It’s finally that time of year in Oklahoma when it starts to feel like fall – we only had to wait until November LOL. So while everyone else is monopolizing on Christmas, I am savoring the lingering delights of fall. I am leaving my pumpkin decorations up a little longer, and I am making all those warm, cozy pumpkin and apple dishes a little longer. 

I am a real big fan of coffee cake for that afternoon treat, paired with hot coffee. And I am a real big pan of pumpkin everything, so the two together is a thing of sprinkle and joy, especially when that autumn sun is peeking through my kitchen window in the most perfect way!

This Gluten-Free Pumpkin Coffee Cake is the ultimate fall bake—soft, tender, and perfectly spiced with cozy notes of cinnamon, ginger, and nutmeg. Each bite combines the perfect texture of pumpkin cake base with a buttery, cinnamon crumble topping and a silky cream cheese glaze that melts into every crumb. It’s a comforting, bakery-style treat that’s easy to make at home and guaranteed to fill your kitchen with the smell of fall. Perfect for brunch, holiday gatherings, or a quiet morning coffee, this recipe is proof that gluten-free baking can be every bit as delicious as the classic version.

Why You Will Love This Recipe:

• Soft, tender crumb: The pumpkin and sour cream make this coffee cake incredibly moist and fluffy—no dry gluten-free cake here!
• Perfectly spiced: A cozy blend of cinnamon, ginger, nutmeg, and cloves gives every bite that nostalgic fall flavor.
• Crisp, buttery crumble: The brown sugar and cinnamon streusel bakes into a golden, crunchy topping that contrasts beautifully with the soft cake underneath.
• Simple ingredients, easy steps: No fancy tools or complicated techniques—just classic baking made gluten-free and delicious.
• Perfect for any occasion: Whether it’s a fall brunch, Thanksgiving breakfast, or a cozy afternoon coffee break, this cake feels special every time.
• Freezes beautifully: Make it ahead and freeze slices for an easy grab-and-go treat all season long.

Ingredients:

For the Cake

• 3/4 cup cane sugar or coconut sugar
  Adds sweetness and moisture. Cane sugar gives a lighter flavor, while coconut sugar provides a rich, caramel-like taste.
• 1/2 cup (1 stick) salted butter, melted
  Use high-quality butter for the best flavor. Melting it helps create a soft, tender crumb. Allow it to cool slightly before mixing with eggs to avoid curdling.
• 2 large eggs
  Bring to room temperature for better incorporation and a smoother batter. The eggs provide structure and richness.
• 1 cup canned pumpkin puree
  Use 100% pure pumpkin, not pumpkin pie filling. It adds moisture, color, and that signature fall flavor.
• 2 tablespoons sour cream
  Adds a touch of tang and helps keep the cake extra soft and moist. You can substitute with plain Greek yogurt if preferred.
• 1 teaspoon apple cider vinegar
  Supports a better rise and texture.
• 1 teaspoon vanilla extract
  Enhances the warm flavors of the spices and pumpkin.
• 2 cups gluten-free all-purpose flour blend
  Make sure your flour blend contains xanthan gum for structure. If it doesn’t, add 1 teaspoon of xanthan gum. (Measure using the spoon-and-level method for accuracy.)
• 2 teaspoons baking powder
  Provides lift and a light, fluffy texture.
• 1/2 teaspoon baking soda
  Reacts with the sour cream and pumpkin to give additional rise and tenderness.
• 1 teaspoon ground cinnamon
  The main warm spice that gives pumpkin desserts their cozy flavor.
• 1/2 teaspoon ground ginger
  Adds a bit of brightness and a subtle spiced heat.
• 1/4 teaspoon ground cloves
  Strong and aromatic—just a little enhances the pumpkin flavor beautifully.
• 1/4 teaspoon ground nutmeg
  Adds warmth and depth. Freshly grated nutmeg gives the best flavor.
• 1 teaspoon salt
  Balances the sweetness and enhances the overall flavor of the cake.

For the Crumble

• 1/2 cup (1 stick) salted butter, softened
  Use room-temperature butter—soft enough to press a finger into but not melted. This helps the crumble hold its shape and form those irresistible buttery clumps.
• 1/2 cup brown sugar
  Adds sweetness and a hint of molasses flavor, giving the topping a rich, caramelized crunch when baked. You can use light or dark brown sugar depending on how deep you want the flavor.
• 1 1/2 cups gluten-free all-purpose flour blend
  Provides structure to the crumble. Use the same blend as the cake for consistent texture. Measure carefully—too much flour can make the topping dry instead of crumbly.
• 1 teaspoon ground cinnamon
  Adds cozy warmth that complements the pumpkin flavor beautifully. For a stronger spice profile, you can also add a pinch of nutmeg or cloves.

For the Cream Cheese Glaze (optional)

• 2 oz (¼ block) cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1–2 tablespoons milk (dairy or non-dairy)
• 1 tablespoon maple syrup
• ½ teaspoon vanilla extract
• Pinch of salt (optional, but enhances flavor)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or springform pan with butter or nonstick spray, or line it with parchment paper for easy removal. Set aside.
2. Prepare the crumble topping: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and brown sugar on medium speed for about 2–3 minutes, until smooth, creamy, and well blended. Add the cinnamon and gluten-free flour, then mix on low to medium-low speed just until the mixture comes together and forms large, crumbly clumps. Avoid overmixing—you want some texture. Scrape down the sides of the bowl as needed, then set the crumble aside while you make the cake batter.
3. Make the pumpkin cake batter: In a large mixing bowl, whisk together the cane sugar and melted butter until fully combined and slightly glossy. Add in the eggs, pumpkin puree, sour cream, apple cider vinegar, and vanilla extract. Whisk until smooth and creamy.
4. Combine the dry ingredients: In a separate medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until evenly distributed.
5. Mix wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, folding gently with a rubber spatula or wooden spoon until no dry streaks remain. Be careful not to overmix—this keeps the cake soft and tender.
6. Assemble the cake: Pour the batter evenly into the prepared 9×9-inch baking dish. Use a spatula to smooth the top. Evenly sprinkle the crumble topping over the batter, breaking up any large chunks as desired.
7. Bake: Place the cake in the preheated oven and bake for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs (not wet batter).
8. In a medium bowl, use a handheld mixer or whisk to beat the softened cream cheese until smooth and creamy.
9. Add the powdered sugar and mix on low speed until combined, then increase to medium-high and beat until fluffy.
10. Mix in the vanilla extract and 1 tablespoon of milk. If the glaze is too thick, add more milk 1 teaspoon at a time until it reaches a smooth, pourable consistency.
11. Allow the cake to cool in the pan for at least 20–30 minutes. Drizzle the glaze over the top using a spoon or piping bag. Let it set for 5–10 minutes before slicing. This helps the crumb set and makes cutting easier. Serve warm or at room temperature with a cup of coffee or tea.

Storage Tips:

• Room Temperature:
  If you haven’t added the cream cheese glaze yet, you can store the unglazed coffee cake at room temperature in an airtight container for up to 2 days. Keep it covered to prevent the crumble topping from drying out.
• Refrigerator:
  Once glazed, store the cake in an airtight container in the refrigerator for up to 5 days. The cream cheese glaze stays fresh and the cake remains moist. Before serving, let slices sit at room temperature for 15–20 minutes or warm briefly in the microwave for that fresh-baked taste.
• Freezer:
  This coffee cake freezes beautifully! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months.
  To enjoy, thaw overnight in the fridge or at room temperature for a few hours, then warm slightly before serving.
• Keeping the Crumb Topping Crisp:
  If your crumble softens after storing, reheat slices in a 350°F oven for 5–8 minutes to revive that crisp, buttery texture without drying out the cake.

Perfect Pairings:

• Hot Coffee or Espresso:
  The rich, buttery crumble and cream cheese glaze pair beautifully with a strong cup of coffee or a creamy latte. Try adding a sprinkle of cinnamon or pumpkin spice to your foam for an extra fall touch.
• Maple Latte or Chai Tea:
  The warm spices in this cake complement the sweet earthiness of a maple latte or the bold, aromatic spices of a chai tea. It’s like fall in a mug and on your plate.
• Hot Apple Cider:
  For a caffeine-free option, serve your pumpkin coffee cake with warm apple cider. The fruity sweetness balances the cozy spice flavors perfectly.
• Vanilla Ice Cream or Whipped Cream:
  Turn your morning treat into dessert by serving a slice warm with a scoop of vanilla ice cream or a dollop of whipped cream—it’s an easy, crowd-pleasing upgrade.
• Afternoon Tea:
  This cake also shines as a sweet afternoon snack alongside a simple black or herbal tea. It’s light enough for a pick-me-up yet satisfying enough to feel indulgent.

?Favorite Baking Utensils for this Recipe:

1. Caraway 9×9 Baking Dish
2. Nesting Bowls
3. Pastry Cutter

Check out the recipe card below to make this delicious gluten-free pumpkin coffee cake recipe today!

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Gluten-Free Pumpkin Coffee Cake Recipe | A Fall Favorite

This Gluten-Free Pumpkin Coffee Cake is the ultimate fall bake—soft, tender, and perfectly spiced with cozy notes of cinnamon, ginger, and nutmeg. Each bite combines the perfect texture of pumpkin cake base with a buttery, cinnamon crumble topping and a silky cream cheese glaze that melts into every crumb.

Print Recipe

Prep Time:20 minutes mins

Cook Time:45 minutes mins

Ingredients

For the Crumble

• 1/2 cup 1 stick salted butter, softened
• 1/2 cup brown sugar
• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon ground cinnamon

For the Cake

• 3/4 cup cane sugar or coconut sugar
• 1/2 cup 1 stick salted butter, melted
• 2 large eggs
• 1 cup canned pumpkin puree
• 2 tablespoons sour cream
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 2 cups gluten-free all-purpose flour blend
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt

For the Glaze (optional)

• 2 oz ¼ block cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 –2 tablespoons milk dairy or non-dairy
• 1 tablespoon maple syrup
• ½ teaspoon vanilla extract
• Pinch of salt optional, but enhances flavor

Instructions

• Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or springform pan with butter or nonstick spray, or line it with parchment paper for easy removal. Set aside.
• Prepare the crumble topping: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and brown sugar on medium speed for about 2–3 minutes, until smooth, creamy, and well blended. Add the cinnamon and gluten-free flour, then mix on low to medium-low speed just until the mixture comes together and forms large, crumbly clumps. Avoid overmixing—you want some texture. Scrape down the sides of the bowl as needed, then set the crumble aside while you make the cake batter.
• Make the pumpkin cake batter: In a large mixing bowl, whisk together the cane sugar and melted butter until fully combined and slightly glossy. Add in the eggs, pumpkin puree, sour cream, apple cider vinegar, and vanilla extract. Whisk until smooth and creamy.
• Combine the dry ingredients: In a separate medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until evenly distributed.
• Mix wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, folding gently with a rubber spatula or wooden spoon until no dry streaks remain. Be careful not to overmix—this keeps the cake soft and tender.
• Assemble the cake: Pour the batter evenly into the prepared 9×9-inch baking dish. Use a spatula to smooth the top. Evenly sprinkle the crumble topping over the batter, breaking up any large chunks as desired.
• Bake: Place the cake in the preheated oven and bake for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs (not wet batter).
• In a medium bowl, use a handheld mixer or whisk to beat the softened cream cheese until smooth and creamy.
• Add the powdered sugar and mix on low speed until combined, then increase to medium-high and beat until fluffy.
• Mix in the vanilla extract and 1 tablespoon of milk. If the glaze is too thick, add more milk 1 teaspoon at a time until it reaches a smooth, pourable consistency.
• Allow the cake to cool in the pan for at least 20–30 minutes. Drizzle the glaze over the top using a spoon or piping bag. Let it set for 5–10 minutes before slicing. This helps the crumb set and makes cutting easier. Serve warm or at room temperature with a cup of coffee or tea.

Servings: 16 servings