moist pumpkin spice coffee cake with chai crumble topping
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Moist Pumpkin Spice Coffee Cake with Chai Crumble Topping

Pumpkin spiced coffee cake is made from scratch with a cinnamon swirl and streusel topping made with brown butter, chai spice, pecans and finished with a chocolate drizzle.  This moist pumpkin spice coffee cake recipe with chai crumble topping is one of the best pumpkin desserts that’s scrumptious and easy to make!
Course Dessert
Cuisine American
Keyword brownbutter, chaispice, coffeecake, easyfalldessert, pecans, pumpkincoffeecake, pumpkinspicecake, thanksgivingdessert
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 1 8"x8" square or 9" round pan

Ingredients

Chai Crumble Topping (recipe adapted from Cookie Named Desire)

  • ½ cup Pecans roughly chopped
  • 1/4 cup Butter unsalted
  • 1/3 cup Granulated sugar
  • 1/3 cup Brown sugar
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Cardamom
  • 1/2 tsp Allspice
  • 1/4 tsp Salt
  • 1 cups All-purpose flour

Swirl Filling:

  • 1/3 cup Brown sugar
  • 1 teaspoon Ground cinnamon

Pumpkin Coffee Cake (recipe adapted from King Arthur Flour)

  • 1/3 cup Vegetable oil
  • 2 Eggs
  • 1 cup Granulated sugar
  • 3/4 cup Pumpkin purée not pie filling
  • ¼ cup Sour cream or Greek Yogurt
  • 1 teaspoon Pumpkin pie spice or 1/2 teaspoon cinnamon plus 1/4 teaspoon each ground ginger and nutmeg
  • 1 teaspoon Salt
  • 1 teaspoon Baking powder
  • 1 1/2 cups All-Purpose Flour

Chocolate Drizzle:

  • 1/3 cup Semisweet chocolate chips
  • 2 tbsp Butter

Instructions

Crumble Topping:

  • Preheat oven to 350. Place chopped pecans on baking sheet and bake for 8-10 minutes, checking every couple of minutes so you don’t burn them. Remove from oven and set aside (keep oven on for the cake).
  • Meanwhile, place butter in small saucepan over medium heat. Continue to melt, stirring or swirling around occasionally, until butter is foamy and you see brown specks (about 5-7 minutes). It should be an amber color and smell nutty.
  • Combine sugars, spices, salt and flour in small bowl. Add in pecans and melted brown butter.
  • Mix with fork until you have large clumps. Set aside.

Swirl Filling:

  • Whisk together sugar and cinnamon in small bowl. Set aside.

Pumpkin Coffee Cake:

  • Lightly grease an 8x8 square baking pan or a 9” cake pan.
  • Beat together the oil, eggs, sugar, pumpkin, sour cream, spices, salt, and baking powder until smooth.
  • Add the flour, stirring just until combined.
  • Pour half the batter into the prepared pan, spreading it all the way to the edges
  • Sprinkle evenly with swirl filling. Top with remaining batter and spread until even.
  • Top with crumble topping, spreading evenly.
  • Bake at 350 for 45-60 minutes, rotating halfway, until toothpick inserted comes out clean.
  • Cool on cooling rack while.

Chocolate Drizzle

  • Melt chocolate and butter in microwave for 30 second intervals, stirring in between, until completely melted and smooth (or heat on a double boiler).
  • Drizzle chocolate on top of cake and serve warm or room temperature.

Notes

For a quick tutorial on how to brown butter click here!
Pumpkin Coffee Cake Recipe adapted from: King Arthur Flour
Chai Crumble Recipe adapted from: A Cookie Named Desire