Tuesday, September 10, 2013

Pumpkin Coffee Cake {traditional and gluten free recipes}

Pumpkin Coffee Cake recipe by Barefeet In The Kitchen
Rich coffeecake filled with a creamy pumpkin filling and then topped with a crunchy cinnamon sugar pecan topping; this is a wonderfully unique and completely unforgettable dessert. For any coffeecake lover who is also a fan of pumpkin pie, there could not possibly be a more perfect dessert.

This cake was a hit with everyone who tried it. The recipe is a definite keeper. Our temperatures might still be over 100, but fall has officially been welcomed into our home with the first pumpkin recipe of the season.

Don't let the ingredient list overwhelm you. This is much simpler than it looks at first glance. Just mix together the cake batter, stir the pumpkin mixture together and layer the two in the pan. The topping comes together in just a couple minutes thanks to this awesome tip.

Pumpkin Coffee Cake {traditional and gluten free recipes}
recipe adapted from Food.com
Yield: 16-20 servings
(printable recipe)

Cake Layer Ingredients:
1/2 cup butter, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1 1/4 cup brown rice flour *
1/2 cup potato starch *
1/4 cup tapioca starch *
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
* if you are not in need of a gluten free recipe, substitute 2 cups all purpose flour for the items marked with an *

Pumpkin Layer Ingredients:
(1) 15 ounce can pumpkin
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 cup half and half (or 1/4 cup heavy cream plus 1/4 cup milk)

Topping Ingredients:
1/3 cup cold butter, grated or diced very small
1 cup sugar
2 teaspoons ground cinnamon
1 cup pecans, chopped small

Preheat the oven to 325 degrees. Grease a 9x13 pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.

Stir together the pumpkin, sugar and the spices. Add the eggs and then the cream and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. (Don't worry about making it look perfect.)

Mix together the topping ingredients, tossing the grated butter in the sugar and pecans to coat and then lightly pressing it with your fingers to combine. Sprinkle the topping across the top of the cake. Bake for 50-55 minutes, until a toothpick inserted comes out mostly clean. Let cool before slicing. Enjoy!

Pumpkin Coffee Cake recipe by Barefeet In The Kitchen

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ONE YEAR AGO TODAY: Vegetable Marinara Sauce with Fresh Basil
TWO YEARS AGO TODAY: Homemade Italian Salad Dressing


  1. I'm obsessed with pumpkin right now!

  2. Sounds divine
    thanks for the recipe.

  3. It's that time of year, time to start breaking out the pumpkin recipes! I like how this is layered unlike your average coffee cake.

  4. Yummy! We love pumpkin. This will be fun to try. Thank you.

  5. I was reading through the recipe ingredients and thought were is the pumpkin? I needed to scroll down a little more - duhhh. Anyway - I bet the sour cream really makes for a tender cake and yum on the filling and topping. Great pumpkin recipe! Thanks Mary.

  6. WOW! Sounds so ono! I will try to make this tonight! Thank you for sharing.

  7. Oh boy! Now I can have pumpkin pie all year round! This looks amazing. I can hardly wait to try it.

  8. I just made this...it is DELISH! Thanks for another great recipe!!!

  9. I love Pumpkin Coffee Cake. It's the best cake ever.

  10. They're in the oven. Baking in 2 8x8" pans - to sell at a bake sale. Hoping they'll taste okay. Taking forever to bake at 325 though - not sure if the toothpick test is really going to be good with that gooey pie center. They smell divine. I used Namaste "perfect flour" GF Mix for the 2 cups of flour.