Pumpkin Chai Coffee Cake

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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. I have included the ingredients that I use for my chai spice blend in the recipe card notes.

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 the recipe I have included in the notes section of the recipe card.

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.

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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!

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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

Cook Time 40 minutes

Total Time 55 minutes

Servings 12 slices

Calories 313kcal

Author Lauren Vavala

Ingredients

• 2 cups all purpose flour
• 1 tablespoon chai spice blend (see notes)
• 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 blend (see notes)

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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

Chai Spice Blend

If you want to make your own chai spice blend, mix together the following spices:

• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves

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.