Gluten Free Pumpkin Coffee Cake (Dairy Free)

This easy gluten free pumpkin coffee cake is the perfect fall breakfast, brunch treat or afternoon snack. It’s made with pumpkin puree, warm pumpkin pie spice and a delicious crumb topping made with gluten free ginger snaps and pecans. It’s also dairy free, so everyone can enjoy a slice!

I have been thinking about creating a gluten free pumpkin coffee cake for some time now. My original coffee cake recipe is one of the top 10 recipes on my blog, so when pumpkin season rolled around, I knew I had to make a pumpkin version.

I shared this recipe with family and friends and it was a hit. It’s one of those recipes that feels special enough for a weekend brunch but is easy enough to make when you’re craving something pumpkin in the afternoon.

And yes, I have absolutely enjoyed a slice for dessert with a glass of wine. Coffee cake doesn’t have to be just for breakfast around here!

Why You’ll Love This Gluten Free Pumpkin Coffee Cake

There is so much to love about this easy pumpkin coffee cake.

• It’s gluten free and dairy free.
• It’s made with real pumpkin puree and pumpkin pie spice.
• The crumb topping has gluten free ginger snaps and pecans for extra flavor and texture.
• It’s easy to make in a 9×13 baking dish.
• It’s delicious for breakfast, brunch or an afternoon snack.
• You can make the crumb topping nut free by leaving out the pecans and using additional ginger snap cookies.

The Crumb Topping

Let’s talk about the crumb topping because this is my favorite part of coffee cake.

For this pumpkin coffee cake, I use a combination of gluten free ginger snap cookies and chopped pecans. The ginger snaps add even more warm fall flavor, while the pecans give the topping a little extra crunch.

I use Kinnikinnick Ginger Snaps, but you can use another gluten free ginger cookie or gluten free graham crackers.

If you need the recipe to be nut free, simply leave out the pecans and use double the amount of ginger snap cookies.

Ingredients You’ll Need

For the Pumpkin Coffee Cake

• 2 eggs
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons vanilla
• 1/2 cup coconut milk
• 15-ounce can pureed pumpkin
• 3/4 cup melted coconut oil
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons xanthan gum
• 2 cups gluten free all-purpose flour

For the Crumb Topping

• 1/4 cup vegan butter
• 1/3 cup gluten free all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup chopped pecans
• 1 teaspoon maple extract
• 8 Kinnikinnick Ginger Snap Cookies, crushed

How to Make Gluten Free Pumpkin Coffee Cake

1. Make the pumpkin coffee cake batter

Start by adding the eggs, brown sugar, granulated sugar and vanilla to a stand mixer.

Cream the ingredients together on low speed for 30 seconds.

Add the coconut milk and pureed pumpkin and blend for 30 seconds on low speed.

With the mixer still on, slowly drizzle in the melted coconut oil.

Add the gluten free all-purpose flour, then increase the mixer speed to medium and blend for 1 minute, scraping down the sides halfway through.

2. Prepare the baking dish

Grease a 9×13 baking dish with coconut oil.

Preheat the oven to 350°F.

Pour the pumpkin coffee cake batter evenly into the prepared baking dish.

3. Make the crumb topping

Add the vegan butter, gluten free flour, brown sugar, cinnamon, maple extract, chopped pecans and crushed ginger snap cookies to a bowl.

I like to use a food processor to crush the pecans and cookies at the same time.

Using a pastry cutter, cut the ingredients together until lots of pea-sized pieces form.

4. Add the crumb topping

Evenly sprinkle the crumb topping over the pumpkin coffee cake batter.

5. Bake

Bake uncovered on the middle rack for 45 minutes, or until a butter knife inserted into the center comes out clean.

Let the coffee cake cool before slicing and serving.

Recipe Tips

Use gluten free flour. Make sure the all-purpose flour you use is specifically a gluten free blend.

Don’t skip the crumb topping. The combination of ginger snaps and pecans is what gives this pumpkin coffee cake its delicious fall flavor and texture.

Need it nut free? Leave out the pecans and use double the amount of ginger snap cookies in the crumb topping.

Don’t have ginger snaps? You can use another cookie or gluten free graham cracker crumbs instead.

Use a food processor if you have one. I like using one to crush the pecans and ginger snap cookies together before adding them to the crumb mixture.

Can I Make This Pumpkin Coffee Cake Nut Free?

Yes! To make the crumb topping nut free, leave out the pecans and use double the amount of ginger snap cookies instead.

What Can I Use Instead of Ginger Snap Cookies?

If you don’t have gluten free ginger snaps, you can use another cookie or gluten free graham cracker crumbs.

The ginger snaps add a great fall flavor to the crumb topping, but you can still make the topping with another option.

Is This Pumpkin Coffee Cake Gluten Free?

Yes. This recipe is made with gluten free all-purpose flour and gluten free ginger snap cookies or another gluten free cookie.

As always, check the labels on your specific ingredients to make sure they meet your dietary needs.

Is This Pumpkin Coffee Cake Dairy Free?

Yes. The recipe uses coconut milk, coconut oil and vegan butter rather than traditional dairy ingredients.

When Can I Serve Pumpkin Coffee Cake?

Pretty much anytime!

This pumpkin coffee cake makes a great fall breakfast or brunch, but it’s also delicious with coffee in the morning or tea in the afternoon. And if you want to have it for dessert, I’m definitely not going to tell you no.

More Gluten Free Pumpkin Recipes

If you’re ready for all things pumpkin, I’ve got plenty of gluten free recipes to keep you baking all season long.

Try my:

• Gluten and Dairy Free Pumpkin Spice Baked Oatmeal
• Paleo Vegan Pumpkin Spice Latte
• Gluten Free Pumpkin Cinnamon Rolls with Maple Glaze
• Pumpkin Donuts with Maple Glaze
• Pumpkin Pie Overnight Oats
• Gluten Free Pumpkin Cookies
• Vegan Pumpkin Ice Cream
• Paleo Pumpkin Butter

Final Thoughts

Pumpkin season is one of my favorite times of year to create recipes, and this gluten free pumpkin coffee cake is one of those recipes I love sharing with family and friends.

It’s easy enough for a weekend breakfast, delicious enough for a brunch spread and has that classic fall combination of pumpkin, warm spices and a crunchy crumb topping.

And because it’s gluten free and dairy free, it’s a recipe I can make for everyone to enjoy.

If you make this recipe, I’d love to see it! Snap a picture and tag @livingfreelyglutenfree so I can see your pumpkin coffee cake.

Don’t forget to leave a star rating if you make it. It helps other readers find the recipe!

 

Need more delicious breakfast pumpkin recipes? I’ve got you covered…

• Gluten and Dairy Free Pumpkin Spice Baked Oatmeal
• Paleo Vegan Pumpkin Spice Latte
• Gluten Free Pumpkin Cinnamon Rolls with Maple Glaze
• Pumpkin Donuts with Maple Glaze- Gluten Free, Dairy Free

 

 

 

This post was originally posted September 2019