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Lightened-Up Pumpkin Tres Leches Cake – Easy Fall Dessert

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A lighter twist on the classic tres leches cake, infused with pumpkin and warm fall spices. This guilt-free indulgence uses cottage cheese for creaminess without the heavy cream, making it perfect for Thanksgiving, Friendsgiving, or any cozy fall gathering.

Ingredients

Scale
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup pumpkin puree (100% pure pumpkin)
  • 1/3 cup whole milk or oat milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/2 cup evaporated milk
  • 1/2 cup sweetened condensed milk
  • 1/3 cup whole milk or oat milk
  • 1/4 cup cottage cheese, blended until smooth
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon pumpkin pie spice
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon, for dusting
  • Optional: candied pecans or pumpkin seeds for crunch

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, then dust lightly with flour.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, beat the eggs and sugar together with an electric mixer on medium-high speed for 3-4 minutes until pale, thick, and fluffy, and the mixture falls in ribbons when the beaters are lifted.
  4. Reduce mixer speed to low, then add the pumpkin puree, milk, and vanilla extract. Mix until just combined.
  5. Gently fold the dry ingredients into the wet mixture using a rubber spatula until no flour streaks remain. Fold in the melted butter until incorporated.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 22-28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan on a wire rack for 15 minutes.
  7. While the cake cools, make the tres leches soak. In a blender, combine the evaporated milk, sweetened condensed milk, milk, blended cottage cheese, vanilla extract, and pumpkin pie spice. Blend on high for 30 seconds until completely smooth.
  8. Once the cake has cooled for 15 minutes (still warm but not hot), use a fork or skewer to poke holes all over the top, about every inch. Slowly pour the milk mixture over the entire cake, starting at the edges and working to the center. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. When ready to serve, make the whipped cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
  10. Spread the whipped cream evenly over the chilled cake. Dust generously with ground cinnamon. Optionally, sprinkle candied pecans or pumpkin seeds on top. Slice and serve cold.

Notes

Don’t overbake the cake; pull it out when a toothpick comes out with a few moist crumbs. The cake should be warm (not hot) when you pour the milk mixture over it. For best results, let the cake soak overnight. Make the whipped cream right before serving. This cake is meant to be served cold. For a dairy-free version, use oat milk and coconut cream. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: pumpkin tres leches cake, lightened-up tres leches, fall dessert, pumpkin dessert, easy tres leches, healthier tres leches, pumpkin spice cake

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