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Recipe

Pumpkin Sticky Toffee Pudding

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Prep Time 35 minutes
Cook Time 55 minutes
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Ingredients:  

For the Cake

  • 1 1/2 cups pitted Medjool dates, chopped small
  • 2/3 cup salted butter, melted
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup boiling water
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup sour cream
  • 1 cup brown sugar
  • 4 tbsp molasses
  • 1/2 cup vegetable or canola oil
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp pumpkin spice
  • 1/2 tsp salt

For the Salted Pumpkin Butterscotch

  • 5 tbsp salted butter
  • 3/4 cup packed light brown sugar
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt or sea salt
  • 2/3 cup pumpkin puree
  • 1 tsp cinnamon

Instructions: 

Make the Pumpkin Butterscotch Sauce

  • In a medium saucepan over medium heat, melt the butter.
  • Add the brown sugar, salt, and heavy cream. Stir with a rubber spatula until blended.
  • Bring the mixture to a boil, then reduce heat and simmer for 4–5 minutes, scraping down the sides.
  • Remove from heat, then stir in vanilla extract, pumpkin puree, and cinnamon.
  • Transfer sauce to a container to cool. Set aside

Prepare the Cake

  • Preheat oven to 350°F (175°C). Grease a 9x9-inch baking pan with cooking spray or shortening and line with parchment paper.
  • In a medium bowl, combine chopped dates, melted butter, baking soda, and baking powder. Pour boiling water on top, stir, and let sit for 20 minutes until dates have softened.
  • In another medium bowl, whisk together flour, cinnamon, pumpkin pie spice, and salt. Set aside.
  • Once softened, mash the date mixture slightly with a fork.
  • In a large mixing bowl, combine pumpkin puree, sour cream, brown sugar, molasses, oil, eggs, and vanilla. Stir in the date mixture until smooth.
  • Add the dry ingredients into the wet ingredients, mixing gently with a spatula until just combined. Do not overmix.
  • Pour the batter into the prepared pan, spreading evenly.
  • Bake for 55 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
  • Cool in the pan for 10–15 minutes.
  • Use a chopstick, skewer, or the end of a wooden spoon to poke holes all over the cake.
  • Pour ⅔ of the pumpkin butterscotch sauce over the warm cake to let it soak in.
  • Slice into squares and serve warm.
  • Top with a drizzle of extra butterscotch, a sprinkle of flaky sea salt, and a scoop of vanilla ice cream or whipped cream.