Print Recipe

Pumpkin Coffee Cake- GF & DF

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: dairy free, dessert, gluten free
Servings: 12



  • 1/2 cup vegan or regular butter I use Earth Balance
  • 1/2 cup Swerve light brown sugar or regular
  • 1 1/2 cup gluten free or regular flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon


  • 10 ounces pumpkin puree
  • 1 egg Egg replacer for vegan!
  • 1/2 cup Swerve granular sugar or your choice of sweetener Maple syrup is a great option!
  • 2 tbsp pumpkin pie spice
  • 1 tsp pure vanilla extract


  • 1/4 cup maple syrup
  • pinch sea salt
  • 1 tbsp milk of choice i use coconut
  • 1/2-1 cup Swerve confectionary sugar or regular


  • Melt butter and let cool.
  • Add in all of the ingredients and combine to form crust.
  • Line 8x8 baking pan with parchment paper.
  • Press 3/4 of dough in bottom of pan and save the remaining 1/4 for the crumb top.
  • Set aside and make the filling.


  • Combine all of the filling ingredients- pumpkin, egg, sugar, spice, and extract.
  • Add mixture on top of crust layer.
  • Crumble the remaining dough on top of the filling.
  • Bake for 28-32 minutes at 375 degrees Fahrenheit.

Maple Glaze (Optional)

  • Whisk together maple syrup, milk, and sugar. Slowly add sugar to get the right consistency. You don't want it too thick.
  • Once bars are slightly cooled from the oven, drizzle on top.