Pumpkin Spice Tres Leches Cake is the ultimate fall dessert—a dreamy fusion of Mexican tradition and cozy autumn flavors. If you’re craving something warm, moist, and cloud-like, this cake delivers all that and more. A fluffy pumpkin sponge absorbs a cinnamon-laced trio of milks, then gets topped with whipped cream and a final dusting of spice. It’s sweet, seasonal, and downright irresistible. In this guide, I’ll walk you through how to make this decadent treat step-by-step—from ingredients to soaking tips—so you can create your own perfect pumpkin spice tres leches cake at home.
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Pumpkin Spice Tres Leches Cake – Moist, Fluffy, and Full of Fall Flavor
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours (includes chill time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
A moist and fluffy pumpkin spice tres leches cake soaked in a cinnamon-spiced trio of milks and topped with whipped cream. The perfect fall dessert.
Ingredients
1 cup all-purpose flour
1 tbsp pumpkin pie spice
1 tsp baking powder
1/4 tsp salt
5 large eggs, separated
1 cup granulated sugar, divided
1 cup pumpkin puree
1/4 cup whole milk
1 tsp vanilla extract
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1/2 cup whole milk
1 tsp ground cinnamon
1 cup heavy cream (cold)
2 tbsp powdered sugar
1/2 tsp vanilla extract
Cinnamon or pumpkin pie spice for dusting
Toasted pecans or caramel sauce (optional)
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Whisk flour, pumpkin spice, baking powder, and salt in a bowl.
3. Beat yolks with half of the sugar until thick and pale.
4. Add pumpkin puree, milk, and vanilla to yolk mixture.
5. Fold in the dry ingredients until just combined.
6. Whip egg whites to soft peaks; add remaining sugar and beat to stiff peaks.
7. Fold whipped whites gently into batter in three additions.
8. Spread into baking dish and bake 30–35 minutes. Cool 15 minutes.
9. Whisk condensed milk, evaporated milk, whole milk, and cinnamon.
10. Poke holes in cake and pour milk mixture slowly over it.
11. Let soak at room temperature 1 hour, then refrigerate 4 hours or overnight.
12. Whip cream with powdered sugar and vanilla to soft peaks.
13. Spread whipped topping and dust with cinnamon or spice before serving.
Notes
Use 100% pumpkin puree, not pie filling.
Cold cream whips faster—chill your bowl too.
Soak the cake overnight for best flavor.
Add toasted pecans or caramel for extra decadence.
From Grandma’s Kitchen to Pumpkin Spice Dreams
Growing up in our multigenerational kitchen, dessert was more than an after-dinner treat—it was the heartbeat of our evenings. My grandma, who came from a small town in Michoacán, always had something baking, especially when fall rolled in. She’d hum old tunes while folding egg whites into sponge cakes, and I’d be right by her side, stealing spoonfuls of batter and soaking in her stories. That’s where my love for tres leches began.
But now that I’m a mom myself—juggling school drop-offs and grocery runs—I like to bring a seasonal twist to Grandma’s classics. This pumpkin spice tres leches cake is one of those magical reinventions. It has the soul of traditional tres leches—fluffy, milky, and melt-in-your-mouth—but with rich autumn flavors folded in: cinnamon, nutmeg, cloves, and a touch of ginger. It’s like if fall and nostalgia had a dessert baby.
Last year, I made it for a Día de los Muertos gathering and again for Thanksgiving, and both times, it disappeared within minutes. Even my daughter, who usually asks for chocolate everything, licked the plate clean. It’s light yet decadent, spicy yet sweet—and just right for sweater weather.
If you’re ready to bring something unique to your table that’s still rooted in tradition, this pumpkin spice tres leches cake is the perfect recipe to try. And if you’re like me—more “home baker” than “pastry chef”—don’t worry. I’ll guide you step-by-step, from choosing the right pumpkin puree to making a whipped topping that holds its shape.
Ingredients You’ll Need
Gather These Pantry Staples and Fall Favorites
This pumpkin spice tres leches cake has a light, sponge-like texture that soaks up every drop of the creamy milk mixture. It’s essential to use fresh, high-quality ingredients to achieve the perfect bite: fluffy, moist, and full of flavor.
Here’s everything you need:
Dry Ingredients:
- All-purpose flour
- Pumpkin pie spice
- Baking powder
- Salt
Wet Ingredients:
- 5 large eggs, separated (room temperature)
- Granulated sugar (superfine preferred)
- 1 cup canned pumpkin puree (not pie filling)
- 1/4 cup whole milk
- 1 tsp pure vanilla extract
Milk Soak (Tres Leches):
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup whole milk
- 1 tsp ground cinnamon
Topping:
- 1 cup heavy cream (cold)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Ground cinnamon or pumpkin pie spice (for dusting)
- Optional: Toasted pecans or homemade caramel sauce
Ingredient Tips for the Best Flavor and Texture
Use Fresh Baking Powder: This ensures your sponge rises properly and stays airy enough to absorb the tres leches soak without getting soggy.
Choose Pure Pumpkin Puree: Avoid canned pumpkin pie filling—it’s too sweet and already spiced. Pure pumpkin gives you better control over flavor.
Cold Cream Whips Best: Keep your heavy cream and mixing bowl chilled. It whips faster and holds its shape longer, perfect for spreading or piping.
Don’t Skimp on Vanilla: A good quality vanilla extract adds depth to both the cake and topping. It’s subtle but makes a difference.
How to Make Pumpkin Spice Tres Leches Cake
Bake the Sponge That Soaks It All Up
This recipe may look long, but I promise—it’s beginner-friendly. Follow these steps in order, and you’ll get a fluffy, light sponge that drinks up the cinnamon milk soak like a dream.
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside. This ensures even soaking later.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- 1 cup all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp salt
Whisk thoroughly to distribute the leavening evenly.
Step 3: Beat the Yolks and Sugar
In another bowl, beat 5 egg yolks with half of the granulated sugar (about 1/2 cup) until thick, pale, and creamy. This helps form the base of your sponge.
Step 4: Add Pumpkin, Milk, and Vanilla
Stir in:
- 1 cup pumpkin puree
- 1/4 cup whole milk
- 1 tsp vanilla extract
Blend until smooth. Don’t worry if it’s thick—it’ll lighten up soon.
Step 5: Fold in the Dry Ingredients
Gently fold the flour mixture into the wet batter. Stop as soon as the flour disappears to avoid over-mixing.
Step 6: Whip Egg Whites
In a clean bowl, beat the 5 egg whites until soft peaks form. Add the remaining 1/2 cup of granulated sugar slowly and beat until stiff, glossy peaks form.
Step 7: Fold Egg Whites Into Batter
Fold in the egg whites in three additions, gently folding from bottom to top to keep the air in the batter.
Step 8: Bake
Spread the batter evenly in the prepared dish. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool for 15 minutes.
Step 9: Make the Milk Soak
Whisk together in a bowl:
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1/2 cup whole milk
- 1 tsp ground cinnamon
Step 10: Soak the Cake
Use a fork or skewer to poke holes all over the warm cake. Pour the milk soak slowly over the surface. Let it rest at room temperature for 1 hour, then refrigerate at least 4 hours or overnight.
Serving, Variations, and Storing
Finish with a Fluffy Whipped Topping
Right before serving, whip up your topping. In a chilled bowl, beat:
- 1 cup cold heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Whip to soft peaks. This means when you lift your whisk, the peaks just gently curl over. It’s the perfect texture for spreading. Smooth it over the chilled cake and dust with pumpkin pie spice or cinnamon for a festive touch.
Want to go the extra mile? Add a sprinkle of toasted pecans or a light drizzle of homemade caramel sauce. The crunch and extra sweetness contrast beautifully with the soft, spiced cake.
Creative Variations to Try
Make It Mini: Use a muffin tin or ramekins for individual servings—great for parties or gifting. Just reduce baking time to 15–18 minutes and watch closely.
Add a Kick: A splash of spiced rum or bourbon in the milk soak adds a grown-up twist, especially for holiday dinners.
Caramelized Pumpkin Layer: For something show-stopping, add a thin layer of caramelized pumpkin puree between cake and whipped cream.
Spice it Your Way: Want more heat? Add a pinch of cayenne to the milk soak—just enough to warm the back of your throat without overpowering the dessert.
How to Store and Make Ahead
This pumpkin spice tres leches cake actually gets better the longer it rests. After soaking and chilling, cover the dish tightly and store in the fridge for up to 3 days. Add whipped cream the day you serve it to keep it fresh and fluffy.
Avoid freezing—it changes the texture too much. But if you want to save time, you can bake the sponge a day ahead and soak it the next morning.
Frequently Asked Questions
What makes a tres leches cake different?
Tres leches cake is unique because it’s soaked in three kinds of milk—usually sweetened condensed milk, evaporated milk, and whole milk or cream. This transforms the sponge into a tender, ultra-moist dessert that’s rich yet airy.
Can I use pumpkin puree in tres leches cake?
Absolutely. Pumpkin puree adds moisture, natural sweetness, and seasonal flavor. Just be sure to use 100% pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.
How long should you soak tres leches cake?
Ideally, let your cake soak for at least 4 hours, but overnight is best. This allows the milks to fully absorb, creating the signature melt-in-your-mouth texture.
What toppings go well with pumpkin tres leches cake?
Whipped cream is a must, but you can also top it with toasted pecans, a drizzle of caramel sauce, or a sprinkle of pumpkin pie spice. These elevate the presentation and add texture and warmth.
A Fall Dessert Worth Sharing
Pumpkin spice tres leches cake is more than just a dessert—it’s a celebration of tradition, family, and the cozy essence of fall. With each creamy, spiced bite, it tells a story that starts in a warm kitchen and ends at your table, surrounded by the people you love. Whether it’s your first time baking tres leches or your fiftieth, this seasonal twist is bound to become a new favorite. Don’t be surprised if your guests ask for seconds—and the recipe.