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Preheat the oven to 325 degrees.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, Hojicha Powder and Roast Chai. Set aside.
Cream the butter and sugar on medium-high speed in the bowl of a stand mixer using the paddle attachment. Beat until it is light and creamy, about 2-3 minutes.
Lower the speed to medium-low and add the eggs, one at a time, mixing until they are just incorporated.
Add the vanilla and reduce the mixer speed to low. Alternately add the flour mixture and pumpkin—beginning and ending with the flour mixture.
Spray a tube pan or 4 mini loaf pans with pan spray and transfer the batter into the pan(s).
Bake for 55-60 minutes, until a toothpick inserted in the center of the cake comes out clean.