Gluten free Pumpkin Coffee Cake make with cream cheese and crumble topping

A fork diving into Gluten free Pumpkin Coffee Cake made with cream cheese and crumble topping

Sweet, moist, and flavorful. This pumpkin coffee cake is going to rock your socks off. Perfect pumpkin cake is layered with tangy cream cheese and topped with pumpkin spiced crumbles.


  • 2 Eggs
  • 1/2 Cup Brown Sugar
  • 1/4 Cup White Sugar
  • 1 Cup Pumpkin puree
  • 1/4 Cup Avocado oil
  • 1/4 Cup Butter (Melted)
  • 1/3 Cup Milk
  • 2 Cups Bob's Red Mill's 1 to 1 gluten free flour (Or preferred 1 to 1 blend (results my differ))
  • 1/2 tsp Baking soda
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 2 tsp Ground Cinnamon (Ceylon*)
  • 1/2 tsp Ground Saigon Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Clove
  • 1/4 tsp Ground Ginger

Cream cheese center

  • 8 oz Cream Cheese (Softened)
  • 1 Egg
  • 1/4 Cup Sugar

Crumble topping

  • 1 Cup Bob's Red Mill's 1 to 1 gluten free flour
  • 1/2 Cup Brown Sugar
  • 2 tsp Cinnamon (Ceylon*)
  • 1/2 Cup Butter


  1. Pre-heat the oven to 350F
  2. In a large bowl combine the egg, brown sugar, white sugar, pumpkin purée, oil, butter and milk. Whisk until fully mixed.
  3. In another large bowl combine the flour, baking soda, baking powder, salt and spices. Whisk until fully mixed.
  4. Slowing, add the dry ingredients to the wet, whisking constantly until fully combined.
  5. Pour batter into a 9x9 pan and spread out evenly.
  6.  In a medium bowl, combine the cream cheese, egg, and sugar. Whisk to combine.
  7. Using a spoon, scoop out cream cheese mixture and place on top of the batter. Make sure to spread out the scoops so it will be easier to spread without shifting the batter. You can use the spoon or a spreading blade to carefully spread the cream cheese over the batter evenly.
  8.  In another bowl, combine the flour, brown sugar, and cinnamon. Once those are combined, then add the butter. Using a fork or your hands, mix the butter into the flour mixture till it has a sand-like texture and can be formed into a ball.
  9.  Crumble the ball over the top of the cream cheese mixture. Try to cover it evenly.
  10. Bake in the oven for 45 to 50 minutes, until a toothpick can be poked into the center and come out clean.
  11. Cool and serve. Any leftovers can be kept in the fridge for up to a week.


*Ceylon Cinnamon is the true form of cinnamon. There are a few differences between Cinnamon's and this article covers what you need to know. I highly recommend reading it, and getting yourself some Ceylon Cinnamon. I get mine from Amazon.

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Keywords: cake, coffee, coffee cake, cream cheese, Gluten free, strusel, pumpkin, fall