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Cozy Pumpkin Tres Leches Cake: The Best Fall Dessert

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A happy accident turned into the most requested fall dessert—a pumpkin-spiced sponge cake soaked in three milks, topped with fluffy whipped cream. This cozy pumpkin tres leches cake is incredibly moist, warmly spiced, and perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree (100% pure pumpkin)
  • ½ cup whole milk, room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • ½ cup heavy cream
  • ½ teaspoon pumpkin pie spice
  • 1 ½ cups heavy cream (for topping)
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Ground cinnamon for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Optionally line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides.
  4. Beat in the eggs one at a time, about 30 seconds each. Add the vanilla extract and beat for another 10 seconds.
  5. Add the pumpkin puree and beat until just combined. Do not overmix.
  6. With the mixer on low, add one-third of the flour mixture, then half of the milk. Repeat with another third of flour, the remaining milk, and finish with the last third of flour. Mix just until no flour streaks remain.
  7. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the cake cool in the pan on a wire rack for about 20 minutes. Poke holes all over the top with a fork or skewer.
  9. In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, ½ cup heavy cream, and ½ teaspoon pumpkin pie spice until smooth.
  10. Pour the milk mixture slowly and evenly over the cooled cake, starting from the edges and working inward. Let each addition absorb before adding more.
  11. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. When ready to serve, beat 1 ½ cups heavy cream, powdered sugar, and ½ teaspoon vanilla extract together until soft peaks form.
  13. Spread or pipe the whipped cream over the chilled cake. Dust with ground cinnamon. Slice and serve cold.

Notes

Room temperature ingredients are key for best texture. Poke holes generously for even milk absorption. Chill overnight for best flavor. Store covered in refrigerator for up to 5 days. Freeze before adding whipped cream for up to 3 months.

Nutrition

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

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