Pumpkin Pie Gooey Butter Cake
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.
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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