Pumpkin Sticky Toffee Pudding
This pumpkin sticky toffee pudding is the ultimate fall dessert. A moist, spiced pumpkin cake is studded with dates and drizzled with a rich pumpkin toffee sauce, making each bite decadently sweet and comforting. Perfect for autumn nights, holiday dinners, or serving with a scoop of ice cream for an extra indulgent treat. Visit groovyfoodiess.com for more of Sarah's recipes!
Tasty Team
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
30 minutes
30 min
Cook Time
1 hr
1 hr
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
30 minutes
30 min
Cook Time
1 hr
1 hr
Ingredients
for 9 servings
Cake:
- 1 cup pitted Medjool dates
- ¾ cup whole milk, heated to 150°F
- ¼ cup unsalted butter, melted
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground ginger
- 2 teaspoons ground allspice
- ½ teaspoon kosher salt
- 1 large egg
- 1 cup canned pumpkin puree
- 1 cup packed light brown sugar
- ¾ cup plain whole-milk Greek yogurt
- 3 tablespoons dark molasses
- 1 ½ teaspoons vanilla extract
- ½ cup walnuts, chopped (optional)
Pumpkin Toffee:
- ½ cup unsalted butter
- ½ cup packed light brown sugar
- ½ cup canned pumpkin puree
- ¼ cup heavy cream
- 2 tablespoons dark molasses
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
Additional Ingredient:
- ice cream, for serving
Nutrition Info
- Calories 534
- Fat 23g
- Carbs 76g
- Fiber 4g
- Sugar 45g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Make the cake: Preheat the oven to 350°F (180°C). Line an 8x10-inch baking dish with parchment paper, and set aside.
- Place the dates, milk, melted butter, baking soda, and baking powder in a medium bowl. Stir twice, and let stand for about 15 minutes, or until the dates soften.
- Meanwhile, whisk together the flour, cinnamon, pie spice, ginger, allspice, and salt in a large bowl until combined. Set aside.
- Using a fork, gently mash the date mixture into a chunky paste. Add the egg, pumpkin puree, brown sugar, yogurt, molasses, and vanilla. Whisk together until completely combined.
- Whisk the date mixture into the flour mixture until well combined and no flour bits remain. Stir in the walnuts if using. Pour the batter into the prepared baking dish. Bake for 40–50 minutes, until a wooden pick inserted into the center of the cake comes out clean with no crumbs.
- Meanwhile, make the pumpkin toffee: Place the butter, brown sugar, pumpkin puree, cream, molasses, pie spice, vanilla, ginger, and salt in a small saucepan. Bring to a simmer over medium heat. Simmer, whisking constantly, until the ingredients are smooth and combined, about 3 minutes. Reduce the heat to medium-low, and simmer, whisking occasionally, until the mixture is thick enough to coat the back of a spoon, 5–7 minutes. Remove from heat.
- Remove the cake from the oven. Using a chopstick, poke 20 holes all over the cake’s surface down to the bottom of the cake. Let the cake cool for 15 minutes. Pour two-thirds of the pumpkin toffee (about 1 cup) all over the cake.
- Let the cake soak and cool for 10 minutes. Slice and serve with ice cream and the remaining pumpkin toffee.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
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