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 <a href="https://groovyfoodiess.com">groovyfoodiess.com</a> for more of Sarah's recipes!

Quick Info

⏱️ 90 min • 🍽️ 9 servings • ⭐ 100%

Nutrition

534 cal • 8g protein • 76g carbs • 23g fat

Tags

[Brunch] • [Desserts]

Ingredients

• 1 cup pitted medjool dates
• ¾ cup milk, heated to 150°F
• ¼ cup unsalted butter, melted
• 1½ teaspoons baking soda
• 1½ 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
• 1½ teaspoons vanilla extract
• ½ cup walnuts, chopped (optional)
• 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
• Ice cream, for serving

Instructions Preview

1. Make the cake: Preheat the oven to 350°F (…
2. Place the dates, milk, melted butter, baki…
3. Meanwhile, whisk together the flour, cinna…

…and 6 more steps

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Recipe by: Sarah Banh • From: Tasty