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Cozy Pumpkin Tres Leches Cake – Easy Fall Dessert Recipe

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A moist and tender pumpkin sponge cake soaked in a creamy three-milk mixture, topped with whipped cream and fall spices. This easy fall dessert combines the cozy flavors of pumpkin with the luxurious texture of traditional tres leches cake.

Ingredients

Scale
  • 1½ cups (180g) all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) whole milk
  • 1 can (14 ounces/397g) sweetened condensed milk
  • 1 can (12 ounces/354ml) evaporated milk
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1½ cups (360ml) cold heavy cream
  • 3 tablespoons (24g) powdered sugar
  • ½ teaspoon vanilla extract
  • Ground cinnamon, for dusting
  • 2 tablespoons pumpkin seeds (pepitas)
  • Caramel sauce, for drizzling

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray and dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Add pumpkin puree and mix on low speed until just combined.
  6. With mixer on low, add dry ingredients in three additions, alternating with whole milk, starting and ending with dry ingredients. Mix until just combined. Fold batter with a spatula.
  7. Pour batter into prepared pan and spread evenly. Bake for 28-32 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 15 minutes.
  8. While cake is still warm, poke holes all over the surface using a wooden skewer or fork (about 30-40 holes).
  9. In a medium bowl, whisk together sweetened condensed milk, evaporated milk, 1 cup heavy cream, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon until smooth.
  10. Slowly pour milk mixture over warm cake, covering entire surface. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. When ready to serve, pour cold heavy cream into a chilled bowl. Beat on medium-high speed until soft peaks form. Add powdered sugar and vanilla extract, then beat until stiff peaks form.
  12. Spread whipped cream evenly over chilled cake. Dust with cinnamon, sprinkle with pumpkin seeds, and drizzle with caramel sauce if desired. Serve cold.

Notes

Use room temperature ingredients for best results. Don’t overmix the batter. Poke holes while cake is warm for better absorption. Chill for at least 4 hours, preferably overnight. Do not reheat; serve cold. For dairy-free, use oat milk, vegan butter, and coconut cream. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: pumpkin tres leches cake, fall dessert, pumpkin cake, tres leches, easy pumpkin recipe, autumn dessert, pumpkin spice cake

Find it online: https://goldensimmer.com/cozy-pumpkin-tres-leches-cake-easy-fall-dessert-recipe/