Why You’ll Love Sticky Toffee Pumpkin Puddings Recipe

I like this recipe because it combines classic sticky toffee pudding with warm pumpkin spice flavor. I enjoy how the dates keep the cakes incredibly moist, while the pumpkin adds depth and seasonal character. I also love that these can be made ahead, which makes hosting feel effortless.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cakes
6 oz medjool dates, pitted
2 teaspoons grated fresh ginger
1 cup boiling water
1 tea bag of spiced black tea
1/2 teaspoon baking soda
3/4 cup pumpkin puree
8 tablespoons unsalted butter, room temperature
2 tablespoons unsulphured molasses
3/4 cup dark brown sugar
2 eggs, room temperature
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 teaspoons pumpkin pie spice

Toffee Sauce
4 tablespoons unsalted butter
1/2 cup packed dark brown sugar
1 cup heavy cream
1 tablespoon vanilla extract
Pinch of flaky sea salt

Directions

I start by preheating the oven to 350°F and greasing six 8-ounce ramekins with softened butter. I place them on a rimmed baking sheet and set them aside.

In a medium bowl, I whisk together the flour, baking powder, salt, and pumpkin pie spice and set it aside.

I place the pitted dates, grated ginger, baking soda, and tea bag into a heat-safe bowl. I pour the boiling water over everything and let it steep for about 10 minutes. I discard the tea bag, squeezing out any liquid first.

I transfer the entire date mixture into a food processor and add the pumpkin puree, eggs, butter, molasses, and brown sugar. I pulse just until combined, leaving small pieces of dates for texture.

I pour the wet mixture into the dry ingredients and gently fold until combined. I divide the batter evenly among the ramekins, filling each about three-quarters full. I bake them for 20 to 25 minutes, until puffed and set in the center.

While the cakes bake, I prepare the toffee sauce. I melt the butter in a small saucepan over medium heat. Once foamy, I add the brown sugar and heavy cream and whisk until smooth. I let it simmer for a few minutes until thick enough to coat the back of a spoon. I remove it from the heat and stir in the vanilla extract and flaky sea salt.

Once the puddings come out of the oven, I poke holes all over the tops with a skewer. I spoon the warm toffee sauce over each cake, reserving some for serving. I let them cool slightly before serving.

Servings and Timing

I make this recipe to serve 6 individual puddings. The prep time takes about 20 minutes, the baking time is around 25 minutes, and the total time comes to roughly 45 minutes.

Variations

I sometimes add a little extra pumpkin pie spice when I want a stronger spice flavor. When I want a deeper caramel note, I slightly increase the molasses. I also enjoy serving these with whipped cream, vanilla ice cream, or crème fraîche.

Storage/Reheating

I store leftover puddings covered in the refrigerator for up to 3 days. To reheat, I warm them gently in the microwave or oven and spoon extra warm toffee sauce over the top before serving.

FAQs

Can I make these ahead of time?

I often bake them a day ahead and reheat before serving with fresh sauce.

Why are dates used in the cake?

I use dates because they add natural sweetness and keep the cake moist.

Can I use canned pumpkin?

I use plain pumpkin puree, not pumpkin pie filling.

Do these freeze well?

I freeze the cakes without sauce and add fresh toffee sauce when serving.

How do I know when the cakes are done?

I look for puffed centers that spring back lightly when touched.

Can I use muffin tins instead of ramekins?

I can, but I adjust the baking time slightly.

Is the texture more like cake or pudding?

I find it sits right between, very moist and tender.

Can I skip the tea?

I like the depth it adds, but I can replace it with hot water.

How thick should the toffee sauce be?

I aim for a sauce that coats the back of a spoon but still pours easily.

What’s the best topping?

I love vanilla ice cream or lightly whipped cream.

Conclusion

I love these sticky toffee pumpkin puddings because they capture everything comforting about fall desserts in a beautiful, individual serving. With their moist texture, warm spices, and rich toffee sauce, they’re a dessert I turn to whenever I want something truly special and memorable.