Pumpkin Gooey Butter Cake

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!

Course Dessert

Cuisine American

Keyword Gooey Butter Cake, Pumpkin Recipes

Prep Time 20

Cook Time 36

Servings slices

Calories 655kcal

Author Stephanie Simmons

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.

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