A soft, spiced pumpkin sponge cake soaked in a creamy three-milk mixture and topped with whipped cream, making it the perfect cozy autumn dessert.

1 cup all-purpose flour

1 ½ tsp baking powder

½ tsp salt

5 large eggs, separated

1 cup granulated sugar (¾ cup for yolks, ¼ cup for whites)

½ cup whole milk

⅔ cup pumpkin puree

1 tsp vanilla extract

1 ½ tsp ground cinnamon

¼ tsp ground nutmeg

⅛ tsp ground cloves (optional)

1 can (12 oz) evaporated milk

1 can (14 oz) sweetened condensed milk

¾ cup heavy cream

⅓ cup pumpkin puree

1 tsp pumpkin pie spice

1 ½ cups heavy whipping cream (cold)

3 tbsp powdered sugar

1 tsp vanilla extract

Ground cinnamon for dusting (optional)

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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, beat yolks with ¾ cup sugar until thick and pale. Mix in pumpkin puree, vanilla, and milk. Stir in flour mixture until smooth.
Beat egg whites with remaining ¼ cup sugar until stiff peaks form. Gently fold into pumpkin batter.
Pour batter into prepared pan and bake 28–32 minutes, or until a toothpick comes out clean. Cool 15 minutes, then poke holes all over with a fork.
For the soak: whisk evaporated milk, condensed milk, heavy cream, pumpkin puree, and pumpkin pie spice.
Pour milk mixture evenly over cake. Cover and refrigerate at least 4 hours or overnight.
Whip cold cream with powdered sugar and vanilla until stiff peaks form. Do not overwhip.
Spread whipped cream over chilled cake and optionally dust with cinnamon.
Slice and serve chilled.