Name: Pumpkin Tres Leches Cake
Prep time: 20 min
Cook time: 30 min
Total time: PT-489917H28M
Cuisine: Latin American
Ingredients: 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 5 large eggs, separated; 1 cup granulated sugar; 3/4 cup pumpkin purée; 1 teaspoon vanilla extract; 1/4 cup whole milk; 1 can (12 oz) evaporated milk; 1 can (14 oz) sweetened condensed milk; 1/2 cup heavy cream; Whipped cream, for topping; Ground cinnamon, for garnish

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Table of Contents: Pumpkin Tres Leches Cake

Pumpkin Tres Leches Cake

There’s something magical about the smell of pumpkin, cinnamon, and warm spices drifting through the house on a crisp autumn evening. If you’re craving a dessert that feels like a warm hug with every spoonful, this Pumpkin Tres Leches Cake is your new go-to. It’s not just a cake—it’s a celebration in a pan. Combining the rich, moist tradition of tres leches with the cozy flavors of fall, this Fall tres leches cake is luxuriously creamy, mildly spiced, and irresistibly comforting. Whether you’re serving it at a Thanksgiving dinner, a cozy family gathering, or just treating yourself on a quiet Sunday afternoon, this spiced tres leches masterpiece delivers both elegance and ease.

Introduction: Pumpkin Tres Leches Cake

As the leaves turn and the air fills with the scent of pie spice and pumpkin candles, dessert traditions shift from light summer fruity treats to deeper, richer comforts. Enter the Pumpkin Tres Leches Cake—a brilliant fusion of Latin American tres leches tradition and American fall flavor obsession. This isn’t just another milk-soaked cake; it’s a pumpkin milk cake that captures the soul of autumn in every velvety bite. The base is a soft, airy sponge laced with real pumpkin puree, cinnamon, and pumpkin pie spice, then saturated with a trio of milks that make it unbelievably tender.

What sets this recipe apart is its perfect balance—not too sweet, not too dense, but deeply satisfying. It’s ideal for holidays like Thanksgiving or Christmas, but equally welcome as an indulgent weeknight dessert that feels special. And the best part? It comes together with pantry staples and requires no fancy techniques. Whether you’re a seasoned baker or just looking for an easy comfort food for family dinners, this spiced tres leches creation will win hearts year after year.

Alternate Names & Variations

You might also hear this dessert called Pumpkin Milk Cake, Spiced Tres Leches, or Fall Tres Leches Cake—all referring to the same creamy, aromatic delight. Some variations swap in brown sugar for richer depth or use coconut evaporated milk for a dairy-free twist. Others add bourbon to the milks or top with candied pecans for crunch. A close cousin is dulce de leche tres leches, but this version stands out with its warm, spiced tres leches profile that’s unmistakably autumnal.

Ingredients: Pumpkin Tres Leches Cake

For the cake:

– 2 cups all-purpose flour (spooned and leveled, not scooped)

– 2 teaspoons baking powder (fresh is best)
– 2 teaspoons baking soda (ensure it’s active—critical for rise)
– 1 teaspoon ground cinnamon (high-quality Saigon preferred)
– 1 ½ teaspoons pumpkin pie spice (a blend of cinnamon, nutmeg, ginger, cloves, and allspice)
– ¼ teaspoon fine sea salt
– 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)

– 4 large eggs (room temperature for best incorporation)
– 1 cup granulated sugar (for balanced sweetness)
– ¾ cup vegetable oil (avocado or canola also work)
– 1 teaspoon pure vanilla extract
– 1 cup whole milk (adds moisture to the batter)

For the tres leches soak:

– 8 ounces sweetened condensed milk (creamy and thick)
– 6 ounces evaporated milk (sweeter and richer than regular milk)

– 1 cup whole milk (extra richness and binding)

For the topping:

– 1 cup heavy cream (cold, for best whipping)
– 3 tablespoons granulated sugar (fine is ideal)
– ½ teaspoon pure vanilla extract
– ½ teaspoon pumpkin pie spice (for a fragrant, spiced finish)

Step-by-Step Instructions

1. Preheat & Prep: Set oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line with parchment paper—this ensures easy removal later.

2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. Set aside.

3. Combine Wet Ingredients: In a large bowl, beat the pumpkin puree with eggs, granulated sugar, vegetable oil, and vanilla extract until smooth and light in color—about 2 minutes.

4. Alternate Additions: Gradually add the dry ingredients to the wet mix in three parts, alternating with the whole milk (start and end with dry). Mix just until combined—do not overmix, or the cake may become dense.

5. Bake: Pour batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan—this is crucial, as the cake shrinks when warm.

6. Prepare the Tres Leches Mixture: While the cake cools, whisk together sweetened condensed milk, evaporated milk, and whole milk. This Fall tres leches cake soak is the heart of the recipe—don’t skip any!

7. Soak the Cake: Using a fork, poke holes all over the cooled cake. Slowly pour the milk mixture evenly over the top. Cover and refrigerate for at least 4 hours, preferably 6–8, to allow full absorption. The result? A pumpkin milk cake that’s ultra-moist without being soggy.

8. Whip the Cream Topping: Just before serving, whip cold heavy cream, sugar, vanilla, and pumpkin pie spice with a hand mixer or stand mixer until stiff peaks form.

9. Finish & Serve: Spread the spiced whipped cream evenly over the soaked cake. For best results, garnish with extra pumpkin pie spice or a sprinkle of cinnamon sugar.

Chef Tip: For a shortcut, freeze the cake and milks separately, then combine and soak when ready—this speeds up chilling and enhances flavor infusion!

Recipe Card Block (Quick Reference)

Prep 20 minutes, bake 30 minutes, chill 8 hours. Total time: 1 hour 20 minutes active, up to 8 hours 50 minutes with chilling. Makes 12 large servings. Approximate calories: 365 per serving (1/12th of cake). Each slice delivers rich flavor with balanced sweetness, making it a standout among spiced tres leches desserts. Perfect for holiday tables or sweet afternoons with coffee.

Why This Recipe Works & Expert Tips

This Pumpkin Tres Leches Cake stands out because it honors tradition while embracing innovation. The real pumpkin puree adds natural sweetness and fiber, while the delicate balance of pumpkin pie spice—not too strong, not too faint—makes it accessible year-round. The three milks penetrate deeply, creating a cake that’s moist without falling apart—a hallmark of a well-made Fall tres leches cake.

The batter is designed to be forgiving—no creaming butter, no tempering eggs. Simply mix wet with wet, dry with dry, then combine. The extended chill time is essential for flavor development and texture. For an easy comfort food for family dinners, this fits seamlessly: make it ahead, serve it chilled, and enjoy the praise. Want to impress? Drizzle with dulce de leche or top with toasted meringue for a show-stopping finish.

Storage, Freezing, and Reheating Tips

Once fully assembled, store the Pumpkin Tres Leches Cake covered in the refrigerator for up to 5 days. The flavor actually deepens on the second and third days, making it ideal for make-ahead meals. For longer storage, slice and freeze the spiced tres leches cake (before topping) in an airtight container for up to 2 months. Thaw in the fridge overnight, then add fresh whipped cream.

To freeze the entire cake (without topping), wrap it tightly in plastic wrap and foil after soaking. To reheat, serve chilled—no microwave needed. This pumpkin milk cake is best enjoyed cold, straight from the fridge, where the milks have fully saturated the crumb. Ideal for Fall tres leches cake leftovers on a quiet Tuesday night!

People Also Ask: Pumpkin Tres Leches Cake

How do you make a pumpkin tres leches cake?

Making a Pumpkin Tres Leches Cake starts with a fluffy, spice-kissed sponge from pumpkin puree, eggs, oil, and flour. After baking, the cake is poked full of holes and soaked in a mixture of three milks—sweetened condensed, evaporated, and whole milk—for at least 4 hours. The result is a pumpkin milk cake that’s luxuriously moist. Topped with spiced whipped cream, it’s a perfect Fall tres leches cake that’s creamy, aromatic, and easy to prepare ahead. Ideal for gatherings, this spiced tres leches dessert combines seasonal flavors with unforgettable texture.

What are the three milks in tres leches cake?

The three milks in tres leches cake are sweetened condensed milk, evaporated milk, and whole milk (or heavy cream in some versions). The sweetened condensed adds richness and sugar, evaporated milk contributes thickness and a nutty depth, and whole milk provides a creamy base that binds the soak. Together, they create a liquid bath that deeply penetrates the cake, making it ultra-moist without being soggy. In this Pumpkin Tres Leches Cake, the trio pairs beautifully with the pumpkin pie spice, enhancing the Fall tres leches cake experience. This balance is why spiced tres leches recipes are so beloved across Latin America.

Can you add pumpkin puree to tres leches?

Absolutely—adding pumpkin puree to tres leches cake is one of the best flavor upgrades you can make. It infuses the sponge with seasonal warmth and subtle sweetness while keeping the cake tender. Unlike pie filling, pure pumpkin (not pie mix) lets the spices shine without overpowering. The result is a Pumpkin Tres Leches Cake that’s deeply autumnal yet universally loved. Pair it with pumpkin pie spice in the batter and whipped topping for a true spiced tres leches experience. Plus, it enhances moisture, making the soak even more effective. A must-try for Fall tres leches cake lovers!

Is pumpkin tres leches served cold?

Yes, Pumpkin Tres Leches Cake is traditionally and best served cold. Chilling allows the three milks to fully absorb into the cake, transforming it into a moist, pudding-like texture. Serving cold also enhances the contrast between the cool, creamy layers and the warm spice notes—ideal for a spiced tres leches dessert. The whipped topping stays firm, and the flavors become richer over time. Whether it’s a holiday table or a Sunday treat, this pumpkin milk cake is meant to be enjoyed straight from the fridge. Serve immediately or keep chilled for optimal mouthfeel and flavor.

Conclusion: Pumpkin Tres Leches Cake

If you’ve never mixed the magic of pumpkin spice with the rich tradition of tres leches, now’s the time. This Pumpkin Tres Leches Cake is more than a dessert—it’s a memory in the making. Whether you’re sharing it with loved ones at Thanksgiving, impressing guests at a fall potluck, or just treating yourself with a chilled slice and a glass of tea, every bite delivers comfort, warmth, and joy. The Fall tres leches cake version you’ve been searching for is here—spiced, creamy, and utterly unforgettable.

We’d love to hear how yours turned out! Did you add a twist? Serve it at a special occasion? Snap a photo, enjoy the moment, and let us know in the comments below. Your kitchen, your tradition, your spiced tres leches masterpiece.