Pumpkin Crumb Cake
Savor the flavors of autumn with this irresistible pumpkin crumb cake. Featuring a perfectly spiced, moist coffee cake that’s just the right amount of sweet, topped with a buttery crumble, it’s the perfect gluten-free treat for any fall day.
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free option, Dairy-free
- Skill Level: Easy
Get ready to fill your home with the warm, inviting scent of pumpkin spice season! This gluten-free pumpkin crumb cake is the ultimate autumn treat, perfect for a cozy morning with a cup of coffee or with a scoop of ice cream for dessert. I did an Almond Flour Pumpkin Crumb Cake recently, but wanted to experiment with a nut-free version for those of you who can’t do almonds. This one is more along the lines of my classic Gluten Free New York Crumb Cake, and I couldn’t be happier with the results.
This breakfast delight features a wonderfully moist and tender pumpkin-spiced cake crowned with a generous, buttery crumble topping that brings the perfect amount of crunch. I love the hint of salt in the topping. It adds a beautiful complexity to this otherwise simple confection. The whole thing is super easy to make with basic pantry staples and minimal fuss. So, preheat your oven and tie on your apron! It’s time to start baking!
This Pumpkin Crumb Cake Is the Star of Fall Baking
This pumpkin coffee cake never fails to put a smile on my face. Here’s what makes it so special:
- Perfectly balanced fall flavors. The cake itself is not overly sweet, and it’s just pumpkin-y enough with a hearty hit of classic pumpkin spice (homemade if you have time!). Paired with the buttery, slightly salty crumble topping, it’s pure autumn heaven.
- Moist and tender texture. Forget dry gluten-free cakes. This one is incredibly moist and soft, almost silky, thanks to the pumpkin puree and vegetable oil. Then you get the slight crunch of the crumble topping to tie it all together. Yum!
- A festive treat for any time of day. While it may be a coffee cake, this festive treat is perfect for more than just breakfast. Enjoy a slice as a midday snack with a cup of tea or as a simple, satisfying dessert (I especially love it with a scoop of vanilla or Dulce de Leche Ice Cream!).
Recipe Ingredients
Ready to raid your pantry? You probably already have most of what you need for this cake. Here’s a checklist (you’ll find precise measurements in the recipe card below):
For the crumb topping:
- 1:1 gluten-free flour – I like King Arthur Flour Measure for Measure, but there are plenty of other options out there. Just make sure the blend you choose contains xanthan gum.
- Dark brown sugar – Light brown sugar will also work. Either way, it should be lightly packed into the measuring cup to ensure the proper amount.
- Cinnamon – Because you can’t have a coffee cake crumble without it! Want to add a little nutmeg too? Or swap the cinnamon out for extra pumpkin spice? Go for it!
- Salt – To break up the sweetness of the crumble a tad.
- Salted butter (melted) – Unsalted butter is fine if you prefer. I’d add a smidge more salt to the crumble, though (~1/4 teaspoon).
For the cake:
- Canned pumpkin puree – NOT pumpkin pie filling. The two look quite similar, but pumpkin pie filling has added sugar and spice. You don’t need that here because you’re adding your own.
- Dark brown sugar – You could use light brown sugar instead. Remember to lightly pack the sugar into your measuring cup to get the correct amount.
- Vegetable oil – I used oil instead of butter in this cake. I love the moisture it contributes. Any neutral oil will work, including avocado or canola oil.
- Large eggs – Ideally at room temperature. They’ll mix more easily into the batter that way.
- Vanilla extract – To add warmth and depth to the flavor profile.
- 1:1 gluten-free flour – King Arthur Flour Measure for Measure is my favorite, but feel free to use something different. Just make sure your blend contains xanthan gum.
- Pumpkin pie spice – You can buy it at the store or make your own. My Pumpkin Pie Spice recipe is top-notch, in my humble opinion.
- Leavening agents – This cake calls for a combination of baking powder and baking soda to give it the perfect rise.
- Salt – The salt helps break up the sweetness of the cake, so your taste buds don’t get bored.
How to Make a Gluten-Free Pumpkin Crumb Cake
The batter for this cake comes together in one bowl, and the crumble topping in another. It’s SO easy. Here’s how it’s done (see the recipe card below for more detailed instructions):
- Prep. Preheat the oven to 350°F, line an 8×8-inch baking pan with parchment paper, and spray it with cooking spray.
- Make the topping. Mix together the flour, sugar, cinnamon, and salt. Mix in the butter. Form the crumble topping into a loose ball.
- Combine the wet ingredients. Whisk together pumpkin puree, sugar, oil, eggs, and vanilla.
- Add the dry ingredients. Mix in the flour, salt, leavening agents, and pumpkin pie spice.
- Assemble. Spread the batter into the baking pan and crumble the crumble topping over the batter.
- Bake. Bake for 35-40 minutes.
- Cool. Cool on a wire rack before removing from the pan, cutting, and serving.
Tips for Success
Striving for perfection? I’ve got some pro tips that’ll help get you there. Here they come:
- Measure with care. Especially the flour. Using too much (or too little) flour can seriously impact the texture of your cake for the worse. So, use a food scale or spoon the flour into your measuring cup(s) until it’s overflowing, and then level the flour off with the back of a knife.
- Mix thoroughly. Be sure to mix the batter until it’s very smooth and all of the ingredients are incorporated. Mixing thoroughly will help add air to the batter and create structure for a fluffy, tender texture.
- Even distribution. When adding the crumble to the pan, be sure to distribute it evenly over the batter so each and every inch gets a nice dose of that buttery topping.
- Don’t over-bake. This cake should need ~35-40 minutes in a properly preheated oven. That said, ovens often have a mind of their own, so you’ll want to check in on it every five minutes or so, starting at ~30 minutes. You’ll know it’s done when a knife inserted in the middle comes out clean.
- Let it cool. It’s best to let this coffee cake cool completely in the pan before removing it to slice and serve. If you try to slice it when it’s still warm, it won’t hold together as well.
How to Store
- Room temperature. Once the coffee cake has cooled to room temperature, cover it tightly with a double layer of plastic wrap or arrange slices in a single layer in an airtight container (you can stack ’em if you separate layers with a sheet of parchment paper). This morning treat will stay good at room temperature for up to 4 days.
- Freezer. Allow the cake to cool completely before slicing it. Arrange slices in a single layer in a freezer-safe airtight container. You can also wrap individual portions in a double layer of plastic wrap. In any case, this cake will keep in the freezer for up to 3 months. Allow it to thaw at room temperature before serving.
I do not recommend refrigerating this coffee cake. It will dry out.
Variation Ideas
Don’t forget to have fun with this recipe! Here are a few ways to mix things up if you’re feeling creative:
- Mix-in fun. Want to add a little texture to your pumpkin coffee cake? Go ahead and mix a couple of handfuls of chopped pecans or walnuts into the batter. Chocolate chips (semi-sweet, milk chocolate, or white chocolate) would also be a kick.
- Sweet drizzle. Whether it’s the glaze from my Air Fryer Donuts, some Caramel Sauce, or this simple Chocolate Glaze, drizzling something sweet over this coffee cake is a real treat.
- Crumble additions. The streusel on this crumb cake is to die for as is. That said, I will sometimes add some chopped pecans or walnuts to the mix for a little extra crunch.
More Pumpkin Recipes to Try
‘Tis the season for all things pumpkin! Here are a few more fun recipes to keep things interesting:
Gluten Free Pumpkin Coffee Cake
Savor the flavors of autumn with this irresistible pumpkin crumb cake. Featuring a perfectly spiced, moist cake that's just the right amount of sweet, topped with a buttery crumble, it’s pure heaven.
Servings: 9 servings
Ingredients
For the crumb topping:
- 1 ½ cups gluten free 1:1 flour (186 grams, recommended: King Arthur Flour Measure for Measure)
- ¾ cup dark brown sugar , lightly packed (150 grams)
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- 8 Tablespoons salted butter (1 stick), melted
For the cake:
- 1 cup canned pumpkin puree
- ¾ cup dark brown sugar , lightly packed (150 grams)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ⅓ cups gluten-free 1:1 flour (165 grams, recommended: King Arthur Flour Measure for Measure)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch square baking pan with parchment paper and spray lightly with cooking spray or oil. Set aside.
- Make the topping by combining 1 ½ cups gluten free 1:1 flour, ¾ cup dark brown sugar, 1 ½ teaspoons cinnamon, and ½ teaspoon salt in a bowl and tossing together. Pour in 8 Tablespoons salted butter (melted) and mix well. I usually mix about halfway with a fork, then use my hands to finish combining everything.
- Use your hands to form the crumble topping into a general ball shape in the bowl. This will help with distributing the topping later. Set the topping aside.
- For the cake, in a large bowl, whisk together 1 cup canned pumpkin puree, ¾ cup dark brown sugar, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until thoroughly mixed.
- Add 1 ⅓ cups gluten-free 1:1 flour, ½ teaspoon salt, 1 teaspoon baking powder, ¼ teaspoon baking soda, and 1 tablespoon pumpkin pie spice, and mix again until just combined. Do not overmix. The batter will be fairly thick.
- Transfer the batter into your prepared baking pan and smooth out the top with a silicone spatula.
- Use the ball of crumble topping and carefully break it up over the top of the batter, evenly distributing various-sized pieces of topping until you’ve used it all up.
- Bake at 350°F for 35-40 minutes, until a knife inserted in the middle comes out clean.
- Allow the cake to cool on a wire rack before removing from the pan, cutting, and serving.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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