Pumpkin Puree: I like using my homemade pumpkin puree, but store-bought pumpkin puree (NOT the same as pumpkin pie filling) will work just as well.

Eggs: Eggs are necessary for binding the ingredients together and giving the batter lift. I have not tried making this recipe without eggs, but if you allergic to eggs, you may try using acquafaba or an egg-replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to hear!).

Sugar: I used a combination of white sugar and light brown sugar, but you can also use cane sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, make sure to use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Applesauce: I like using my homemade applesauce, but store-bought applesauce will work just as well.

Almond Milk: I used an unsweetened version of my homemade almond milk, but you can also use another unsweetened non-dairy milk (such as cashew milk, oat milk, rice milk, tigernut milk, or coconut milk).

Vanilla Extract: Adding vanilla extract gives this gf pumpkin cake extract flavor, so don’t skip it!

Gluten-Free Flour: This recipe is meant to be made with a good-quality gluten-free measure-for-measure flour (a gluten-free flour blend that is a 1:1 substitute for regular wheat flour). If you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free meaure-for-measure flour blend does not already include xanthan gum, make sure to add it in.

Baking Powder: Baking powder is the only leavening agent used in this pumpkin coffee cake recipe and helps the batter rise, so it’s essential in this recipe. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Spices: I used a mix of ground cinnamon, ground cloves and ground ginger for a beautiful fall flavor. Alternatively, you may swap them out for 2 3/4 teaspoons of pumpkin pie spice instead.

Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.

Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use regular cream cheese or yogurt or sour cream instead.

Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is very fine in texture and will dissolve easily in the cream cheese to make a smooth frosting. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Pecans: I like topping this gluten-free pumpkin cake with crunchy whole or chopped pecans for a beautiful finish (as well as contrast to the creamy frosting texture). If you prefer, you can also use other nuts such as walnuts, almonds, cashews etc.

Storing: To store, place any leftover gluten-free pumpkin cake in an airtight container and store it in the refrigerator for up to 5 days.