This Pumpkin Coffee Cake with Chai Icing is a cozy, fall-flavored treat that combines the warmth of pumpkin spice and the sweetness of a moist coffee cake. The cake is layered with a pumpkin spice streusel that adds a delightful crunch, and it’s topped with a fragrant chai icing that’s infused with warming spices like ginger, cardamom, and cinnamon. Perfect for autumn gatherings, brunch, or as a snack with your favorite cup of coffee or tea, this cake is the ultimate fall comfort dessert.
Why You’ll Love This Recipe: You’ll love this recipe because it’s packed with the flavors of fall—pumpkin, cinnamon, and chai spices—all in one soft and delicious coffee cake. The streusel adds a perfect crumbly texture, while the chai icing gives the cake a unique, aromatic twist. Plus, it’s easy to make and a great dessert to share with family and friends during the cozy autumn months.
Perfect Occasion: This pumpkin coffee cake is perfect for any fall occasion—Thanksgiving brunch, cozy weekends, or even a Halloween gathering. It’s also a great treat to enjoy with your morning coffee or tea or as a dessert after a comforting autumn meal.
Decoration Tips: For an extra touch, sprinkle a few more spices like cinnamon or pumpkin pie spice over the top of the chai icing. You can also garnish with roasted pumpkin seeds for added crunch and visual appeal. Serve the cake warm for the ultimate fall indulgence!
For the Cake:
- 1/4 cup unsalted butter, melted
- 1 cup dark brown sugar (not packed)
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée
- 1 large egg (room temperature)
- 2 cups all-purpose flour
- 2 teaspoons baking powder (aluminum-free)
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup buttermilk or whole milk (room temperature)
For the Streusel:
- 1/3 cup butter, melted
- 1 teaspoon pumpkin pie spice
- 3/4 cup all-purpose flour (don’t pack)
- 1/2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
For the Chai Icing:
- 1/4 cup hot water
- 1 chai tea bag
- 1 cup powdered sugar
- A dash of ginger, cardamom, nutmeg, allspice, and black pepper
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
- Prepare the streusel: In a medium bowl, combine the melted butter, pumpkin pie spice, flour, brown sugar, and cinnamon. Set aside.
- Make the cake batter: In a large bowl, combine the melted butter, brown sugar, vanilla extract, egg, and pumpkin purée. Whisk until well combined. Add the flour, baking powder, cinnamon, salt, and buttermilk, mixing just until incorporated.
- Layer the cake: Spread half of the batter into the prepared baking pan. Sprinkle with half of the streusel mixture. Gently spread the remaining batter over the streusel, then top with the remaining streusel.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the chai icing: Steep the chai tea bag in 1/4 cup of hot water for about 10 minutes. In a small bowl, combine the powdered sugar and spices (ginger, cardamom, nutmeg, allspice, and black pepper). Add 1 1/2 tablespoons of the chai tea and stir until smooth.
- Finish the cake: Let the coffee cake cool for about 5 minutes before drizzling the chai icing over the top.
Enjoy your cozy, spiced Pumpkin Coffee Cake with Chai Icing!