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Easy Pumpkin Lava Cake

Manila Spoon
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!
4.91 from 11 votes
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Prep Time 15 minutes
Cook Time 18 minutes
Course Dessert
Cuisine American
Servings 2
Calories 1051 kcal

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

TIPS & TRICKS
I do recommend the dry milk instead of regular as it adds more richness to the flavor!
When you mix the melted butter, powdered sugar, dry milk, and vanilla together it may not whisk together perfectly smooth. That’s OK! It will still turn out great!

Nutrition

Calories: 1051kcalCarbohydrates: 90gProtein: 11gFat: 74gSaturated Fat: 45gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 341mgSodium: 1025mgPotassium: 467mgFiber: 4gSugar: 70gVitamin A: 8522IUVitamin C: 3mgCalcium: 171mgIron: 4mg
Keyword easy pumpkin lava cake recipe, Fall Baking Recipes with Pumpkin, fall-inspired pumpkin lava cake, how to make pumpkin lava cake, Pumpkin Chocolate Lava Cake Ingredients, Pumpkin Dessert Ideas
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