This Pumpkin Sticky Toffee Pudding is soft, spiced, and soaked in the dreamiest toffee sauce. Add a scoop of ice cream on top and you've got the ultimate fall dessert.

I've been obsessed with sticky date pudding for a while, but this Pumpkin Sticky Toffee Pudding version adds pumpkin flavors and pumpkin spice, making it the ultimate fall and Thanksgiving inspo dessert. It feels like one of those decadent desserts you'd save for a special time of year, but it's actually super easy to pull together in one large bowl and baked in an 8x8 pan. Warm cake, gooey toffee sauce, and a scoop of ice cream? Honestly, it might be my favorite thing I made this month.

FOR MORE PUMPKIN RECIPES, HERE ARE SOME YOU TRY

Why You'll Love This Pumpkin Sticky Toffee Pudding

Moist sponge cake thanks to dates + pumpkin purée
Gooey, rich toffee sauce made in a small saucepan in 20-30 seconds flat once it bubbles
A classic dessert with pumpkin flavors and warm spices woven in
Perfect for individual portions or served family-style
Cozy holiday spirit dessert that doubles as Thanksgiving inspo

Ingredients

Here's everything you'll need to make this Pumpkin Sticky Toffee Pudding. Full measurements are in the recipe card below!

Medjool dates - Natural sugars keep the cake moist and sweet.
Boiling water + baking soda - Softens the date mixture and breaks it down.
All-purpose flour (purpose flour) - Classic structure for the cake batter.
Baking powder + salt - For lift and balance.
Warm spices (cinnamon, ginger, nutmeg, allspice) - Creates that pumpkin spice flavor.
Dark brown sugar - Deep, molasses-rich sweetness that makes the cake and sauce unforgettable.
Unsalted butter - Melted for the cake, plus more for the sauce ingredients.
Eggs, room temperature - Binds the wet ingredients and keeps the cake light.
Pumpkin purée - Adds pumpkin filling vibes and extra moisture (not pumpkin pie filling!).
Vanilla extract - Rounds out the flavors.
Heavy cream - The base of your luscious toffee sauce.
Sea salt - Balances all that sweetness.

Step-by-Step Instructions

For the pumpkin batter

Add chopped dates to a medium bowl. Pour over boiling water, stir in baking soda, and let sit 10 minutes. After 10 minutes, mash lightly with a fork or pulse briefly in a food processor for a smoother course feel.
Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.
In a medium bowl, whisk together flour mixture: flour, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
In a large bowl, whisk together wet ingredients: dark brown sugar, melted butter, eggs, pumpkin purée, and vanilla until smooth.
Stir in the softened date mixture.
Fold in dry ingredients until just combined (don't overmix the cake batter). Spread evenly into prepared pan.
Bake 25-30 minutes, or until a cake tester inserted in the center comes out with moist crumbs.

For the toffee sauce

In a small saucepan over medium heat, melt butter with dark brown sugar and heavy cream. Stir constantly until smooth and glossy, 3-5 minutes.
Remove from heat, stir in vanilla and sea salt. Sauce ingredients will thicken as it cools, so don't cook over high heat for too long.

To serve

Poke the warm cake all over with a skewer or fork so the sauce can soak in. Pour half of the toffee sauce on top.
Cut into squares and serve warm with the remaining sauce, plus a scoop of ice cream or a dollop of whipped cream.

Tips and Tricks - Pumpkin Sticky Toffee Pudding

Don't skip the dates. They're what separates sticky toffee pudding from regular pumpkin cake. The dates melt into the batter and create that signature moist sponge cake with a caramel flavor.
Soak the dates properly. The boiling water + baking soda step helps soften them and break down the skins. If you don't soak long enough, the texture won't be as smooth.
Check your pumpkin. Make sure it's pumpkin purée, not pumpkin pie filling. Pie filling has sugar and spices already added, which will throw off the recipe.
Bake until just set. The cake should spring back lightly when pressed, and a tester should come out with moist crumbs (not wet batter). Overbaking will make the sponge dry.
Watch the sauce closely. Toffee sauce can go from perfect to overcooked quickly. Once it coats the back of a spoon, pull it off the heat.
Add extra flavor. A splash of bourbon or rum in the toffee sauce makes it extra cozy, or whisk in a spoonful of pumpkin purée and pumpkin spice for more pumpkin flavor.
Make ahead friendly. Bake the cake earlier in the day, then rewarm in the oven covered with foil. The sauce can be reheated in a small saucepan or the microwave.

FAQs - Sticky Toffee Pudding

Have a question? This might help you! If there a question you need help with, please ask me on the question box at the bottom of the page!

Can I make this ahead of time? Yes! You can bake the cake the day before, wrap it in plastic wrap, and store at room temperature. Warm cake in the oven before serving with reheated sauce.
Can I freeze sticky toffee pudding? Absolutely. Freeze individual portions for up to 2 months. Reheat in the microwave or oven with extra sauce.
What if I don't have dates? Dates are key for the texture and natural sugars. If you skip them, you'll end up with a regular cake - still tasty, but not a true sticky date pudding.
Can I make this dairy-free? Swap butter for plant-based butter and use coconut cream in place of heavy cream for the sauce.

Tools I Used

8x8 baking pan - The perfect size for this recipe so the cake bakes up thick, moist, and fudgy.
Small saucepan - Essential for making the toffee sauce; you want one with a heavy bottom so the sugar melts evenly without scorching.
Large mixing bowl - I use this for the wet ingredients. A roomy bowl makes whisking everything together easier.
Medium bowl - Great for combining the dry ingredients and keeping the flour mixture lump-free.
Whisk - Helps blend the wet ingredients smoothly and breaks up the date mixture once softened.
Cake tester or toothpick - The best way to check if the sponge is baked through without overbaking.

Storing and Freezing

This pumpkin sticky toffee pudding is best served warm on the day it's made, but it stores and freezes really well too. Keep leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for about 5 days. If you'd like to freeze it, wrap individual cake squares tightly in plastic wrap and place them in a freezer-safe bag. They'll keep for up to 2 months. To serve again, thaw overnight in the fridge, then reheat in the microwave or oven until warm, spooning extra toffee sauce over the top.

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