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Pumpkin Sticky Toffee Pudding Recipe

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4.9 from 132 reviews

This Pumpkin Sticky Toffee Pudding is a decadent twist on classic sticky toffee pudding, infused with warm pumpkin flavors and spices. A moist pumpkin cake soaked generously with a rich, buttery toffee sauce creates a perfect dessert for autumn or holiday gatherings. Serve it warm with a scoop of ice cream for an irresistible treat.

Ingredients

Pumpkin Cake

  • 350 g all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 115 g unsalted butter, softened to room temperature
  • 200 g brown sugar
  • 50 g light molasses
  • 4 large eggs, room temperature
  • 420 g pumpkin puree (1 can)
  • 1 teaspoon vanilla extract
  • 150 g milk, room temperature

Toffee Sauce

  • 115 g unsalted butter
  • 100 g brown sugar
  • 150 g heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease the bottom of a 9×13-inch baking pan with butter or non-stick spray and set aside to ensure easy removal of the cake later.
  2. Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir well to ensure the leavening agents and spices are evenly distributed. Set this mixture aside.
  3. Cream Butter and Sugars: In a large mixing bowl, add the softened unsalted butter. Using an electric hand mixer, beat the butter until it becomes creamy and pale in color. Add the brown sugar and light molasses, then continue beating until the mixture is fluffy and well combined.
  4. Incorporate Eggs and Pumpkin: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. After the eggs, add the pumpkin puree and vanilla extract, mixing until just combined for a smooth batter.
  5. Combine Batter: Gradually add half of the flour mixture to the wet ingredients and mix on low speed just until combined. Then add all the milk and mix until mostly incorporated. Finally, add the remaining flour mixture and mix gently until just combined to avoid overmixing.
  6. Fill Baking Pan and Bake: Pour the batter into the prepared 9×13-inch pan. Use an offset spatula to smooth the batter evenly across the pan, making sure it reaches all corners. Place in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out mostly clean.
  7. Prepare Toffee Sauce: While the cake bakes, make the toffee sauce. In a small saucepan, combine the unsalted butter, brown sugar, heavy cream, vanilla extract, and salt. Heat over medium-high until it comes to a boil, then reduce to medium heat and simmer for 2 minutes for a thinner sauce or up to 5 minutes for a thicker consistency, stirring frequently to prevent burning.
  8. Poke Cake and Pour Sauce: When the cake is done, immediately remove it from the oven. Use a chopstick or skewer to poke holes all over the surface of the cake. Pour most of the warm toffee sauce over the cake, ensuring it soaks into the holes, reserving some sauce for serving. Use an offset spatula to spread the sauce evenly over the top.
  9. Slice and Serve: Slice the sticky toffee pudding into portions. Serve warm, ideally with a scoop of vanilla ice cream and extra toffee sauce drizzled on top for an indulgent dessert experience.

Notes

  • Ensure eggs and milk are at room temperature to help the batter mix smoothly and rise well.
  • Do not overmix the batter once the flour is added to keep the cake light and tender.
  • The toffee sauce thickness can be adjusted by simmering longer for a thicker sauce or less for a thinner pour.
  • Poking holes immediately after baking allows the sauce to absorb better into the cake.
  • Serve warm for the best flavor and texture; the pudding can be reheated gently before serving.
  • This dessert pairs wonderfully with vanilla ice cream or whipped cream.

Find it online: https://oliviabakes.com/pumpkin-sticky-toffee-pudding-recipe/