pan…

I used an angel food cake tube pan because that it all I had. But any tube pan or ideally a tube pan with a removable bottom will work.

No matter the pan, be sure to grease and flour it well before adding the batter.

To assemble…

  1. First, scoop about 1/2 the batter into the pan and spread evenly. I don’t measure, so it’s not exact meaning that sometimes the streusel layer is higher or lower in the pan. It may not look like a thick layer of cake batter but it is enough! The cake rises a lot while baking.
  2. Then add a generous amount of the streusel and cover the entire layer so you can’t see any cake batter.
  3. Then scoop on the remaining batter and spread evenly over the streusel.
  4. Top with the remaining streusel and bake.

It rises and bakes beautifully! And your kitchen will smell amazing!

gluten-free pumpkin coffee cake easy recipe

Let it cool in the pan for 30 minutes or until cool enough to touch.

Lift cake out of the pan if your pan has a removable bottom, and let it cool fully.

When ready to remove the bottom of the pan, I’m sure there are many ways but I enlisted someone in my house and lifted it right out of the tube using spatulas to make sure it didn’t fall a part as it is a big cake and it works every time.

Slice into and enjoy!

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This Pumpkin Coffee Cake has been a huge hit with all our taste testers!

It’s moist, soft and has just the right amount of pumpkin spice! So delicious!

And the streusel looks fancy and is so delicious but as you see, it is so simple recipe to make!

Hope you love it as much as we do!

gluten-free pumpkin coffee cake easy recipe

For more pumpkin recipes, try our:

Perfect Pumpkin Bread

Fudgy Pumpkin Chocolate Chip Blondies

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Energy Bites

Baked Pumpkin Donuts with Cinnamon Sugar

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