Gluten Free Pumpkin Coffee Cake

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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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Full Gluten Free Pumpkin Coffee Cake

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.

single slice of Gluten Free Pumpkin Coffee Cake

Gluten Free Pumpkin Coffee Cake

Looking for a delightful treat to enjoy with your morning coffee or tea? This Gluten Free Pumpkin Coffee Cake with a luscious cream cheese glaze is just the ticket! This recipe combines the cozy flavors of pumpkin spice with a tender crumb and a perfect touch of sweetness. The filling, featuring butter, brown sugar, and cinnamon, adds a delightful gooey layer. And let's not forget the creamy cream cheese glaze to top it all off.
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Brunch, Dessert
Servings 10 servings


  • Mixing bowls
  • Rubber spatula
  • Whisk
  • Measuring Cups & Spoons
  • Bundt pan
  • Pastry brush
  • Piping bag
  • Electric mixer w/ paddle attachment


Gluten Free Pumpkin Coffee Cake

  • 1 c. (217g) Sugar
  • ½ c. (116g) Brown Sugar light
  • ½ c. (114g) Butter unsalted, melted
  • ¼ c. (53g) Vegetable Oil
  • 2 Eggs whole
  • 2 Egg Yolks
  • 1 tsp. (5g) Vanilla Extract
  • 1 c. (226g) Pumpkin Puree
  • 2 ½ c. (338g) All-Purpose Flour
  • 2 ½ tsp. (11g) Baking Powder
  • ¾ tsp. (6g) Salt
  • 1 ½ tsp. (6g) Pumpkin Pie Spice
  • ¾ c. (165g) Sour Cream

Gluten Free Brown Sugar Filling

  • 6 tbsp. (83g) Butter unsalted, softened
  • ¾ c. (171g) Brown sugar, light
  • ¾ c. (105g) All-Purpose Flour
  • 2 tbsp. (17g) Cinnamon ground
  • 2 tsp. (9g) Vanilla extract
  • Pinch Salt

Cream Cheese Glaze

  • 4 oz. (114g) Cream Cheese
  • 2 Tbsp. (28g) Butter
  • ½ tsp. (3g) Vanilla
  • 1 ¼ c. (184g) Powdered Sugar
  • 1 ½ tsp. Water


Gluten Free Pumpkin Coffee Cake

  • Preheat oven to 375°F, place one of the oven racks in the middle of the oven, and prepare Bundt pan with nonstick baking spray. Use a pastry brush to thoroughly coat bundt pan with the baking spray.
  • Place the butter in a microwave safe bowl. Microwave in 15 second increments until the butter is melted.
  • In a medium sized bowl, pour the melted butter into the bowl along with the granulated sugar, brown sugar, and vegetable oil. Whisk together until thoroughly combined.
  • Next add the eggs and vanilla and whisk together until combined.
  • Add the pumpkin puree and whisk until thoroughly combined.
  • Next, add the flour, baking powder, salt, and pumpkin pie spice to the mixture. Using a rubber spatula fold in all the dry ingredients.
  • Finally fold in all of the sour cream. Set aside to make the brown sugar cinnamon filling.

Gluten Free Brown Sugar Filling

  • Place all the ingredients in a bowl and rub all the ingredients together to form soft crumbs.

Adding Cake Batter and Filling to the Bundt Pan

  • Add 1/3 of the cake batter into the prepared Bundt pan and then sprinkle ½ of the filling on top of the batter in the Bundt pan.
  • Add another 1/3 of the cake batter over top the filling layer and lightly spread the batter out with the back of a spoon or small offset spatula.
  • Add the last ½ of the filling and add the remaining batter into the pan and lightly spread with the back of a spoon or an offset spatula.
  • Place the Bundt cake in the oven and bake for 45-50 minutes.
  • Once the Bundt cake comes out of the oven, let it cool for 30 minutes and then flip it out of the pan and on to a cooling rack. (see video link in above blog post)
  • Let the cake cool completely before icing.

Cream Cheese Glaze

  • Place all of the ingredients in the bowl of a stand mixer fitted with the paddle attachment.
  • Mix together on a low speed until all the powdered sugar has been incorporated.
  • Once all of the sugar has been mixed in, turn the mixer up to a medium speed and beat the mixture for a few minutes until its white and fluffy.
  • Place the Cream cheese glaze into a piping bag and pipe the glaze around the top of the Bundt cake.
  • Next, give the Bundt cake a good shake to get the cream cheese glaze to drip down the sides of the Bundt cake.
  • Serve and enjoy with friends and family!
Keyword brunch, coffee cake, Gluten free, pumpkin, pumpkin spice
Tried this recipe?Let us know how it was!

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