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Detailed close-up of the moist crumb texture of gluten-free pumpkin coffee cake topped with streusel and glaze.
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Gluten-Free Pumpkin Coffee Cake

This gluten-free pumpkin coffee cake is soft, tender, and filled with cozy pumpkin spice flavor. A buttery cinnamon streusel gives it the perfect crunch, and the cream cheese glaze adds just the right touch of tang. It’s easy to make, beautifully simple, and always a hit at brunch or alongside a cup of coffee.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings 9 servings

Ingredients

For the Gluten-Free Streusel Topping:

  • ½ cup (70g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) which contains xanthan gum
  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup (56g) unsalted butter, melted and cooled

For the Pumpkin Coffee Cake:

  • 1 ½ cups (210g) gluten-free flour blend - used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) which contains xanthan gum
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice - see notes for individual spice blend instructions
  • ½ cup (113g) unsalted butter - room temperature
  • ½ cup (100g) light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg - 50g, room temperature
  • 1 cup (240g) pumpkin puree
  • ½ cup whole milk - room temperature
  • ½ tablespoon vanilla extract

For the Cream Cheese Glaze

  • 4 oz cream cheese - softened
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons whole milk

**Use the toggle button above to turn the instruction photos on and off!

Instructions

Gluten-Free Streusel Topping:

  • 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.
  • Stir together, then pour in ¼ cup (56g) melted butter.
  • Mix with a fork until the mixture forms coarse crumbs.
    Cinnamon streusel topping mixture in a bowl with a spoon, ready to sprinkle over pumpkin coffee cake.
  • Place in the refrigerator while you make the cake batter.

For the Pumpkin Coffee Cake:

  • 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.
    Gluten-free flour, baking powder, baking soda, salt, pumpkin pie spice in a large glass mixing bowl.
  • 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.
    Butter and sugars creamed together in a glass bowl until light and fluffy for gluten-free pumpkin coffee cake batter.
  • Add 1 large egg, 1 cup (240g) pumpkin puree, ½ cup milk, and ½ tablespoon vanilla extract.
    Pumpkin puree and milk added to creamed butter mixture in a glass bowl for gluten-free pumpkin coffee cake.
  • Mix until smooth. Scrape down the sides of the bowl as needed.
    Smooth orange pumpkin batter after mixing wet ingredients for gluten-free pumpkin coffee cake.
  • Add the dry ingredients to the wet ingredients.
    Gluten-free flour mixture added to pumpkin batter in a bowl before final mixing.
  • Mix on low just until no streaks of flour remain. The batter will be thick but spreadable.
    Thick pumpkin coffee cake batter fully mixed and ready to be spread into the pan.
  • Pour the batter into a greased or parchment-lined 8×8-inch pan and smooth the top evenly with a spatula.
    Evenly smoothed pumpkin coffee cake batter in baking pan ready for streusel topping.
  • Sprinkle the chilled streusel evenly over the top of the batter.
    Unbaked gluten-free pumpkin coffee cake in a square pan topped with cinnamon streusel crumb topping.
  • 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.
    Gluten-free pumpkin coffee cake just out of the oven with golden brown streusel topping in baking pan.
  • Let the cake cool completely in the pan before glazing.

For the Cream Cheese Glaze:

  • In a medium bowl, beat 4 oz cream cheese until smooth.
  • Add ½ cup (60g) powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk.
  • Whisk until smooth, adding more milk as needed for a pourable consistency.
  • Drizzle the glaze over the cooled cake, let it set for a few minutes, then slice into squares and serve.
    Freshly baked gluten-free pumpkin coffee cake with crumb topping and cream cheese glaze drizzle on parchment paper, surrounded by small pumpkins.

Notes

  • Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can make your own blend with pantry spices. Use this in place of the 2 teaspoons pumpkin pie spice:
    • 1 teaspoon ground cinnamon
    • ½ teaspoon allspice
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground cloves
  • Gluten-Free Flour Note: This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour (in the blue bag). I can’t guarantee the same results with other gluten-free flour blends, as each one absorbs moisture differently.

Nutrition

Calories: 312kcal | Carbohydrates: 28g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 376mg | Potassium: 152mg | Fiber: 2g | Sugar: 13g | Vitamin A: 692IU | Vitamin C: 0.1mg | Calcium: 99mg | Iron: 1mg
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