Pumpkin Chai Coffee Cake

Pumpkin Chai Coffee Cake combines the warm, spiciness of chai tea with sweet pumpkin. This spiced, sweet cake is the perfect treat to indulge in for breakfast or with coffee in the afternoon on a cool fall day.

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While I go a bit overboard with the pumpkin recipes every fall, I am a year round lover of chai tea. If you have ever watched my Instagram stories, you have likely seen me making or enjoying my go-to chai latte.

This Pumpkin Chai Coffee Cake is a fun little twist on my Pumpkin Spice Coffee Cake. Instead of pumpkin spice seasoning, you will find chai spice flavor in the cake as well as in the crumb topping. It’s a subtle, but distinguishable difference.

Why This Recipe Works

This recipe combines two delicious flavors into one sweet and spicy coffee cake. Pumpkin makes this cake extremely moist, while the crumb topping add plenty of crunchy texture.

You can use a pre-mixed chai spice blend or make your own.

You can enjoy this recipe for breakfast or as a dessert. It pairs perfectly with a hot cup of coffee (hence why it’s called coffee cake), or even tea.

It’s a very easy recipe to make and a great one to have the kids help with too!

How to Make Pumpkin Chai Coffee Cake

Ingredients

The ingredients for the cake:

• Set the butter out about an hour before you begin to allow it to come to room temperature.
• Be sure to use pumpkin puree, not pumpkin pie filling.
• You can use any chai spice blend you like, or use my easy Chai Spice Mix recipe.
• We highly recommend using high-quality baking products like King Arthur brand for the best results.

The ingredients for the crumb topping:

• The butter for the crumb topping should be kept cold.

The entire recipe and instructions can be found in the recipe card at the bottom of this post.

Prep!

Preheat your oven to 350°F.

Grease or butter the inside of a 13 x 9-inch cake pan or you can use two 8-inch square pans.

Create!

1. Combine the dry ingredients.
2. Mix together the wet ingredients.
3. Add the dry to the wet.
4. Pour into prepared cake pan.
5. Mix crumb topping and sprinkle over the batter.
6. Bake for 35-40 minutes.

Present!

Allow the cake to cool before cutting into 12 squares.

Tips and Techniques

• Be sure to use pumpkin puree, not pumpkin pie filling.
• Store leftover coffee cake, tightly wrapped with plastic wrap in the refrigerator. Use within 1 week.

FAQ’s

How Do You Reheat Coffee Cake?

Cover the cake with aluminum foil to prevent it from drying out, and place in an oven at 300°F until warmed through.

Does Coffee Cake Have Coffee In It?

Most coffee cakes do not have coffee in them.

Why Is It Called Coffee Cake If There Is No Coffee In It?

Coffee Cake is a cake that is often served alongside coffee.

More Pumpkin Recipes

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes are loaded with sweet, warm spices and flavors. Topped with butter and maple syrup, these moist and fluffy pancakes are the perfect breakfast on a cool, crisp fall morning.

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Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins taste like dessert but are actually a nutritious breakfast or snack. They are a high-fiber recipe, that can be made dairy free, you can eat anytime, guilt-free. 

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Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones are loaded with an amazing combination of real pumpkin puree, warm spices, and sweet chocolate chips. These scones are the perfect fall breakfast or afternoon dessert, especially alongside a hot cup of coffee or tea.

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Love this Pumpkin Chai Coffee Cake? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Print

Pumpkin Chai Coffee Cake

Pumpkin Chai Coffee Cake combines the warm, spiciness of chai tea with sweet pumpkin. This spiced, sweet cake is the perfect treat to indulge in for breakfast or with coffee in the afternoon on a cool fall day.

Course Breakfast, Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Calories 313kcal

Author Lauren Harris

Ingredients

• 2 cups all purpose flour
• 1 tablespoon Chai Spice (can use store bought)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter (at room temperature)
• 1 cup granulated sugar
• 2 eggs
• 1/2 cup whole milk
• 1 15 ounce can pumpkin puree

Topping

• 1/2 cup all purpose flour
• 1/2 cup brown sugar (packed)
• 1/4 cup unsalted butter (cold, cut into pieces)
• 1 teaspoon Chai Spice (can use store bought)

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Instructions

• Preheat oven to 350°F. Grease or butter the inside of a 13 x 9-inch cake pan or two 8-inch pans.
  
• Combine the flour, chai spices, baking powder, baking soda, and salt in a small bowl and set aside.
  
• Cream the butter and sugar together in an electric mixer.
  
  
• Add the eggs one at a time. Slowly add the milk and pumpkin puree.
  
• Gradually add the flour mixture a little at a time until everything is well blended.
  
  
• Spread the batter evenly into the prepared cake pan.
  
  
• In the same bowl used for the flour mixture, mash together the flour, brown sugar, butter, and chai spices for the topping with a fork until moist crumbles form.
  
• Sprinkle the crumbs evenly over the cake batter.
  
  
• Bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  
  
• Let cool before serving.
  

Notes

Note: this recipe originally used Oregon Chai Tea Latte Concentrate and Oregon Chai Tea Latte Powdered Mix. It was updated to make it easier and more accessible, but if you prefer the original, replace 1/4 cup of the milk with the concentrate and use the powdered mix instead of chai spices. Both ways are equally as delicious!

Tips and Techniques

• Be sure to use pureed pumpkin, not pumpkin pie filling.
• Store leftover coffee cake, tightly wrapped with plastic wrap in the refrigerator. Use within 1 week.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1slice | Calories: 313kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 305mg | Potassium: 97mg | Fiber: 1g | Sugar: 26g | Vitamin A: 424IU | Calcium: 44mg | Iron: 1mg

This recipe was originally published on September 24, 2018. It was updated with an improved recipe, new images, tips, techniques, FAQ’s and video in September 2020.