Irresistible Pumpkin Coffee Cake with Chai Ice Cream Bliss

Last Updated on February 12, 2026 by Antoni Recipes Team

As the days grow shorter and the crisp autumn air kicks in, I find myself drawn to the kitchen, embracing the warmth and richness that seasonal baking brings. Enter my Pumpkin Coffee Cake with Chai Ice Cream a delightful twist on the classic coffee cake that elevates your cozy dessert game. The moment that golden crumb cake emerges from the oven, releasing a fragrant waft of cinnamon and pumpkin pie spice, it s impossible not to smile.

But let s not stop there! Serving this luscious cake with creamy chai ice cream transforms each bite into a blissful moment of indulgence. Perfect for lazy Sundays, last-minute gatherings, or simply as a treat at the end of a long day, this recipe captures the essence of fall with ease and flair. Whether you re a seasoned baker or just looking to escape the fast food routine, this recipe is your ticket to achieving a show-stopping dessert that will impress friends and family without all the fuss. Ready to dive in? Let s get baking!

Why will you love this Pumpkin Coffee Cake with Chai Ice Cream?

Irresistible Flavor Combination: The fusion of warm pumpkin spices and creamy chai creates a delightful and cozy taste experience that s perfect for fall.

Easy to Make: With straightforward ingredients and step-by-step instructions, bakers of all levels will feel confident tackling this recipe.

Two Desserts in One: Enjoy a slice of fluffy pumpkin coffee cake topped with rich chai ice cream perfect for any occasion, from gatherings to quiet nights in.

Impressive Presentation: The cake s golden crumb and the ice cream s creamy texture make for a stunning dessert that will wow your guests.

Time-Saving Option: While the cake bakes, prepare your homemade chai ice cream. Minimal downtime means you can enjoy your dessert sooner!

Soft, Moist Texture: The addition of Greek yogurt ensures a moist cake that stays fresh and inviting for days.

Pumpkin Coffee Cake with Chai Ice Cream Ingredients

Elevate your baking game with these delectable ingredients!

For the Cake
All-purpose flour This forms the base and structure for your delicious pumpkin cake.
Baking powder Essential for giving your cake that perfect rise.
Pumpkin pie spice Infuses the cake with cozy, warm flavors to welcome autumn.
Baking soda Helps the cake to rise further and develop a light, fluffy texture.
Kosher salt Balances the sweetness and enhances all the flavors.
Unsalted butter Softened for ease of blending, it ensures a rich, moist cake.
Dark brown sugar Adds depth and a hint of molasses flavor, enhancing the pumpkin.
Large eggs They help bind the ingredients and contribute to the moisture.
Vanilla extract A splash enhances the overall flavor profile of your cake.
Pumpkin puree The star ingredient that gives the cake its signature taste and vibrant color.
Plain Greek yogurt Keeps the cake moist and adds a creamy texture.

For the Streusel
All-purpose flour Forms the crumbly topping that contrasts beautifully with the soft cake.
Light brown sugar Adds sweetness and a hint of caramel flavor to the streusel.
Ground cinnamon Provides warmth in flavor to the crumb topping.
Pinch of salt Enhances the sweetness of the streusel.
Unsalted butter Softened for mixing, creating that desirable crumbly texture.

For the Chai Ice Cream
Whole milk This is the base for your creamy chai ice cream.
Heavy cream Adds richness and creaminess to your ice cream.
Granulated sugar Sweetens the ice cream base to perfection.
Light corn syrup Helps to achieve that smooth, scoopable texture.
Maple syrup Adds a natural sweetness and richness.
Ground ginger Adds a delightful spice that enhances the chai flavor.
Cinnamon Further enriches the chai profile with a warm touch.
Ground cardamom Lifts the ice cream to another level with its aromatic flavor.
Ground cloves Provides an additional layer of warmth and complexity.
Ground allspice Adds a sweet and spicy note to the ice cream.
Freshly grated nutmeg Imparts a fresh, nutty flavor characteristic of chai.
Salt Balances the sweetness of the ice cream and enhances the flavors.
Vanilla bean paste Builds an extra layer of flavor with its rich vanilla essence.
Large egg yolks Contribute to a rich and creamy texture in your ice cream.

With the right ingredients at hand, you ll be ready to create an irresistible Pumpkin Coffee Cake with Chai Ice Cream that will undoubtedly impress everyone who has the pleasure of tasting it! Happy baking!

How to Make Pumpkin Coffee Cake with Chai Ice Cream

1. Preheat the oven to 350 °F. Spray a 9-inch springform pan with nonstick spray to prevent sticking and ensure easy removal of the cake later.
2. Whisk together the all-purpose flour, baking powder, pumpkin pie spice, baking soda, and kosher salt in a bowl. This creates a flavorful dry mix that will combine beautifully with the wet ingredients.
3. Cream the softened butter and dark brown sugar in an electric mixer until fluffy and well combined. Add the eggs one at a time, mixing thoroughly, then incorporate the vanilla extract, pumpkin puree, and Greek yogurt until smooth and creamy.
4. Combine the dry ingredients into the wet mix at low speed until just mixed. Be careful not to overmix, as we want to keep that lovely, tender texture!
5. Layer half of the cake batter into the prepared springform pan. Sprinkle half of the streusel on top, then gently spread the remaining batter over it, finishing with the remaining streusel. Bake for 40 to 45 minutes, until a toothpick inserted comes out clean.
6. Prepare the streusel by whisking together the flour, light brown sugar, cinnamon, and salt in a bowl. Mix in the softened butter until you achieve a crumbly texture resembling damp sand.
7. Heat 2 cups of milk, 1 cup of heavy cream, 1/3 cup of sugar, corn syrup, maple syrup, ground ginger, cinnamon, cardamom, cloves, allspice, nutmeg, salt, and vanilla bean paste in a saucepan over medium-low heat, stirring occasionally until warmed through.
8. Whisk together the egg yolks and the remaining 1/2 cup sugar in a large bowl until smooth. Gradually add a few spoonfuls of the warm milk mixture while whisking constantly to temper the yolks, then slowly pour it back into the saucepan, continuing to whisk.
9. Cook the custard over medium-low heat, using a candy thermometer, until it reaches 170 °F, stirring steadily. This process thickens the custard and creates that rich ice cream base!
10. Strain the mixture through a fine mesh sieve into a large bowl, adding the last cup of milk and stirring until smooth. Set the bowl over ice water to cool quickly, then cover and refrigerate for 4 to 6 hours, or overnight for the best flavor.
11. Churn the chilled custard in your ice cream maker according to the manufacturer s instructions. Once ready, spoon it into a freezer-safe container and freeze for an additional 4 to 6 hours before serving for that perfectly creamy scoop!

Optional: Serve with a sprinkle of cinnamon on top for an extra touch of warmth.

Exact quantities are listed in the recipe card below.

What to Serve with Pumpkin Coffee Cake with Chai Ice Cream?

As you prepare to enjoy this delightful dessert, consider pairing it with these complementary sides and treats that enhance the experience.

• Velvety Cream Cheese Frosting: A smooth layer adds richness and tang, perfectly balancing the spices in the cake.
• Spiced Caramel Sauce: Drizzling warm caramel over your slice offers a luscious sweetness that pairs beautifully with the chai flavors.
• Crispy Maple Bacon: The savory-sweet crunch introduces a sensational contrast, creating a brunch-worthy combination that s hard to resist.
• Apple Cider: Warm or chilled, the tartness and spice from the cider elevate the pumpkin flavors, making each bite feel like a cozy autumn escape.
• Whipped Cream: Light and airy, a dollop of homemade whipped cream enhances the dessert s creaminess while providing a lovely visual touch.
• Fresh Berries: A side of seasonal berries brings a burst of freshness, cutting through the cake s richness and adding a delightful pop of color.

Pairing these delightful options with your Pumpkin Coffee Cake with Chai Ice Cream turns a delectable dessert into a culinary celebration!

Expert Tips for Pumpkin Coffee Cake with Chai Ice Cream

• Room Temperature Ingredients: Ensure your butter, eggs, and Greek yogurt are at room temperature for better mixing, resulting in a light, fluffy cake.
• Avoid Overmixing: When combining the dry and wet ingredients, mix until just combined to keep your Pumpkin Coffee Cake tender and moist.
• Check for Doneness: Insert a toothpick in the center of the cake; it should come out clean but moist. If it s wet, bake for a few more minutes.
• Chill Ice Cream Base Long Enough: For the smoothest chai ice cream, allow the custard to chill for at least 4 hours, or overnight if possible.
• Customize the Spices: Feel free to tweak the spices in the chai ice cream to match your taste. Just remember, a pinch goes a long way!
• Streusel Tips: Don t skip the hands-on mixing for the streusel it s the key to achieving that perfect crumbly texture that complements the cake beautifully.

How to Store and Freeze Pumpkin Coffee Cake with Chai Ice Cream

Fridge: Keep leftover pumpkin coffee cake in an airtight container for up to 3 days. This cake stays moist and flavorful, making it a comforting treat for days to come.

Freezer: Wrap individual slices of pumpkin coffee cake tightly in plastic wrap and then in foil for best protection. They can be frozen for up to 2 months.

Chai Ice Cream: Store the chai ice cream in a well-sealed container in the freezer. It will maintain its creamy texture for up to 2 weeks, but if you can resist, enjoy it sooner!

Reheating: To enjoy the cake warm, simply thaw slices overnight in the fridge and reheat in a microwave for 10-15 seconds. This enhances the flavors and brings back that fresh-baked goodness.

Pumpkin Coffee Cake with Chai Ice Cream Variations

Feel free to play with this delightful recipe and add your own twist to create something special!

• Gluten-Free: Substitute all-purpose flour with a gluten-free blend to create a cake everyone can enjoy.
• Vegan: Use flax eggs in place of regular eggs, coconut oil instead of butter, and plant-based milk for the ice cream base.
• Nutty Crunch: Fold in 1/2 cup of chopped walnuts or pecans into the batter for an added crunch that complements the cake s softness.
• Fruit Twist: Add 1 cup of chopped apples or cranberries to the batter for a fruity explosion that enhances the flavors of autumn.
• Chocolate Swirl: Drizzle melted chocolate over the cake before baking for a decadent chocolate-chai combination that will delight your taste buds.
• Spiced Maple: Replace granulated sugar in the ice cream with maple sugar for a deeper, more complex sweetness that pairs beautifully with chai spices.
• Coconut Cream: Swap heavy cream with coconut cream for a tropical touch, creating a dairy-free and guilt-free indulgence.
• Extra Spice: Toss in additional spices such as nutmeg or cloves to either the cake or the ice cream for that extra kick of warmth.

Each variation offers a unique take on this scrumptious dessert, letting you savor every bite in a new way!

Make Ahead Options

These Pumpkin Coffee Cake with Chai Ice Cream creations are perfect for busy home cooks who want to save time without sacrificing flavor! You can prepare the cake batter and streusel topping up to 24 hours in advance just store them separately in airtight containers in the refrigerator. The chai ice cream base can also be made ahead and refrigerated for up to 3 days before churning. For optimal quality, cover the custard with plastic wrap to prevent any skin from forming. When you re ready to indulge, simply bake your coffee cake and churn the ice cream, resulting in a delectable dessert that s just as delicious as if you made it all at once!

Pumpkin Coffee Cake with Chai Ice Cream Recipe FAQs

What is the best way to choose pumpkins for this recipe?
Absolutely! When selecting pumpkins, look for those that feel heavy for their size and have a smooth, firm skin free of dark spots or blemishes. A good pumpkin for puree should have a rich color and feel dense. Smaller pie pumpkins will deliver the sweetest flavor, which is ideal for baking.

How long can I store leftover pumpkin coffee cake?
You can keep leftover pumpkin coffee cake in an airtight container in the fridge for up to 3 days. It stays moist and flavorful, making it a comforting treat. If you d like to savor it even longer, you can freeze individual slices!

Can I freeze pumpkin coffee cake? If so, how?
Of course! To freeze pumpkin coffee cake, wrap individual slices tightly in plastic wrap, then wrap them again in foil or place them in a freezer-safe bag. This will ensure they remain fresh for up to 2 months. When you re ready to enjoy a slice, simply thaw it in the fridge overnight and reheat it briefly in the microwave.

How should I store the chai ice cream?
For optimal freshness, store chai ice cream in a well-sealed container in the freezer. It will maintain its creamy texture for up to 2 weeks. Just be sure to cover the surface with plastic wrap to prevent ice crystals from forming, but I suspect it won t last that long it s so delightful!

What should I do if my cake sinks in the middle?
Very! A sinking cake can often be due to one of a few factors. Ensure your ingredients are at room temperature, as this helps with proper mixing. Avoid overmixing the batter, which can create air bubbles that cause collapse. Lastly, check your oven temperature; using an oven thermometer can help ensure it s accurate. If the cake still sinks, you can enjoy it as a trifle layer your slices with some chai ice cream for a deliciously messy dessert!

Is this recipe safe for people with nut allergies?
Indeed! This Pumpkin Coffee Cake with Chai Ice Cream recipe does not contain any nuts, making it a safe choice for those with nut allergies. However, if you re making adjustments or substitutions, always double-check the labels of other ingredients, especially for packaged items like the ice cream. Enjoy safely!