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!
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.
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.
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:
- Gluten-Free Pumpkin Chocolate Chip Oatmeal Cookies
- Olive Oil Pumpkin Pie Muffins or Cupcakes
- Pecan Crusted Caramel Pumpkin Pie

Pumpkin Coffee Cake with Caramel and Chai
Ingredients
- 1 cup 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
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
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Coco in the Kitchen says
O
M
G
I want this now!
valentina says
I hope you’ll try it, Colette! xo V
Teresa says
I love pumpkin and caramel combo! Just yesterday I made a batch of caramel sauce, I’m sure spiced version must be amazing…
valentina says
It would be good with any caramel, I think. Enjoy! 🙂
Sarah says
Everything about this looks and sounds wonderful! Can’t wait to try!
valentina says
Thanks, Sarah! 😀
Sippitysup says
Is it pumpkin season already? Where does the year go? XOGREG
valentina says
Soon we’ll be picking blackberries again. 😉 xo V
Prash @ YummilyYours says
A rose by any other name would smell as sweet, said Shakespeare. I would have pounced upon these beauties even if you had called them pumpkin blondies! 🙂
valentina says
Awww, thank you! 🙂
Emily | Rainbow Delicious says
Glad you were still happy with the result of this recipe even though it wasn’t what you expected! The cake looks so moist, delicious and fall-ish!
valentina says
Thanks Emily — yes, totally happy with my surprise coffee cake! 😀
Ludmilla says
This cake looks so moist!! OMG! I’m drooling right now!!
Gloria @ Homemade & Yummy says
I love CHAI and coffee cake….so this is a winner to me. Top with that sauce….YESSS!!!
valentina says
ENJOY & THANK YOU! 🙂
Steph @ Steph in Thyme says
Oh so moist and airy, perfect taste for fall!
valentina says
Thank you, Steph! Enjoy! 🙂
jen says
This looks like the ultimate recipe for fall – can’t wait to try it!
valentina says
Thanks, Jen! Hope you love it as much as I do!
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!
valentina says
Sounds like a plan, David. (Thanks!) 🙂
Deb|EastofEdenCooking says
What a scrumptious fall baking recipe! All the warming spices of fall and caramel too!
valentina says
Thanks, Deb — I LOVE fall baking. 🙂
Stella @ Stellicious Life says
Mouthwatering recipe, prfect for chilly fall afternoons to go with a cup of hot tea or coffee 🙂
valentina says
Thank you, Stella! I’m waiting patiently for a chilly afternoon here in LA. 😉
Kathryn @ FoodieGirlChicago says
I love chai and bet it makes this coffee cake delicious! I cannot believe it’s GF too!
valentina says
Thank you, Kathryn! The chai spices make it incredibly warming. 🙂
Cathy says
Science and math have never been my thing either… but maybe it allows for delicious mistakes like this one. Good job!
valentina says
Ha! Thanks Cathy. 🙂 xo