When the air turns crisp and leaves start to paint the sidewalks in shades of amber and rust, there’s nothing quite like a slice of pumpkin coffee cake to bring comfort and joy to your morning routine. This gluten-free pumpkin coffee cake is a symphony of cozy fall flavors, marrying the earthy sweetness of pumpkin puree with a medley of warm spices that instantly conjure memories of seasonal strolls and sweater weather. With every bite, you’ll taste the subtle kick of cinnamon, nutmeg, ginger, and cloves, thoughtfully balanced to create a perfectly spiced cake. And let’s not forget that irresistible streusel topping—crumbly, buttery, and laced with brown sugar—that adds a delightful crunch and takes this cake from “nice” to “absolutely swoon-worthy.”
Best of all, this dessert doubles as a sensational breakfast or afternoon snack, offering a slice of autumn on a plate at any time of day. Whether you’re a seasoned baker or brand-new to the kitchen, this beginner-friendly recipe walks you through each step with ease. In just 20 minutes of prep work, about 40 minutes in the oven, and a brief 15-minute cooling period, you’ll have a 9-serving cake that clocks in at around 280 calories per slice. It’s the perfect treat to enjoy alongside a steaming mug of coffee or a dollop of vanilla yogurt, and it stores beautifully in an airtight container for up to three days—if you can resist finishing it all in one sitting!
KEY INGREDIENTS IN GLUTEN-FREE PUMPKIN COFFEE CAKE
Before we dive into baking, let’s get to know the stars of this recipe. Each ingredient plays a crucial role, from delivering structure and moisture to infusing every mouthful with those quintessential fall spices. Here’s what you’ll need:
- Gluten-Free All-Purpose Flour
A well-rounded blend that provides the foundational structure for the cake. Opt for one with xanthan gum included to keep the crumb tender yet sturdy.
- Almond Flour
Adds a hint of nutty richness and extra moisture, ensuring the cake remains soft and not overly dry.
- Baking Powder
Helps the cake rise, giving it a light, airy texture that’s not too dense.
- Baking Soda
Works in tandem with the baking powder to provide lift and helps balance the acidity from the pumpkin and sour cream.
- Salt
Enhances all the sweet and spicy flavors, ensuring each layer of taste stands out.
- Ground Cinnamon
Delivers that signature warmth we associate with pumpkin spice, perfect for autumn mornings.
- Ground Nutmeg
Offers a subtle, sweetly woody flavor that complements the cinnamon without overpowering.
- Ground Ginger
Gives a gentle zing that brightens the overall spice profile.
- Ground Cloves
Brings a deep, aromatic note that intensifies the seasonal vibe.
- Unsalted Butter
Softened butter creamed with sugar creates a light and fluffy base, enriching the cake with creaminess.
- Granulated Sugar
Sweetens and helps achieve that tender crumb through proper creaming with butter.
- Packed Brown Sugar
Infuses a slight caramel note, contributing to both flavor depth and moistness.
- Large Eggs
Bind the ingredients together and add structure, while also enriching the cake’s color and texture.
- Vanilla Extract
Rounds out the flavors with its sweet floral scent, making the spices feel more complex.
- Pumpkin Puree
The heart of this recipe: smooth, unsweetened pumpkin puree adds moisture and earthy sweetness.
- Sour Cream
Introduces tanginess that balances the sweetness and keeps the cake exceptionally moist.
- Streusel Topping Ingredients (Gluten-Free Flour, Brown Sugar, Melted Butter, Ground Cinnamon)
When combined, these create a golden, crumbly topping that contrasts delightfully with the soft cake beneath.
HOW TO MAKE GLUTEN-FREE PUMPKIN COFFEE CAKE
Let’s gather our mixing bowls and preheat that oven—making this cake is straightforward and immensely rewarding. Here’s how to bring all those tasty ingredients together into a beautiful, spiced coffee cake that practically bakes itself.
1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan. This ensures the cake goes in a warm environment and comes out effortlessly once it’s baked.
2. In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This step evenly distributes the leaveners and spices so every bite is perfectly balanced.
3. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes. Proper creaming here traps air, contributing to a tender cake texture.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract, pumpkin puree, and sour cream, mixing until well combined into a smooth batter.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as that can lead to a tougher texture.
6. Pour the batter into the prepared pan, spreading it out evenly with a spatula so the cake bakes level.
7. In a small bowl, mix together the streusel topping ingredients—gluten-free flour, brown sugar, melted butter, and ground cinnamon—until crumbly and every bit of flour is moistened.
8. Sprinkle the streusel mixture evenly over the batter, covering the surface with generous, golden crumbs.
9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly cooked through.
10. Allow the cake to cool in the pan for about 15 minutes before slicing. This brief rest helps the cake set and makes cutting clean, beautiful pieces much easier.
SERVING SUGGESTIONS FOR GLUTEN-FREE PUMPKIN COFFEE CAKE
After baking this golden-dusted coffee cake, you’ll want to present it in ways that highlight its cozy charm. Whether you’re serving guests or indulging in a solo treat, these ideas will turn each slice into a memorable autumn delight.
- With a Dollop of Whipped Cream
Top each warm slice with a generous spoonful of lightly sweetened whipped cream. The airy cream melts into the warm cake, creating a luxurious mouthfeel.
- Paired with a Steaming Cup of Coffee
Brew your favorite medium roast and serve alongside a slice. The gentle bitterness of coffee cuts through the sweetness and highlights the pumpkin-spice flavors.
- Dusting of Powdered Sugar
Use a fine-mesh sieve to sprinkle a delicate layer of powdered sugar on top. This simple touch adds visual appeal and just a hint of extra sweetness.
- Accompanied by Vanilla Yogurt
For a lighter, tangy contrast, serve slices with a spoonful of plain or vanilla yogurt. The creaminess and slight tartness elevate the sweet, spiced cake.
HOW TO STORE GLUTEN-FREE PUMPKIN COFFEE CAKE
Keeping your coffee cake fresh and flavorful over the next few days is easy with the right storage methods. Whether you plan to savor each slice slowly or bring leftovers to a friend, these tips ensure every bite remains moist and delicious.
- Room Temperature Storage
Place leftover cake in an airtight container and store at room temperature for up to two days. Make sure the container is sealed well to prevent the crumbs from drying out.
- Refrigeration
For longer freshness, wrap the cake tightly in plastic wrap or aluminum foil, then place it in the fridge for up to 3–4 days. Chilling enhances the flavors, but allow slices to return to room temperature before serving.
- Freezing Individual Slices
Wrap each slice in parchment paper followed by a layer of plastic wrap, then store in a freezer-safe bag. Freeze for up to two months. Thaw overnight in the refrigerator or at room temperature for a quick treat.
- Reheating for Warmth
To revive that just-baked warmth, pop a slice in the microwave for 10–15 seconds or place it in a 300°F oven for about 5 minutes. This restores the soft texture and re-crisps the streusel topping.
CONCLUSION
From mixing bowls to golden-brown perfection, this gluten-free pumpkin coffee cake is proof that you don’t need gluten to enjoy all the cozy, comforting flavors of fall. With a tender crumb enriched by almond flour and sour cream, spiced with cinnamon, nutmeg, ginger, and cloves, and crowned with a buttery streusel, it’s a recipe you’ll return to season after season. The best part? It’s wonderfully beginner-friendly—requiring just 20 minutes of prep, a quick stir-together of pantry staples, and the reassuring warmth of your oven for 35–40 minutes. Whether you serve it as a special weekend breakfast, an afternoon pick-me-up alongside coffee, or a dessert with a dollop of whipped cream or vanilla yogurt, it’s destined to become a staple in your baking repertoire. Don’t forget to print out this article and save it for later; tuck it in your recipe binder or gift it to a friend who could use a slice of autumn cheer. You’ll also find a handy FAQ below to answer any lingering questions about ingredients, substitutions, or technique.
If you give this pumpkin coffee cake a try, I’d love to hear how it turned out for you! Drop a comment with your baking triumphs, any tweaks you made, or questions if you hit a snag. Your feedback not only helps me refine and share more gluten-free baking joys, but it also creates a warm, supportive community of home bakers. Whether you’re celebrating the season, tackling your first gluten-free recipe, or simply craving something sweet and spiced, this cake is here to bring comfort and smiles—one slice at a time. Happy baking!
Gluten-Free Pumpkin Coffee Cake
Description
This moist coffee cake combines rich pumpkin puree with warm spices, creating a comforting treat perfect for breakfast or snack time. Enjoy the delightful streusel topping for an extra crunch!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
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In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
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In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in the eggs, one at a time, then add the vanilla extract, pumpkin puree, and sour cream, mixing until well combined.
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Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
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Pour the batter into the prepared baking pan, spreading it out evenly.
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In a small bowl, mix together the ingredients for the streusel topping: gluten-free flour, brown sugar, melted butter, and ground cinnamon until crumbly.
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Sprinkle the streusel mixture evenly over the batter in the pan.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for about 15 minutes before serving.
Note
- Ensure your gluten-free all-purpose flour blend contains xanthan gum for best results.
- Store the cake in an airtight container for up to 3 days.
- This coffee cake pairs beautifully with a dollop of whipped cream or vanilla yogurt.
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for this recipe.
