Caramel Pumpkin Coffee Cake with 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! If you want to start a fall day in the best possible way, this pumpkin coffee cake is the answer.
Inspiration for Caramel Pumpkin Coffee Cake with Chai
One of my two sons loves pumpkin, caramel and cake. (Actually, the other one does too. Go figure. ;-))
While I’ve made dozens and dozens of gluten-free desserts for my son, I’d never tried a coffee cake and knew pumpkin and caramel was the way to go. Oh, and chai spices pair beautifully with pumpkin, so I’d have to add that.
I just love chai spices!cloves | cinnamon | ginger | cardamon
This is just one chai blend of many possibilities.
The recipe turned out just as I’d hoped — light, fluffy and soft, with a lovely caramel crispiness throughout.
What’s in Caramel Pumpkin Coffee Cake with Chai?
- Salted, Spiced Caramel Sauce
- Chai spices
- brown sugar
- pumpkin purée
- all-purpose gluten-free flour, baking soda and salt
It’s one of the best gluten-free coffee cake recipes I’ve ever tasted. My son loved it!
- The Salted, Spiced 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.
- 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:
Caramel Pumpkin Coffee Cake with Chai
Please note that one of the ingredients in this recipe is Salted, Spiced Caramel Sauce, and it can be made at least 1 day ahead of time and takes about 25 minutes. The recipe is here.
- 1 cup Salted-Spiced Caramel Sauce (click here for the recipe), room temperature or slightly warmed so that it's easy to pour
- 2 cups all-purpose gluten-free flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups packed golden brown sugar
- 1 cup unsalted butter, softened
- 1 cup pumpkin purée
- 2 large eggs
- 1 tablespoon pure vanilla extract
- Preheat the oven to 350°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°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.
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