This Pumpkin Lava Cake is a fun and festive dessert that oozes warm pumpkin spice goodness! It’s rich and chocolatey, perfect for cozy fall nights.
With its gooey center, every bite feels like a hug! I love serving it with a scoop of vanilla ice cream—talk about a match made in dessert heaven! 🍂🍰
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the cake! For the best flavor, use canned pumpkin puree. If you have fresh pumpkin, roast it first and mash it for a homemade touch. Just make sure it’s not pumpkin pie filling, as that has added spices!
Chocolate Chips: I prefer using mini semisweet chocolate chips for that perfect molten center. If you’re looking for a healthier alternative, dark chocolate chips work great too. You can also substitute with white chocolate chips for a different taste.
Spices: The combination of cinnamon, ginger, and nutmeg brings a cozy flavor to the cake. If you’re out of ginger or nutmeg, just increase the cinnamon a bit or use a pumpkin spice blend—it’s easy and convenient!
Butter: Unsalted butter is ideal for balanced flavor, but if you only have salted butter, you can use it—just skip the added salt in the recipe.
How Can I Ensure My Pumpkin Lava Cake Has a Gooey Center?
The key to that delicious gooey center is timing! Bake the cakes until the edges are set but the center is soft. Here’s how to nail it:
- Preheat your oven properly to 350°F (175°C) before baking for even cooking.
- Keep an eye on the cakes during the last few minutes of baking. They usually take about 18-22 minutes, but every oven is different, so check them a minute or two early!
- Let them cool briefly in the ramekins (about 5 minutes) so they can firm up a little without losing that molten center when inverted.
By following these tips, you’ll have a perfectly gooey pumpkin lava cake that’s sure to impress!
How to Make Pumpkin Lava Cake
Ingredients You’ll Need:
- For the Cake:
- 6 tbsp unsalted butter, melted, plus extra for greasing
- 1/2 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup mini semisweet chocolate chips (for the lava center)
- For Serving:
- Powdered sugar, for dusting
- Whipped cream or vanilla ice cream, for serving
Time Needed:
This delightful Pumpkin Lava Cake recipe takes about 10 minutes to prepare and 18-22 minutes to bake. Plus, you’ll want to let it cool for about 5 minutes after baking. In total, expect about 35 minutes before you can dig in and enjoy your delicious creation!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, take 4 individual ramekins or small oven-safe bowls, grease them with a bit of butter, and lightly dust with flour. This helps the cake come out easily after baking!
2. Mix the Pumpkin Base:
In a medium bowl, combine the melted butter, pumpkin puree, and granulated sugar. Use a whisk or a spoon to mix until the mixture is smooth and creamy.
3. Add Eggs and Vanilla:
Next, crack an egg and add it to the bowl along with the egg yolk and the vanilla extract. Whisk everything together until it’s beautifully combined!
4. Combine Dry Ingredients:
In a separate bowl, sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt together. This will help to mix them evenly and eliminate any lumps.
5. Fold Dry into Wet:
Gently fold the dry ingredients into the pumpkin mixture using a spatula. Mix until everything is just combined and there are no flour streaks left. Be careful not to overmix!
6. Assemble the Ramekins:
Using a spoon, divide about 2 tablespoons of the pumpkin batter into each prepared ramekin. Then, place a heaping tablespoon of mini chocolate chips in the center of each one. Top off with the remaining batter to cover the chocolate chips.
7. Bake:
Pop the ramekins in the oven and bake for about 18-22 minutes. You want the edges to be firm but the center to remain soft and slightly gooey. This is what creates that delicious “lava” effect!
8. Cool and Serve:
Once baked, take them out of the oven and let them cool in the ramekins for about 5 minutes. This allows them to set a little. Carefully invert each ramekin onto a plate and gently lift it off, revealing the lava cake.
9. Dust and Enjoy:
Dust the tops with powdered sugar for a beautiful finish and serve immediately, either topped with some whipped cream or a scoop of vanilla ice cream. Enjoy the warm, flowing chocolate lava as it mixes with the pumpkin spice cake!
Happy baking and enjoy your delicious Pumpkin Lava Cake! 🍰🎃
Can I Use Pumpkin Pie Filling Instead of Pure Pumpkin Puree?
It’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices, which can alter the cake’s flavor and texture. Stick with plain pumpkin puree for the best results!
How Do I Store Leftovers?
Any leftovers can be stored in airtight containers in the fridge for up to 2 days. To reheat, place the lava cakes in the microwave for about 15-20 seconds, just until warm. You may lose a bit of the molten texture upon reheating, but they will still taste delicious!
Can I Make This Recipe Gluten-Free?
Absolutely! To make this Pumpkin Lava Cake gluten-free, simply swap out all-purpose flour with a gluten-free flour blend. Just ensure that the blend you use is suitable for baking!
How Can I Ensure a Perfect Molten Center?
The key is to bake them just until the edges are set but the center is still soft—typically around 18-22 minutes. Keep an eye on them as ovens can vary, and it’s better to underbake slightly for that gooey center!