Best Gluten Free Pumpkin Coffee Cake Recipe Moist & Easy 2025

Craving that perfect, cozy fall treat but worried about gluten? That first bite of a warm, spiced coffee cake on a crisp autumn morning is a feeling of pure comfort. But for those of us who are gluten-free, finding a recipe that isn’t dry, crumbly, or complicated can feel like an impossible quest. So often, gluten-free baking results in disappointment, leaving you with a dessert that just doesn’t measure up to its gluten-filled counterpart.

You’ve likely tried recipes that promised the world but delivered a dense, flavorless cake. The texture is off, the streusel isn’t crunchy, and you’re left wondering if you’ll ever get to truly enjoy seasonal treats again. You want a recipe that is not only safe for you to eat but is so unbelievably delicious that you can serve it to friends and family with confidence, without anyone ever guessing it’s gluten-free. You need a foolproof plan for a moist, tender, and flavor-packed dessert that screams “fall.”

This Gluten-Free Pumpkin Coffee Cake is the ultimate fall dessert for 2025. It features an incredibly moist and fluffy pumpkin spice cake, a crunchy cinnamon-sugar streusel topping, and is surprisingly easy to make. Say goodbye to dry, crumbly gluten-free cakes forever with this foolproof recipe that has been tested multiple times with various gluten-free flour blends to guarantee a perfect, moist result every single time you bake it.

Why This is the Best Gluten-Free Pumpkin Coffee Cake Recipe

This recipe stands out because it solves all the common problems of gluten-free baking, delivering a perfect coffee cake through a few key techniques and a carefully balanced ingredient list. It’s not just a good gluten-free recipe; it’s a fantastic coffee cake recipe, period.

• Incredibly Moist & Fluffy: We use a perfect ratio of pumpkin puree and oil to guarantee a tender, moist crumb that stays fresh for days, completely eliminating the dryness often found in gluten-free cakes.
• Addicting Streusel Topping: A thick layer of buttery, cinnamon-sugar streusel provides the perfect crunchy contrast to the soft cake beneath it, and our method ensures it stays crumbly and distinct.
• Packed with Fall Flavor: This cake is loaded with real pumpkin and a warm blend of cinnamon, nutmeg, and ginger for that quintessential cozy spice that defines the season.
• Easy & Foolproof: With simple, clear instructions and common ingredients, this is a fuss-free recipe that delivers consistent, delicious results, even for beginner gluten-free bakers.

How to Make The Best Gluten Free Pumpkin Coffee Cake (Step-by-Step)

Making a bakery-quality gluten-free coffee cake at home is easier than you think. This section breaks down the entire process into simple, manageable steps. We’ll start by gathering our ingredients and then move through creating the two key components: the cinnamon streusel and the pumpkin cake batter. Follow along, and you’ll have a warm, delicious coffee cake ready to enjoy in no time.

1. Gather Your Ingredients

The foundation of any great recipe is quality ingredients, and this coffee cake is no exception. Having everything measured and ready to go before you start mixing makes the entire process smooth and enjoyable.

Ingredients for the Streusel Topping:
* 1 cup 1:1 Gluten-Free All-Purpose Flour Blend (one that contains xanthan gum)
* ⅔ cup packed light brown sugar
* 1 ½ teaspoons ground cinnamon
* ½ cup cold unsalted butter, cut into small cubes (or vegan butter for dairy-free)
* ½ cup chopped pecans or walnuts (optional)

Ingredients for the Pumpkin Cake:
* 2 cups 1:1 Gluten-Free All-Purpose Flour Blend
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* ½ teaspoon salt
* 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
* 1 cup granulated sugar
* ½ cup packed light brown sugar
* ½ cup neutral oil (like avocado or melted coconut oil)
* 2 large eggs, room temperature
* 1 cup pure pumpkin puree (not pie filling)
* 1 teaspoon vanilla extract
* ¼ cup milk of choice (dairy or non-dairy like almond milk)

Pro-Tip: For the best results, use a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur’s Measure for Measure. These are specifically designed to replace regular flour without complicated adjustments.

2. Make the Cinnamon Streusel Topping

The secret to a perfect coffee cake is the streusel, and this recipe ensures a thick, crumbly, and crunchy topping that provides the perfect textural contrast.

Instructions:
1. In a medium bowl, whisk together the gluten-free flour, brown sugar, and cinnamon.
2. Add the cold, cubed butter. Using a pastry blender, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
3. If using, stir in the chopped pecans or walnuts.
4. Place the bowl of streusel in the refrigerator to chill while you prepare the cake batter. This helps it stay crumbly while baking.

Lesson Learned: Don’t let your butter get warm! Using cold butter is the secret to a distinct, crumbly streusel layer rather than one that melts into the cake. Chilling the finished streusel is a game-changer.

3. Mix the Pumpkin Cake Batter

Creating a light and fluffy cake batter is all about the right mixing technique. The goal is to combine the ingredients thoroughly without overworking the gluten-free flours.

Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper leaving an overhang on two sides to create a “sling” for easy removal.
2. In a large bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, and pumpkin pie spice.
3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, oil, room temperature eggs, pumpkin puree, and vanilla extract until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients. Mix with a spatula or whisk until just combined. A few small lumps are okay.

Pro-Tip: The most important rule in gluten-free baking is do not overmix. Mixing until just combined prevents the starches from becoming gummy, which is what leads to a dense, tough cake.

4. Assemble and Bake to Perfection

This is the final step where the components come together. Layering the batter and streusel correctly and baking for the right amount of time is key to a beautiful and delicious outcome.

Instructions:
1. Pour the prepared cake batter into your prepared 8×8 inch pan and spread it into an even layer.
2. Sprinkle the chilled streusel topping evenly over the top of the batter, covering it completely.
3. Bake at 350°F (175°C) for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.
4. Let the cake cool in the pan on a wire rack for at least 30 minutes before slicing and serving. This allows the cake to set properly.

Lesson Learned: Don’t be tempted to slice the cake while it’s piping hot! Gluten-free cakes are more delicate when warm. Letting it cool properly is crucial for clean slices and the best texture.

Key Takeaways: Your Quick Guide to Perfect Gluten-Free Pumpkin Coffee Cake

For a quick review, here are the most critical tips to remember for a flawless gluten-free pumpkin coffee cake every time.

• Use the Right Flour: Stick to a high-quality 1:1 gluten-free all-purpose flour blend that includes xanthan gum.
• Don’t Overmix the Batter: Mix only until the wet and dry ingredients are just combined to avoid a dense, gummy cake.
• Use Pure Pumpkin Puree: Never use pumpkin pie filling, as it’s pre-sweetened and spiced, which will throw off the recipe’s balance.
• Chill Your Streusel: Keep the streusel topping in the fridge while you make the batter to ensure it stays crumbly and doesn’t melt during baking.
• Let It Cool: Allow the cake to cool in the pan for at least 30 minutes before slicing to ensure it holds its shape perfectly.

People Also Ask About Gluten Free Pumpkin Coffee Cake

Here are answers to some of the most common questions about making this gluten-free treat.

Can I make this pumpkin coffee cake dairy-free or vegan?

Yes, this recipe is easily adaptable for both dairy-free and vegan diets. To make it dairy-free, simply use a high-quality vegan butter substitute in the streusel and your favorite non-dairy milk (like almond or oat milk) in the cake batter. For a vegan version, you would do the same and also need to replace the two eggs with a vegan egg replacer, such as a flax egg or a commercial egg substitute, as the pumpkin alone is not quite enough binder.

What’s the best way to store this gluten-free coffee cake?

The best way to store the cake is in an airtight container at room temperature for up to 3 days. If you need to keep it longer, it will last in the refrigerator for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer bag for up to 3 months. To serve, thaw at room temperature or gently reheat in the microwave.

My gluten-free cakes are always dry. How is this one different?

This recipe is specifically designed to be moist and tender, overcoming the common dryness issue in gluten-free baking. The key is the combination of pure pumpkin puree and oil, which both add significant moisture that doesn’t bake out. Following the instructions to not overmix the batter and not overbake the cake are also critical steps that ensure a perfectly moist crumb every time.

Final Thoughts

Baking during the fall should be a joyful, cozy experience, not a source of frustration. This gluten-free pumpkin coffee cake recipe is designed to bring that simple pleasure back into your kitchen, regardless of dietary restrictions. It proves that you don’t have to sacrifice texture or flavor to enjoy a classic seasonal dessert. With its incredibly moist crumb and crunchy cinnamon topping, it’s a treat that will have everyone asking for a second slice.

I hope you and your family love this moist and easy Gluten-Free Pumpkin Coffee Cake as much as we do! What’s your favorite fall treat to bake? Let me know in the comments below