Desserts & Cakes/ Gluten Free/ Low Carb/ Thanksgiving Recipes

Pumpkin Coffee Cake

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.




1 from 1 vote
Pumpkin Coffee Cake
Course: Cake, Dessert
Servings: 10 Slices
Calories: 278 kcal
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
  1. Preheat the oven to 180C/375F degrees.

  2. Grease and line an 8 inch springform cake tin with parchment paper.

  3. In a bowl, mix the erythritol and butter together until soft and blended.

  4. Add the egg yolks and vanilla extract and stir thoroughly.   Then add the pumpkin.

  5. Add the coconut flour, pumpkin spices,  salt, baking powder and beat until combined.

  6. In another bowl, whisk the egg whites until stiff.

  7. Gently fold the egg whites into the cake mixture.

  8. Spoon half of the mixture into the baking tin and smooth evenly.

  1. In a bowl, add the softened cream cheese and beat with the erythritol (or sugar substitute).  

  2. Add the egg and vanilla extract and beat until smooth.

  3. Spoon this mixture over the cake mixture into the cake tin and smooth evenly.

  4. Add the other half of the cake mixture over the cream cheese layer and smooth.

  1. For the topping, place the coconut flour, cinnamon and erythritol in a bowl and mix until combined.

  2. Add the butter and mix with your hands, gently, so that the mixture looks like breadcrumbs.

  3. Scatter the topping over the cake mixture.

  4. Bake for 40-45 minutes until firm and the top is cooked.

  5. Remove from the oven, allow to cool, then place in the fridge to firm.

Recipe Notes

Serves 10 slices

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

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  • 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
    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.

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  • 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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