Pumpkin Coffee Cake with Chai Ice Cream Recipe

If you’re on the hunt for a dessert that feels like a warm hug on a chilly day, I’ve got something truly special for you. This Pumpkin Coffee Cake with Chai Ice Cream Recipe is an absolute showstopper—moist, spicy, and utterly comforting pumpkin coffee cake paired with an aromatic chai-spiced ice cream that’s smooth and creamy. It’s the kind of recipe I love to pull out when I want to impress guests or just treat my family to something extra cozy. Trust me, once you try this combo, you’ll be craving it on repeat.

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Ingredients You’ll Need

The best thing about this recipe? Most of the ingredients are pantry staples, but blended in a way that transforms simple pumpkin coffee cake with a luscious chai ice cream twist. When shopping, I recommend grabbing good-quality spices—they really elevate the flavors.

• All-purpose flour: The base for both cake and streusel; be sure to spoon and level for accurate measure.
• Baking powder & baking soda: Help give the cake a tender rise without drying it out.
• Pumpkin pie spice: Adds that signature fall warmth—if you can’t find it, a mix of cinnamon, nutmeg, ginger, and cloves works too.
• Kosher salt: Enhances all the flavors—don’t skip it!
• Unsalted butter: Softened to room temperature for creaminess in cake, streusel, and richness in ice cream.
• Dark brown sugar: Gives the cake a deep, molasses-y sweetness and moisture.
• Eggs: For structure and richness; large eggs are best.
• Vanilla extract: Brings out the sweet and spicy notes throughout.
• Pumpkin puree: The star ingredient—use pure pumpkin, not pumpkin pie filling.
• Plain Greek yogurt: Adds tang and keeps the cake moist.
• Light brown sugar (streusel): For that classic crumbly topping with a hint of caramel.
• Cinnamon (streusel and ice cream): Must-have warming spice, pairs perfectly with pumpkin.
• Chai spices (ginger, cardamom, cloves, allspice, nutmeg): These bring the ice cream its distinct, comforting chai character.
• Milk and cream: Full-fat dairy delivers the richest ice cream texture.
• Granulated sugar & maple syrup & corn syrup: All contribute to the ice cream’s smooth sweetness and perfect freeze.
• Vanilla bean paste: I love this over plain extract for ice cream—it adds real depth and little specks of vanilla goodness.
• Egg yolks: The custard base for silky, rich ice cream.

Variations

I love that this Pumpkin Coffee Cake with Chai Ice Cream Recipe is versatile—it’s easy to tweak based on what you have or your preferences. You can customize the spices or even swap out the yogurt for sour cream. I’ll share some tweaks I’ve had success with so you can make it your own.

• Dairy-Free Version: I once substituted coconut yogurt and used coconut milk with cashew cream for the ice cream—it’s just as comforting with a slight tropical twist!
• Nutty Streusel: Adding chopped pecans or walnuts to the streusel topping gives it a nice crunchy texture my family enjoyed immensely.
• Spice Level Adjustment: If you like your chai extra spicy, I boost the ginger and cinnamon in the ice cream for a little extra kick.
• Mini Bundt Cakes: For parties, I made mini versions of the coffee cake baked in muffin tins—perfect for handing out.

How to Make Pumpkin Coffee Cake with Chai Ice Cream Recipe

Step 1: Mix Your Dry Ingredients for the Cake

Start by whisking the flour, baking powder, pumpkin pie spice, baking soda, and kosher salt together in a bowl. I find this helps distribute the leavening and spices evenly so every bite has that perfect balanced flavor. It’s tempting to skip this, but take a minute—it pays off in texture and taste.

Step 2: Cream Butter and Sugar, Then Add Eggs and Pumpkin

Using your electric mixer, beat the softened butter with dark brown sugar until light and fluffy—this can take around 3 to 5 minutes. Then, add the eggs one at a time, making sure each one is fully incorporated. Next up, mix in the vanilla, pumpkin puree, and Greek yogurt until silky smooth. Here’s a trick I discovered: scraping the bowl sides frequently avoids unblended clumps and ensures a smooth batter.

Step 3: Fold in Dry Ingredients Gently

With the mixer on low, add your dry mixture slowly. Overmixing can make the cake tough, so I always stop as soon as I don’t see any flour streaks. The batter should be thick, almost like a dense cupcake batter.

Step 4: Prepare the Streusel Topping

Streusel is the crowning glory here. Whisk together flour, light brown sugar, cinnamon, and salt, then cut in the softened butter with a fork. I use my hands at this point to pinch the mixture into pea-sized clumps that look like damp sand. This crumbly texture bakes up crisp and buttery on top of the cake.

Step 5: Assemble and Bake

Spoon half the batter into a greased 9-inch springform pan, then sprinkle half the streusel evenly on top. Repeat with the remaining batter and topping. Bake at 350°F for 40 to 45 minutes until a toothpick inserted in the center comes out clean. The aroma filling your kitchen is one of the best parts of this recipe—I often just inhale and savor the warm spices!

Step 6: Make the Chai Ice Cream Custard

While the cake bakes, it’s time to craft the unforgettable chai ice cream. Combine 2 cups milk, 1 cup cream, sugars, corn syrup, maple syrup, spices, salt, and vanilla bean paste in a saucepan. Warm it gently over medium-low, stirring occasionally—but don’t let it boil. Meanwhile, whisk your egg yolks with remaining sugar until smooth. Temper the yolks gently by adding warm milk a bit at a time, then slowly whisk the yolk mixture back into the pan. Cook until it reaches 170°F, stirring constantly. This takes patience, but it’s worth it for that silky custard base.

Step 7: Chill and Churn Your Ice Cream

Strain the custard into a bowl to get rid of any cooked bits, add remaining milk, and cool the mixture in an ice bath while stirring. Once cool, cover and refrigerate 4 to 6 hours or overnight. When ready, churn according to your ice cream maker instructions—I used my KitchenAid attachment for about 25 minutes. Then freeze it for a few more hours to firm up. I love how the chai spices become even richer after chilling!

How to Serve Pumpkin Coffee Cake with Chai Ice Cream Recipe

Garnishes

I like to keep it simple with a light dusting of powdered sugar on the cake and a sprinkle of toasted pumpkin seeds on top for crunch when serving. Sometimes I add a drizzle of maple syrup too—it really brings all the fall flavors together deliciously.

Side Dishes

This cake and ice cream duo stands alone beautifully, but for brunch or dessert spreads, a cup of strong coffee or chai tea pairs wonderfully. A side of fresh fruit like sliced pears or apples can add brightness and balance too.

Creative Ways to Present

I’ve served this dessert in individual glass jars layered with cake crumbles and a scoop of chai ice cream on top for a darling and convenient presentation at parties. Another favorite is plating warm slices with a scoop of ice cream and a sprig of fresh mint or cinnamon stick for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover coffee cake in an airtight container at room temperature for up to two days—after that it starts to dry out. If I know I won’t finish it quickly, I slice and store it in the fridge wrapped well; it stays moist and fresh for about 4 days that way.

Freezing

The coffee cake freezes nicely—wrap individual slices tightly in plastic wrap and place them in a freezer bag. They keep well for about 2 months. Chai ice cream is best stored in a shallow, airtight container to minimize ice crystals and stays perfect for up to 1 month.

Reheating

To reheat the coffee cake slices, I pop them in a warm oven (about 300°F) for 10 minutes or so just until warmed through—avoid microwaving as it can make the texture gummy. For the ice cream, let it sit at room temperature for 10 minutes before scooping to achieve a creamy texture again.

FAQs

Final Thoughts

This Pumpkin Coffee Cake with Chai Ice Cream Recipe holds a special place in my kitchen because it combines the best of cozy fall flavors into one unforgettable dish. The first time I made it, my family kept asking for “just one more bite,” and I’m pretty sure it’ll do the same for you and yours. It’s a recipe that feels fancy yet approachable—perfect for when you want to treat yourself or celebrate a special moment. So grab your mixing bowls, dust off that ice cream maker, and get ready to wow everyone with this delicious duo. You’re going to love every bite.

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