Chai Spiced Pumpkin Caramel Coffee Cake 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! This post may contain Amazon affiliate links for your convenience at no additional cost to you.
I have to be honest here. When I get a recipe idea in my mind, more often than not, it turns out as I’d imagined it would. Not this time — however, the result was amazing, just not what’ I’d expected.
I did not set out to make a coffee cake. Nope, I set out to make blondies — pumpkin blondies.
Science and math have never been my thing. While I spent two years in culinary school, with four months devoted to baking and pastry, science and math still were not my thing. To be clear, my 12-year-old-son knows not to come to me for help in these areas, and in fact, he would be the one helping me! Baking is all about science, which ironically has been a big part of “my thing.” 🙂
I just love chai spices!cloves | cinnamon | ginger | cardamon
This is just one chai blend of many possibilities.
Upon having my first bite of this recipe, that I was thinking it would taste like a dense, chewy and pumpkin-y blondie — but, without skipping a beat, I thought . . . “this is coffee cake!”
It was light, fluffy and soft, with a lovely caramel crispiness throughout. Without question, this was coffee cake!
And it turns out, it’s one of the best gluten-free coffee cake recipes I’ve ever tasted. If not the best.
Was it the amount of eggs, baking soda, or temperature of the oven? I have no idea! Remember, I’m not a scientist!
What I do know is that it’s absolutely fantastic and should be proudly served to you guests who will no doubt, be wowed! I promise!
Enjoy every last crumb of this Chai Spiced Pumpkin Caramel Coffee Cake!
This is warmly spiced, soft, crumbly and full of the delicious flavor of pumpkin.
Please not that one of the ingredients in this recipe is Salted, Spiced Caramel Sauce, and it can be made ahead of time. The recipe is here.
- 1 cup Salted-Spiced Caramel (click here for the recipe) room temperature or slightly warmed so that it's pourable
- 2 cups all-purpose gluten-free flour
- 1 teaspoon each: ground cinnamon ground cloves, ground ginger, ground cardamom
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups packed golden brown sugar
- 1 cup unsalted butter, softened
- 1 cup pumpkin purée
- 2 large eggs
- 1 tablespoon vanilla extract
Make the Salted-Spiced Caramel if you haven't already. The 25-minute recipe is here. Set aside.
Preheat the oven to 350 degrees F, and adjust a rack to the center.
In a large mixing bowl, combine the flour, the four spices, baking soda, and salt. Set aside.
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.
Pour half of the batter into the parchment-lined baking dish. Then drizzle half of the Salted-Spiced Caramel 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 in the preheated 350 degree 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.
Please note that the prep time does not include making the Salted-Spiced Caramel, which takes about 20 minutes and can be made up to 1 week ahead of time.
I like Bob's Red Mill and Trader Joe's gluten-free flour.