Pumpkin Rock Cakes With a Chai Drizzle
There’s something magical about autumn baking; the air turns crisp, the leaves glow, and the kitchen fills with the warm aroma of spice. These pumpkin rock cakes with chai drizzle are my cosy twist on a British teatime classic (just like my Grandma used to make!). Made with soft pumpkin purée, bursts of mixed dried fruit, and topped with a silky chai tea icing drizzle, they’re rustic, crumbly, and full of seasonal flavour. Whether you’re serving them with a frothy chai latte or alongside a pot of Earl Grey, this pumpkin rock cakes recipe is the most perfect way to celebrate fall.
If you love rock cakes, you may also love to make these 👉 old fashioned rock cakes.
Why You’ll Love These Pumpkin Rock Cakes
🎃 Perfectly seasonal: pumpkin purée and warm spices make these the ultimate cosy autumn bake.
🎃 Rustic charm: these chai-drizzled rock cakes are delightfully imperfect, with the best homestyle look and feel.
🎃 Tea-time ready: the chai tea icing drizzle pairs fabulously with your favourite cup of tea or tea latte.
🎃 Texture heaven: soft in the middle, crisp at the edges, with crunchy pumpkin seeds topping.
🎃 Quick & fuss-free: no fancy techniques, just mix in one bowl, dollop, bake, and drizzle.
🎃 Crowd-pleaser: makes 24–36 cakes, perfect for sharing at gatherings or packing into lunchboxes.
Tips for Making the Best Pumpkin Rock Cakes
🧡 Pick the right dried fruit: Choose a mixed dried fruit blend that includes orange peel. The zesty citrus notes brighten up the sweetness of the pumpkin and make every bite more delicious.
🧡 Pumpkin purée matters: While canned purée works fine, homemade pumpkin purée gives these pumpkin rock cakes a fresher taste, natural sweetness, and richer texture.
🧡 Balance your sugars: Using both white and brown sugar creates depth. Brown sugar adds a hint of molasses warmth, while white sugar keeps the flavour light and sweet.
🧡 Don’t overmix: For that classic rustic rock cake texture, gently fold the ingredients until just combined. The pumpkin purée softens the crumb, so avoid overmixing if you want the cakes crumbly rather than cakey.
🧡 Spice it your way: Cinnamon, ginger, and nutmeg are my go-to trio, but you can swap them for a pumpkin spice mix if you want an all-in-one shortcut.
🧡 Bake for texture: Aim for golden brown tops with a slightly crunchy exterior and soft, springy middle. Keep an eye on them near the end so they don’t dry out.
🧡 Decorate with chai drizzle: Brew a strong masala chai tea, let it cool, and whisk into icing sugar for the perfect chai tea icing drizzle. Finish with a scattering of pumpkin seeds for crunch, colour, and that autumnal touch.
You may like to blend your own masala chai with my 👉 homemade chai blending recipe
If you are a fan of pumpkin spice recipes, you may also love these:
👉 pumpkin chai spiced crumble top muffins
👉 pumpkin scones with a chai drizzle
👉 chocolate chip pumpkin bread
How to Make These Pumpkin Rock Cakes
Think of these as chai-drizzled rock cakes for autumn, comforting, slightly messy in the best, most crumbly way, and full of flavour. The pumpkin purée gives the cakes a tender texture, while the crunchy pumpkin seed topping adds a little extra bite. They’re the kind of rustic autumnal treat recipe that feels both nostalgic and new, perfect for sharing at afternoon tea or enjoying as a seasonal snack.
You may call them pumpkin rock cakes with chai drizzle or simply a spiced tea-time indulgence; this bake is proof that simple ingredients can create something magical for fall gatherings.
Ingredients (Makes 24-36)
2.5 cups (375g) of all purpose (plain) flour
1 cup (150g) of mixed dried fruit
1/2 cup (50g) of white granulated sugar
1/2 cup (50g) of brown sugar
1 cup (225g) of pumpkin purée
1/2 cup (100g) of butter
2 teaspoons of baking powder
2 teaspoons of vanilla extract
2 teaspoons of ground cinnamon
1 teaspoon of ground ginger
1/2 teaspoon of nutmeg
Pinch of salt
For the Chai Drizzle
1 cup (130g) of powdered (icing) sugar
2-3 teaspoons of masala chai (or 2 tea bags)
1/4 cup (2fl oz) of milk (dairy or plant-based)
Large handful of pumpkin seeds - to decorate
Method
Preheat the oven to 350*F/180*C/Gas Mark 4 and line two baking sheets with parchment paper.
Combine the softened butter, white sugar, and brown sugar with a whisk for 2-3 minutes.
Next, add the egg, vanilla extract, and pumpkin puree. Mix with the whisk until well combined.
In a separate bowl, mix together the dry ingredients: the flour, baking powder, cinnamon, ginger, nutmeg, and a pinch of salt.
Sift the dry ingredients into the wet ingredients, and fold in using a spatula.
Lastly, mix in the dried fruit and combine to a smooth but sticky dough.
Roughly dollop 24-36 portions of the dough onto your baking sheet using a tablespoon. Sprinkle a little granulated sugar on top (optional).
Place in the oven for around 18-22 minutes until golden brown on top and springy to the touch. Larger cakes may need slightly longer in the oven.
Allow your rock cakes to cool while you make the chai icing: Infuse your chai tea into hot milk and allow to infuse for 10-15 minutes before straining the leaves or removing the tea bags, set aside to cool. Mix together the icing sugar and chai infused milk and using a spatula combine until no lumps remain. Add more icing sugar or less chai tea for a thicker glaze.
Drizzle the chai icing over your rock cakes and sprinkle on the pumpkin seeds.
Serve with a tea latte or other delicious hot tea. Enjoy!
Store your pumpkin rock cakes in an airtight container for up to 4 days. You can freeze them for up to 6 months and defrost them when needed.
How to Serve Pumpkin Rock Cakes with Chai Drizzle
These pumpkin rock cakes with chai tea icing are best enjoyed fresh from the oven, drizzled with the spiced glaze or my pumpkin spice syrup, and topped with crunchy pumpkin seeds. Serve them slightly warm for the ultimate cosy treat, or let them cool completely and pack them into airtight tins for a rustic autumn snack.
Tea Pairings
🍵 Classic Masala Chai: The spiced chai mirrors the drizzle and enhances the warm flavours of pumpkin, cinnamon, and ginger. Try pairing with my chai latte recipe.
🍵 Earl Grey or Lady Grey: The citrus notes in bergamot balance the sweetness of the rock cakes with pumpkin purée and dried fruit.
🍵 Green Tea or Jasmine Tea: A lighter option that refreshes the palate and pairs beautifully with the subtle sweetness of the chai icing.
🍵 Pumpkin Chai Latte: Double down on cosy fall flavours by serving these chai-drizzled rock cakes alongside a creamy pumpkin spice tea latte recipe.
Perfect for afternoon tea, autumn gatherings, or even as a sweet breakfast treat, this rustic autumnal recipe is as versatile as it is delicious.
Pumpkin Rock Cakes with Chai Drizzle (Makes 24–36)
Ingredients
- 2½ cups (375g) all-purpose (plain) flour
- 1 cup (150g) mixed dried fruit
- ½ cup (50g) white granulated sugar
- ½ cup (50g) brown sugar
- 1 cup (225g) pumpkin purée
- ½ cup (100g) butter, softened
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- Pinch of salt
- 1 large egg
For the Chai Drizzle
- 1 cup (130g) powdered (icing) sugar
- 2–3 teaspoons loose masala chai (or 2 tea bags)
- ¼ cup (2 fl oz) milk (dairy or plant-based)
- Large handful of pumpkin seeds, to decorate
Method
- Prep: Preheat the oven to 350°F / 180°C / Gas Mark 4. Line two baking sheets with parchment paper.
- Cream butter & sugars: In a bowl, whisk the softened butter with the white and brown sugars for 2–3 minutes until light and combined.
- Wet ingredients: Add the egg, vanilla extract, and pumpkin purée. Whisk until well combined.
- Dry mix: In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and a pinch of salt.
- Combine: Sift the dry ingredients into the wet mixture and fold with a spatula until just combined. Fold in the mixed dried fruit to form a smooth, sticky dough.
- Portion: Roughly dollop 24–36 portions onto the lined trays using a tablespoon. (Optional) Sprinkle a little extra granulated sugar on top.
- Bake: Bake for 18–22 minutes, until golden on top and springy to the touch. Larger cakes may need slightly longer. Cool on a rack.
- Make the chai drizzle: Warm the milk and steep the masala chai (2–3 tsp loose or 2 bags) for 10–15 minutes. Strain and let cool. Whisk the powdered sugar with enough chai-infused milk to make a smooth drizzle (add more sugar for a thicker glaze).
- Finish: Drizzle the chai icing over the cooled rock cakes and sprinkle with pumpkin seeds.
- Serve: Enjoy with a tea latte or your favourite hot tea.
FAQs About Pumpkin Rock Cakes with Chai Drizzle
1. What are pumpkin rock cakes?
Pumpkin rock cakes are a rustic British-style bake made with flour, sugar, butter, and pumpkin purée. They have a crumbly, slightly rough texture, which is where the “rock cake” name comes from. Adding pumpkin makes them softer and more moist compared to traditional rock cakes.
2. Can I make pumpkin rock cakes with fresh pumpkin instead of canned?
Yes! Homemade pumpkin purée works beautifully in this recipe. Fresh pumpkin adds natural sweetness and depth of flavour, making your pumpkin rock cakes recipe even more delicious. Just be sure to drain any excess liquid from the purée.
3. What kind of tea pairs best with pumpkin rock cakes with chai drizzle?
These cakes are perfect with a strong masala chai, which complements the spices in the drizzle. You can also try them with Earl Grey for a citrus twist, or a green tea for a lighter pairing.
4. How do I store pumpkin rock cakes with chai tea icing?
Store them in an airtight container at room temperature for up to 4 days. If you would like to keep them longer, freeze the rock cakes without the chai tea icing drizzle and add it fresh when serving.
5. Can I customize the dried fruit in rock cakes with pumpkin purée?
Absolutely. While mixed dried fruit with orange peel is traditional, you can swap in raisins, cranberries, or chopped dates. The tangy citrus from orange peel works especially well with the pumpkin and spices.
6. Why are my pumpkin rock cakes too soft?
Pumpkin adds extra moisture, so if your cakes are too soft, check that you didn’t overmix the batter. Also, bake until they’re golden on top with a springy centre, rock cakes should be slightly crunchy on the outside and soft inside.
7. Can I make pumpkin rock cakes without chai drizzle?
Yes, the pumpkin rock cakes recipe is delicious on its own. You can dust them with powdered sugar, drizzle with a simple vanilla glaze, or add fine rock sugar before baking, or perhaps enjoy them plain for a less spiced version.
8. Are pumpkin rock cakes healthy?
While these are a treat, they do have some nutritious elements. The pumpkin purée adds fibre, vitamins A and C, and natural sweetness. You can also make them a little lighter by using less sugar or swapping in whole wheat flour.
9. What’s the best way to get a rustic rock cake texture?
The secret is not overmixing. Gently fold the ingredients until just combined, and don’t worry if they look rough. That imperfect shape is what makes chai-drizzled rock cakes so charming.
10. Can I add nuts or chocolate to pumpkin rock cakes with chai tea icing?
Definitely. Walnuts, pecans, or even dark chocolate chips work wonderfully with the warm spices and pumpkin. Just fold them in with the dried fruit for extra flavour and crunch.
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