Pumpkin Coffee Cake with Chai Ice Cream Recipe

If you’re in the mood for a cozy treat that brings together warm fall flavors and a dash of indulgence, I have something truly special for you. This Pumpkin Coffee Cake with Chai Ice Cream Recipe is one of my absolute favorites to make when the air starts to cool down. Imagine a tender, spiced pumpkin coffee cake with a crunchy streusel topping, perfectly paired with creamy, fragrant chai-spiced ice cream – it’s like a hug in dessert form, and I can’t wait to share how you can make this at home!

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Ingredients You’ll Need

Getting your ingredients right really makes this Pumpkin Coffee Cake with Chai Ice Cream Recipe shine. Fresh spices, quality butter, and real pumpkin puree come together to create those rich fall flavors you expect — plus the chai spices that add a lovely complexity.

• All-purpose flour: The base for both cake and streusel, it gives structure without weighing things down.
• Baking powder and baking soda: Key leavening agents that help the cake rise perfectly and stay light.
• Pumpkin pie spice: This blend is what fills the cake with that unmistakable fall warmth.
• Kosher salt: Enhances all the flavors; don’t skip it!
• Unsalted butter: For richness and moisture, plus a tender crumb in the cake and crumbly streusel.
• Brown sugar (dark and light): Adds a deep molasses flavor, especially in the cake and streusel topping.
• Eggs: Provide structure and moisture—make sure they’re at room temperature for best mixing.
• Vanilla extract: A little sweetness and aromatic depth.
• Pumpkin puree: The star of the cake—use pure, unsweetened pumpkin for best flavor.
• Plain Greek yogurt: Adds tang and keeps the cake moist without heaviness.
• Ground cinnamon, cardamom, cloves, allspice, nutmeg, ginger: These chai spices are what make the ice cream irresistibly fragrant and perfectly spiced.
• Whole milk and heavy cream: Combined to create a creamy, rich ice cream base you’ll absolutely love.
• Granulated sugar and light corn syrup: Sweeten and give the ice cream smooth texture.
• Maple syrup: Adds subtle sweetness and complexity to the chai ice cream.
• Vanilla bean paste: I love this for a more intense vanilla flavor and those pretty specks in the ice cream.
• Egg yolks: Essential for that velvety custard base in the chai ice cream.

Variations

One of the things I love most about this Pumpkin Coffee Cake with Chai Ice Cream Recipe is how easy it is to make it your own. I often tweak the streusel or spice blend depending on my mood or what’s in the pantry. Feel free to play around!

• Sugar Substitutions: I sometimes swap the brown sugar in the cake and streusel for coconut sugar to add a subtle caramel note and make it slightly less sweet.
• Dairy-Free Version: Replace the butter with a plant-based alternative and use coconut yogurt instead of Greek yogurt. For the ice cream, coconut milk works well but churn time and texture might vary.
• Nutty Streusel Addition: Adding chopped pecans or walnuts to the streusel topping gives a wonderful crunch and nutty flavor that my family can’t get enough of.
• Spice Level: If you want a stronger chai kick, increase the cardamom and cloves slightly in the ice cream or sprinkle a little extra pumpkin pie spice on the cake before baking.

How to Make Pumpkin Coffee Cake with Chai Ice Cream Recipe

Step 1: Prepping the Pumpkin Coffee Cake Batter

Start by preheating your oven to 350°F and greasing a 9-inch springform pan—this pan type works wonders to keep the cake’s delicate edges intact. Whisk together the dry ingredients: flour, baking powder, pumpkin pie spice, baking soda, and salt. In your mixer, cream the softened butter and dark brown sugar until light and fluffy; this step is key because it traps air for a tender crumb. Beat in the eggs one at a time to keep your batter emulsified, then add vanilla, pumpkin puree, and Greek yogurt until smooth. Finally, fold in the dry mixture gently on low speed to avoid overmixing, which can toughen your cake.

Step 2: Making the Streusel Topping

While the cake batter waits, prepare the streusel for that irresistible crunchy top. Whisk the flour, light brown sugar, cinnamon, and salt in a bowl, then add softened butter. I like to start mixing with a fork and then use my hands to get the mixture to a texture similar to damp sand—small clumps are perfect because they bake into lovely pockets of crunch.

Step 3: Layering Cake and Streusel

Spoon half of your pumpkin batter into the bottom of the prepared pan and smooth it out gently. Sprinkle half of the streusel over that. Spoon the remaining batter carefully over the streusel layer—don’t worry if it’s not perfectly smooth—and then top with the rest of the streusel. This layering creates that dreamy contrast between soft cake and crunchy topping when baked.

Step 4: Baking the Coffee Cake

Bake for 40 to 45 minutes, but start checking around the 40-minute mark with a toothpick inserted in the center—it should come out clean or with just a few moist crumbs. Let the cake cool slightly before serving warm, because it tastes fantastic just out of the oven and invites the scoop of chai ice cream beautifully.

Step 5: Crafting the Chai Ice Cream Base

For the ice cream, combine 2 cups milk, 1 cup heavy cream, 1/3 cup granulated sugar, corn syrup, maple syrup, and all your chai spices along with vanilla bean paste in a saucepan over medium-low heat. Stir occasionally until warm but not boiling—watch closely! Meanwhile, whisk egg yolks and remaining sugar in a bowl until smooth. Temper the yolks by slowly adding warm milk mixture while whisking, then pour back into the saucepan. Cook the custard on medium-low, stirring constantly, until it reaches 170°F on a candy thermometer—this step thickens the custard and cooks the eggs safely.

Step 6: Setting and Churning the Ice Cream

Strain your custard through a fine mesh sieve into a bowl to remove any cooked egg bits, then stir in the remaining milk. Chill in an ice bath while stirring until cool, then cover and refrigerate for at least 4 hours or overnight—this resting time is where flavors deepen. When ready, churn in your ice cream maker until thickened—mine takes about 25 minutes using a KitchenAid attachment. Transfer to freezer-safe container, cover tightly, and freeze for a few hours before serving. Trust me, the texture and flavor will blow you away.

How to Serve Pumpkin Coffee Cake with Chai Ice Cream Recipe

Garnishes

I like to sprinkle a little additional cinnamon or pumpkin pie spice over the ice cream for a pretty touch. Sometimes, a few toasted pepitas on top add a nice crunch and tie back into the pumpkin theme. A drizzle of maple syrup over the whole plate doesn’t hurt either, especially if you love extra sweetness.

Side Dishes

This dessert pairs beautifully with a hot cup of coffee or chai tea to complement the spices. If you want a light finish, fresh apple slices or a small green salad with a simple vinaigrette help balance the richness.

Creative Ways to Present

For a special occasion, I love serving the cake warm with a generous scoop of chai ice cream in a pretty dessert bowl, topped with edible flowers or some crystallized ginger pieces for an elegant look. Mini individual coffee cakes with little ice cream quenelles also wow guests and make portioning easy.

Make Ahead and Storage

Storing Leftovers

Any leftover pumpkin coffee cake keeps really well in an airtight container at room temperature for up to 2 days, or you can refrigerate it for about 4 days—just bring it back to room temp or warm lightly before serving.

Freezing

I freeze leftover coffee cake slices wrapped tightly in plastic and aluminum foil. When you’re ready, thaw them in the fridge overnight, then warm briefly to restore that fresh-baked texture. The chai ice cream freezes beautifully for up to a month; just keep it tightly covered to prevent ice crystals.

Reheating

I reheat the coffee cake in a low oven (about 300°F) for 10–15 minutes to gently warm without drying it out. Avoid microwaving, as it can make the cake rubbery. Then, top with a scoop of chai ice cream right before serving for the perfect temperature contrast.

FAQs

Final Thoughts

Honestly, I absolutely love how this Pumpkin Coffee Cake with Chai Ice Cream Recipe turns out every single time. It’s become a seasonal staple in my home because it’s approachable but special. You’ll enjoy the cozy, comforting flavors with that hint of exotic chai spice that keeps everyone coming back for seconds. So, next time you want to impress your family or cozy up with a treat, give this recipe a try — I promise it’ll quickly become your new fall obsession!

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