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Caramel Chai Pumpkin Coffee Cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 slices
Calories 350
A deliciously spiced coffee cake layered with pumpkin, cinnamon, and a crunchy pecan topping, perfect for fall mornings or cozy gatherings.

Ingredients

Crumb Topping

  • 95 g all-purpose flour
  • 25 g finely chopped pecans
  • 70 g packed light brown sugar
  • 0.125 tsp salt
  • 70 g unsalted butter, (melted and cooled)

Cinnamon Sugar Swirl

  • 70 g packed light brown sugar
  • 0.5 tsp ground cinnamon
  • 0.125 tsp ground cardamom ((optional))
  • 2 g cocoa powder ((natural or Dutch-process - both work fine))

Pumpkin Batter

  • 215 g all-purpose flour
  • 1 tsp Chai spice blend
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 180 ml pure pumpkin puree
  • 120 ml full fat sour cream
  • 165 g packed light or dark brown sugar
  • 80 ml sunflower oil
  • 1 large egg
  • 5 ml 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.
  • Make crumb topping: combine flour, pecans, brown sugar, salt, add melted butter, and mix until crumbly. Set aside.
  • Prepare cinnamon sugar swirl: mix brown sugar, cinnamon, cardamom, and cocoa powder. Set aside.
  • Make pumpkin batter: whisk dry ingredients; combine pumpkin, sour cream, sugar, oil, egg, vanilla; fold dry into wet.
  • Spread two-thirds of batter in pan, sprinkle cinnamon sugar, dollop remaining batter, then crumble topping over.
  • Bake 35-40 minutes until a toothpick comes out clean. Cool, then drizzle 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: pumpkin