Recipe Overview
⏱️ Time to Taste: Pumpkin perfection in about 1 hour.
🥣 Ease: Easy fall baking with simple ingredients and straightforward steps.
🌾 Flour Used: My favorite gluten-free measure-for-measure flour.
🎂 Pan Size: A 9×9-inch pan gives a great cake-to-crumb ratio.
❄️ Freezer Friendly: Yes — freeze the unglazed cake up to 3 months, then glaze after thawing.
Pumpkin season brings cozy mornings and a desire to bake. This gluten-free pumpkin crumb cake is a favorite for weekend breakfasts with coffee, but it also makes an excellent afternoon treat. The recipe balances a moist, lightly spiced pumpkin cake with a generous, soft brown sugar crumb topping so each bite feels indulgent without being heavy.
If you want to serve a full brunch, pair this cake with a savory dish — a simple quiche or a breakfast casserole complements the sweetness and makes a well-rounded meal.
Ingredients You’ll Need
Below are notes on a few key ingredients that help this gluten-free pumpkin crumb cake turn out reliably. Exact measurements and the full recipe are in the recipe card further down.
- Melted butter: Melted butter yields large, soft, bakery-style crumbs. Mix melted butter into the sugar mixture first, then gently stir in the gluten-free flour with a fork to form large crumbs without overworking the mixture. Dairy-free butter is a fine substitute.
- Pumpkin purée: One cup of pumpkin purée keeps the cake moist but sturdy enough to support the crumb topping. It’s the right balance for texture and flavor.
- Milk of choice: Use regular milk or unsweetened almond milk for a dairy-free version. Pair dairy-free milk with dairy-free butter to make the whole cake dairy-free.
How to Make Gluten-Free Pumpkin Crumb Cake
This overview highlights the main steps. The full recipe card below provides exact quantities and step-by-step instructions.
Use a fork for the crumb topping. Mixing the sugars, cinnamon, salt and melted butter first, then adding flour and using a fork produces large, tender crumbs. Avoid overmixing so crumbs remain distinct.
Don’t overmix the crumbs. Stop mixing once large crumbs form. Stirring too long makes the mixture pasty and prevents that desirable crumbly texture.
Pile on the crumb topping. The recipe calls for a generous amount on purpose — those buttery brown sugar crumbs are a highlight of the cake.
Cool fully before glazing. Allow the cake to cool completely so the glaze sets on top instead of melting into the crumb topping. This preserves the texture and appearance.
More Gluten-Free Breakfast Recipes
- Gluten-Free Cinnamon Nut Coffee Cake
- Gluten-Free Pumpkin Cinnamon Rolls
- Gluten-Free Sticky Buns
- Gluten-Free Apple Cake
Gluten-Free Pumpkin Crumb Cake
Ingredients
Crumb Topping
- ½ cup (106g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup (113g) butter, melted
- 1¼ cups (187g) gluten-free measure-for-measure flour
Dry Ingredients
- 1⅓ cups (200g) gluten-free measure-for-measure flour
- ½ cup (106g) brown sugar
- ½ cup (100g) granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Other
- 2 large eggs
- 1 cup (226g) pumpkin purée
- ⅓ cup (80ml) milk of choice
- ½ cup (120ml) neutral oil
- 1 teaspoon vanilla extract
Glaze
- 1 cup (120g) powdered sugar
- 1 tablespoon milk of choice
- 1 teaspoon vanilla extract
- pinch kosher salt
Instructions
- For the crumb topping: In a medium bowl, combine the brown sugar, granulated sugar, cinnamon and salt. Add the melted butter and stir to combine.
- Add the gluten-free flour and use a fork to mix until large crumbs form. Do not overmix or use a spoon, which can make the mixture pasty. Cover and set aside.
- For the pumpkin cake: Preheat the oven to 350°F. Line a 9×9-inch pan with parchment and spray with cooking spray.
- In a large bowl, whisk together the gluten-free flour, brown sugar, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
- In a separate bowl, whisk the eggs, pumpkin purée, milk, oil and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined and no dry streaks remain.
- Pour the batter into the prepared pan and smooth the top. Scatter the crumb topping evenly over the cake, leaving some larger pieces for texture.
- Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
- Remove from oven and cool completely before glazing.
- For the glaze: Whisk the powdered sugar, milk, vanilla and a pinch of salt in a medium bowl until smooth. Adjust powdered sugar or milk to reach your desired thickness.
- Drizzle the glaze over the cooled cake, then slice into squares and serve.
Notes
Gluten-Free: Use a reliable gluten-free flour blend that already includes xanthan gum for best results.
Dairy-Free: Substitute dairy-free butter and milk to make this dairy-free.
Nut-Free: The recipe is nut-free as written.
Make-Ahead: I don’t recommend making the batter ahead because the leavening (baking soda and powder) is most effective when baked soon after mixing.
To Store: Cool completely and keep the cake in an airtight container at room temperature for up to three days. The crumb topping is at its best the first one to two days.
To Freeze: Freeze the unglazed cake tightly wrapped or in an airtight container for up to three months. Thaw at room temperature for 2–3 hours, then add the glaze.
Nutrition
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Carbohydrates: 46 g
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Protein: 3 g