Easy Pumpkin Coffee Cake (Gluten-Free)

If you love pumpkin spice season as much as I do, this pumpkin coffee cake is about to become your new favorite fall bake. It’s fluffy, warmly spiced, and layered with a thick, buttery cinnamon crumb topping that makes every bite irresistible. Perfect with a hot cup of coffee or tea, it’s the kind of cozy, make-ahead breakfast or treat that never lasts long around here.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: pumpkin coffee cake

Servings: servings

Author: Jean Choi

Ingredients

Cinnamon Crumb Topping

1/3 cup gluten free all-purpose flour
1/3 cup brown sugar
1 teaspoon cinnamon
3 tbsp butter cold and cut into chunks

Pumpkin Coffee Cake

1¼ cup gluten free all-purpose flour
3/4 cup sugar
2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 egg
1/2 cup plain Greek yogurt
1 cup pumpkin puree
1/4 cup butter melted and cooled
2 tsp vanilla extract
OPTIONAL: powdered sugar for garnish

Instructions

Preheat oven to 350 degrees, and line an 8x8 baking pan with parchment paper, then grease. Place all ingredients for the cinnamon crumb topping in a food processor and pulse until crumbly.
1/3 cup gluten free all-purpose flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, 3 tbsp butter
In a large mixing bowl, stir together flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
1¼ cup gluten free all-purpose flour, 3/4 cup sugar, 2 tsp pumpkin pie spice, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp sea salt
In a separate bowl, whisk together egg, yogurt, pumpkin, butter, and vanilla extract.
1 egg, 1/2 cup plain Greek yogurt, 1 cup pumpkin puree, 1/4 cup butter, 2 tsp vanilla extract
Pour wet ingredients over dry ingredients, stir until just combined.
Transfer the batter into the prepared baking pan and spread out evenly.
Sprinkle the top with the cinnamon crumb topping mixture, then bake for 36-40 minutes, until a toothpick inserted in the center comes out clean.
Cool for 15 minutes then remove from the pan and transfer to a wire rack. If you want, you can sprinkle with powdered sugar. Slice into squares and enjoy warm or at room temperature.
OPTIONAL: powdered sugar

Video

Notes

For an easy pumpkin coffee cake that stays soft for days, avoid overbaking. The crumb should feel springy to the touch, not dry.
Leftovers can be stored in an airtight container at room temperature for up to 4 days, or refrigerated for up to a week. I’ve found the crumb topping stays crunchiest when stored at room temperature, but refrigeration will extend freshness.
You can also freeze slices individually for up to 2 months and reheat in the oven for a just-baked texture.
To reheat, warm slices in the oven at 325°F for 5-7 minutes, or microwave for 15-20 seconds. The heat revives the cake’s soft crumb and lightly crisps up the streusel topping again.

Nutrition