Fall is here, my friend, and you know what that means—pumpkin spice everything! But let’s be honest: most coffee cakes out there are loaded with refined sugar and heavy dairy. That’s why I’m thrilled to share this Pumpkin Coffee Cake recipe with you—it’s gluten-free, vegan, and made without refined sugar. Translation? It’s a slice of autumn comfort you can actually feel good about eating.
I still remember the first time I baked this cake: my kids came running into the kitchen, noses in the air, declaring, “It smells like fall in here!” That’s when I knew this recipe had to become a staple in our home—and now, hopefully, yours too.
Table of Contents
Why You’ll Love This Pumpkin Coffee Cake
- Wholesome: Made with gluten-free flour and coconut sugar instead of refined sugar.
- Perfectly spiced: A cozy blend of cinnamon and pumpkin pie spice.
- Crowd-pleaser: Even picky eaters can’t resist the crumbly streusel topping.
- Versatile: Lovely for breakfast, dessert, or that mid-afternoon coffee break when you need a little pick-me-up.
What Does Pumpkin Coffee Cake Taste Like?
Imagine the softest pumpkin bread you’ve ever had, layered with cinnamon sugar filling, and finished with a buttery streusel crumble that melts in your mouth. The flavor is warm, slightly nutty from the coconut sugar, and irresistibly spiced. Basically—it tastes like autumn hugged your taste buds.
Ingredients You’ll Need for Pumpkin Coffee Cake
The magic of this Pumpkin Coffee Cake is that it feels decadent but is made with simple, wholesome pantry staples. Here’s a closer look at what you’ll need and why each ingredient matters:
- Gluten-Free All-Purpose Flour – This forms the base of the cake. Be sure your blend includes xanthan gum (or add 1 ½ teaspoons if it doesn’t) so the texture stays soft and moist instead of crumbly. I love using gluten-free flour in recipes like this because it keeps the cake light while still giving you that classic bakery-style bite.
- Pumpkin Puree – The star of the show! Pumpkin not only brings that cozy fall flavor we all crave, but it also adds natural moisture. Make sure you’re using pure pumpkin puree, not pumpkin pie filling (which already has sugar and spices mixed in). If you’re a pumpkin lover, you’ll also adore my Pumpkin Bread with Streusel Topping for another cozy autumn bake.
- Coconut Sugar (or Brown Sugar) – Coconut sugar is a wonderful refined sugar-free option that adds a rich, caramel-like sweetness without being overly processed. You can use brown sugar in a pinch, but I find coconut sugar gives this cake a more earthy, warm flavor.
- Pumpkin Pie Spice + Cinnamon – These spices bring the coffee cake to life. Pumpkin pie spice usually includes cinnamon, nutmeg, ginger, and cloves, but I like to add a little extra cinnamon to deepen that comforting flavor. If you enjoy warmly spiced treats, you might also love my Pumpkin Cheesecake Muffins which balance creaminess and spice perfectly.
- Almond Milk (or any non-dairy milk) – A plant-based milk keeps this recipe vegan and adds the right amount of liquid to pull everything together. Almond milk works beautifully, but oat, soy, or coconut milk would also be great here.
- Melted Coconut Oil or Vegan Butter – This gives the cake richness and helps keep it moist. I usually go with coconut oil for a more subtle flavor, but vegan butter works wonderfully for that classic buttery coffee cake taste.
- Vanilla Extract – Just a splash brings out all the pumpkin spice flavors and rounds out the sweetness.
Filling Ingredients:
- Coconut Sugar + Gluten-Free Flour + Cinnamon – This simple mix gets layered inside the cake for a hidden swirl of sweet cinnamon flavor. Think of it like a little surprise center that makes each bite more indulgent.
Streusel Topping Ingredients:
- Gluten-Free Flour + Coconut Sugar + Vegan Butter + Cinnamon – The crunchy, crumbly topping is what truly makes this a coffee cake. The streusel bakes up golden, slightly crispy, and perfectly sweet. Honestly, the topping is so good I could eat it by the spoonful (don’t worry, I won’t judge if you do too).
The best part? Every ingredient works together to create a soft, moist cake with a sweet spiced swirl and that irresistible crumble on top. This Pumpkin Coffee Cake is the kind of bake that makes your kitchen smell like a cozy café on a crisp autumn morning.
Step-by-Step Instructions for Making Pumpkin Coffee Cake
One of the best parts about baking a Pumpkin Coffee Cake is how fun and forgiving the process is. Don’t stress—this is one of those bakes that makes your kitchen smell like heaven and tastes like autumn in every bite. Here’s exactly how to make it:
Step 1: Preheat the Oven and Prep the Pan
Set your oven to 350°F (175°C). While it warms up, line an 8×8-inch baking pan with parchment paper. I like to leave a little parchment hanging over the edges—it makes lifting the cake out later so much easier. If you’ve ever struggled with sticky coffee cake, this little trick will be a lifesaver.
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together your gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt. This step evenly distributes the leavening agents and spices, which helps the cake rise nicely and ensures every slice has that warm, pumpkin-spiced flavor.
💡 Tip: If you’re a spice lover, you can add an extra dash of cinnamon here for even more flavor depth—like I did when making my Chai Cake Recipe.
Step 3: Mix the Wet Ingredients
In a medium bowl, whisk together coconut sugar, almond milk, melted coconut oil (or vegan butter), pumpkin puree, and vanilla extract. Stir until the sugar starts to dissolve and the mixture looks smooth and glossy. This step creates the moist, flavorful base that makes this Pumpkin Coffee Cake so irresistible.
Step 4: Combine Wet and Dry Ingredients
Slowly pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula—just until everything is combined. Be careful not to overmix. A few lumps are perfectly fine and will keep your cake tender.
Step 5: Make the Filling
In a small bowl, combine coconut sugar, gluten-free flour, and cinnamon. This mixture is going to give you that sweet, spiced swirl in the middle of your cake. It’s a little hidden surprise that makes this recipe stand out from simpler pumpkin bakes, like my Pumpkin Overnight Oats.
Step 6: Make the Streusel Topping
In another bowl, stir together gluten-free flour, coconut sugar, vegan butter, and cinnamon until crumbly. This streusel topping is the crown jewel of any coffee cake, and it bakes into a golden, crunchy layer that contrasts beautifully with the soft cake underneath.
💡 Pro tip: If you love texture, toss in some chopped pecans or walnuts. It gives your streusel the same nutty crunch you’ll find in my Apple Crumb Cake Recipe.
Step 7: Assemble the Pumpkin Coffee Cake
- Pour half of the cake batter into your prepared baking pan and spread it out evenly.
- Sprinkle the cinnamon-sugar filling over the batter. Try to cover the whole surface so every slice gets that sweet swirl.
- Pour the remaining batter on top and spread gently.
- Finally, cover the entire cake with your streusel topping. Don’t be shy here—the more streusel, the better!
Step 8: Bake to Perfection
Place the pan in your preheated oven and bake for 45–50 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out mostly clean (a few crumbs are okay—that means it’s moist).
💡 Your kitchen will smell amazing at this point—kind of like a mix between Pumpkin Cinnamon Rolls and spiced candles. Try not to hover by the oven door too much!
Step 9: Cool and Slice
Once baked, remove the pan from the oven and let the cake cool on a wire rack for at least 20 minutes. This waiting period helps the streusel set and makes slicing much easier. Lift the cake out using the parchment paper and cut into 16 squares.
Now, brew yourself a fresh cup of coffee, plate a warm slice of your homemade Pumpkin Coffee Cake, and enjoy a little taste of fall magic.
Tips and Tricks for Perfect Pumpkin Coffee Cake
- Don’t skip the parchment paper—it makes lifting the cake out a breeze.
- Check early: Ovens vary, so peek at 40 minutes to prevent overbaking.
- Make it nutty: Add chopped pecans or walnuts to the streusel for extra crunch.
- Storage hack: Freeze individual slices wrapped in parchment for an easy grab-and-go treat.
- Kid-approved tip: My kids love this warmed with a drizzle of almond butter—try it, you’ll thank me later.
Storage
This cake keeps beautifully:
- Room temp: 2 days in an airtight container.
- Fridge: Up to 5 days.
- Freezer: 2 months. Just thaw and warm it up before serving.
FAQs
Does Pumpkin Coffee Cake have coffee in it?
Nope! Coffee cake just means it pairs well with a cup of coffee.
Can I make this ahead?
Yes! Bake, cool completely, then wrap tightly. It actually tastes even better the next day.
Can I use canned pumpkin pie filling instead of puree?
Not recommended—it’s already sweetened and spiced. Stick with pure pumpkin puree.
Conclusion
This Pumpkin Coffee Cake is more than a recipe—it’s a tradition waiting to happen. It’s warm, nourishing, and just indulgent enough to make you smile with every bite. So go ahead, whip this up, brew your favorite coffee, and let fall officially begin in your kitchen.
If you make this recipe, I’d love to see it! Tag me on Instagram or drop a comment below. Let’s share the pumpkin joy together. 🍂
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Pumpkin Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 squares
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
A cozy, gluten-free and vegan pumpkin coffee cake layered with a cinnamon-sugar filling and topped with a golden, crunchy streusel. Perfectly spiced and wonderfully moist—your new favorite fall bake.
Ingredients
Dry Ingredients:
1 3/4 cups gluten-free all-purpose flour (with xanthan gum)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
Wet Ingredients:
1 cup pumpkin puree
1/2 cup coconut sugar (or brown sugar)
1/3 cup almond milk (or other non-dairy milk)
1/3 cup melted coconut oil (or vegan butter)
1 teaspoon vanilla extract
Filling:
2 tablespoons gluten-free flour
3 tablespoons coconut sugar
1/2 teaspoon cinnamon
Streusel Topping:
1/3 cup gluten-free flour
3 tablespoons coconut sugar
2 tablespoons vegan butter or coconut oil
1/2 teaspoon cinnamon
Instructions
1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
3. In a separate bowl, whisk together pumpkin puree, coconut sugar, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
5. In a small bowl, mix the filling ingredients: gluten-free flour, coconut sugar, and cinnamon. Set aside.
6. In another bowl, make the streusel by combining gluten-free flour, coconut sugar, vegan butter, and cinnamon. Mix until crumbly.
7. Spread half of the cake batter into the prepared pan and smooth it out evenly.
8. Sprinkle the cinnamon-sugar filling over the batter to create an even layer.
9. Pour the remaining batter over the filling and spread it gently to cover.
10. Top the cake with the streusel mixture, distributing it evenly across the surface.
11. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out mostly clean.
12. Remove from oven and allow the cake to cool in the pan for 20 minutes on a wire rack.
13. Use the parchment to lift the cake out of the pan, then slice into 16 squares and serve.
Notes
Make sure your gluten-free flour blend includes xanthan gum for best texture.
Use pure pumpkin puree—not pumpkin pie filling—for proper moisture and flavor.
The cake is naturally sweetened with coconut sugar, but brown sugar can be substituted.
Feel free to add chopped pecans or walnuts to the streusel for extra crunch.
Store leftovers in an airtight container at room temperature for up to 3 days.
