Pumpkin Spice Tres Leches Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan lightly with butter or nonstick spray and line the bottom with parchment (optional) for easier removal.

Dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until evenly combined. Set aside.

Beat eggs and sugar

In a large mixing bowl (or stand mixer bowl) beat the eggs and granulated sugar on high speed for 5 to 7 minutes, until the mixture is thick, pale, and ribbon-like when the whisk is lifted. This aeration gives the cake a light crumb that soaks well.

Add pumpkin and vanilla

Fold in the pumpkin purée and vanilla extract gently but thoroughly into the egg-sugar mixture, using a spatula so you do not deflate it too much.

Incorporate dry ingredients

Sift or sprinkle the dry flour-spice mixture over the egg mixture in two additions, folding gently after each addition until just combined. Do not overmix; some streaks are okay.

Bake

Pour the batter into the prepared 9x13 pan, smoothing the top. Bake for 22 to 28 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Remove from oven and allow to cool in the pan on a wire rack for 10–15 minutes.

Mix milks

While the cake cools, whisk together the whole milk, evaporated milk, sweetened condensed milk, and 1/2 teaspoon pumpkin spice in a medium bowl until combined and smooth.

Poke and pour

Using the handle of a wooden spoon or a skewer, poke evenly spaced holes all over the warm cake (about 20–30 holes). Slowly pour the milk mixture over the cake, starting at the edges and working toward the center to ensure even absorption. Pour in three or four thin streams rather than one heavy pour.

Chill to absorb

Cover the cake loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, so the cake fully soaks and becomes moist and custardy.

Chill equipment

Put the mixing bowl and beaters (or whisk attachment) in the refrigerator for 10–15 minutes before whipping the cream so it whips better.

Make whipped cream

Pour the cold heavy cream into the chilled bowl, add the powdered sugar and vanilla extract, and whip on medium-high speed until soft to medium peaks form (about 3–5 minutes). Be careful not to overwhip; you want a spreadable but stable cream.

Spread and garnish

Remove the soaked cake from the refrigerator. Spread the whipped cream evenly over the top of the chilled cake with an offset spatula. Lightly dust the surface with 1/4 teaspoon pumpkin pie spice. If using optional garnishes, scatter the toasted chopped pecans and minced candied ginger over the top and drizzle with a tablespoon of maple syrup for extra fall flavor.

Serve

Slice into squares and serve chilled. Store any leftovers tightly covered in the refrigerator for up to 4 days.