PUMPKIN SPICE LATTE BABKA

There’s nothing cozier than the warm hug of pumpkin spice in the fall — except maybe wrapping it into a babka loaf. This Pumpkin Spice Latte Babka combines tender challah dough with a swirled filling of pumpkin purée, brown sugar, espresso, and gooey marshmallow fluff. It’s sweet, spiced, and a little coffee-kissed — like a PSL in babka form. Perfect for Shabbat, brunch, or any autumn gathering.

Instructions

1. Prepare the Dough

Make your challah dough as usual.

2. Roll & Fill

• Divide the risen dough into two equal portions.
• Working with one portion at a time, roll out into a rectangle (about 10x14 inches).
• Spread half the marshmallow fluff evenly over the dough, leaving a ½-inch border.
• Repeat with 1/2 the pumpkin and then brown sugar, over the marshmallow fluff.
• Sprinkle evenly with pumpkin spice, salt & the espresso powder

3. Shape the Babka

• Roll up the dough tightly from the long side, just like cinnamon rolls.
• Use a sharp knife to slice the roll in half lengthwise, exposing the filling.
• Twist the two halves together, keeping the cut sides up so the filling shows.
• Transfer to a greased loaf pan lined with parchment paper.

4. Rise Again

Cover loosely and let the shaped loaves rise until puffy (about 45–60 minutes).

5. Bake

Preheat oven to 350°F (175°C). Bake babkas for 30–35 minutes, or until golden and cooked through. If the tops are browning too quickly, tent with foil for the last 10 minutes. (If a thermometer reads an internal temp of 190f they’re done).

6. Finish & Serve

Slice thick and enjoy while still slightly warm so the filling is soft and gooey.

Tips & Tricks

• Espresso Options: If you don’t have instant espresso, use 2 tsp strong brewed coffee reduced down, or espresso powder from baking aisles.

• Extra Gooey? Add a sprinkle of mini chocolate chips with the fluff before rolling.

Storage

• Room Temp: Wrap tightly and keep for 2–3 days.

• Refrigerator: Store up to 1 week. Reheat slices gently in the oven or toaster oven.

• Freezer: Wrap in foil and freeze for up to 2 months. Thaw overnight before serving.

Swaps & Variations

• Swap marshmallow fluff for a cream cheese swirl if you want tangy balance.

• Make it nutty by sprinkling in toasted pecans or walnuts with the filling.

• Drizzle with a simple espresso glaze (powdered sugar + espresso) instead of syrup for extra “latte” vibes.

Make It a Meal

Pair your Pumpkin Spice Latte Babka with:

• A pot of hot chai or actual PSL for peak fall coziness.

• A savory board of cheeses, apples, and spiced nuts for brunch.

• As part of a Shabbat table spread alongside roasted chicken, root vegetables, and a crisp autumn salad.