Pumpkin Tres Leches: The Cozy Fall Dessert Everyone Will Love

Name: Pumpkin Tres Leches
Prep time: 25 min
Cook time: 18 min
Total time: 3 h
Cuisine: Latin American
Ingredients: 1 cup all-purpose flour; 1 cup pumpkin puree; 4 eggs, separated; 1 ½ cups granulated sugar; 1 teaspoon baking powder; 1 teaspoon pumpkin spice; ¼ teaspoon salt; 1 teaspoon vanilla extract; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 1 cup whole milk or heavy cream; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; ½ teaspoon pumpkin pie spice or cinnamon; ½ teaspoon vanilla extract (for whipped topping)

Jump to Recipe·Print Recipe

There’s something magical about a dessert that soaks in every drop of flavor and delivers it with every bite. That’s exactly what this Pumpkin Tres Leches Cake does. It takes the rich, creamy tradition of tres leches and blends it with the warm spices of fall. The result is a moist, melt-in-your-mouth dessert that feels just right for Thanksgiving, Halloween parties, or any autumn evening at home.

Moist pumpkin tres leches cake topped with whipped cream and cinnamon served on a white plate

This post gives you everything you need. From the classic recipe to variations like vegan, gluten-free, and even a quick version using cake mix. You’ll also get expert tips, storage advice, garnish ideas, and answers to the most common questions.

If you’re looking for one recipe to cover all the bases, you’ve found it.

Table of Contents

What is Tres Leches Cake?

Tres leches cake is a light and airy sponge cake soaked in a blend of three types of milk: evaporated milk, sweetened condensed milk, and whole milk or heavy cream. The name “tres leches” means “three milks” in Spanish.

Originally from Latin America, this dessert is known for its soft texture and rich taste. The cake absorbs the milk mixture without turning mushy, creating a balance between creamy and fluffy. It’s often topped with whipped cream and a sprinkle of cinnamon, making it both simple and indulgent. Adding pumpkin and fall spices gives this classic a seasonal twist that’s perfect for cooler weather.

Why You’ll Love This Recipe

Incredibly Moist and Flavorful
The cake soaks up the milk mixture perfectly, creating a soft and rich texture in every bite.
Packed with Autumn Spices
Cinnamon, nutmeg, and ginger bring that cozy fall feeling straight to your kitchen.
The Perfect Holiday Dessert
Whether it’s for Thanksgiving, a Halloween party, or a family gathering, this dessert fits the season.
Fully Adaptable
Need a vegan, gluten-free, or quick version? This recipe includes options to suit your needs.

pumpkin tres leches cake topped with whipped cream and cinnamon

Essential Ingredients and Equipment

For the Pumpkin Cake

All-purpose flour
Use regular flour or a 1-to-1 gluten-free blend if needed.
Pumpkin puree
Choose 100 percent pure pumpkin, not pumpkin pie filling.
Eggs
Separate the whites and yolks for better volume and texture.
Sugar
Regular granulated sugar gives the right sweetness.
Baking powder
Helps the cake rise and stay light.
Pumpkin spice
A blend of cinnamon, nutmeg, ginger, and allspice brings warmth.
Salt
Just a pinch to balance the flavors.
Vanilla extract
Adds depth to the overall taste.

For the Three-Milk Soak

Sweetened condensed milk
Thick and sweet, it’s essential for richness.
Evaporated milk
Thinner and less sweet, it balances the condensed milk.
Whole milk or heavy cream
Adds body and extra creaminess.

For the Spiced Whipped Cream

Heavy whipping cream
Whip it until soft peaks form.
Powdered sugar
Adds light sweetness without graininess.
Pumpkin pie spice or cinnamon
Sprinkled on top for an extra touch of fall flavor.
Vanilla extract
Gives the topping a mellow finish.

Recommended Equipment

9×13 inch baking pan
Standard size for even baking and soaking.
Electric mixer or stand mixer
Makes whipping and mixing easier and faster.
Spatula
Helpful for folding in ingredients gently.
Whisk
Ideal for mixing the milk soak smoothly.
Skewer or fork
Used to poke holes across the cake surface for better absorption.

How to Make Pumpkin Tres Leches

Step 1: Preheat and Prepare

Set your oven to 350 degrees. Grease a 9×13 inch baking pan and set it aside so it’s ready when the batter is done.

Step 2: Whip the Egg Whites

In a clean mixing bowl, combine the egg whites and 3/4 cup of sugar. Beat on high using a stand mixer with the whisk attachment until stiff peaks form. This should take about 3 to 4 minutes. Transfer the whipped egg whites to a separate bowl.

Step 3: Beat the Yolks and Sugar

Without cleaning the mixer bowl, add the egg yolks and the remaining 3/4 cup of sugar. Beat until the mixture turns pale yellow and thickens. This gives the cake its light texture. Stir in the pumpkin puree and vanilla extract until fully blended.

Step 4: Sift and Mix Dry Ingredients

Place a sieve over the mixing bowl and sift in the flour, baking powder, pumpkin spice, and salt. Mix gently until just combined to keep the batter light.

Step 5: Fold in the Egg Whites

Using a spatula, fold the whipped egg whites into the batter. Take your time with this step. Mix just until no white streaks remain. Overmixing can deflate the batter.

Step 6: Bake the Cake

Pour the batter into your prepared pan. Spread it out evenly and place it in the oven. Bake for 15 to 18 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready. Let it cool completely in the pan.

Step 7: Soak the Cake

In a large measuring cup or bowl, whisk together the whole milk, sweetened condensed milk, and evaporated milk. Once the cake has cooled, poke holes all over the surface using a skewer or fork. Pour the milk mixture slowly across the top, making sure to cover the entire surface. The cake will soak it up gradually. Refrigerate for at least 2 to 3 hours. For best results, let it chill overnight.

Step 8: Add the Whipped Cream Topping

Just before serving, whip the heavy cream with powdered sugar and a splash of vanilla until fluffy. Spread it over the cold, soaked cake. Dust the top with cinnamon or pumpkin spice. Slice and serve chilled.

lice of pumpkin tres leches cake with whipped cream and cocoa dusting on a white plate with a fork

Pro Tips for the Perfect Tres Leches

Let It Soak Overnight
The longer the cake rests in the fridge, the better the flavor and texture. An overnight soak lets the three milks fully absorb, creating that signature creamy bite.
Mix Just Until Combined
When adding the flour and folding in the egg whites, stop mixing as soon as everything is blended. This keeps the sponge light and helps the cake rise properly.
Warm Cake for Poking, Cool for Pouring
Poke the holes while the cake is still slightly warm so they open up easily. However, wait until it cools completely before pouring the milk mixture. This prevents the texture from becoming too soft or soggy.
Use a Skewer Instead of a Fork
A thin skewer makes deeper holes without tearing the cake. This helps the milk soak in evenly throughout the sponge.
Chill the Whipped Cream Bowl and Whisk
For the fluffiest topping, place your mixing bowl and whisk in the fridge for 10 to 15 minutes before whipping the cream. Cold tools give better volume.

Recipe Variations

Vegan Pumpkin Tres Leches

To make a dairy-free and egg-free version, follow these swaps:

Flax eggs
Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let sit for 5 minutes to thicken.
Dairy-free milks
Use unsweetened oat milk, sweetened condensed oat milk, and canned coconut milk for the soak.
Coconut cream
Chill a can of full-fat coconut milk, scoop out the thick cream, and whip it with powdered sugar and vanilla for the topping.

Follow the same baking and soaking steps. This version is rich, creamy, and plant-based.

Gluten-Free Pumpkin Tres Leches

For a gluten-free option:

Use a 1-to-1 gluten-free flour blend
Make sure it contains xanthan gum or a similar binder to keep the texture stable.

Everything else stays the same. You still get a moist, fluffy cake with the same fall flavor.

The Quick and Easy Version Using Cake Mix

Short on time? Try this method:

Use a 15.25-ounce yellow cake mix
Prepare the mix as directed, but add 1 cup of pumpkin puree and 1 teaspoon of pumpkin spice to the batter.
Bake and soak
Follow the usual steps for baking, poking, soaking, and chilling.
Top with whipped cream
Finish with the same spiced whipped topping.

This shortcut version is perfect for when you want a homemade flavor with less prep.

Serving and Garnishing Ideas

Take your pumpkin tres leches to the next level with these creative touches:

Caramel drizzle
A light swirl of caramel sauce adds sweetness and a glossy finish.
Toasted pecans
Chop and toast them lightly for a crunchy contrast to the soft cake.
Candied ginger
Finely chop and sprinkle for a pop of spice and chewiness.
Sea salt
A tiny pinch on top of the whipped cream brings out the richness of the milk soak.
Whipped cream swirls
Use a piping bag to make decorative swirls for a bakery-style look.

Pair slices with a hot cup of coffee, chai tea, or even a glass of dessert wine like Moscato or late harvest Riesling. These pairings complement the warm spices and creamy texture perfectly.

Storage Instructions

To keep your pumpkin tres leches cake fresh, store it properly:

Refrigerator
Cover the cake tightly with plastic wrap or place it in an airtight container. Store in the fridge for up to four days. The flavor gets better as it sits, so it’s perfect for making ahead.
Avoid Freezing
This cake does not freeze well due to the milk soak and whipped cream topping. The texture becomes icy and uneven once thawed.
Leftover Tips
If storing individual slices, place parchment paper between them to prevent sticking. Always chill immediately after serving to maintain freshness.

Conclusion

Pumpkin tres leches is more than just a seasonal dessert. It’s a crowd-pleaser that blends rich flavor with comforting spices and a soft, creamy bite. Whether you make the classic version or try one of the easy variations, this recipe is sure to impress at any fall gathering.

If you try this recipe, leave a comment below and give it a star rating. Share your results and let others know how it turned out. For more cozy recipes like this one, check out the other fall treats on the blog.

Fore more recipes follow me in Facebook, medium and Pinterest

FAQs

Why is my cake soggy?

If your cake is soggy, it might have been over-soaked or not baked long enough. Make sure to test the cake with a toothpick before removing it from the oven. Also, allow the cake to cool completely before adding the milk mixture to prevent a mushy texture.

Why didn’t my cake absorb all the milk?

A dense or underbaked sponge may not soak up the liquid properly. Be sure to fold the egg whites gently and do not overmix the batter. Also, poke enough holes across the cake to help the milk soak in evenly.

Can I make this cake ahead of time?

Yes. In fact, making it a day ahead is ideal. The flavors deepen and the texture improves with time. Just add the whipped cream topping shortly before serving for the best presentation.

What are the best spices to use?

Cinnamon, nutmeg, ginger, and a touch of allspice work beautifully in this recipe. You can use a pre-made pumpkin spice blend or mix your own for a stronger homemade flavor.

Pumpkin Tres Leches

What is Tres Leches Cake?

Why You’ll Love This Recipe