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3 slices of pumpkin chai coffee cake stacked on top of each other with a white background
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5 from 6 votes

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.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast, Dinner
Cuisine: American
Servings: 12 slices
Calories: 313kcal




  • Preheat oven to 350°F. Grease or butter the inside of a 13 x 9-inch cake pan or two 8-inch pans.
    Oven set to 350F
  • Combine the flour, chai spices, baking powder, baking soda, and salt in a small bowl and set aside.
    Dry ingredients mixed together in a glass bowl with other ingredients around it
  • Cream the butter and sugar together in an electric mixer.
    Butter and sugar creamed together in a mixer bowl
  • Add the eggs one at a time. Slowly add the milk and pumpkin puree.
    Wet ingredients for pumpkin chai coffee cake in a mixing bowl
  • Gradually add the flour mixture a little at a time until everything is well blended.
    Pumpkin chai coffee cake batter in a silver mixing bowl
  • Spread the batter evenly into the prepared cake pan.
    Pumpkin chai coffee cake batter in a 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.
    Chai crumb topping in a glass bowl
  • Sprinkle the crumbs evenly over the cake batter.
    Pumpkin chai coffee cake in a cake pan prior to baking
  • Bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    A baked pumpkin chai coffee cake in a cake pan
  • Let cool before serving.
    3 slices of pumpkin chai coffee cake stacked on top of each other with a white background



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.


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