This Pumpkin Gooey Butter Cake has a fluffy, spiced pumpkin cake base and is topped with a gooey cream cheese layer. This riff on the classic gooey butter cake is a must make for fall! The cake bakes to tender perfection under the gooey cream cheese layer, and who can resist that crackly top!
This post is sponsored by our friends at Oster. All opinions are my own. Thanks for supporting the brands that make Blue Bowl possible!
Why you’ll love this recipe:
- Fluffy Pumpkin Cake – This recipe uses a homemade pumpkin cake layer instead of boxed cake mix – but never fear, it’s easy to make in one bowl with no mixer!
- Gooey Cream Cheese Layer – The gooey cake layer is made with cream cheese, cozy fall spices, and powdered sugar. It bakes to creamy perfection!
- Easy Fall Dessert – This whole dessert is so easy to whip up, but is impressive enough to deserve a place on your Thanksgiving table.
As always, the full ingredients with measurements are listed in the recipe card below. Here are a few things to note.
- Pumpkin – This recipe calls for canned pumpkin, which is the same as pumpkin puree if you’re outside the U.S. You can buy this or make it by roasting your own pie pumpkin. Don’t buy pumpkin pie filling.
- Eggs – Be sure to use large eggs for best results.
- Spices – This recipe is full of a cozy mix of pumpkin pie spice like cinnamon, nutmeg, and ground cloves.
- Vanilla extract – Be sure to use real vanilla extract for the best flavor.
- Cream Cheese – Use the block style, full fat variety for best results.
- Dairy-free – Use your favorite dairy-free cream cheese to make this recipe dairy-free.
How to Make this Recipe Step-by-Step:
Step 1: Make the Pumpkin Cake Layer and Cream Cheese Layer. Whisk together your wet ingredients in a large bowl, then whisk in the dry ingredients. This is your easy pumpkin cake base! In another large bowl, mix together the cream cheese, eggs, spices, vanilla extract, and powdered sugar on medium speed.
Step 2: Assemble the Cake. Spread the pumpkin cake batter in a greased and parchment paper lined 9-inch springform pan. This is your bottom layer or pumpkin layer. Dollop the cream cheese mixture on top and spread it evenly – this is your top layer.
Step 3: Bake the Cake. Bake the cake in your Oster French Door Air Fry Oven – it’s designed with a faster preheat time than a conventional oven, which reduces your overall cooking time. Bake as directed in the recipe card below – the cake will be set around the edges with a slight wobble in the center and a crackly crust on top.
Serve + Store: Let the cake cool at room temperature for 30 minutes, then chill in the fridge for 2 hours before slicing and serving with a dusting of confectioners’ sugar.
This cake is like a cream cheese frosted pumpkin cake, but even more delicious because of that crackly top! It’s one of the best pumpkin desserts you’ll ever make. This is a great recipe to make for Halloween, Thanksgiving, or Friendsgiving. It’s sure to become your favorite pumpkin dessert!
Expert Success Tips:
- Don’t Over Bake – Follow the bake time and doneness indicators given in the recipe card below for best results.
- Don’t Over Mix – Don’t over mix the pumpkin cake batter. Once the last streaks of flour disappear into the batter, stop mixing to ensure a light and fluffy cake.
- Baking in an Oven – Bake this Gooey Pumpkin Butter Cake the same time and temp in a traditional oven if needed.
- Can I make this ahead? Yes! Since this recipe has to chill in the fridge for at least 2 hours, it’s a great make-ahead option. Make it a day ahead, then serve it from the fridge.
- Springform Pan – I used a springform pan for this recipe since the amount of batter is too much for a standard cake pan.
- Oster’s French Door Air Fry Oven – This oven is perfect for baking anything in, including this Pumpkin Gooey Butter Cake!
- Offset Spatula – This makes spreading batter in cake pans a breeze – and I use it for SO many things in the kitchen.
More Pumpkin Recipes to Love:
Here are a few of our favorite delicious desserts made with pumpkin!
- Pumpkin Streusel Muffins with Maple Glaze
- Pumpkin Snickerdoodles with Rum Caramel
- Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
- Pumpkin Swirl Cheesecake
- Pumpkin Scones with Bourbon Vanilla Glaze
- Pumpkin Whoopie Pies
- Mom’s Best Ever Pumpkin Bread
- Pumpkin Pasties with Maple Glaze
Did you make this delicious fall dessert? Snap a photo and leave a comment!
Pumpkin Gooey Butter Cake
For the Pumpkin Cake Layer
- 2 large eggs
- 1 and 1/2 cups brown sugar, packed
- 1/2 cup vegetable oil
- 1 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 7.5 ounces canned pumpkin (pumpkin puree) this is half one standard 15 ounce can
- 1 cup + 1 tbsp all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 and 1/2 tsp cinnamon
- 3/4 tsp nutmeg
- 1/2 tsp ground cloves
- 1/8 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp salt
For the Gooey Butter Layer
- 8 ounces full fat cream cheese, at room temperature use the block style
- 1 large egg
- 3 cups powdered sugar
- 1/2 tsp cinnamon
- pinch nutmeg
- pinch cloves
- 1/2 tsp vanilla extract
- a dusting of powdered sugar
- Prep: Spray a standard 9-inch springform pan with nonstick spray and place a sheet of parchment across the bottom before securing the base. Preheat your Oster French Door Air Fry Oven to 350° F.
- Make the Pumpkin Cake Base: In a large mixing bowl, whisk together the eggs, brown sugar, oil, maple syrup, vanilla, and pumpkin. Add the dry ingredients and whisk until just combined and smooth, making sure no dry bits are hiding in the bottom of the bowl. Spread the batter evenly in your prepared pan.
- Make the Gooey Butter Layer: In a medium bowl, beat the cream cheese with an electric mixer until creamy. Mix in the egg until combined and smooth (the mixture will look a bit odd at first, but will smooth out). Mix in the powdered sugar in 2 additions, then mix in the vanilla and spices. Dollop this evenly over the cake batter, and use an offset spatula to gently spread it into an even layer.
- Bake: Bake in your preheated oven for 36-39 minutes. The top will appear crackly and golden, and the edges will appear set while the center will have a slight wobble. A toothpick inserted will come out clean or with some moist cake crumbs and gooey cream cheese.
- Serve + Store: Let the cake cool at room temperature for 30 minutes, then transfer to the fridge to chill in the pan, covered with aluminum foil, for at least 2 hours before slicing and serving. Serve with a dusting of powdered sugar and enjoy! Keep leftovers in an airtight container in the fridge for 4-5 days.