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Pumpkin Sticky Toffee Pudding Recipe

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4.7 from 103 reviews

A rich and indulgent Pumpkin Sticky Toffee Pudding featuring a moist pumpkin-spiced cake drenched in warm, buttery toffee sauce. Perfectly spiced with pumpkin pie spice and topped with creamy toffee that’s ideal served warm, paired with a scoop of ice cream.

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″ baking pan and set it aside to prepare for the batter.
  2. Mix Dry Ingredients: In a medium mixing bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir these well and set aside for use later.
  3. Cream Butter and Sugars: Using a large mixing bowl, add the softened butter and beat it with an electric hand mixer until creamy and pale. Add brown sugar and molasses, then continue beating until the mixture is fluffy and well combined.
  4. Incorporate Eggs and Pumpkin: Add eggs one at a time into the creamed butter mixture, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until the batter is evenly combined.
  5. Combine Batter: Add half the dry flour mixture to the wet ingredients and mix on low speed until just combined. Pour in all the milk and mix until mostly combined. Finally, add the remaining flour mixture and mix gently until just incorporated to avoid overmixing.
  6. Fill Baking Pan: Pour the batter into the prepared 9×13″ pan. Use an offset spatula to smooth the batter evenly, spreading it into all corners for an even bake.
  7. Bake the Cake: Place the cake in the oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean.
  8. Prepare Toffee Sauce: While the cake bakes, combine butter, brown sugar, heavy cream, vanilla extract, and salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to medium and simmer for about 2 minutes for a thinner sauce or up to 5 minutes for a thicker sauce, stirring frequently.
  9. Poke Holes and Pour Sauce: Once the cake is out of the oven, immediately poke holes all over the surface using a chopstick. Pour most of the toffee sauce evenly over the cake, reserving some for serving. Spread the sauce with an offset spatula to ensure it soaks into the cake.
  10. Serve: Slice the warm cake and serve each piece with a scoop of ice cream and extra toffee sauce drizzled on top for ultimate indulgence.

Notes

  • For a thicker toffee sauce, simmer for 5 minutes; for thinner sauce, simmer for 2 minutes.
  • Use room temperature eggs and milk to ensure even mixing and better texture.
  • Make sure to poke holes immediately after baking to allow the sauce to properly soak into the cake.
  • Serve warm with ice cream or whipped cream for the best experience.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.

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