Pumpkin Coffee Cake with Chai Ice Cream – The Perfect Cozy Fall Dessert

There’s something magical about the combination of pumpkin and warm spices when autumn rolls in. This easy homemade Pumpkin Coffee Cake with Chai Ice Cream is the ultimate comfort dessert that fills your kitchen with irresistible aromas. I first made this recipe on a chilly October afternoon, inspired by a café treat I couldn’t stop thinking about — that perfect balance between spiced pumpkin cake and creamy chai ice cream. Ever since, it’s become my go-to fall dessert for gatherings and cozy nights in. Whether you’re a pumpkin lover or just looking for a seasonal showstopper, this cake will steal the spotlight.

Ingredients

For the Pumpkin Coffee Cake:

  • 1 ¾ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground ginger

  • ½ cup unsalted butter, softened

  • 1 cup brown sugar

  • 2 large eggs

  • 1 cup pumpkin puree (not pumpkin pie filling)

  • 1 teaspoon pure vanilla extract

  • ½ cup plain yogurt or sour cream

For the Streusel Topping:

  • ½ cup all-purpose flour

  • ¼ cup brown sugar

  • ½ teaspoon cinnamon

  • 4 tablespoons unsalted butter, melted

For the Chai Ice Cream:

  • 2 cups heavy cream

  • 1 cup whole milk

  • ¾ cup sugar

  • 4 black tea bags (chai blend)

  • 4 large egg yolks

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon cardamom

  • ¼ teaspoon ginger

Step-by-Step Instructions

1. Prepare the Coffee Cake

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round or square baking pan.

  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.

  3. In another large bowl, beat butter and brown sugar until creamy.

  4. Add eggs one at a time, mixing well after each.

  5. Stir in pumpkin puree and vanilla extract until smooth.

  6. Gradually add dry ingredients, alternating with yogurt, until fully combined.

  7. Pour the batter into the prepared pan and smooth the top.

2. Make the Streusel Topping

  1. In a small bowl, combine flour, sugar, and cinnamon.

  2. Stir in melted butter until crumbly.

  3. Sprinkle evenly over the cake batter.

3. Bake the Cake

  1. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

  2. Allow to cool completely before serving.

4. Prepare the Chai Ice Cream

  1. In a saucepan, heat milk and tea bags over medium heat until just simmering. Remove from heat and steep for 10 minutes.

  2. Whisk egg yolks and sugar in a bowl until pale. Slowly add the warm milk mixture, whisking constantly.

  3. Return the mixture to the pan and cook over low heat until thickened (do not boil).

  4. Strain, then stir in heavy cream and spices.

  5. Chill for at least 4 hours, then churn in an ice cream maker according to manufacturer’s instructions.

  6. Freeze until firm, about 2–3 hours.

Tips & Variations

  1. No ice cream maker? Freeze the chai mixture in a shallow dish, stirring every 30 minutes until creamy.

  2. Add crunch: Fold in chopped pecans or walnuts into the cake batter for extra texture.

  3. Make it ahead: Bake the cake a day before serving; it tastes even better as the flavors settle overnight.

  4. Add a drizzle: A light maple glaze or caramel sauce pairs beautifully with this dessert.

Storing & Reheating

  • Cake Storage: Keep the pumpkin coffee cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

  • Freezing: Wrap slices individually and freeze for up to 2 months.

  • Reheating: Warm a slice in the microwave for 15–20 seconds or in a low oven (300°F/150°C) for 5–7 minutes.

  • Ice Cream Storage: Store chai ice cream in an airtight container in the freezer for up to 2 weeks. Let it soften at room temperature for 5 minutes before serving.

FAQs

1. Can I make this cake without the streusel topping?
Yes! The cake is delicious on its own or with a light dusting of powdered sugar.

2. Can I use store-bought chai ice cream?
Absolutely. If you’re short on time, use a high-quality store-bought chai or vanilla ice cream.

3. Can I make this recipe gluten-free?
Yes, simply replace the all-purpose flour with a 1:1 gluten-free baking blend.

4. Can I use canned whipped cream instead of ice cream?
You can, but the chai ice cream adds a spiced creaminess that makes this dessert unique.

5. How do I know when the cake is done?
The top should be golden and a toothpick inserted in the center should come out clean.

Nutritional Information (per serving)

(Approximate values – may vary based on ingredients used)

  • Calories: 420 kcal

  • Protein: 6 g

  • Carbohydrates: 52 g

  • Fat: 20 g

This Pumpkin Coffee Cake with Chai Ice Cream is more than a dessert — it’s a celebration of fall flavors in every bite. The moist, spiced pumpkin cake pairs beautifully with the creamy, aromatic chai ice cream, creating a dessert that’s both comforting and elegant. Try it for your next gathering or weekend treat, and watch it become a seasonal favorite!

If you enjoyed this recipe, leave a comment below, share it with friends, or explore more cozy fall desserts on my blog — your taste buds will thank you!

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