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?
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.
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.
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 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.
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.
FAQs:
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.
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!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Pumpkin Gooey Butter Cake
Ingredients
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 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
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
For Serving
- a dusting of powdered sugar
Instructions
- 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 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 in a countertop oven, and for 39 to 45 in a regular oven. 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.
Holly Ramirez says
I made this last night and it was to die for! It’s my go to cake to make now it can be eaten cold or hot honestly I couldn’t decide which is better it’s just so dang good. I Can’t wait to make it for everyone on thanksgiving!
Stephanie Simmons says
So glad you enjoyed this cake, Holly! Happy early Thanksgiving!
Payton says
Our house smells incredible, and I can’t wait to taste it, but the ooey gooey layer sunk?? I know this is personal error, but any idea what I did wrong?!
Stephanie Simmons says
Hi Payton! I’m honestly not sure – so sorry! My best guess is that you may have opened the oven door too early in the bake or bumped the cake while testing for doneness, causing some of the air to be knocked out leading to the top layer deflating a bit. Please let me know how you liked the taste of this cake. 🙂
Raquel Taylor says
My cake wasn’t close to done when I opened the oven at 36 minutes and so it fell and didn’t look lovely. That being said, it was legitimately one of the best things I’ve eaten out of the fridge with a spoon ever! I will definitely make it again and again! I’ll just look through the glass first next time!
Stephanie Simmons says
Hi Raquel! I am sorry to hear that, but glad that it tasted delicious! I have had a few comments now about the bake time being short – I’ll update the recipe now to reflect that. Happy baking!
DS says
I made this for Thanksgiving and although the top layer also sunk to the middle, as others have also mentioned, it was absolutely wonderful. My only thought was that I should have applied the top layer using a pastry bag and then smoothed it out. I compare baking to the game of golf in that it looks much easier than what it actually is. 🙂
Stephanie Simmons says
Glad to hear it was delicious, DS! I’m sorry the top layer sunk. I will be revisiting this recipe to see if I can figure out how to troubleshoot that.
Ken Stumpenhorst says
Made this for Men’s Coffee group at church. Was very good! Two guys had second slice!
Stephanie Simmons says
So glad to hear that – thank you! 🙂
Nic says
I tried this recipe and the gooey layer seemed to be too liquid-y. I kept it longer in the oven than it called for too. Any idea on why that might have happened?
Stephanie Simmons says
Ni Nic! I’m sorry to hear that. I wonder if your oven is running a bit low? It’s something that happens from time to time – I recommend grabbing an oven thermometer and checking the temp to see if the preheated temp is actually the temp in the oven.
Faith says
This cake is phenomenal! Description makes cake sound good but recipe seemed simple. Was totally speechless after the first bite with how the flavors layered. This cake is amazing! Definitely recommend doing the parchment paper for easy pan removal cause cake is so gooey.
Stephanie Simmons says
Thanks so much for the rave review, Faith! Happy Thanksgiving!
Brittany says
These were incredible!
Stephanie Simmons says
Thanks so much, Brittany!
Brittany says
This was delicious!
Stephanie Simmons says
Thanks, Brittany! 🙂
Laura Buehler says
Can this be baked in conventioal oven??
Stephanie Simmons says
Yes, absolutely! ☺️ Let me know how you like this cake!