Pumpkin Latte Sticky Toffee Pudding

Say Hello to Fall’s New Favourite: Pumpkin Latte Sticky Toffee Pudding

Forget everything you think you know about classic fall desserts. We’ve taken the best of British comfort, the soul of autumn spice, and the essential buzz of your morning cup to create one ultimate, decadent masterpiece: Pumpkin Latte Sticky Toffee Pudding.

This isn’t just a dessert; it’s an experience. It’s the cozy warmth of sticky toffee pudding transformed by the subtle earthiness of pumpkin and drowned in a rich, dark, coffee-infused toffee sauce.

The Cake: Sticky Toffee Meets Pumpkin Patch

The foundation of any great sticky toffee pudding is a moist, dark, and utterly tender sponge cake. Traditionally, this comes from dates, and while we keep that essential chewy texture, we’ve swapped out some liquid for a seasonal superstar: pumpkin puree.

Here’s how the cake is elevated:

• Ultimate Moisture: The addition of pumpkin puree guarantees a pudding that is incredibly soft and never dry, enhancing the inherent moisture provided by the dates.

• Subtle Spice: Along with the usual suspects (cinnamon, nutmeg, ginger), the pumpkin brings a mild, earthy depth that screams “autumn.” It’s less intense than a standard pumpkin spice cake, allowing the dark toffee notes to still shine through.

• Perfect Texture: The cake is dark, rich, and dense—exactly what you want to soak up every drop of that heavenly sauce.

Pumpkin Latte Sticky Toffee Pudding

Created by Sue Mun

Serves 9

Ingredients:  

For the Pumpkin Date Cake:

• 1 1/2 cups (about 270g) pitted Medjool dates, chopped small

• 1 tsp baking soda

• 3/4 cup (180g) boiling water

• 1 cup (245g) pumpkin puree (not pumpkin pie filling)

• 2/3 cup (170g) butter, browned

• 3/4 cup (173g) sour cream (sub for Greek Yogurt if needed)

• 1 cup (220g) brown sugar

• 4 tbsp (90g) molasses

• 1/2 cup (120g) vegetable or canola oil

• 2 large eggs, room temperature

• 1 tbsp vanilla extract

• 2 cups (240g) all-purpose flour

• 1 tsp baking powder

• 1 tsp salt

• 2 tsp cinnamon

• 1 tsp pumpkin spice

• 1/2 tsp salt

For the Coffee Toffee Sauce:

• 8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter, melted

• 1 cup (235 ml) heavy or whipping cream

• 1 cup plus 2 tablespoons (215 grams) brown sugar (light is called for, but I’d like to use dark next time)

• 1 1/2 tsp instant coffee

• 2 teaspoons vanilla extract

Instructions: 

1. Preheat oven to 350°F (175°C). Grease a 8×8 inch square baking pan with baking spray and line with parchment paper. Set aside.

2. In a large bowl, combine chopped dates and baking soda. Pour boiling water right on top and allow the dates to sit for about half an hour until the dates have softened.

3. Meanwhile, in a small pot, melt the butter. Then continue to swirl the pan and cook over medium high heat until the butter begins to brown. This will take about 7 minutes or so. Pour the browned butter to a small bowl. Set aside.

4. In another medium bowl, mix together the dry ingredients – the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.

5. Once the dates have softened, use an immersion blender or food processor to churn into a smooth paste.

6. To the mashed dates, add in the pumpkin puree, melted browned butter, sour cream (or Greek yogurt as a substitute), brown sugar, molasses, oil, eggs, and vanilla. Mix the ingredients together until smooth.

7. Add in the dry ingredients into the wet ingredients, mixing until just combined.

8. Pour the batter into the prepared pan and use your rubber spatula or the back of a spoon to spread it evenly in the pan.

9. Bake for about 45-55 minutes, or until a toothpick inserted in the center comes out clean.

1. Meanwhile, while the cake bakes, make the coffee toffee sauce. Melt the butter in a medium saucepan over medium heat.

2. Stir in the brown sugar, heavy cream, salt, and vanilla. Bring to a gentle simmer, whisking constantly, until smooth and slightly thickened, about 5–7 minutes.

3. Remove from heat and add in the instant coffee and stir to dissolve. Set aside until the cake is done.

4. Once the cake its finished baking, set it aside on your counter to cool off for about 15 minutes.

5. Then, use a chopstick or skewer to poke holes all over the cake.

6. Pour about half of the coffee toffee sauce over top of the warm cake to let it soak in.

7. Slice into 9 squares and serve warm.

8. Top with a scoop of vanilla ice cream and drizzle with more of the coffee toffee sauce. Enjoy!