Go Back
–+ servings
Print

Pumpkin Caramel Poke Dessert

Indulge in the decadence of our Pumpkin Caramel Poke Dessert. This moist and flavorful pumpkin treat is filled with pockets of rich caramel, topped with a light and fluffy whipped cream layer, and garnished with a drizzle of caramel sauce and a sprinkle of chopped pecans. Perfect for autumn gatherings, this dessert offers a delightful blend of sweet and savory flavors in every bite.
Course Dessert
Prep Time 20 minutes
Cook Time 39 minutes
Chill Time 1 hour
Servings 12

Ingredients

  • 15 oz Pumpkin Puree
  • 1 Cup White Sugar
  • 1/2 Cup Light Brown Sugar, Packed
  • 1 Cup Vegetable Oil
  • 4 Eggs
  • 2 Tsp Vanilla Extract
  • 2 Cups All Purpose Flour
  • 1 Tsp EACH Baking Powder & Baking Soda
  • 2 Tsp Ground Cinnamon
  • 1 Tsp Ground Ginger
  • 1/2 Tsp EACH Ground Nutmeg, Ground Cloves & Salt

For The Caramel Sauce

  • 14 oz Sweetened Condensed Milk
  • 1/2 Cup Caramel Sauce I used Torani (linked in Blog Post)

For The Topping

  • 16 oz Container of Cool Whip, Thawed
  • 1/2 Cup Caramel Sauce (for Drizzling)
  • 1/2 Cup Chopped Pecans

Instructions

  • Prepare the Dessert: Preheat your oven to 350°F (175°C). Grease a 13x9 inch baking dish. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. In another bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow it to cool for 10 minutes.
  • Make the Caramel Poke Holes: While the dessert is still warm, use the handle of a wooden spoon or a straw to poke holes all over, about 1 inch apart. In a medium bowl, mix together the sweetened condensed milk and 1/2 cup of caramel sauce until smooth. Pour the caramel mixture over the top, ensuring it seeps into the holes. Spread it evenly with a spatula if needed.
  • Chill the Dessert: Cover and refrigerate for at least 1 hour to allow the caramel to soak in and the dessert to set.
  • Add the Topping: Once chilled, spread the thawed Cool Whip evenly over the top. Drizzle 1/2 cup of caramel sauce over the Cool Whip layer. Sprinkle the chopped pecans evenly over the top.
  • Serve: Cut into squares and serve. Optionally, drizzle additional caramel sauce over each piece before serving.