pumpkin gooey butter cake

Name: Pumpkin Gooey Butter Cake
Prep time: 20 min
Cook time: 36 min
Ingredients: 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 (138 grams); 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; 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

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Pumpkin Gooey Butter Cake has a fluffy, spiced pumpkin cake base, 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?

A close-up on a slice of pumpkin gooey butter cake with a bite missing.

Why you’ll love this Pumpkin Gooey Butter Cake:

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.

Pumpkin gooey butter cake slices on a wire rack, dusted with powdered sugar.

Ingredient Overview:

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.

Ingredient Substitutions:

Dairy-free – Use your favorite dairy-free cream cheese to make this recipe dairy-free.

How to Make this Pumpkin Gooey Butter Cake 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.

Two images: one of the pumpkin cake batter and one of the cream cheese mixture.

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.

Two images: one of the cake batter spread in a springform pan, and one with the cream cheese layer on top.

Step 3: Bake the Cake. 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.

Two images: one of the cake going into the air fry oven, and one of the baked cake with a golden crackly top.

Serving & Storing this Recipe:

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.

Recipe Variations:

Baking in an Oven – Bake this Gooey Pumpkin Butter Cake the same time and temp in a traditional oven if needed.

Sliced pumpkin gooey butter cake with the air fry oven in the background.

FAQs:

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.

Special Tools:

Springform Pan – I used a springform pan for this recipe since the amount of batter is too much for a standard cake pan.
Offset Spatula – This makes spreading batter in cake pans a breeze – and I use it for SO many things in the kitchen.

Slices of pumpkin gooey butter cake with mini pumpkins and coffee mugs.

More Pumpkin Recipes to Love:

Here are a few of our favorite delicious desserts made with pumpkin!

Did you make this delicious fall dessert? Snap a photo and leave a comment!

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