A beautiful and delicious Gluten-Free Pumpkin Coffee Cake that includes a ribbon of buttery cinnamon swirl and pecans that laces the middle layer of this perfect addition to breakfast or brunch or a special afternoon treat.

Prep: 15 minsCook: 45 minsTotal: 1 hour
Servings: 8 servings 1x


For the Cinnamon Swirl

For the Crumb Topping

For the Coffee Cake Batter

  • 1½ cups gluten-free flour blend or all-purpose flour* (about 220230 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice**
  • Pinch of sea salt
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup sugar
  • ½ cup dairy or non-dairy milk of choice
  • 2 eggs
  • 2 teaspoon pure vanilla extract


  • 1/4 cup chopped pecans (to sprinkle on top)

Optional Maple-Vanilla Drizzle:

  • 1/3 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon milk of choice


To make the Cinnamon Swirl

  1. In a small bowl, combine the sugar, cinnamon, melted butter, and chopped pecans.

To make the Crumb Topping:

  1. In a separate bowl, mix together the sugar, gluten-free flour, and cinnamon. Cut the cold butter into the mixture using a pastry cutter or two knives until a crumble forms.

To make the Pumpkin Coffee Cake:

  1. Preheat the oven to 350 degrees. Spray a round or square 9″ cake pan, set aside.
  2. In a mixing bowl, whisk together the flour blend, baking powder, baking soda, pumpkin pie spice, and sea salt; set aside.
  3. In another mixing bowl, combine the pumpkin puree, sugar, milk, eggs, and vanilla.
  4. Add the dry ingredients to the wet ingredients and stir together.
  5. Pour half the coffee cake batter into the prepared cake pan. Using a spatula, evenly spread it out.
  6. Next, spoon the cinnamon swirl onto the coffee cake batter and carefully spread it out evenly over the entire batter surface.
  7. Pour the rest of the coffee cake batter over the cinnamon swirl and use the spatula to carefully smooth it out to cover the cinnamon swirl.
  8. Sprinkle the crumb topping evenly over the top of the coffee cake batter.
  9. Bake until a toothpick inserted into the middle comes out clean, 40-45 minutes. Remove pan from the oven, let the cake cool slightly before cutting into 8 slices.

To make the Maple-Vanilla Drizzle:

  1. Add all ingredients to a small bowl and stir together. If too thin, add more powdered sugar (1 tablespoon at a time) or if too thick, add more milk (1 teaspoon at a time). Drizzle over cooled coffee cake right before serving.


*We like Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. You can also use regular all-purpose flour if you don’t need or want coffee cake that is gluten free.

**If you don’t have pumpkin pie spice, mix 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and a pinch of ground cloves. 

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 307
  • Fat: 10 g
  • (Sat Fat: 4 g)
  • Sodium: 237 mg
  • Carbohydrate: 50 g
  • (Fiber: 3 g
  • Sugar: 24 g)
  • Protein: 4 g
  • Cholesterol: 52 mg


© The Real Food Dietitians