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Pumpkin Sticky Toffee Pudding Recipe

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4.4 from 10 reviews

This Pumpkin Sticky Toffee Pudding recipe combines a moist pumpkin-infused cake with a luscious, rich toffee sauce. Perfect for a cozy fall dessert, the spiced pumpkin cake bakes to a tender crumb and is soaked in a buttery brown sugar and cream toffee sauce, served warm and ideal with 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 the oven to 350°F (175°C). Grease the bottom of a 9x13 inch baking pan and set aside.
  2. Mix Dry Ingredients: In a medium mixing bowl, stir together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with an electric hand mixer until creamy and pale. Add the brown sugar and light molasses and beat together until fluffy.
  4. Incorporate Eggs and Pumpkin: Beat in eggs one at a time, mixing well after each. Add the pumpkin puree and vanilla extract, mixing until fully combined.
  5. Combine Batter: Add half of the flour mixture and mix on low speed until just combined. Add all of the milk and mix until mostly combined. Finish by mixing in the remaining flour mixture until just combined, taking care not to overmix.
  6. Fill Baking Pan: Pour the batter evenly into the prepared 9x13 inch pan. Use an offset spatula to smooth the batter into an even layer and spread to the corners.
  7. Bake Cake: Bake for 45 minutes or until a toothpick inserted in the center comes out mostly clean.
  8. Prepare Toffee Sauce: While the cake bakes, combine the unsalted 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 heat and simmer about 5 minutes for a thick sauce, stirring frequently.
  9. Soak Cake: Upon removing the cake from the oven, use a chopstick to poke holes throughout the cake. Pour most of the hot toffee sauce over the cake, reserving some for serving, and spread evenly with an offset spatula.
  10. Serve: Slice the pudding and serve warm topped with a scoop of ice cream and extra toffee sauce if desired.

Notes

  • For a thicker toffee sauce, simmer slightly longer, but watch carefully to avoid burning.
  • You can substitute pumpkin spice with cinnamon and nutmeg if pumpkin pie spice is unavailable.
  • Make sure all wet ingredients are at room temperature for best mixing results.
  • Use an offset spatula to help evenly spread the batter and sauce.
  • Serve with vanilla ice cream or whipped cream for an indulgent dessert.
  • The pudding is best enjoyed warm but can be gently reheated.

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