Pumpkin Torte

This Pumpkin Torte recipe contains layered spiced cake, creamy pumpkin filling, toffee bits & caramel drizzle. It’s the perfect fall dessert for holidays & parties.

Step aside Pumpkin Pie! There’s a new gourd dessert in town. The fall season is so wonderful because we get to serve pumpkin-inspired dishes for 3 months straight! Because we have so much time to enjoy this fall staple, it’s imperative that we add a variety of pumpkin dishes to the mix. My Pumpkin Torte is the perfect solution for someone craving something other than the traditional pumpkin pie.

Check out my other highly-rated pumpkin desserts: Pumpkin Rolls, Pumpkin Cheesecake Bars, Pumpkin Whoopie Pies, and White Chocolate Pumpkin Truffles. 🎃

PUMPKIN TORTE

I wanted to find a way to take pumpkin and elevate it to a 5-star restaurant-level cake. A traditional torte can take hours to prepare and is usually a labor of love. Well, I love laboring over this dessert because it is very easy to prepare, and your dinner guests will think you’ve stolen this recipe from a Michelin-starred restaurant.

This Pumpkin Torte is a showstopper with moist, spiced pumpkin cake layers stacked high and generously filled with fluffy whipped cream. Each bite is crowned with crunchy toffee bits and a decadent drizzle of caramel, making it as stunning as it is delicious. It’s almost too pretty to slice—but trust me, once you take that first forkful, you’ll be glad you did. This is the perfect holiday dessert for pumpkin lovers, and an easy-to-follow pumpkin torte recipe suitable for beginners.

Find my expert tips on how to make this homemade pumpkin torte even better below! Don’t forget to tag me in all of your pumpkin-inspired creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love Pumpkin Torte:

• Layered Perfection: Four layers of tender pumpkin spice cake with creamy pumpkin cream cheese filling.
• Flavor & Texture Bliss: Sweet caramel drizzle and crunchy toffee bits for irresistible contrast.
• Perfect Bite: Light, fluffy cake paired with smooth, rich filling in every forkful.
• Showstopping Dessert: Elegant presentation that shines at Thanksgiving, Christmas, or any fall celebration.
• Make-Ahead Friendly: Prepare in advance to enjoy more time with family and friends.

Ingredients

• 1 standard size package yellow cake mix
• 1 can (15 ounces) pumpkin, divided (not pumpkin pie filling)
• 1/2 cup milk
• 4 large eggs
• 1/3 cup canola oil
• 1 ½ teaspoons pumpkin pie spice, divided
• 1 package (8 ounces) cream cheese, softened
• 1 cup powdered sugar
• 1 large container (16 ounces) cool whip, thawed
• 1/4 cup caramel sauce
• 1/4 cup chopped Heath toffee bits

Instructions

Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans. Set aside.
In a large bowl, combine cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon of pumpkin pie spice. Beat on low speed for 30 seconds, then beat on medium speed for 1 minute. Divide and pour the cake batter evenly among the two baking pans.

Bake for 25 to 28 minutes or until a toothpick inserted near center comes out clean. Cool cakes for 10 minutes before removing from the pans to wire racks. Cool completely.

In a large bowl, beat the cream cheese until light and fluffy. Add the powdered sugar, remaining pumpkin puree and pumpkin pie spice. Beat mixture until very smooth. Fold in the cool whip.

Cut each cake horizontally to create two layers. You will have four layers total between the two cakes.

Place one layer of cake onto a large serving plate. Spread 1/4 of the filling evenly over the top. Repeat layers 3 more times, ending with the filling on the very top. Sprinkle the toffee bits all over the top and then drizzle with caramel sauce.

Slice, serve, and enjoy!

Servings

This pumpkin torte makes 10 servings.

Storage and Reheating

Store the pumpkin torte covered in the refrigerator for up to 5 days, keeping it in an airtight container or tightly wrapped to maintain freshness. For longer storage, freeze the torte (without caramel and toffee topping) for up to 2 months, wrapping it well before placing it in a freezer-safe container. Thaw overnight in the fridge before serving. This dessert is best enjoyed chilled, but for a softer texture, let it sit at room temperature for 15–20 minutes before serving.

Holly’s Tips for The Best Pumpkin Torte:

• Use Room Temperature Ingredients: Allow cream cheese, eggs, and Cool Whip to soften to room temperature before mixing. This ensures a smoother, lump-free filling and a lighter texture.
• Measure Carefully: Since part of the pumpkin goes in the cake and part in the filling, measure each portion exactly so the texture of both components stays balanced.
• Don’t Overmix The Batter: Once the wet and dry ingredients are combined, mix just until smooth. Overmixing can make the cake dense instead of light and fluffy.
• Level The Cake Layers: For a neater presentation, trim any domed tops from your cake layers so they stack evenly and don’t wobble.
• Chill Before Serving: Let the assembled torte chill for at least 2–3 hours before slicing. This helps the filling set and makes for cleaner, more beautiful slices.
• Use A Serrated Knife for Cutting: A gentle sawing motion prevents the layers from squishing and keeps the filling intact.

Frequently Asked Questions:

Similar Recipes

Pumpkin Cobbler: Warm cobbler infused with pumpkin served with a cool scoop of vanilla bean ice cream.

Pumpkin Cinnamon Rolls: Freshly baked, warm, and soft cinnamon rolls with a pumpkin twist.

Pumpkin Cookies with Maple Cream Frosting: Soft and chewy pumpkin cookies topped with a maple cream cheese frosting.

White Chocolate Pumpkin Bread with Streusel Topping: Dense pumpkin bread with white chocolate chips and a crumbly topping.

Slow Cooker Pumpkin Pie Pudding: Pumpkin pie minus the crust! A simple dessert topped with whipped cream.

Have you made this Pumpkin Torte recipe? 😋

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinTorte #PumpkinDesserts #FallDesserts #LifeInTheLofthouse

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