Whether you’re a seasoned baker or a novice in the kitchen, this easy Pumpkin Lava Cake dessert recipe is a breeze to prepare, and the result is a melt-in-your-mouth delight that will leave your taste buds dancing. It’s the perfect fall sweet indulgence that combines the flavors of pumpkin with the richness of chocolate!
I am obsessed with lava cakes! I already have two versions in the blog – one made traditionally in the oven and one made conveniently in the air fryer. Both a chocolate versions and are absolutely scrumptious!
Since it’s already fall season, I thought it would be perfect to have an autumn-inspired recipe in the form of this easy pumpkin lava cake! Flavored with pumpkin spice and combined with chocolate – this is such a delectable dessert that you’d be craving all the time, regardless of the time of year!
Why you’ll love this easy Pumpkin Lava Cake Recipe.
You’ll love this recipe for Easy Pumpkin Lava Cake because it combines the rich, comforting flavors of pumpkin with the indulgence of a gooey chocolate center. The velvety pumpkin cake pairs perfectly with the luscious chocolate ganache, creating a delightful contrast of flavors and textures in every bite.
It’s a simple recipe that delivers a decadent dessert, making it perfect for cozy fall evenings, Thanksgiving celebrations, or whenever you crave a warm, molten treat that captures the essence of the season. Indulge in the irresistible combination of pumpkin and chocolate, and let this dessert leave a lasting and delicious impression on your taste buds.
INGREDIENTS for Easy Pumpkin Lava Cake Recipe
- Semi-Sweet Chocolate Chips: These are small chocolate morsels with a moderate level of sweetness. They’re used to make the chocolate ganache, providing a rich and smooth chocolate flavor.
- Heavy Cream: Heavy cream is a thick, high-fat dairy product. It’s combined with chocolate chips to make the ganache, adding creaminess and richness to the sauce.
- Vanilla Extract: Vanilla extract is a flavoring derived from vanilla beans. It’s used to enhance the overall flavor of the ganache, adding a subtle, aromatic vanilla note.
- Butter: Melted butter adds richness and moisture to the pumpkin lava cake batter, contributing to its soft and tender texture.
- Powdered Sugar: Also known as confectioners’ sugar, this finely ground sugar dissolves easily and sweetens the cake batter while contributing to its smooth texture.
- Dry Milk: Dry milk is used in the recipe to add a creamy and milky flavor to the cake batter, enhancing its overall richness.
- Vanilla: Vanilla extract is used again in the cake batter to infuse it with a pleasant vanilla flavor, complementing the pumpkin and chocolate.
- Egg and Egg Yolk: Eggs provide structure and moisture to the lava cake. The combination of both a whole egg and an egg yolk contributes to the cake’s desired texture.
- Brown Sugar: Brown sugar adds sweetness and a subtle caramel-like flavor to the cake, creating depth in its taste.
- Pumpkin Puree: This is pureed pumpkin flesh, typically canned, and adds the unmistakable flavor of pumpkin to the cake while also contributing to its moistness.
- All-Purpose Flour: Flour serves as the primary dry ingredient, giving structure and stability to the cake. It thickens the batter and helps create the cake’s structure.
- Pumpkin Pie Spice: Pumpkin pie spice is a blend of warm spices like cinnamon, nutmeg, ginger, and cloves. It imparts the traditional fall flavors associated with pumpkin desserts.
- Salt: A small amount of salt enhances the overall flavor profile by balancing the sweetness and highlighting other flavors in the cake.
These carefully selected ingredients come together to create a harmonious balance of flavors and textures in the Easy Pumpkin Lava Cake, resulting in a delightful dessert that combines the essence of pumpkin with the decadence of chocolate.
HOW TO MAKE this Easy Pumpkin Lava Cake Recipe
Prepare the ganache first by placing the chocolate chips and heavy cream in a small bowl. Microwave until melted, stirring every 30 seconds. Once melted, add in the vanilla and stir, then cover and place in the fridge. This needs to be refrigerated for at least 30 minutes so that it solidifies a bit to be able to be placed into the middle of the batter later.
To prepare the lava cake, add the melted butter, powdered sugar, dry milk, and vanilla to a small bowl and whisk together. Set aside.
In a large bowl, add the egg, egg yolk, brown sugar, and pumpkin puree and whisk together. Pour in the melted butter mixture and whisk together. Then add the flour, pumpkin pie spice, and salt and whisk until combined.
Coat your two ramekins very well with some butter and flour. Pour the lava cake mixture evenly into both ramekins. Then remove the ganache from the fridge and divide it evenly between the two ramekins, spooning it into the middle of each ramekin filled with the lava cake mixture. Then cover any exposed ganache with lava cake mixture, using a spoon. Cover and refrigerate for 15 minutes.
Preheat the oven to 400 degrees. Bake the two lava cakes for about 18 minutes. The edges should be firm and the middle should be slightly squishy. Cool for a few minutes then run a butter knife around the edges to loosen it from the ramekin. Flip upside down onto a plate and serve with vanilla ice cream! Or enjoy it straight from the ramekin!
TIPS & TRICKS to make the PERFECT Pumpkin Lava Cake
- Properly butter and flour your ramekins to prevent sticking and ensure easy removal of the cakes after baking.
- Let the chocolate ganache chill in the fridge for at least 30 minutes to make it easier to work with when assembling the cakes.
- Ensure your lava cake batter is well-mixed and smooth, so you get a consistent texture in the finished cakes.
- When spooning the ganache into the middle of the batter, make sure it’s evenly distributed to achieve that perfect lava effect.
- Refrigerate the assembled cakes for 15 minutes before baking. This helps set the outer layer and keeps the center gooey.
- Keep a close eye on the cakes while they bake, as cooking times can vary. The edges should be firm, but the center should remain slightly soft.
- Allow the cakes to cool for a few minutes before serving. This rest time lets the ganache become molten, creating the desired lava effect.
By following these tips and tricks, you’ll master the art of making perfect Easy Pumpkin Lava Cakes and impress your guests with this delectable dessert.
WHAT TOPPING or GARNISHES to use with this Pumpkin Lava Cake
Consider adding a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream to enhance the presentation and taste.
Serve the Pumpkin Lava Cake Warm: Lava cakes are best enjoyed warm, so serve them shortly after baking for the ultimate experience.
Easy Pumpkin Lava Cake
Ingredients
Chocolate Ganache Ingredients:
- 2 ounces semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/4 teaspoon vanilla extract
Lava Cake Ingredients:
- 1/2 cup butter, melted
- 1/3 cup powdered sugar
- 2 teaspoons dry milk
- 1/4 teaspoon vanilla
- 1 egg
- 1 egg yolk
- 1/3 cup brown sugar
- 1/3 cup pumpkin puree
- 1/4 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Prepare the ganache first by placing the chocolate chips and heavy cream in a small bowl. Microwave until melted, stirring every 30 seconds. Once melted, add in the vanilla extract and stir, then cover and place in the fridge. This needs to be refrigerated for at least 30 minutes so that it solidifies a bit to be able to place into the middle of the batter later.
- To prepare the lava cake, add the melted butter, powdered sugar, dry milk, and vanilla to a small bowl and whisk together. Set aside.
- In a large bowl, add the egg, egg yolk, brown sugar, and pumpkin puree and whisk together.
- Pour in the melted butter mixture and whisk together. Then add the flour, pumpkin pie spice, and salt and whisk until combined.
- Coat your two ramekins very well with some butter and flour. Pour the lava cake mixture evenly into both ramekins.
- Then remove the ganache from the fridge and divide it evenly between the two ramekins, spooning it into the middle of each ramekin filled with the lava cake mixture.
- Then cover any exposed ganache with lava cake mixture, using a spoon. Cover and refrigerate for 15 minutes.
- Preheat the oven to 400 degrees. Bake the two lava cakes for about 18 minutes. The edges should be firm and the middle should be slightly squishy. Cool for a few minutes then run a butter knife around the edges to loosen it from the ramekin.
- Flip upside down onto a plate and serve with vanilla ice cream! Or enjoy it straight from the ramekin!
Notes
Nutrition
Last updated on September 30th, 2023 at 08:13 am
