Pumpkin Tres Leches Cake
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Pumpkin Tres Leches Cake is one of those fall desserts that always feels worth making. It has everything you want this time of year. Warm pumpkin spice flavor, an incredibly soft cake, and that rich creamy tres leches soak that makes every bite unbelievably moist. This version takes the classic tres leches cake and gives it a cozy pumpkin twist that feels perfect for fall gatherings, Thanksgiving dessert tables, and any time you want something a little extra special. It’s simple to make, easy to prep ahead, and somehow tastes even better after chilling overnight.
WHY I KEEP COMING BACK TO THIS CAKE
Pumpkin desserts always have a way of pulling me right into fall, but this one feels extra special.
I’ve always loved how tres leches cake gets even better after sitting in the fridge overnight, soaking up all that creamy goodness. Adding pumpkin and warm spice takes it to a completely different level.
It has that soft, ultra-moist texture you want from a really good tres leches cake, but with all those cozy fall flavors layered in. It’s the kind of dessert that feels right at home on a Thanksgiving table, but honestly, I’ll find any excuse to make it once pumpkin season hits.
It’s one of those recipes that feels impressive when you set it out, but it’s secretly simple enough to make ahead and let the fridge do most of the work.
Why You’ll Love Pumpkin Tres Leches Cake
- Ultra moist texture: Every bite is soft, rich, and perfectly soaked.
- Perfect pumpkin spice flavor: Classic fall flavor in every bite.
- Easy make-ahead dessert: Even better after chilling overnight.
- Perfect for Thanksgiving: Perfect for Thanksgiving and fall gatherings.
- Simple ingredients: Nothing complicated needed. (always a win!)
Ingredients Needed To Make Pumpkin Tres Leches Cake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- For the Pumpkin Cake
- All-purpose flour: Gives the cake structure while keeping it soft enough to absorb the tres leches soak.
- Eggs: Help create the light sponge-like texture that makes tres leches cake work.
- Baking powder and Baking soda: Help the cake rise.
- Granulated sugar and Brown sugar: The combination adds sweetness while keeping the cake soft and tender.
- Vegetable oil: Keeps the cake moist even after soaking.
- Pumpkin puree: Adds moisture, richness, and that classic pumpkin flavor.
- Vanilla extract and Milk : Add richness and help create a smooth batter.
- Kosher salt: Balances the sweetness.
- Pumpkin pie spice: Brings all the warm fall flavor that makes this cake feel extra cozy.
- For the Tres Leches Soak
- Sweetened condensed milk: Adds sweetness and richness.
- Evaporated milk: Creates that classic tres leches flavor and texture.
- Heavy cream: Adds the creamy richness that makes every bite melt in your mouth.
- For Topping:
- Whipped cream: The light creamy finish that balances the richness of the soaked cake.
- Ground cinnamon: Adds the perfect final touch of warm spice.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Pumpkin Tres Leches Cake
- Preheat the oven to 350°F and grease a 9×13 baking dish.
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, pumpkin puree, vanilla extract, and milk until smooth.
- Slowly add the dry ingredients to the wet ingredients and mix just until combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Whisk together the sweetened condensed milk, evaporated milk, and heavy cream.
- Use a fork or skewer to poke holes all over the cooled cake.
- Slowly pour the milk mixture evenly over the cake, allowing it to soak in.
- Cover and refrigerate for at least 6 hours or overnight.
- Top with whipped cream and cinnamon before serving.
TIPS FOR THE BEST PUMPKIN TRES LECHES CAKE
- Let the cake cool fully before adding the milk mixture.
- Poke plenty of holes for even soaking.
- Pour the milk mixture slowly.
- Chill overnight for the best texture.
- Do not overmix the batter.
STORAGE
- Store covered in the refrigerator for up to 4 days.
- This cake is best served cold.
Pumpkin Tres Leches Cake
Equipment
- Measuring Cups
- Fork or skewer
Ingredients
Pumpkin Cake
- 2 1/4 cups all-purpose flour (or 1:1 gluten free flour)
- 1 tbsp baking powder
- ¼ tsp baking soda
- 1 tsp kosher salt
- 3 tsp pumpkin spice seasoning
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup vegetable oil
- 15 ounces pumpkin puree
- 2 tsp vanilla extract
- ¼ cup milk (if dairy free, i prefer oatmilk)
Tres Leches
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 14 oz heavy cream
Topping
- 8 oz Whipped cream
- Ground cinnamon
Instructions
- Preheat the oven to 350°F and grease a 9×13 baking dish.
- Whisk together the dry ingredients in a large bowl.
- In a separate bowl, whisk together the wet ingredients until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour into the prepared baking dish.
- Bake for 25 to 30 minutes.
- Cool completely.
- Whisk together the tres leches mixture.
- Poke holes all over the cooled cake.
- Slowly pour the milk mixture over the cake.
- Cover and chill for at least 6 hours.
- Top with whipped cream and cinnamon before serving.
Notes
- The cake must cool fully before soaking.
- Overnight chilling gives the best texture.
- Do not overmix the batter.
- Pour the milk mixture slowly for even absorption.
Nutrition
Commonly Asked Questions
It is a pumpkin spice version of traditional tres leches cake made with soft pumpkin cake soaked in a rich three-milk mixture.
Yes. It is even better after chilling overnight.
Too much milk added too quickly can oversaturate the cake.
Freeze the baked cake before adding the milk soak.
Pure canned pumpkin puree works best.
