Pumpkin Sticky Toffee Pudding Recipe

The famous English sticky toffee pudding surprisingly blends well with the Americans’ favorite fall flavor—pumpkins! Taste the sweetness of toffee and the earthiness of pumpkins in this toffee pudding, that’s perfect for the holiday season.

Pumpkin Sticky Toffee Pudding Recipe

Pumpkin Sticky Toffee Pudding Recipe

This all-time favorite English dessert, sticky toffee pudding, is mixed with pumpkin, warm spices, and caramel-like dates for a decadent and fruity treat.

Prep: 15 mins
Set aside: 10 mins
Cook: 45 mins
Total: 1 hr 10 mins


For the Pudding:

  • 1 tbsp unsalted butter, cubed, plus more for greasing
  • ¼ cup dates, pitted, chopped
  • ¾ tsp lemon zest, grated
  • ½ tsp baking soda
  • 2 tbsp water, boiling
  • ½ cup pumpkin purée, (not pumpkin pie filling)
  • ¼ cup brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground green cardamom
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • ½ cup all-purpose flour, sifted

For the Sauce:

  • ¼ cup brown sugar
  • 3 tbsp pumpkin purée, (not pumpkin pie filling)
  • 2 tbsp heavy cream
  • ¼ cup unsalted butter, cubed
  • 1 tbsp rum, or whiskey, or brandy
  • salt, to season


  1. Preheat oven to 350 degrees F and grease 2 ramekins, preferably those that can hold at least 8 oz of cake batter each, with butter. Set aside.


  1. In a large, heatproof bowl, combine the dates, butter, lemon zest, baking soda, and boiling water.

  2. Set aside for at least 10 minutes or until completely cool, allowing the dates to absorb as much liquid as possible.

  3. In a mixing bowl, combine the pumpkin puree, sugar, cinnamon, cardamom, cloves, and salt until evenly incorporated. Set aside.

  4. Fold in the flour into the pumpkin mixture until evenly incorporated.

  5. Next, fold in the entire contents of the date mixture into the flour mixture, until a smooth pudding batter is formed.

  6. Pour batter into the prepared ramekins, up to ¾’s full, and lightly tap each ramekin to release any air bubbles.

  7. Transfer to the oven and bake for roughly 25 to 35 minutes until just firm when pressed in the center. Transfer to a rack until ready to serve. Pudding can be baked up to 8 hours ahead.


  1. In a saucepot over medium heat, combine the sugar, pumpkin puree, heavy cream, butter, rum, and salt. Bring to a simmer, then remove from the heat. Let it cool down slightly.

  2. Pour roughly 2 tablespoons of sauce over each pudding.

  3. Transfer to the oven and broil for 1 to 2 minutes until the puddings bubble. Heat the broiler and increase the oven temperature to its highest setting.

  4. Serve together with the roughly ¼ cup of the remaining sauce, and enjoy!


  • Sugar: 68g
  • :
  • Calcium: 107mg
  • Calories: 729kcal
  • Carbohydrates: 100g
  • Cholesterol: 97mg
  • Fat: 35g
  • Fiber: 5g
  • Iron: 3mg
  • Monounsaturated Fat: 9g
  • Polyunsaturated Fat: 1g
  • Potassium: 428mg
  • Protein: 5g
  • Saturated Fat: 22g
  • Sodium: 596mg
  • Trans Fat: 1g
  • Vitamin A: 14143IU
  • Vitamin C: 5mg
Nutrition Disclaimer
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