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Pumpkin Coffee Cake with Caramel and Chai

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Pumpkin Coffee Cake with Caramel and Chai is the ideal way to start a fall morning — it’s warmly spiced, soft, crumbly and full of the delicious flavor of pumpkin. And it’s one of the best gluten-free coffee cake recipes out there! Stack of 3 slices of Gluten-Free Pumpkin-Chai-Spiced Caramel Coffee Cake, with parchment between each one.

If you want to start a fall day in the best possible way, this pumpkin coffee cake is the answer. 

It’s sweet with a soft crumb and packed with the warming spices of chai including: cardamom, cinnamon, ginger and cloves.

Much like curries, there are too many blends of chai to count. I love this particular mix for desserts.

Four Chai Spices in white ceramic spoons.cloves | cinnamon | ginger | cardamon

The recipe turned out just as I’d hoped — light, fluffy and soft, with a lovely caramel crispiness throughout.

What’s in this recipe?

  • Salted, Spiced Caramel Sauce
  • Chai spices
  • brown sugar
  • butter
  • pumpkin purée
  • vanilla
  • eggs
  • all-purpose gluten-free flour, baking soda and salt

It’s one of the best gluten-free coffee cake recipes I’ve ever tasted.

Stack of 3 pieces of Gluten-Free-Pumpkin-Chai-Spiced Carame with a pumpkin behind them.

Recipe Tips

  • The caramel sauce should be made at least one day ahead of time and can be made up to one week ahead. Be sure to warm it slightly if it has been stored so that you can easily pour it into the batter.
  • While I highly recommend making the Spiced Caramel Sauce because of its unique flavor profile, you can use any caramel you like, keeping in mind that the texture of the final product might vary slightly.
  • The cooling time is important for this pumpkin coffee cake. It needs time to set so that it can be sliced without crumbling.

Enjoy every last crumb of this delectable coffee cake!

More delicious gluten-free recipes with pumpkin:

a few stacked slices of pumpkin coffee cake with small pumpkin

Pumpkin Coffee Cake with Caramel and Chai

Valentina K. Wein
This is warmly spiced, soft, crumbly and full of the delicious flavor of pumpkin.
Please note that one of the ingredients in this recipe is Spiced Caramel Sauce, and it can be made at least 1 day ahead of time and takes about 25 minutes. The recipe is here.
5 from 2 votes
Print
Prep Time 45 mins
Cook Time 45 mins
Making the Caramel/Cooling 25 mins
Total Time 1 hr 55 mins
Course Dessert
Cuisine American
Servings 12
Calories 445 kcal

Ingredients
 
 

Instructions
 

  • Make the caramel. Make the Salted-Spiced Caramel if you haven't already. The 25-minute recipe is here. Set aside.
  • Set the oven and prepare the pan. Preheat the oven to 350°F, and adjust a rack to the center. Line a 9 X 13 X 2-inch baking dish with parchment paper. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat.)
  • Make the batter. In a large mixing bowl, combine the flour, the four spices, baking soda, and salt. In another large mixing bowl, mix the sugar with the butter. Once it's blended together, add the pumpkin and mix to combine. Then whisk in the eggs and vanilla, and beat just until everything is smooth. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix only long enough to blend everything together evenly.
  • Assemble. Pour half of the batter into the parchment-lined baking dish. Then drizzle half of the Spiced Caramel Sauce evenly over the entire surface. Add the remaining batter over this, and then drizzle with the remaining caramel on top. Now take a long wooden skewer (or long toothpick), and stick it about 1 to 2-inches into the the batter -- swirl it around, working your way over the entire contents in the dish.
  • Bake and cool. Bake in the preheated 350°F oven, just until it begins to turn golden and is set, about 45 minutes. (It should no longer jiggle when you move the dish around.) Let it cool in the dish for at least 45 minutes before serving.

Notes

Calorie count is only an estimate.
Keywords brunch cakes, pumpkin desserts
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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Comments

  11. David says

    Count me in for a slice. I need a coffee cake to take to the office next week, and it is a pumpkin-loving office! Will let you know once we have devoured it all!

    Reply

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