Fall is in full swing, and you know what that means – it’s time to embrace all things pumpkin-spiced and delicious. Today, we’ve got a treat that’s going to make your taste buds do a happy dance: a Gluten Free Pumpkin Coffee Cake topped with a luscious cream cheese glaze. This I super easy to make and the PERFECT addition for any brunch gathering you have for this fall. Better yet, just get together with your closest girlies so you have an excuse to make this fantastic Gluten Free Pumpkin Coffee Cake! Heck yeah!!

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Ingredients for Gluten Free Pumpkin Coffee Cake

Gluten Free Pumpkin Coffee Cake

Sugar: Sweetens the cake, creating a delicious contrast to the pumpkin and spices.

Light Brown Sugar: Adds sweetness and subtle caramel notes, enhancing the overall flavor.

Butter: Infuses richness and a delightful buttery taste, keeping the cake moist.

Vegetable Oil: Provides moisture to the cake, ensuring it stays tender.

Eggs, whole: Act as binders, holding the cake together and adding moisture.

Egg Yolks: Add extra richness and contribute to the cake’s tender texture.

Vanilla Extract: Introduces a lovely vanilla aroma and flavor, making the cake more aromatic.

Pumpkin Puree: Gives the cake its signature pumpkin flavor and moistness.

All-Purpose Flour: Forms the cake’s structure, keeping it together.

Baking Powder: Makes the cake rise and become fluffy.

Salt: Balances the sweetness and enhances all the flavors.

Pumpkin Pie Spice: Infuses warm spices like cinnamon, nutmeg, and cloves, creating a cozy, fall-inspired taste.

Sour Cream: Adds moisture, creaminess, and a subtle tang to the cake, making it tender.

Gluten free brown sugar filling

Butter: Combines with sugar, flour, and cinnamon to create a gooey, flavorful layer within the cake.

Light Brown Sugar: Provides sweetness and caramelizes for that irresistible gooey texture.

All-Purpose Flour: Thickens the filling and ensures it doesn’t become too runny.

Cinnamon: Introduces a warm, spicy flavor that pairs perfectly with the pumpkin.

Vanilla Extract: Enhances the overall aroma and adds depth to the filling.

Salt: Balances the sweetness and spices, making the filling more complex.

Cream Cheese Glaze

Cream Cheese: Forms the creamy base of the icing, providing tanginess and a luscious texture.

Butter: Adds richness and a buttery note to the icing.

Vanilla: Infuses a delightful vanilla flavor, complementing the cream cheese’s tanginess.

Powdered Sugar: Sweetens and thickens the icing to the perfect drizzling consistency.

Water: Adjusts the icing’s thickness for easy application, giving your cake that beautiful finishing touch.

single slice of Gluten Free Pumpkin Coffee Cake

Tips For Success!

Here are some essential tips to ensure success when making your gluten-free pumpkin coffee cake with cream cheese glaze:

Accurate Measurements: Use a kitchen scale and measuring cups/spoons to ensure precise measurements, especially when dealing with gluten-free flour. Accuracy is key to achieving the right texture. I highly recommend using a Kitchen Scale for accurate measurements.

Room Temperature Ingredients: Allow ingredients like eggs, butter, sour cream, and cream cheese to come to room temperature before using. This ensures better mixing and a smoother batter.

Gluten-Free Flour Blend: Use a high-quality gluten-free flour blend that is specifically designed for baking. These blends often contain a combination of flours and starches to mimic the texture of traditional wheat flour. My go-to gluten free flour is the King Arthur measure for Measure Gluten Free Flour Blend!

Proper Mixing: Mix the batter until just combined. Overmixing can lead to a denser texture in gluten-free cakes. Use a gentle hand when incorporating the dry and wet ingredients.

Grease the Bundt Pan: before adding the batter to the Bundt pan spray and adequate amount of baking spray into your pan and use a pastry brush to thoroughly coat the pan. See my video about how to properly grease your Bundt pans!

Cooling Time and Removal: Allow the cake to cool in the pan for about 20-30 minutes before transferring it to a wire rack. This prevents it from sticking to the pan. Check out my video about how to unmold your Bundt Cakes from the pan!

Cream Cheese Glaze: Ensure the cream cheese and butter for the glaze are softened, and gradually add powdered sugar to achieve the desired consistency. Adjust with a touch of water if needed. Check out my video about how to perfectly glaze a Bundt Cake!

Storage: Store leftovers in an airtight container in the refrigerator. Gluten-free cakes tend to dry out faster, so proper storage is important.

By following these tips, you’ll be well on your way to creating a scrumptious gluten-free pumpkin coffee cake with a perfect cream cheese glaze that everyone will love.

Close up of Gluten Free Pumpkin Coffee Cake

Frequently Asked Questions

What makes coffee cake different from cake?

Coffee cakes are often flavored with warm spices like cinnamon, nutmeg, or cardamom. They are designed to complement a cup of coffee or tea and usually have a mild, comforting flavor that isn’t as sweet or intense as regular cake.

Can you freeze coffee cake?

Yes, you can freeze coffee cake successfully. Freezing coffee cake is a great way to extend its shelf life and enjoy it over an extended period. Here’s how to freeze coffee cake properly:

Cool Completely: Allow the coffee cake to cool completely at room temperature. If it’s still warm when you freeze it, it can develop ice crystals, which can affect its texture.

Wrap in Plastic Wrap: Wrap the cooled coffee cake tightly in plastic wrap. You can do this as a whole or slice it into individual portions before wrapping.

Double Wrapping: For added protection against freezer burn, place the plastic-wrapped coffee cake inside a resealable plastic freezer bag or wrap it in aluminum foil. Ensure it’s well sealed to prevent air from entering.

Label and Date: Don’t forget to label the package with the date of freezing, so you can keep track of how long it has been in the freezer.

Freeze: Place the wrapped coffee cake in the freezer. Ideally, you should try to use it within 2-3 months for the best quality, although it can remain safe to eat for a longer period if stored properly.

Thawing and Serving: When you’re ready to enjoy the coffee cake, remove it from the freezer and let it thaw in the refrigerator for a few hours or overnight. You can also reheat individual slices in the microwave or a low-temperature oven until they’re warmed through.

Keep in mind that freezing may slightly alter the texture of the coffee cake, but it should still be quite enjoyable. It’s a convenient way to have a delicious treat on hand whenever you crave it or to preserve leftover coffee cake from a larger batch.

Is a can of pumpkin gluten free?

Pure pumpkin purée made from real pumpkin does not naturally contain gluten. Yay!! However, it’s essential to check the product label if you’re purchasing canned or packaged pumpkin purée. Some brands may add thickeners or other ingredients that could potentially contain gluten.