Delicious Vegan Pumpkin Sticky Toffee Pudding: Your Ultimate Autumn Dessert
Prepare to fall in love with this incredible vegan pumpkin sticky toffee pudding, a seasonal twist on the much-loved British classic. Imagine a wonderfully soft, moist pumpkin and date cake, infused with warming pumpkin spice, generously drenched in a rich, buttery toffee sauce. This dessert is not just a treat; it’s a comforting experience that’s rich, beautifully sticky, utterly moreish, and surprisingly simple to prepare. It’s the perfect sweet ending for any autumn gathering or a cozy night in.
The original sticky toffee pudding holds a special place in the hearts of dessert lovers worldwide, known for its deep caramel flavor and incredibly moist texture, thanks to the star ingredient: dates. It’s a truly indulgent British pudding, often considered the ultimate comfort food that truly “sticks to your ribs.” My vegan sticky toffee pudding recipe has long been a favorite, transforming this classic into a plant-based delight without sacrificing any of its signature richness.
This pumpkin sticky toffee pudding is a delightful adaptation of that very recipe, initially inspired by Nigella Lawson’s version before I veganised it. To create this autumnal marvel, I’ve ingeniously swapped out some of the traditional dates and dairy milk for luscious tinned pumpkin puree, incorporating it into both the cake and the irresistible toffee sauce. A generous dash of aromatic pumpkin spice perfectly complements the natural sweetness of the pumpkin, elevating this pudding into a truly spectacular fall dessert. It’s deceptively easy to make, yet its impressive flavor and presentation are guaranteed to enchant anyone you serve it to.
Essential Ingredients for Your Vegan Pumpkin Sticky Toffee Pudding
Crafting the perfect pumpkin sticky toffee pudding starts with understanding the role of each ingredient. Here’s a detailed breakdown to ensure your pudding is absolutely perfect:
- Dates: These are the foundation of our pudding, contributing natural sweetness, a wonderful caramel note, and essential moisture. By soaking chopped dried dates in boiling water and blending them, we create a soft, rich base. There’s no need for expensive Medjool dates; regular dried pitted dates work beautifully and are often more economical.
- Tinned Pumpkin Puree: This is crucial for the pumpkin flavor and moist texture. Ensure you purchase pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar. You can usually find it in larger supermarkets or specialty stores, especially during autumn, or conveniently order it online. Its vibrant color and earthy sweetness are indispensable.
- Treacle (or Molasses): Dark, robust treacle is key to the pudding’s deep, complex caramel flavor. If treacle isn’t available in your region, unsulphured molasses makes an excellent substitute, offering a similar depth. For those who prefer a slightly lighter, sweeter flavor profile, golden syrup can be used, though it will result in a less intense caramel.
- Dark Muscovado or Dark Brown Soft Sugar: Muscovado sugar is highly recommended for its intense molasses-like flavor and fudge-like texture, which greatly enhances the toffee notes. Dark brown soft sugar is a perfectly suitable alternative, delivering a similar rich sweetness. While light brown sugar can be used in a pinch, dark sugars provide a superior depth of flavor that truly makes this pudding shine.
- Oil: A neutral-flavored oil is essential for moisture and tenderness in the cake. I personally prefer to use olive oil for its subtle fruitiness that doesn’t overpower the other flavors, but any neutral vegetable oil (like sunflower, canola, or grapeseed oil) will work perfectly.
- Plain Flour (All-Purpose Flour): Standard plain (all-purpose) wheat flour is ideal for this recipe, providing the necessary structure for the cake. No fancy flours are required here.
- Baking Powder and Bicarbonate of Soda (Baking Soda): Baking powder is our primary leavening agent, ensuring a light and airy texture. Bicarbonate of soda, when mixed with the dates and hot water, helps to further soften the dates and reacts with acidic ingredients (like pumpkin puree) to provide additional lift and tenderness.
- Pumpkin Spice: This warming blend of spices is essential for that signature autumnal flavor. Pre-mixed pumpkin spice is widely available, particularly during the fall season, or you can easily make your own blend using cinnamon, ginger, nutmeg, cloves, and allspice. Alternatively, a simple combination of cinnamon and ginger will still deliver a delicious result.
- Non-Dairy Cream: For the luxurious toffee sauce, a rich non-dairy cream is vital. My absolute favorite is homemade cashew cream, which yields an incredibly rich and smooth sauce. Excellent store-bought options include soy cream, coconut cream (the thick part from a can of full-fat coconut milk), or plant-based double creams from brands like Elmlea, Flora, or Oatly. Choose one you enjoy the flavor of.
- Vegan Butter/Margarine: Use a high-quality vegan block butter or margarine that you like the taste of, as it forms the base of the rich toffee sauce. Block varieties generally perform better than spreadable ones in cooking applications. Naturli Vegan Block is a consistently good choice.
- Light Brown Soft Sugar (for Toffee Sauce): In contrast to the cake, I find that light brown soft sugar creates the perfect balance of sweetness and caramel flavor in the toffee sauce. If you only have dark brown sugar, consider omitting the treacle from the sauce to prevent it from becoming overly intense, unless you specifically enjoy a very strong treacle flavor.
How To Make This Irresistible Pumpkin Sticky Toffee Pudding: A Step-by-Step Guide
(For precise measurements and full instructions, please refer to the comprehensive recipe card located at the bottom of this page)
- Step 1: Soak the Dates. In a large jug or bowl, combine your chopped pitted dates with bicarbonate of soda and pour in boiling water. Stir well and let this mixture soak for 10 minutes. This step is crucial for softening the dates, ensuring a smooth pudding batter.
- Step 2: Blend Wet Ingredients. Carefully transfer the softened date mixture into a blender. Add the pumpkin puree, oil, muscovado (or dark brown) sugar, and treacle (or molasses). Blend until the mixture is completely smooth and creamy, ensuring no large date pieces remain.
- Step 3: Combine Wet and Dry. Pour the blended wet mixture into a spacious mixing bowl. Whisk in the baking powder, pumpkin spice, and salt until just combined. Then, gradually add the plain flour, stirring gently until no dry lumps are visible. Be careful not to over-mix the batter to keep it tender.
- Step 4: Prepare for Baking. Scrape the smooth pudding batter into a well-greased 20cm (8-inch) square baking tin. Use a spatula to spread the batter evenly across the tin, ensuring a level surface for consistent baking.
- Step 5: Bake to Perfection. Bake the pudding in a preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean. The top should be golden brown and spring back lightly when touched.
- Step 6: Craft the Toffee Sauce. While the cake is baking, prepare your luscious toffee sauce. In a saucepan, gently heat the vegan butter, light brown sugar, and treacle (or molasses) over a low flame. Stir continuously until everything is completely melted and smooth. Then, stir in the non-dairy cream, pumpkin puree, and vanilla extract. Bring the sauce to a gentle simmer, then immediately remove it from the heat. Add a pinch of salt to taste – be cautious as it will be very hot!
- Step 7: Sauce the Pudding. Once baked, allow the cake to cool in its tin for about 10 minutes. Using a toothpick or skewer, generously prick holes all over the surface of the pudding. Drizzle approximately half of your warm toffee sauce evenly over the top, ensuring every part of the cake is coated, allowing the sauce to seep into the holes and infuse the cake with sticky goodness.
- Step 8: Serve and Enjoy! Let the pudding cool for another 20 minutes in the tin. This cooling time allows the sauce to fully absorb and the pudding to set slightly. Then, slice it into squares and serve warm with a scoop of vegan vanilla ice cream or a generous drizzle of custard, alongside the remaining toffee sauce. The sauce thickens as it cools, so simply warm it gently in a pan or microwave to restore its pourable consistency before serving.
Expert Tips for the Best Vegan Pumpkin Sticky Toffee Pudding
Achieving bakery-quality results at home is easier than you think with these expert tips:
- Embrace Metric Measurements: For all my baking endeavors, I cannot stress enough the importance of using metric measurements with a digital kitchen scale over imprecise cup conversions. Baking is a science, and exact quantities lead to consistent, superior results. Plus, it’s often cleaner and less fussy than using multiple measuring cups!
- Accurate Spoon Measures: When the recipe calls for tablespoons and teaspoons, use proper measuring spoons, not standard kitchen spoons. A tablespoon is precisely 15ml, and a teaspoon is 5ml. Always level off your ingredients for accuracy, avoiding heaped spoonfuls.
- Serving Temperature: For the ultimate experience, this pudding is best served warm, but not piping hot straight from the oven. Allowing it to cool for at least 20 minutes before serving lets the flavors meld and the sauce fully absorb, creating that perfect sticky texture.
- Perfect Pairings: Elevate your dessert by serving this vegan pumpkin sticky toffee pudding with a dollop of creamy vegan vanilla ice cream, or a generous pour of warm vegan custard. The contrast of warm pudding and cold accompaniment is simply divine.
- Adult Twist: For a sophisticated adult version, consider stirring in a couple of tablespoons of dark rum or bourbon into the toffee sauce after it’s been removed from the heat. The alcohol adds a wonderful depth and warmth that beautifully complements the caramel and pumpkin spice flavors.
Frequently Asked Questions (FAQ’s)
Any leftover pudding should be stored in an airtight container at room temperature for up to 3 days, while the toffee sauce should be kept separately in a covered jug in the fridge. When you’re ready to enjoy it again, simply reheat individual portions in the microwave for about 30 seconds per piece, or until thoroughly warmed through. This prevents the pudding from drying out and keeps the sauce fresh.
Absolutely! Both the cake and the toffee sauce can be made up to 3 days ahead of time, which makes this an ideal dessert for entertaining. Store the baked cake in an airtight container at room temperature to maintain its moisture. Keep the toffee sauce in a separate airtight container in the fridge. When it’s time to serve, warm the cake in an oven preheated to 170°C/fan 150°C/325°F/gas mark 3 for 20-25 minutes, until heated through. Gently reheat the sauce in a saucepan on the hob until pourable and warm, then assemble and serve as directed.
Yes, this pumpkin sticky toffee pudding freezes beautifully! If freezing before serving, do not add the sauce to the pudding. Freeze the plain pudding in its baking dish, wrapped tightly in cling film and then foil, for up to 3 months. To serve, defrost in the fridge overnight, then reheat as described above. The sauce can also be frozen separately in an airtight container; defrost in the fridge and reheat gently on the hob. You can also freeze individual leftover portions of pudding (with sauce already added) in airtight containers. Allow them to defrost in the fridge, then microwave to reheat for a quick and comforting treat.
While the recipe provides the best combination for flavor and texture, some substitutions are possible. As mentioned, molasses can replace treacle, and dark brown soft sugar works instead of muscovado. For non-dairy cream, any rich plant-based cream you enjoy can be used. However, always ensure you use pure pumpkin puree and not pie filling. Refer to the ‘Ingredient Details’ section for more specific guidance on substitutions to ensure the best possible outcome for your vegan pumpkin sticky toffee pudding.
Explore More Vegan Pudding Recipes:
- Classic Vegan Sticky Toffee Pudding
- Steamed Gingerbread Pudding (Vegan)
- Vegan Self-Saucing Chocolate Pudding
- Vegan Eve’s Pudding
- Lemon Elderflower Almond Pudding (Vegan)
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Pumpkin Sticky Toffee Pudding (Vegan)
Ingredients
For the Pumpkin Date Cake:
- 125 g (4 ½ oz) pitted dates chopped
- 1 teaspoon bicarbonate of soda (baking soda)
- 180 g (¾ cup) boiling water
- 160 g (⅔ cup) pumpkin puree
- 73 g (80ml/⅓ cup) neutral oil (like olive oil)
- 75 g (6 Tablespoons) dark muscovado or soft dark brown sugar
- 50 g (2 Tablespoons) treacle or molasses
- 2 teaspoons baking powder
- 2 teaspoons pumpkin spice blend
- ¼ teaspoon fine sea salt
- 200 g (1 + ⅔ cups) plain (all-purpose) flour
For the Buttery Toffee Sauce:
- 150 g (⅔ cup) vegan block butter
- 150 g (¾ cup) light brown soft sugar
- 30 g ( 1 ½ tablespoons) treacle or molasses
- 150 g (½ cup + 2 Tbsp) non-dairy cream (e.g., homemade cashew cream, soy cream, Elmlea Plant Double, or full-fat coconut cream)
- 60 g (¼ cup) pumpkin puree
- 1 teaspoon vanilla extract
- good pinch of salt to taste
Instructions
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Preheat your oven to 180°C/160°C fan/350°F/gas mark 4. Lightly grease an approximate 20cm / 8in square baking dish or cake tin.
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In a large jug or bowl, combine the chopped pitted dates and bicarbonate of soda. Pour in the boiling water and stir well. Set aside to soak for 10 minutes; this will ensure the dates become beautifully soft.125 g (4 ½ oz) pitted dates, 1 teaspoon bicarbonate of soda (baking soda), 180 g (¾ cup) boiling water
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Carefully transfer the soaked date mixture, along with its liquid, into a blender. Add the pumpkin puree, neutral oil, dark muscovado (or soft dark brown) sugar, and treacle (or molasses). Blend until the mixture is completely smooth and free of any date chunks.160 g (⅔ cup) pumpkin puree, 73 g (80ml/⅓ cup) neutral oil (like olive oil), 75 g (6 Tablespoons) dark muscovado or soft dark brown sugar, 50 g (2 Tablespoons) treacle or molasses
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Scrape the blended mixture into a large mixing bowl. Whisk in the baking powder, pumpkin spice blend, and fine sea salt. Once these are just combined, gently fold in the plain (all-purpose) flour until no dry lumps remain. Be careful not to over-mix the batter to ensure a tender pudding.2 teaspoons baking powder, 2 teaspoons pumpkin spice blend, ¼ teaspoon fine sea salt, 200 g (1 + ⅔ cups) plain (all-purpose) flour
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Pour the prepared batter into your greased baking tin and spread it level using a spatula. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the pudding comes out clean, indicating it’s fully cooked.
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While the pudding bakes, prepare the rich toffee sauce. Place the vegan block butter, light brown soft sugar, and treacle (or molasses) into a saucepan. Heat over a low flame, stirring constantly until all ingredients are melted and the mixture is smooth and combined.150 g (⅔ cup) vegan block butter, 150 g (¾ cup) light brown soft sugar, 30 g ( 1 ½ tablespoons) treacle or molasses
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Stir in the non-dairy cream, pumpkin puree, and vanilla extract until well combined and smooth. Bring the sauce to a gentle simmer, then immediately remove the pan from the heat. Add a good pinch of salt to taste (be very careful, as the sauce will be extremely hot!).150 g (½ cup + 2 Tbsp) non-dairy cream (e.g., homemade cashew cream, soy cream, Elmlea Plant Double, or full-fat coconut cream), 60 g (¼ cup) pumpkin puree, 1 teaspoon vanilla extract, good pinch of salt to taste
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Allow the baked pudding to cool in its dish for 10 minutes. Then, using a toothpick or skewer, generously prick the entire surface of the pudding. Drizzle approximately half of the warm toffee sauce evenly over the top, ensuring it covers the pudding completely and seeps into the holes.
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Leave the pudding to cool for an additional 20 minutes in the tin. This allows the sauce to fully absorb and the pudding to become perfectly sticky. Slice it into 9 squares and serve warm with a scoop of vegan ice cream or a generous pour of warm custard, alongside the remaining sticky toffee sauce. (Note: the sauce will thicken as it cools; simply reheat it gently in a pan or microwave for a few seconds until it’s pourable again).
Notes
- For more in-depth tips, ingredient details, storage, freezing, make-ahead instructions, and step-by-step photos, please refer to the detailed post above the recipe card.
- As with all my baking recipes, I highly recommend using metric measurements with a digital kitchen scale instead of cup conversions. Cups are notoriously inaccurate, and using a scale will yield much better, more consistent results, in addition to being an easier and less messy method!
- Tablespoon and teaspoon measurements specified in this recipe refer to proper measuring spoons, NOT regular kitchen spoons. A Tablespoon is 15ml and a teaspoon is 5ml, and they should always be level, not heaped.
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