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Caramel Chai Pumpkin Coffee Cake

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 slices
Calories 350
A deliciously spiced coffee cake layered with pumpkin, cinnamon sugar, and topped with pecans and caramel drizzle, perfect for fall gatherings.

Ingredients

Crumb Topping

  • ⅔ cup all-purpose flour
  • ¼ cup finely chopped pecans
  • ⅓ cup packed light brown sugar
  • ⅛ tsp salt
  • 5 tbsp unsalted butter, (melted and cooled)

Cinnamon Sugar Swirl

  • ¼ cup packed light brown sugar
  • ½ tsp ground cinnamon
  • ⅛ tsp ground cardamom (optional)
  • 1 tsp cocoa powder (natural or Dutch-process)

Pumpkin Batter

  • 1 ½ cups all-purpose flour
  • 1 tsp Chai spice blend
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup pure pumpkin puree
  • ½ cup full fat sour cream
  • ¾ cup packed light or dark brown sugar
  • ⅓ cup sunflower oil
  • 1 large egg
  • ½ tsp pure vanilla extract
  • 2 tbsp pumpkin seeds (for topping)

Instructions 

  • Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment, hanging over sides.
  • Mix flour, pecans, brown sugar, and salt for the crumb topping. Add melted butter and combine until crumbly. Set aside.
  • Combine brown sugar, cinnamon, cardamom, and cocoa powder for the swirl mixture. Set aside.
  • Whisk dry ingredients for the pumpkin batter. In a large bowl, mix pumpkin, sour cream, brown sugar, oil, egg, and vanilla. Fold in dry ingredients.
  • Spread two-thirds of batter in pan. Sprinkle cinnamon sugar mixture over, dollop remaining batter, then spread evenly. Crumble topping over the top.
  • Bake for 35-40 minutes until a toothpick comes out clean. Cool completely, then drizzle with caramel and sprinkle pumpkin seeds if desired.

Notes

For extra flavor, drizzle with salted caramel sauce before serving.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: chai, Coffee Cake, pumpkin