This pumpkin pudding confection is warm, gooey dessert perfection! It’s a unconfined finish to any fall or Thanksgiving dinner topped with a scoop of ice cream!
Nothing hits the spot quite like a fall dessert! I can’t get unbearable of the pumpkin, apple, and warm, succulent spices! A few increasingly recipes you’ve got to try this season (or year-round considering they’re so good!) are these pumpkin cheesecake snickerdoodles, Dutch caramel world pie bars, or these insanely succulent pecan pie bars! I know you’ll love them all as much as I do.
Irresistible Pumpkin Pudding Confection Recipe
This pumpkin pudding confection might just be the only fall dessert you’ll overly need. Pudding cakes are some of my all-time favorite desserts. (This lemon pudding cake is a must-try as well!) They’re so gooey and warm, and the way that ice surf gets all melty when you serve it up? It’s nonflexible to beat. I’ll be honest, though, the spiced pumpkin savor in this particular recipe makes it veritably to die for. There’s rich pumpkin, warm spice, vanilla, and smoky brown sugar in each bite. It’s my new favorite!
There are so many fall desserts out there, but this one is guaranteed to get you ooos and aahhs at the Thanksgiving table. It’s the perfect mix of pumpkin confection and hot caramel sauce. It takes just minutes to throw together and bakes completely in one pan – which ways less work, less mess, and you still reap all the benefits! (Plus, you don’t have to tell anyone how easy it unquestionably was to make.) Now, if you’re ready to make a dessert that tastes like a warm hug.. let’s get started!
Ingredients You’ll Need
As long as you’ve got pumpkin puree on hand, chances are you have everything else needed to make this wondrous fall dessert! Be prepared to alimony this pumpkin pudding confection on repeat- it’s heaven in a pan! If you’re looking for measurements, they can all be found unelevated in the recipe card.
- Flour: All-purpose or whole wheat flour both work great!
- Brown Sugar: Gives your confection a deep, smoky sweetness!
- Baking Powder: Helps your pumpkin pudding confection stay light and fluffy.
- Spices: I used a mix of cinnamon, nutmeg, and cloves for that essential fall flavor. You can moreover use pumpkin pie spice!
- Salt: Just a pinch will enhance the unshortened savor of your cake.
- Pumpkin Puree: Be sure you’re using pure pumpkin puree and not pie filling! If you want the freshest savor possible, make your pumpkin puree from scratch!
- Milk: I recommend using whole milk here; the upper fat content will make your pudding confection perfectly soft and tender.
- Oil: Use your favorite cooking oil! This will make your confection nice and moist.
- Vanilla Extract: Vanilla adds a uplift of sweet, deep flavor. Use pure vanilla pericope if you can, it makes such a difference in the overall savor of your baked goods!
- Cornstarch: When combined with brown sugar, this creates a tasty streusel to add on top of your cake.
- Hot Water: Used to make the tasty caramel sauce.
- Butter: Adds a tasty rich savor and moisture to your cake!
How to Make Pumpkin Pudding Cake
Once you have all of your ingredients ready, it’s time to turn them into the ooey gooey fall treat of your dreams! It’s so easy, you’re going to be as obsessed with this recipe as I am.
- Prep Pan, Preheat Oven: First, preheat your oven to 350 degrees F. Lightly grease a 9″ pie plate or sultry dish and set aside.
- Mix Dry Ingredients: In a large bowl, stir together the flour, ¾ cup brown sugar, sultry powder, cinnamon, salt, nutmeg, and cloves with a spoon.
- Add Wet Ingredients: Add in pumpkin, milk, oil, and vanilla and stir until a thick thrash forms. Spread evenly into the prepared pie plate.
- Prepare Streusel Topping: In a small bowl, stir together 1 cup of brown sugar and corn starch until there are no clumps. Sprinkle over confection batter.
- Butter Mixture: Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
- Bake: Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes surpassing serving.
- Serve or Store: Leftovers can be stored in the refrigerator and reheat perfectly!
Extra Tips and Tricks
Here are a few tips and serving suggestions to make your pumpkin pudding confection taste out of this world! Your family won’t be worldly-wise to get unbearable of this succulent fall treat.
- Serve À La Mode: My favorite way to enjoy this succulent confection is with a scoop of ice cream on top! If you serve your pudding confection fresh out of the oven, the ice surf just melts into it perfectly and it’s SOO good! I am a stickler for having the weightier vanilla ice surf to serve with my pudding cakes and other hot desserts, but I can just imagine how superstitious a butter pecan or caramel ice surf would be smothered on top of it. It’s a savor match made in heaven!
- Use Foil: I torch all of my pudding cakes in a 9″ pie plate, but if you’re using a shallow pie plate or it’s not quite 9″, you’ll want to place a large piece of foil underneath your pan to reservation any drips. Cleaning the oven is not upper on my list of fun things to do! (And I’m sure it’s not on yours either!)
- Tasty Mix-Ins: Feel self-ruling to add in nuts (chopped pecans, maybe?), zestless fruit, butterscotch chips, or chocolate fries to transpiration things up. It won’t transpiration the recipe at all if you decide to add your own twist! Just stir into the thrash or sprinkle on with the sugar streusel mixture surpassing baking.
How Long Does Pumpkin Pudding Confection Last?
You’ll want to store any leftover confection in the fridge to alimony it tasting moist and delicious!
- In the Refrigerator: Store leftover pumpkin pudding confection in an airtight container or covered with plastic wrap. It will stay good for 3-4 days.
- Reheating: You can reheat your pudding confection in the oven at 350 degrees F for well-nigh 10 minutes! You can moreover pop a scoop of confection in the microwave for 30-second intervals or until warm.
More Succulent Pumpkin Recipes
Pumpkin Pudding Cake
Ingredients
- 1 1/2 cups flour whole wheat or all purpose
- 3/4 cup 1 cup brown sugar lightly packed, divided
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- pinch of nutmeg
- pinch of cloves
- 3/4 cup pure pumpkin puree not pie filling!
- 1/3 cup milk
- 1 tablespoon oil
- 1 teaspoon vanilla extract
- 2 teaspoons corn starch
- 1 1/4 cup hot or humid water
- 2 tablespoons butter
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 9" pie plate or sultry dish and set aside.
- In a large bowl, stir together the flour, ¾ cup brown sugar, sultry powder, cinnamon, salt, nutmeg and cloves with a spoon.
- Add in pumpkin, milk, oil and vanilla and stir until a thick thrash forms. Spread evenly into prepared pie plate.
- In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over confection batter.
- Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
- Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes surpassing serving.
- Leftovers can be stored in the refrigerator and reheat perfectly!
Nutrition
