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Cozy Pumpkin Tres Leches Cake: The Best Fall Dessert

pumpkin tres leches cake - featured image
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A moist pumpkin sponge cake soaked in three milks, topped with whipped cream and cinnamon. This easy fall dessert is perfect for Thanksgiving, Friendsgiving, or any cozy gathering.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (100% pure pumpkin)
  • 1/4 cup whole milk
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pumpkin pie spice
  • 1 1/2 cups heavy whipping cream (cold)
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon or pumpkin pie spice, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  3. In a large bowl, beat egg yolks and granulated sugar until thick, pale, and fluffy (about 3-4 minutes).
  4. Beat in pumpkin puree, vanilla extract, and 1/4 cup whole milk until combined.
  5. Gradually fold dry ingredients into wet mixture with a rubber spatula until just combined.
  6. In a separate clean bowl, beat egg whites on medium-high speed until stiff peaks form.
  7. Gently fold one-third of the egg whites into the batter to lighten, then fold in the remaining egg whites until no streaks remain.
  8. Pour batter into prepared dish and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in center comes out clean.
  9. Let cake cool in pan for 10-15 minutes.
  10. Whisk together evaporated milk, sweetened condensed milk, 1/2 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon pumpkin pie spice.
  11. Poke holes all over the warm cake with a fork. Slowly pour milk mixture evenly over the cake.
  12. Cover and refrigerate for at least 4 hours, preferably overnight.
  13. When ready to serve, beat cold heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  14. Spread whipped cream over chilled cake. Dust with cinnamon or pumpkin pie spice. Serve cold.

Notes

For best texture, chill the cake overnight. Use 100% pure pumpkin puree, not pumpkin pie filling. Ensure egg whites are at room temperature and bowl is grease-free for proper whipping. For a dairy-free version, substitute oat milk, full-fat coconut milk, and dairy-free sweetened condensed milk.

Nutrition

Keywords: pumpkin tres leches cake, fall dessert, pumpkin cake, tres leches, easy pumpkin dessert, Thanksgiving dessert

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