Craving a cozy fall dessert? Pumpkin Coffee Cake is a gluten-free, dairy-free delight, blending moist pumpkin cake with a crunchy cinnamon crumble. This Fall Breakfast Treat bakes in under an hour, perfect for morning gatherings or cozy afternoons. Enjoy this spiced pumpkin cake for a warm, seasonal treat everyone will love!
Why You’ll Love Pumpkin Coffee Cake
- Diet-Friendly: Pumpkin Coffee Cake is gluten-free and dairy-free, ideal for all diets.
- Cozy Flavors: Pumpkin and spices make a perfect Fall Breakfast Treat.
- Quick Prep: Ready in 50–60 minutes for an easy autumn coffee cake.
- Simple Ingredients: Uses pantry staples for this spiced pumpkin cake.
- Naturally Sweet: Coconut sugar adds rich flavor without refined sugars.
Ingredients for Pumpkin Coffee Cake
Here’s what you’ll need for this autumn coffee cake (makes ~9 servings):
For the Cake Batter:
- 1 cup (240g) pumpkin purée (not pie filling)
- ⅓ cup (80ml) canned coconut milk
- 1 tsp pure vanilla extract
- 4 tbsp (56g) coconut oil, melted and cooled
- 1 ¾ cups (210g) gluten-free all-purpose flour (with xanthan gum)
- 1 cup (160g) coconut sugar
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp kosher salt
For the Crumb Topping:
- ½ cup (60g) gluten-free all-purpose flour
- ¾ cup (120g) coconut sugar
- 3 tsp ground cinnamon
- ⅓ cup (75g) coconut oil, solid
Equipment
- 8×8-inch baking dish
- Mixing bowls
- Whisk
- Spatula
- Ingredient Tips
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Pumpkin Purée: Use pure pumpkin for Pumpkin Coffee Cake; avoid pie filling to control flavors.
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Flour: Gluten-free blend with xanthan gum ensures a fluffy Fall Breakfast Treat.
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Coconut Milk: Adds creaminess to this spiced pumpkin cake; almond milk works too.
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Coconut Oil: Solid oil creates a crunchy crumble; melted and cooled oil suits the batter.
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Coconut Sugar: Brings caramel notes to this autumn coffee cake; brown sugar is a substitute.
Directions for Pumpkin Coffee Cake
Let’s bake this delicious Pumpkin Coffee Cake!
Preheat and Prep
I preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper for easy cleanup, setting the stage for this spiced pumpkin cake.
Mix Wet Ingredients
In a large bowl, I whisk 1 cup pumpkin purée, ⅓ cup coconut milk, 1 tsp vanilla, and 4 tbsp melted, cooled coconut oil until smooth, ensuring a lump-free base for this autumn coffee cake.
Combine Dry Ingredients
In another bowl, I sift 1 ¾ cups gluten-free flour, 1 cup coconut sugar, ½ tsp baking powder, ½ tsp baking soda, 2 tsp pumpkin pie spice, 1 tsp cinnamon, and 1 tsp salt, mixing evenly for this Pumpkin Coffee Cake.
Blend Wet and Dry
I gradually add the dry ingredients to the wet, stirring gently until just combined to keep this Fall Breakfast Treat light, scraping the bowl for a smooth batter.
Make Crumb Topping
In a small bowl, I mix ½ cup gluten-free flour, ¾ cup coconut sugar, and 3 tsp cinnamon, then cut in ⅓ cup solid coconut oil with a fork until crumbly, creating a crunchy topping for this spiced pumpkin cake.
Assemble and Bake
I pour the batter into the prepared dish, spreading evenly, and sprinkle the crumb topping over it. I bake for 35–40 minutes until a toothpick comes out clean, then cool for 10 minutes before slicing this Pumpkin Coffee Cake.
Nutrition
- Prep Time: 15–20 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–60 minutes
- Servings: 9 servings
- Calories: ~245–265 kcal per serving
- Macros per Serving: 33–36g carbs, 2–3g protein, 13–14g fat, 2g fiber
Variations for Pumpkin Coffee Cake
Try these twists on this spiced pumpkin cake:
- Flour Swap: Use all-purpose flour for a non-gluten-free Fall Breakfast Treat.
- Milk Swap: Try almond or oat milk for this autumn coffee cake.
- Oil Swap: Use applesauce for a lighter Pumpkin Coffee Cake.
- Spice Mix: Make your own with ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ginger, pinch of cloves.
- Add-Ins: Mix in ½ cup chopped pecans for extra crunch.
Serving Ideas:
- Pair with Layla Cooks’ chai latte for a cozy morning.
- Serve with Layla Cooks’ fruit salad recipes for balance.
- Enjoy with Layla Cooks’ vegan yogurt for a creamy touch.
Storage
I store this autumn coffee cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days. To freeze, I wrap slices tightly in plastic wrap and place in a freezer bag for up to 3 months, thawing at room temperature for a fresh Fall Breakfast Treat.
Serving Tips
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Presentation: Serve Pumpkin Coffee Cake warm with a dusting of powdered sugar.
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Garnish: Add coconut whipped cream for this spiced pumpkin cake.
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Pairing: Enjoy with black coffee or Layla Cooks’ latte recipes to complement this Fall Breakfast Treat.
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Portion Size: 1 slice (1/9 of cake) per person for a satisfying treat.
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Occasions: Perfect for brunches, fall gatherings, or dessert.
FAQs About Pumpkin Coffee Cake
Here are answers to common questions about Pumpkin Coffee Cake:
What pumpkin purée is best?
Use pure pumpkin purée, not pie filling, for this Fall Breakfast Treat.
How do I measure gluten-free flour?
Spoon and level flour to avoid a dense spiced pumpkin cake.
Why is my crumble soggy?
Use solid coconut oil for a crunchy autumn coffee cake topping.
Can I use regular flour?
Yes, all-purpose flour works for a non-gluten-free Pumpkin Coffee Cake.
How do I store leftovers?
Keep at room temperature for 3 days, refrigerate for 7 days, or freeze for 3 months.
More Interesting Cake Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Pumpkin Coffee Cake is a moist, gluten-free, dairy-free treat bursting with fall flavors and a crunchy crumble. This Fall Breakfast Treat is quick, wholesome, and perfect for any occasion. Bake this spiced pumpkin cake for a cozy, crowd-pleasing dessert!
Pumpkin Coffee Cake
Ingredients
For the Cake Batter:
- 1 cup 240g pumpkin purée (not pie filling)
- ⅓ cup 80ml canned coconut milk
- 1 tsp pure vanilla extract
- 4 tbsp 56g coconut oil, melted and cooled
- 1 ¾ cups 210g gluten-free all-purpose flour (with xanthan gum)
- 1 cup 160g coconut sugar
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp kosher salt
For the Crumb Topping:
- ½ cup 60g gluten-free all-purpose flour
- ¾ cup 120g coconut sugar
- 3 tsp ground cinnamon
- ⅓ cup 75g coconut oil, solid
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper for easy cleanup, setting the stage for this spiced pumpkin cake.
Mix Wet Ingredients
- In a large bowl, I whisk 1 cup pumpkin purée, ⅓ cup coconut milk, 1 tsp vanilla, and 4 tbsp melted, cooled coconut oil until smooth, ensuring a lump-free base for this autumn coffee cake.
Combine Dry Ingredients
- In another bowl, I sift 1 ¾ cups gluten-free flour, 1 cup coconut sugar, ½ tsp baking powder, ½ tsp baking soda, 2 tsp pumpkin pie spice, 1 tsp cinnamon, and 1 tsp salt, mixing evenly for this Pumpkin Coffee Cake.
Blend Wet and Dry
- I gradually add the dry ingredients to the wet, stirring gently until just combined to keep this Fall Breakfast Treat light, scraping the bowl for a smooth batter.
Make Crumb Topping
- In a small bowl, I mix ½ cup gluten-free flour, ¾ cup coconut sugar, and 3 tsp cinnamon, then cut in ⅓ cup solid coconut oil with a fork until crumbly, creating a crunchy topping for this spiced pumpkin cake.
Assemble and Bake
- I pour the batter into the prepared dish, spreading evenly, and sprinkle the crumb topping over it. I bake for 35–40 minutes until a toothpick comes out clean, then cool for 10 minutes before slicing this Pumpkin Coffee Cake.
Notes
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