Ingredients
- 1 cup pitted dates, chopped
- 1/2 cup boiling water
- 1 cup pumpkin purée
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup dark chocolate, chopped
- 1/4 cup heavy cream
Directions
Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.
Soak chopped dates in boiling water for 10 minutes, then mash lightly.
In a large bowl, mix together pumpkin purée, melted butter, brown sugar, eggs, and vanilla until smooth.
Stir the mashed dates into the wet mixture.
In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
Fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
For the chocolate glaze, heat heavy cream in a small saucepan until hot but not boiling.
Remove the cream from the heat, add chopped chocolate and butter, and stir until smooth.
Pour the glaze over the slightly cooled cake and let it set before slicing.
Frequently Asked Questions
How should I store my Pumpkin Date Brownie Cake to keep it moist?
This rich Pumpkin Date Brownie Cake is best stored tightly covered at room temperature for up to 3 days, or refrigerated for up to a week. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to two months; thaw overnight before enjoying the chocolate glaze.
Can I substitute the pumpkin puree in this recipe with sweet potato puree?
Yes, you can substitute the pumpkin puree with an equal amount of sweet potato puree for a similar texture and flavor profile. Ensure your sweet potato puree is smooth, as the recipe relies on the moisture content from the 1 cup of puree to bind the flour and dates.
What is the best way to ensure the chocolate glaze sets nicely on this dense brownie cake?
For the best chocolate glaze finish, allow the baked Pumpkin Date Brownie Cake to cool completely—ideally for at least an hour—before pouring the glaze over the top. Applying the glaze to a warm cake will cause it to melt and soak in rather than set on the surface.
