This Pumpkin Lava Cake is a cozy treat that combines warm, gooey pumpkin filling with a soft cake exterior. It’s like a hug in dessert form—perfect for fall!
Once you cut into it, that delightful filling oozes out, making it hard to resist! I love to serve it warm with a scoop of ice cream on top. Pure comfort! 🍂
Key Ingredients & Substitutions
Chocolate Chips: Semi-sweet chocolate is key for that rich lava center. If you’re looking for darker flavors, you can use dark chocolate chips or even milk chocolate if you prefer it sweeter.
Pumpkin Puree: Canned pumpkin is super convenient! You can use homemade pumpkin puree if you prefer fresh. Just ensure it’s smooth and not too watery.
Sugars: A mix of granulated and brown sugar adds depth to sweetness. You can use coconut sugar for a healthier option or honey, but adjust the liquid in your recipe slightly if using a liquid sweetener.
Flour: All-purpose flour works best, but if you’re gluten-free, almond flour or a gluten-free blend can work too; just keep an eye on consistency.
How Do I Make Sure the Lava Center is Perfectly Gooey?
A key step for the perfect lava center is baking time. You want the edges to be set while the middle is still soft. Here’s how to get it right:
- Preheat your oven accurately; a hot oven means proper baking.
- Check the cakes at 15 minutes. They should look puffed but slightly jiggle in the center.
- Let them cool for only 5 minutes; if you let them sit too long, the chocolate might firm up.
Remember, each oven is different, so don’t hesitate to start checking early! Enjoy your baking adventure!
How to Make Pumpkin Lava Cake
Ingredients You’ll Need:
For the Cake:
- 4 oz (115 g) semi-sweet chocolate chips, divided
- 1/2 cup (120 g) canned pumpkin puree
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (65 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
For Topping:
- Powdered sugar, for dusting
- Whipped cream, for topping
- Chocolate syrup, for drizzling
How Much Time Will You Need?
This delightful Pumpkin Lava Cake requires about 10 minutes to prepare and takes 15-18 minutes to bake. Plus, you’ll want to let it cool for a few minutes, so overall, plan for about 30-40 minutes until you’re ready to enjoy this warm and gooey treat!
Step-by-Step Instructions:
1. Prepping the Oven and Ramekins:
First, preheat your oven to 350°F (175°C). While it’s heating, take four ramekins or muffin cups and lightly grease them with butter or non-stick spray so that your cakes come out easily later. This is an important step!
2. Melting the Chocolate:
Grab a microwave-safe bowl and place 2 oz (about 1/3 cup) of chocolate chips inside. Melt them in the microwave in 20-second intervals, stirring in between each interval to make sure they become smooth and creamy. Once melted, set this bowl aside for later.
3. Mixing the Wet Ingredients:
In a large mixing bowl, add the pumpkin puree, granulated sugar, and brown sugar. Use a whisk to combine everything until it’s nice and smooth. Next, add in the egg and vanilla extract, whisking again until everything is well blended.
4. Combining Chocolate:
Now it’s time to stir in the melted chocolate from earlier into your pumpkin mixture. Mix until it’s all incorporated and looking delicious!
5. Adding the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, salt, and pumpkin pie spice. Gently fold this dry mixture into the wet mixture, combining them carefully. You want to avoid over mixing; just stir until everything is just combined.
6. Stirring in More Chocolate:
Fold in the remaining 2 oz of chocolate chips into the batter for yummy gooeyness! Once mixed, it’s time to transfer.
7. Dividing the Batter:
Evenly divide the batter among the prepared ramekins. Make sure not to fill them all the way to the top; leave a little space for the cakes to rise.
8. Baking the Cakes:
Pop the ramekins in the preheated oven and bake them for 15-18 minutes. Keep an eye on them; you want the tops to be set but the centers soft and gooey. That’s the lava part!
9. Cooling and Serving:
Once baked, remove the ramekins from the oven and let them cool for about 5 minutes. Carefully invert each cake onto a plate. Dust the tops with powdered sugar, add a big dollop of whipped cream, and drizzle with chocolate syrup for an extra treat!
10. Enjoy!
Serve warm and dig in to experience that luscious molten pumpkin lava center. Enjoy every bite of this cozy cake!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! You can use fresh pumpkin puree if you prefer. To make your own, simply roast a pumpkin until soft, scoop out the flesh, and blend it until smooth. Just make sure to drain any excess moisture to keep the consistency right.
How Do I Know When the Lava Cake is Done Baking?
Check the cakes around the 15-minute mark. They should be puffed and set around the edges, but slightly jiggly in the center—this indicates a gooey lava consistency. If you bake them too long, the lava effect will disappear!
Can I Make These Cakes in Advance?
You can prepare the batter ahead of time and refrigerate it for up to 24 hours in the ramekins. When ready to bake, just add a couple of extra minutes to the baking time since the batter will be cold.
How Should I Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, microwave gently for about 15-20 seconds until warmed through, then top with fresh whipped cream again for a delicious treat!