Embrace fall with Pumpkin Pie Gooey Butter Cake, a warm, spiced blend of pumpkin pie and gooey butter cake! This Spiced Fall Dessert boasts a creamy pumpkin layer atop a tender spice cake. Perfect for holidays or cozy nights, this simple recipe delivers a cozy autumn treat everyone will adore!
Why You’ll Love Pumpkin Pie Gooey Butter Cake
- Festive Flavor: Pumpkin Pie Gooey Butter Cake shines in this cozy autumn treat.
- Creamy & Tender: Perfect texture in this spiced fall dessert.
- Easy Prep: Simple steps for this simple recipe.
- Make-Ahead: Ideal for gatherings with this creamy pumpkin cake.
- Crowd-Pleaser: Loved by all in this cozy autumn treat.
Ingredients for Pumpkin Pie Gooey Butter Cake
Here’s what you’ll need for this creamy pumpkin cake (makes one 9-inch cake, ~12 servings):
For the Spice Cake Base:
- ½ cup (110g) unsalted butter, melted
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar or white vinegar
- 1⅓ cups (165g) all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
For the Pumpkin Gooey Layer:
- 4 oz (115g) cream cheese, softened
- 1 cup (125g) pure pumpkin puree
- 1¾ cups (220g) powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
Equipment
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Cooling rack
Ingredient Tips
- Pumpkin Puree: Use pure pumpkin for this spiced fall dessert.
- Cream Cheese: Softened for creamy pumpkin cake texture.
- Spices: Cinnamon, nutmeg, ginger for cozy autumn treat warmth.
- Vinegar: Activates baking powder in this simple recipe.
- Butter: Melted for moist spiced fall dessert base.
Directions for Pumpkin Pie Gooey Butter Cake
Let’s create this cozy autumn treat!
Preheat Oven
I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment for this creamy pumpkin cake.
Make Spice Cake Base
I whisk 1⅓ cups flour, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ¼ tsp salt in a bowl. In another bowl, I whisk ½ cup melted butter, ½ cup granulated sugar, ¼ cup brown sugar, 1 egg, 1 tsp vanilla, and 1 tsp vinegar until smooth. I fold in dry ingredients and spread evenly in the pan for this spiced fall dessert.
Prepare Pumpkin Gooey Layer
I whisk 4 oz softened cream cheese with 1 cup pumpkin puree until smooth. I add 1¾ cups powdered sugar, 1 egg, 1 tsp vanilla, ½ tsp cinnamon, and ¼ tsp salt, mixing until combined, then pour over the cake base for this simple recipe.
Assemble and Bake
I tap the pan to release air bubbles and bake for 35–40 minutes until edges are firm and the center jiggles slightly. I run a knife around the edges, cool for 20 minutes, then remove the springform ring for this Pumpkin Pie Gooey Butter Cake.
Chill for Slicing
I chill the cake for 1–2 hours for cleaner slices and a firmer gooey texture in this cozy autumn treat.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Chill Time: 1–2 hours
- Total Time: ~2–3 hours
- Servings: 12 slices
- Calories: ~300 kcal per slice
- Macros per Slice: 40g carbs, 4g protein, 14g fat
Variations for Pumpkin Pie Gooey Butter Cake
Try these twists for this spiced fall dessert:
- Nutty: Add chopped pecans to this creamy pumpkin cake topping.
- Caramel Swirl: Swirl caramel sauce into this cozy autumn treat.
- Crumbly: Sprinkle graham cracker crumbs for this simple recipe.
- Gluten-Free: Use gluten-free flour for this spiced fall dessert.
- Spiced Up: Add cloves for deeper creamy pumpkin cake flavor.
Serving Ideas:
- Pair with Food and Tips’ chai tea for this cozy autumn treat.
- Serve with Food and Tips’ vanilla ice cream for this spiced fall dessert.
- Enjoy with Food and Tips’ cinnamon latte for this creamy pumpkin cake.
Storage
- I store this creamy pumpkin cake in an airtight container in the fridge for 5 days.
- I reheat slices in the microwave for 15 seconds for a warm gooey center.
- I avoid freezing due to texture changes in this simple recipe.
Serving Tips
- Presentation: Serve Pumpkin Pie Gooey Butter Cake on a wooden board for a spiced fall dessert.
- Garnish: Dust with powdered sugar for this cozy autumn treat’s charm.
- Pairing: Enjoy with Food and Tips’ spiced milk for this creamy pumpkin cake.
- Portion Size: 1 slice per serving for a satisfying treat.
- Occasions: Perfect for Thanksgiving, holiday parties, or fall baking.
FAQs About Pumpkin Pie Gooey Butter Cake
Here are answers to common questions about this spiced fall dessert:
Can I use boxed spice cake mix?
Yes, reduce sugar for this simple recipe’s balance.
Is cream cheese necessary?
It’s key for the gooey texture in this creamy pumpkin cake.
How do I make it more pumpkin-forward?
Use ¾ cup pumpkin puree and less sugar for this cozy autumn treat.
Why is my cake too soft?
Don’t overbake; chill longer for this spiced fall dessert’s set.
Can I make it gluten-free?
Use gluten-free flour for this creamy pumpkin cake.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
Pumpkin Pie Gooey Butter Cake is a warm, creamy delight, blending pumpkin pie’s spice with gooey butter cake’s richness. This simple recipe delivers a spiced fall dessert for any festive occasion. Savor the cozy, indulgent bite in every slice!
Pumpkin Pie Gooey Butter Cake
Ingredients
For the Spice Cake Base:
- ½ cup 110g unsalted butter, melted
- ½ cup 100g granulated sugar
- ¼ cup 50g brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar or white vinegar
- 1⅓ cups 165g all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
For the Pumpkin Gooey Layer:
- 4 oz 115g cream cheese, softened
- 1 cup 125g pure pumpkin puree
- 1¾ cups 220g powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
Instructions
Preheat Oven
- I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment for this creamy pumpkin cake.
Make Spice Cake Base
- I whisk 1⅓ cups flour, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ¼ tsp salt in a bowl. In another bowl, I whisk ½ cup melted butter, ½ cup granulated sugar, ¼ cup brown sugar, 1 egg, 1 tsp vanilla, and 1 tsp vinegar until smooth. I fold in dry ingredients and spread evenly in the pan for this spiced fall dessert.
Prepare Pumpkin Gooey Layer
- I whisk 4 oz softened cream cheese with 1 cup pumpkin puree until smooth. I add 1¾ cups powdered sugar, 1 egg, 1 tsp vanilla, ½ tsp cinnamon, and ¼ tsp salt, mixing until combined, then pour over the cake base for this simple recipe.
Assemble and Bake
- I tap the pan to release air bubbles and bake for 35–40 minutes until edges are firm and the center jiggles slightly. I run a knife around the edges, cool for 20 minutes, then remove the springform ring for this Pumpkin Pie Gooey Butter Cake.
Chill for Slicing
- I chill the cake for 1–2 hours for cleaner slices and a firmer gooey texture in this cozy autumn treat.
Notes
- Use room temperature ingredients to avoid lumps.
- Do not overbake—the center should jiggle slightly.
- Chill for clean slices and firmer texture.
- Always use pure pumpkin puree, not pie filling.
- Store in fridge for up to 5 days. Reheat briefly in microwave if desired.
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