Pumpkin Sticky Toffee Pudding

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Alright, people, it’s September, and you know what that means—pumpkin season is officially here! Cue the obligatory lattes, pies, and, of course, endless baked goods. But let’s ease into it, shall we? I’m not saying we need to go full throttle into pumpkin mania (yet), but this Pumpkin Sticky Toffee Pudding recipe is the perfect way to welcome fall baking into your kitchen. It’s sweet, it’s sticky, and it’s got that warm, spiced pumpkin goodness we all crave this time of year. Trust me, this recipe is a total winner.

I’m a sucker for sticky toffee pudding, but what really got me excited about this recipe is that it gives off serious sticky toffee pudding vibes. Sure, sticky toffee is traditionally made with dates, but this beauty right here swaps those out for chestnuts. Now, let me be honest—I’ve never been a fan of chestnuts. The texture, the flavor… they’ve always been a “no thanks” for me. But this cake? It completely changed my mind. The chestnuts get all soft and caramelized in the cake and add this amazing texture that really works. I still won’t be eating chestnuts in anything else, though. Let’s not get crazy. But in this recipe? Absolute perfection.

Why This Recipe Works

This recipe nails the perfect balance of flavors and textures, making it an ideal choice for your fall baking lineup. Here’s why it works so well:

• Moist and Tender Cake: The combination of pumpkin puree and neutral oil keeps the cake moist without making it heavy. The result is a soft, tender crumb that absorbs the toffee sauce beautifully.
• Warm Spices: Cinnamon, nutmeg, cloves, and fresh ginger bring that classic fall spice blend, adding warmth and depth without overpowering the other flavors. The spices complement the pumpkin and toffee perfectly, making the cake taste like fall in every bite.
• Textured Chestnuts: The chestnuts, softened in molasses, add a unique texture to the cake that plays well with the sticky toffee sauce. Their slight chewiness contrasts with the soft cake, adding interest and a bit of complexity to every bite.
• Rich Toffee Sauce: The star of the show, the buttery toffee sauce, soaks into the cake, making it sticky, sweet, and indulgent. It’s rich without being overly sweet, thanks to the balance of brown sugar, cream, and a hint of salt.
• Balanced Sweetness: The cake itself isn’t overly sweet, allowing the toffee sauce to shine. This balance keeps the dessert from becoming too rich or overwhelming, so you can savor every bite without hitting a sugar overload.
• Easy Yet Impressive: Despite its complex flavors, the recipe is straightforward, making it accessible even if you’re not an experienced baker. It’s the kind of dessert that looks fancy and tastes indulgent but doesn’t require hours of effort in the kitchen.

All in all, this recipe works because it delivers a warm, spiced, and decadent dessert that still feels balanced. It’s the perfect comfort dessert to transition into pumpkin season!

Fun Facts About Chestnuts

Let’s get nerdy for a second, because chestnuts have a few interesting qualities that might just surprise you:

• Not Actually Nuts: Believe it or not, chestnuts aren’t considered true nuts—they’re more like seeds. So, if you’re not usually a nut person, maybe this is your loophole.
• Rich in History: Chestnuts were a major food source in ancient times, especially in the Mediterranean. They’ve been roasted, boiled, and ground into flour for centuries—basically, chestnuts have been around longer than your favorite fall sweater.
• Packed with Nutrition: While we’re indulging in this decadent cake, let’s not forget chestnuts are actually pretty good for you. They’re high in fiber, vitamin C, and low in fat—though let’s be real, they’re drowning in toffee sauce here, so maybe we’ll ignore the healthy angle for now.

Tips for Making This Recipe

Here are a few tips to help you nail this Pumpkin Sticky Toffee Pudding:

1. Don’t Over-Mash the Chestnuts: When you’re cooking down the chestnuts in molasses, you want to break them down into pieces, but not a paste. You want that texture to come through in the cake, so think “small chunks,” not “baby food.”
2. Be Generous with the Toffee Sauce: When you soak the cake, make sure to pour enough toffee sauce to really saturate it. The cake will drink it up like a sponge, and this is where all that sticky, gooey goodness comes from.
3. Use Fresh Ginger: Freshly grated ginger really makes a difference here. It adds that spicy warmth that cuts through the sweetness of the toffee sauce and balances out the flavors.
4. Serve Warm: This cake is at its best when slightly warm, with the toffee sauce drizzled on top. It’s a dessert you want to curl up with on a cool fall evening.

How to make Pumpkin Sticky Toffee Pudding

For the Cake

• Neutral oil for the pan
• 6 oz (170g) peeled roasted chestnuts (1 generous cup), from a jar or bag, rinsed and patted dry
• 1/4 cup molasses (3oz/85g)
• 1/2 teaspoon baking soda
• 1 (15oz/425g) can unsweetened pumpkin puree (not pumpkin pie filling)
• 1 tablespoon finely grated fresh ginger
• 1 1/2 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour (11.9oz/338g)
• 2 1/4 teaspoon baking powder
• 1 1/2 teaspoon Diamond Crystal kosher salt or 3/4 teaspoon Morton kosher salt
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 1/4 cups granulated sugar (8.8oz/250g)
• 4 large eggs (7oz/200g), at room temperature
• 2/3 cup neutral oil (5.3oz/150g), such as grapeseed or avocado

For the Toffee Sauce and Serving

• 10 tablespoons unsalted butter (5oz/142g)
• 1 cup packed dark brown sugar (7.8oz/220g)
• 1 cup heavy cream (8.5oz/240g), at room temperature
• 3/4 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt

PREHEAT THE OVEN AND PREPARE THE PAN

Step 1: Arrange an oven rack in the center position and preheat the oven to 350°F.

COOK THE CHESTNUTS AND MOLASSES

Step 2: Remove from the heat, uncover, and mash the chestnuts with a fork or a potato masher to break them down into pieces no larger than a pea (don’t mash into a paste, though–you want them to add texture to the cake).

MIX THE WET INGREDIENTS

Mix the Dry Ingredients

Step 1: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves to combine. Make a well in the center and set the bowl aside.

Beat the Eggs and Sugar, then Stream in the Oil

Step 1: In a separate large bowl, with a hand mixer, beat the sugar and eggs on medium-low speed until the eggs are broken up, then increase the speed to medium-high and continue to beat until the mixture is pale, mousse-y, and doubled in volume about 3 minutes. Beating constantly, very gradually stream in the oil and continue to beat just until the mixture is smooth, thick and emulsified.

Make the Batter

Step 1: Add the pumpkin mixture to the bowl with the egg mixture and mix on medium-low just until blended, then scrape that mixture into the bowl of dry ingredients. Mix on medium-low, starting in the center and gradually working outward, until you have a smooth, evenly mixed batter with no traces of flour. Switch to a flexible spatula and fold the batter several times to make sure it’s evenly mixed. Pour the batter into the prepared pan.

Step 2: Bake until the surface of the cake is deeply browned and springy to the touch and a toothpick or cake tester inserted into the center comes out clean, 30 to 35 minutes. Set the cake aside.

Make the Toffee Sauce

Step 1: In a medium saucepan, combine the butter, brown sugar, and 1/4 cup (2oz/57g) water and bring to a boil over medium-high heat, stirring to melt the butter and dissolve the sugar.

Step 2: Continue to cook, stirring often, unto the mixture is reduced and slightly thickened, about 3 minutes, then remove the saucepan from the heat and slowly add the cream (take care, it will sputter), stirring constantly until the mixture is smooth. Bring to a boil again over medium-high heat and cook, stirring occasionally, until the toffee sauce is slightly reduced and thickened, about 3 minutes longer. Stir in the salt and set the saucepan aside.

Soak the Cake and Serve

Step 1: Use a toothpick to poke deep holes all over the hot cake, then slowly pour 1 cup (8.2oz/233g) of warm toffee sauce over the entire surface. Let the cake sit until it has absorbed some of the toffee sauce and is slightly warm. Cover the saucepan to keep the remaining toffee sauce warm.

Step 2: Cut around the side of the cake with a small offset spatula or paring knife, then use a serrated knife to slice the cake into a 3-by-4 grid to make 12 generous portions, or into a 3-by-5 grid to make 15 slightly smaller portions. Lift the slices out of the pan and transfer to serving plates. The toffee sauce will separate as it sits, so stir to bring it back together. If the butter in the sauce has started to solidify, rewarm it over medium-low heat. Pour the toffee sauce into a small pitcher or serving vessel and serve on the side.

Can I Make this Ahead of Time?

Ideally, no. The cake is best eaten slightly warm while the toffee sauce is glossy (the butter in the sauce will solidify when cool). Any leftover cake can be covered in the pan and stored at room temperature for up to 2 days. Rewarm it uncovered in a 300°F oven until the surface is glossy again, 5 to 7 minutes. Any leftover toffee sauce, stored in a lidded container in the refrigerator, will keep for up to 2 weeks. Scrape it into a small saucepan and rewarm over medium-low heat, stirring frequently, until it’s glossy and fluid.

Can I use a Stand Mixer instead of a Hand Mixer?

Yes. Combine the sugar and eggs in a stand mixer fitted with the whisk attachment and proceed with the recipe as written. After adding the pumpkin mixture, switch to the paddle attachment, reduce the mixer speed to low, and add the dry ingredients to the bowl in two additions.

The Last Bite: Bring On the Pumpkin Madness!

So there you have it—Pumpkin Sticky Toffee Pudding that’s sticky, sweet, and loaded with fall flavors. If you’re looking for the perfect way to kick off your pumpkin baking season, this is it. And let’s be honest, after a week of salads, we’ve earned this cake. Now go grab your pumpkin puree and chestnuts and get baking! And hey, if you give this recipe a try, let me know how it turns out. Drop a comment, share your pics, and let’s celebrate the start of pumpkin season together—one sticky, toffee-soaked slice at a time.

Recipe courtesy of What’s for Dessert.

Pumpkin Sticky Toffee Pudding

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Author: Courtesy of What's For Dessert

Prep Time: 40 Min

Cook time: 50 Min

Total time: 1 H & 30 M

Ingredients US Metric

Cake

Neutral oil for the pan

6 oz (170g) peeled roasted chestnuts (1 generous cup), from a jar or bag, rinsed and patted dry

1/4 cup molasses (3oz/85g)

1/2 teaspoon baking soda

1 (15oz/425g) can unsweetened pumpkin puree (not pumpkin pie filling)

1 tablespoon finely grated fresh ginger

1 1/2 teaspoon vanilla extract

2 1/2 cups all-purpose flour (11.9oz/338g)

2 1/4 teaspoon baking powder

1 1/2 teaspoon Diamond Crystal kosher salt or 3/4 teaspoon Morton kosher salt

1 1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 1/4 cups granulated sugar (8.8oz/250g)

4 large eggs (7oz/200g), at room temperature

2/3 cup neutral oil (5.3oz/150g), such as grapeseed or avocado

Toffee Sauce and Serving

10 tablespoons unsalted butter (5oz/142g)

1 cup packed dark brown sugar (7.8oz/220g)

1 cup heavy cream (8.5oz/240g), at room temperature

3/4 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt

Cake

Neutral oil for the pan

170 g (170g) peeled roasted chestnuts (1 generous cup), from a jar or bag, rinsed and patted dry

84 g molasses (3oz/85g)

2 g baking soda

1 (15oz/425g) can unsweetened pumpkin puree (not pumpkin pie filling)

7 g finely grated fresh ginger

7.39 ml vanilla extract

313 g all-purpose flour (11.9oz/338g)

9 g baking powder

9 g Diamond Crystal kosher salt or 5 g Morton kosher salt

3 g ground cinnamon

1 g ground nutmeg

1/8 teaspoon ground cloves

250 g granulated sugar (8.8oz/250g)

4 large eggs (7oz/200g), at room temperature

100 g neutral oil (5.3oz/150g), such as grapeseed or avocado

Toffee Sauce and Serving

140 g unsalted butter (5oz/142g)

220 g packed dark brown sugar (7.8oz/220g)

237 ml heavy cream (8.5oz/240g), at room temperature

5 g Diamond Crystal kosher salt or 3 g Morton kosher salt

Instructions Fahrenheit Celsius

Preheat the Oven and Prepare the Pan

Arrange an oven rack in the center position and preheat the oven to 350°F.

Brush the bottom and sides of a 13 x 9-inch pan, preferably metal, with neutral oil. Line just the bottom of the pan with a rectangle of parchment paper, cut to fit, and smooth to eliminate air bubbles. Brush the parchment with more oil and set the pan aside.

Cook the Chestnuts and Molasses

In a small saucepan, combine the chestnuts, molasses, and 1/2 cup (4oz/113g) water and bring to a simmer over medium heat. Reduce the heat to maintain a very gentle simmer, cover, and cook until the chestnuts are soft and easily break apart when pressed against the side of the pan, 12 to 15 minutes.

Remove from the heat, uncover, and mash the chestnuts with a fork or a potato masher to break them down into pieces no larger than a pea (don’t mash into a paste, though–you want them to add texture to the cake).
Mix the Wet Ingredients

To the saucepan with the chestnut mixture, add the baking soda and stir thoroughly to combine. The mixture will foam, which is normal. Scrape the mixture into a medium bowl, then stir in the pumpkin, ginger, and vanilla. Set the pumpkin mixture aside and let it cool to room temperature, stirring it occasionally (to cool it down very quickly, you can sit in an ice bath).

Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves to combine. Make a well in the center and set the bowl aside.
Beat the Eggs and Sugar, Then Stream in the Oil

In a separate large bowl, with a hand mixer, beat the sugar and eggs on medium-low speed until the eggs are broken up, then increase the speed to medium-high and continue to beat until the mixture is pale, mousse-y, and doubled in volume about 3 minutes. Beating constantly, very gradually stream in the oil and continue to beat just until the mixture is smooth, thick and emulsified.

Make the Batter

Add the pumpkin mixture to the bowl with the egg mixture and mix on medium-low just until blended, then scrape that mixture into the bowl of dry ingredients. Mix on medium-low, starting in the center and gradually working outward, until you have a smooth, evenly mixed batter with no traces of flour. Switch to a flexible spatula and fold the batter several times to make sure it’s evenly mixed. Pour the batter into the prepared pan.

Bake until the surface of the cake is deeply browned and springy to the touch and a toothpick or cake tester inserted into the center comes out clean, 30 to 35 minutes. Set the cake aside.

Make the Toffee Sauce

In a medium saucepan, combine the butter, brown sugar, and 1/4 cup (2oz/57g) water and bring to a boil over medium-high heat, stirring to melt the butter and dissolve the sugar.

Continue to cook, stirring often, unto the mixture is reduced and slightly thickened, about 3 minutes, then remove the saucepan from the heat and slowly add the cream (take care, it will sputter), stirring constantly until the mixture is smooth. Bring to a boil again over medium-high heat and cook, stirring occasionally, until the toffee sauce is slightly reduced and thickened, about 3 minutes longer. Stir in the salt and set the saucepan aside.

Soak the Cake and Serve

Use a toothpick to poke deep holes all over the hot cake, then slowly pour 1 cup (8.2oz/233g) of warm toffee sauce over the entire surface. Let the cake sit until it has absorbed some of the toffee sauce and is slightly warm. Cover the saucepan to keep the remaining toffee sauce warm.

Cut around the side of the cake with a small offset spatula or paring knife, then use a serrated knife to slice the cake into a 3-by-4 grid to make 12 generous portions, or into a 3-by-5 grid to make 15 slightly smaller portions. Lift the slices out of the pan and transfer to serving plates. The toffee sauce will separate as it sits, so stir to bring it back together. If the butter in the sauce has started to solidify, rewarm it over medium-low heat. Pour the toffee sauce into a small pitcher or serving vessel and serve on the side.

Preheat the Oven and Prepare the Pan

Arrange an oven rack in the center position and preheat the oven to 177°C.

Brush the bottom and sides of a 13 x 9-inch pan, preferably metal, with neutral oil. Line just the bottom of the pan with a rectangle of parchment paper, cut to fit, and smooth to eliminate air bubbles. Brush the parchment with more oil and set the pan aside.

Cook the Chestnuts and Molasses

In a small saucepan, combine the chestnuts, molasses, and 1/2 cup (4oz/113g) water and bring to a simmer over medium heat. Reduce the heat to maintain a very gentle simmer, cover, and cook until the chestnuts are soft and easily break apart when pressed against the side of the pan, 12 to 15 minutes.

Remove from the heat, uncover, and mash the chestnuts with a fork or a potato masher to break them down into pieces no larger than a pea (don’t mash into a paste, though–you want them to add texture to the cake).

Mix the Wet Ingredients

To the saucepan with the chestnut mixture, add the baking soda and stir thoroughly to combine. The mixture will foam, which is normal. Scrape the mixture into a medium bowl, then stir in the pumpkin, ginger, and vanilla. Set the pumpkin mixture aside and let it cool to room temperature, stirring it occasionally (to cool it down very quickly, you can sit in an ice bath).

Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves to combine. Make a well in the center and set the bowl aside.
Beat the Eggs and Sugar, Then Stream in the Oil

In a separate large bowl, with a hand mixer, beat the sugar and eggs on medium-low speed until the eggs are broken up, then increase the speed to medium-high and continue to beat until the mixture is pale, mousse-y, and doubled in volume about 3 minutes. Beating constantly, very gradually stream in the oil and continue to beat just until the mixture is smooth, thick and emulsified.

Make the Batter

Add the pumpkin mixture to the bowl with the egg mixture and mix on medium-low just until blended, then scrape that mixture into the bowl of dry ingredients. Mix on medium-low, starting in the center and gradually working outward, until you have a smooth, evenly mixed batter with no traces of flour. Switch to a flexible spatula and fold the batter several times to make sure it’s evenly mixed. Pour the batter into the prepared pan.

Bake until the surface of the cake is deeply browned and springy to the touch and a toothpick or cake tester inserted into the center comes out clean, 30 to 35 minutes. Set the cake aside.

Make the Toffee Sauce

In a medium saucepan, combine the butter, brown sugar, and 1/4 cup (2oz/57g) water and bring to a boil over medium-high heat, stirring to melt the butter and dissolve the sugar.

Continue to cook, stirring often, unto the mixture is reduced and slightly thickened, about 3 minutes, then remove the saucepan from the heat and slowly add the cream (take care, it will sputter), stirring constantly until the mixture is smooth. Bring to a boil again over medium-high heat and cook, stirring occasionally, until the toffee sauce is slightly reduced and thickened, about 3 minutes longer. Stir in the salt and set the saucepan aside.

Soak the Cake and Serve

Use a toothpick to poke deep holes all over the hot cake, then slowly pour 1 cup (8.2oz/233g) of warm toffee sauce over the entire surface. Let the cake sit until it has absorbed some of the toffee sauce and is slightly warm. Cover the saucepan to keep the remaining toffee sauce warm.

Cut around the side of the cake with a small offset spatula or paring knife, then use a serrated knife to slice the cake into a 3-by-4 grid to make 12 generous portions, or into a 3-by-5 grid to make 15 slightly smaller portions. Lift the slices out of the pan and transfer to serving plates. The toffee sauce will separate as it sits, so stir to bring it back together. If the butter in the sauce has started to solidify, rewarm it over medium-low heat. Pour the toffee sauce into a small pitcher or serving vessel and serve on the side.

Recommended Products

Peeled Roasted Chestnuts

Molasses

Pumpkin Puree

Vanilla Extract

Baking Soda

Baking Powder

All-Purpose Flour

Diamond Kosher Salt

Ground Cinnamon

Ground Nutmeg

Ground Cloves

Grapeseed Oil

Avocado Oil

Dark Brown Sugar

13 x 9 Pan

Parchment Paper

Hand Mixer

Flexible Spatula

Notes

• The cake is best eaten slightly warm while the toffee sauce is glossy
• Any leftover cake can be covered in the pan and stored at room temperature for up to 2 days. Rewarm it uncovered in a 300°F oven until the surface is glossy again, 5 to 7 minutes.
• Any leftover toffee sauce, stored in a lidded container in the refrigerator, will keep for up to 2 weeks. Scrape it into a small saucepan and rewarm over medium-low heat, stirring frequently, until it’s glossy and fluid.

Nutrition Facts

Calories

506.61

Fat

21.24 g

Sat. Fat

11.47 g

Carbs

74.97 g

Fiber

2.45 g

Net carbs

72.53 g

Sugar

45.85 g

Protein

6.28 g

Sodium

602.73 mg

Cholesterol

109.49 mg

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