Desserts/ Gluten Free/ Low Carb/ Nut Free/ Thanksgiving Recipes/ Vegetarian

Pumpkin Coffee Cake

pumpkin coffee cake

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A pumpkin coffee cake that is made with layers of cake, cream cheese and a crumble topping. Baked with coconut flour this is a healthy alternative.

Upon tasting the blueberry coffee cake that I previously made, I knew that I had to make another version with a different flavour. Since pumpkin season is upon us, it seemed rude not to try a version with pumpkin. The result is a delicious combination of pumpkin cake, cheesecake and crumble. The pumpkin cake is baked in two layers with a cheesecake filling. The cinnamon crumble topping is sheer delight.

pumpkin coffee cake

Although I made this low carb and gluten free coffee cake you could use almond flour. The quantity of almond flour would need to be increased and perhaps one less egg in the sponge. When I bake a delicious cake with coconut flour I should reach for a bag of almond flour to try the same recipe again.

pumpkin coffee cake

The Chief Taster declared this pumpkin coffee cake sponge surprisingly light. He thought it looked heavy but upon tucking into a slice exclaimed that it was light. It’s almost his dream dessert with cake, cheesecake and crumble so I was confident he was going to enjoy it, but did not expect the light sponge compliment.

pumpkin coffee cake


The trick to the light sponge in this pumpkin coffee cake is separating the eggs and whisking the egg whites. This makes such a difference when baking with coconut flour and ensures a light sponge. I had worried that the pumpkin would make it too heavy but it just added a delicious flavour.

pumpkin coffee cake

This is also a great cake to have with your morning cup of coffee as attested by the Chief Taster. So, the term coffee cake is well and truly deserved with this pumpkin coffee cake.


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Pumpkin Coffee Cake

3.82 from 54 votes
Print Pin Rate
Course: Cake, Dessert
Servings: 10 Slices
Calories: 278kcal
Author: Angela Coleby



  • 5 Eggs separated
  • 1/2 Cup (58g) Coconut flour
  • 1/2 Cup (107g) Erythritol or sweetener
  • 1/2 Cup (113g) Butter, unsalted softened
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking powder
  • 1 teaspoon Vanilla extract
  • 1 Cup (245g) Pumpkin puree
  • 1 teaspoon Pumpkin spices

Cream Cheese Filling

  • 8 oz (224g) Cream cheese softened
  • 1/4 cup (54g) Erythritol Or Sweetener
  • 1 Egg
  • 1 teaspoon Vanilla extract

Crumble Toppng

  • 1/3 Cup (38g) Coconut flour
  • 1/3 Cup (71g) Erythritol Or Sweetener
  • 1/4 Cup (56g) Butter, unsalted softened
  • 1 teaspoon Cinnamon



  • Preheat the oven to 180C/375F degrees.
  • Grease and line an 8 inch springform cake tin with parchment paper.
  • In a bowl, mix the erythritol and butter together until soft and blended.
  • Add the egg yolks and vanilla extract and stir thoroughly.   Then add the pumpkin.
  • Add the coconut flour, pumpkin spices,  salt, baking powder and beat until combined.
  • In another bowl, whisk the egg whites until stiff.
  • Gently fold the egg whites into the cake mixture.
  • Spoon half of the mixture into the baking tin and smooth evenly.


  • In a bowl, add the softened cream cheese and beat with the erythritol (or sugar substitute).  
  • Add the egg and vanilla extract and beat until smooth.
  • Spoon this mixture over the cake mixture into the cake tin and smooth evenly.
  • Add the other half of the cake mixture over the cream cheese layer and smooth.


  • For the topping, place the coconut flour, cinnamon and erythritol in a bowl and mix until combined.
  • Add the butter and mix with your hands, gently, so that the mixture looks like breadcrumbs.
  • Scatter the topping over the cake mixture.
  • Bake for 40-45 minutes until firm and the top is cooked.
  • Remove from the oven, allow to cool, then place in the fridge to firm.


Serves 10 slices
Nutritional Info per slice:  278 Calories, 24g Fat, 7g Protein, 10g Total Carbs, 5g Fibre, 5g Net Carbs


Calories: 278kcal
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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  • Reply
    January 5, 2019 at 3:53 pm

    I have made this twice and it is delicious. However, the top always burns before the 40 minutes are up and I have to scrap off the worst. Is there anything I can do to stop this

    • Reply
      Angela Coleby
      January 7, 2019 at 7:49 am

      Cover it with foil half way through cooking?

  • Reply
    December 21, 2018 at 6:16 pm

    Is this meant to be eaten cold? From the fridge? Or warm?

    • Reply
      Angela Coleby
      December 21, 2018 at 8:32 pm

      Cold from the fridge. You could try it warm though.

  • Reply
    November 20, 2018 at 12:05 pm

    Did you use powdered or granulated erythritol? I have powdered on hand… do you think the the measurement would be the same / work the same way?

    • Reply
      Angela Coleby
      November 20, 2018 at 12:25 pm

      I use granulated but powdered would work too. I’d try a little bit less of the powered though.

  • Reply
    Barbara Minier
    September 18, 2018 at 8:38 am

    I was wondering if I used King Arthur Gluten Free Measure for Measure flour if I would use the same amount of flour as the recipe calls for. I’m new to the gluten free baking and when I recently made zucchini bread with the King Arthur Flour it came out beautifully.

    • Reply
      Angela Coleby
      September 20, 2018 at 2:40 pm

      I would add a bit more. That would work for an almond flour substitute but not so much for coconut flour. Try at least double the quantity.

  • Reply
    Kat Rogers
    September 12, 2018 at 3:04 pm

    BRILLIANT RECIPE, ANGELA! Beating the Egg Whites until stiff makes an incredible difference in the consistency of the cake made with coconut flour~ It comes out almost exactly like cake made with Wheat Flour!

    I decided to add some Strawberry Fruit Spread (sweetened with fruit juice) to the cream cheese (neufchatel is what I actually use.) as I’ve been craving Strawberry Cheesecake. In tasting the finished product, I think I could have added a bit more. And to go with my other Constant Craving, I added some Lily’s Stevia Sweetened Dark Chocolate Chips to the crumble topping, as well as using coconut sugar as the sweetener.

    The Whole Dish Came Out PURRFECT!

    Another Triumph For Divalicious (and Me!)!

    Thank You💖

    • Reply
      Angela Coleby
      September 13, 2018 at 10:21 am

      Thanks Kat! I love your touch with the strawberry spread! Once you beat egg whites for coconut flour cake baking, you’ll never go back!

  • Reply
    June 17, 2018 at 3:45 pm

    Angela can i use an electric beater to make the egg whites stiff?

    • Reply
      Angela Coleby
      June 18, 2018 at 11:55 am

      Of course!

  • Reply
    April 25, 2018 at 8:32 am

    can you use honey or maple syrup as the sweetener and how much

    • Reply
      Angela Coleby
      April 25, 2018 at 3:05 pm

      I’ve never tried it but assume you could use it at the slight less quantities due to the liquid structure of the sweetener. I’d hazard a guess at 2/3 of the quantity.

  • Reply
    Loraine Wilder
    January 27, 2018 at 8:30 pm

    Hi! I made this today and it looks delicious, I tasted a few crumbs that fell off and it tasted delicious. But it doesn’t seem as cake-like as yours. Mine is very moist and I’m wondering if it’s underdone? The top was very browned, almost starting to get burnt. Did I do something wrong or is it supposed to be creamy all the way through like that?

    • Reply
      Angela Coleby
      January 28, 2018 at 7:34 am

      The cheesecake layer should be a bit creamy, but as long as it tastes good, that’s all that matters!

  • Reply
    Lorinda Day
    December 13, 2017 at 9:09 pm

    Hi, I want to use regular sugar for this recipe, do you know how much I would use? Thanks!

    • Reply
      Angela Coleby
      December 13, 2017 at 9:10 pm

      The measurements would be the same.

  • Reply
    December 9, 2017 at 11:08 am

    This was too “wet”, seemed more like a cheesecake than a coffee cake. Looks very good but not what I had expected.

    • Reply
      Kat Rogers
      September 12, 2018 at 2:36 pm

      I don’t think you cooked it long enough. When I removed the cake after about 30 minutes, it had the consistency you mentioned so I cooked it for an additional 15 minutes And It came PERFECT… the cake was cooked and it was light & soft, and the cheesecake was soft yet firm. Delicious!

  • Reply
    November 20, 2017 at 4:23 am

    What sugar could be used instead of the sweetener, coconut sugar?

    • Reply
      Angela Coleby
      November 20, 2017 at 12:06 pm

      That would work. The quantity would be the same.

  • Reply
    October 30, 2017 at 3:49 am

    Hey there 🙂 i’d love to make these pie but here in germany i cant get the pumpkin purree in a can. So any ideas how i could make it myself? 🙂 do i have to cook the pumpkin before making the purree?

    Thanks a lot 🙂 🙂

    • Reply
      Angela Coleby
      October 30, 2017 at 9:35 am

      You could cook the pumpkin, then puree it. I’d recommend that you squeeze any excess water out of the pumpkin so the end result is not a soggy mess. Also, flavour the pumpkin puree with a dash of spices and sweetener before adding it to the mixture.

  • Reply
    October 26, 2017 at 6:22 pm

    Excited to try these. Can I replace coconut flour with Almond flour? Would I use the same measurement?

    • Reply
      Angela Coleby
      October 27, 2017 at 1:52 pm

      Hi, the measurements for almond flour would be different as it needs less liquid but requires more of it. A good starting point is to substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour. You will probably need to reduce the egg by one too. I’m going to work on another crumble cake with almond flour soon though, so will have a more definite measurement.

    • Reply
      Angela Coleby
      October 29, 2017 at 6:05 pm

      I’ve just made a similar recipe with almond flour. Bi used 3 eggs and 1 1/2 cups almond flour.

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