Ingredients
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 3 tablespoons butter
- 1/4 cup heavy cream
Directions
Preheat oven to 350°F (175°C) and grease and line a 9x9-inch square baking pan.
Place chopped dates in a bowl, pour boiling water over them, stir in the baking soda, and let soak for 10 minutes.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and cinnamon.
In a large bowl, beat the butter and brown sugar until creamy. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
Add the soaked dates (including the liquid) to the wet ingredients and gently fold in the dry ingredients until just combined.
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a skewer inserted into the center comes out with moist crumbs.
Let the cake cool slightly in the pan.
For the caramel sauce: melt the sugar in a saucepan over medium heat until golden brown, then whisk in the butter, followed by the cream until smooth.
Drizzle the caramel sauce over the warm or cooled brownie cake before serving.
Frequently Asked Questions
How do I keep my Chocolate Pumpkin Date Brownie Cake moist after baking?
Because this recipe uses soaked, pureed dates to add natural moisture, it stays rich. For best results, store leftovers tightly covered at room temperature for up to 3 days, or refrigerate for up to a week. Allowing it to cool completely before covering prevents condensation that can dampen the crust.
Can I substitute regular sugar for the dates in this brownie cake recipe?
While the dates provide essential moisture and structure along with sweetness, you can try a substitution if necessary. If omitting the dates, replace the 1 cup of dates and boiling water soak with about 3/4 cup of packed brown sugar and an extra 1/4 cup of liquid (like milk or buttermilk) to compensate for the lost moisture.
What is the best way to store and serve this rich brownie cake with caramel?
This dessert is excellent served slightly warm with the caramel drizzled on top. For storage, once cooled, keep the cake in an airtight container at room temperature for 2-3 days. If you plan to keep it longer, wrapping individual slices tightly and freezing them for up to two months works perfectly.
