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Caramel Pumpkin Coffee Cake with Chai

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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! 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. 

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!Four Chai Spices in white ceramic spoons.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
  • 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. My son loved it!

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

Recipe Tips

  • 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:

5 from 2 votes
Pumpkin-Chai-Spiced Caramel Coffee Cake - This 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.
Print
Caramel Pumpkin Coffee Cake with Chai
Prep Time
45 mins
Cook Time
45 mins
Cooling Time
45 mins
Total Time
2 hrs 15 mins
 

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 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.

Course: Dessert
Cuisine: American
Keyword: pumpkin desserts, brunch cakes, halloween breakfast recipes
Servings: 12
Calories: 445 kcal
Author: Valentina K. Wein
Ingredients
Instructions

  1. Make the Salted-Spiced Caramel if you haven't already. The 25-minute recipe is here. Set aside.

  2. Preheat the oven to 350°F, and adjust a rack to the center.

  3. 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.)

  4. In a large mixing bowl, combine the flour, the four spices, baking soda, and salt. Set aside.
  5. 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.
  6. 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.
  7. 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.

  8. 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.)

  9. Let it cool in the dish for at least 45 minutes before serving.

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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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