Indulge in the Ultimate Homemade Gooey Butter Pumpkin Cake: Your Go-To Fall Dessert Recipe

Prepare yourself for an extraordinary autumnal treat – the **Gooey Butter Pumpkin Cake**! This delectable creation brings together a wonderfully moist pumpkin spice cake layer with an irresistibly gooey, spiced cream cheese filling. It’s truly the best of both worlds: half cake, half pure gooey decadence. If you’re searching for a dessert that perfectly embodies the cozy spirit of fall, look no further. This recipe promises a harmonious blend of warm spices, rich pumpkin, and a buttery, creamy texture that will leave you craving more.

Have you ever experienced the pure delight of a traditional gooey butter cake? This iconic Midwest dessert, reportedly created by accident, is famous for its unique texture – a dense, rich cake base topped with an incredibly sweet and buttery custard-like layer, often described as part cake, part cheesecake. While many recipes opt for a convenient cake mix base, our version elevates this classic by making it **all from scratch** and infusing it with the comforting flavors of pumpkin. The result is a genuinely moist pumpkin cake layer, perfectly complemented by a luscious, spiced gooey top layer that creates an absolutely perfect pairing for autumn.

If you’re a fan of all things pumpkin, be sure to explore these other delightful recipes:

• Easy Pumpkin Churro Bundt Cake
• Easy Pumpkin Chocolate Chip Bread
• A Great Pumpkin S’more Cake Recipe

Why You Should Make This Gooey Butter Pumpkin Cake

As if the thought of a decadent pumpkin dessert isn’t enough, here are a few more compelling reasons why this **Gooey Butter Pumpkin Cake** deserves a spot on your baking list this season:

• **Effortlessly Easy to Make:** Don’t let the “from scratch” label intimidate you. This recipe is surprisingly simple to whip up, making it perfect for both novice bakers and seasoned pros. Forget complicated layering or intricate decorations – this cake is all about straightforward steps that lead to spectacular results. No stacking required means less stress and more enjoyment!
• **Unbelievably Delicious:** The harmonious blend of sweet pumpkin, warm autumn spices like cinnamon, nutmeg, ginger, and cardamom, combined with the rich, tangy, and impossibly gooey cream cheese layer, creates a flavor profile that is truly irresistible. It’s the quintessential fall treat, capturing the essence of the season in every single bite. With fall drawing to a close, you absolutely HAVE to add this to your must-bake list!
• **A Thanksgiving Showstopper:** When it comes to dessert choices for Thanksgiving, this cake is an absolute showstopper. Its comforting flavors and unique texture make it a standout on any holiday table, offering a delightful alternative to traditional pumpkin pie. I promise you, this cake will be the first dessert to disappear!
• **Perfect for Any Fall Gathering:** Food has a magical way of bringing people together. Whether you’re hosting a family gathering, contributing to a potluck dinner, or simply enjoying a cozy fall evening at home, this Gooey Butter Pumpkin Cake is an ideal addition. Its inviting aroma and comforting taste will create cherished memories and warm hearts.

Grocery Store List – Key Ingredients for Gooey Butter Pumpkin Cake

While many ingredients are likely staples in your pantry, I’ve highlighted some key items for this Gooey Butter Pumpkin Cake that you might want to specifically add to your shopping list. For a comprehensive list of all ingredients and their exact measurements, please refer to the recipe card located below!

• **Cream Cheese:** The quality of your cream cheese significantly impacts the gooey layer. I highly recommend using a full-fat, high-quality brand like Philadelphia. Full-fat cream cheese ensures the richness and smooth, creamy texture essential for this dessert. Make sure it’s at room temperature for easy blending.
• **Vegetable Oil:** A neutral-flavored oil such as vegetable or canola oil is crucial for the cake’s moistness without altering its delicate pumpkin flavor. Avoid using strong-flavored oils like olive or avocado, as they can significantly change both the texture and the taste of your cake.
• **Light Brown Sugar:** Light brown sugar adds a lovely caramel note and moisture to the cake. While I prefer light brown sugar for its subtle sweetness, dark brown sugar would also work beautifully, imparting a deeper, more robust molasses flavor.
• **Large Eggs:** Always use large eggs for consistent baking results. It’s vital that your eggs are at room temperature. Cold eggs can cause the batter to seize, leading to a denser cake, whereas room-temperature eggs emulsify better with other ingredients, resulting in a lighter, more uniform texture.
• **Pure Vanilla Extract:** Investing in high-quality pure vanilla extract is incredibly important for building complex, delicious flavors in your baking. It elevates the overall taste profile of the cake and cream cheese filling.
• **Pumpkin Puree (Not Pumpkin Pie Filling):** This distinction is critical! You need pure pumpkin puree, not the pre-spiced pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will disrupt the carefully balanced flavor of this recipe. I find Walmart’s store brand to be of excellent quality and just as good as many name brands.
• **All-Purpose Flour:** Standard all-purpose flour is perfect for this recipe. Ensure it’s fresh for optimal lift and texture.
• **Baking Powder:** This leavening agent gives the pumpkin cake its rise. Make sure your baking powder isn’t expired for best results.
• **Pumpkin Pie Spice & Individual Spices (Cinnamon, Ginger, Nutmeg, Cardamom):** While pumpkin pie spice provides a great base, adding individual spices like cinnamon, ginger, nutmeg, and a pinch of cardamom allows for a truly rich and aromatic flavor profile that enhances the pumpkin.
• **Salt:** A small amount of salt balances the sweetness and enhances all the other flavors in the cake.

Essential Baking Tips for a Perfect Gooey Butter Pumpkin Cake

Achieving a perfectly moist cake and a wonderfully gooey topping requires a few simple but crucial steps. Here, I’ve outlined some essential tips to help you successfully create this delightful dessert. For the complete, detailed instructions, be sure to check out the recipe card below.

• **Preheat Your Oven Accurately:** Always preheat your oven to the exact temperature (350°F or 175°C) specified in the recipe. This ensures your cake bakes evenly from the moment it enters the oven, preventing a dense center or burnt edges. Give your oven at least 15-20 minutes to fully reach and stabilize at the desired temperature.
• **Measure Ingredients Precisely (Mise en Place):** Before you even begin mixing, it’s an excellent habit to measure out all your ingredients and have them ready, a French culinary practice known as “mise en place.” This not only makes the baking process smoother and more enjoyable but also prevents any last-minute scrambling or errors in measurement, ensuring consistent results every time.
• **Prepare Your Pan Thoroughly:** To guarantee easy release and a beautifully intact cake, generously grease your 9-inch cake pan or springform pan. I highly recommend using a baking spray with flour, like Pam’s Baking Spray. Additionally, lining the bottom with parchment paper provides an extra layer of non-stick insurance.
• **Cream Sugars and Eggs Until Fluffy:** Begin by mixing the granulated and brown sugars with the large, room-temperature eggs. Beat this mixture on medium speed until it becomes noticeably light, fluffy, and pale in color, typically taking about 4 minutes. This process incorporates air, which is vital for a light and tender cake texture.
• **Incorporate Wet Ingredients Smoothly:** After creaming, gently incorporate the vegetable oil, pure vanilla extract, and pumpkin puree into the batter. Mix until they are just combined and the batter achieves a smooth, consistent texture. Avoid overmixing at this stage.
• **Add Dry Ingredients Gradually and Gently:** When adding the pre-measured dry ingredients (flour, spices, baking powder) to the wet mixture, do so gradually and mix on low speed. The key here is to mix *just until combined*. Overmixing flour develops gluten, which can lead to a tough, dry cake. A few streaks of flour are acceptable; you can finish mixing by hand with a spatula if needed.
• **Prepare and Layer the Cream Cheese Filling:** While your pumpkin cake batter waits in the pan, prepare the luscious cream cheese layer. Ensure your cream cheese is at room temperature for a lump-free, smooth consistency. Once mixed, carefully pour and spread this decadent filling evenly over the pumpkin cake batter.
• **Bake Until Golden and Cracked:** Bake your cake until the edges turn a beautiful golden brown and the center of the cream cheese layer shows visible cracks. The middle may still have a slight jiggle, which is perfectly normal for a gooey butter cake; it will firm up further as it cools and chills.
• **Chill for the Best Gooey Texture:** This step is non-negotiable for achieving that signature gooey butter cake texture! After baking, allow the cake to cool for 10-15 minutes at room temperature, then transfer it to the refrigerator to chill for at least 2 hours. This chilling period allows the cream cheese layer to fully set and achieve its perfect, rich, and gooey consistency.

What’s In Molly’s Kitchen? Essential Tools for This Recipe

Having the right tools can make all the difference in your baking experience. Here’s a list of kitchen essentials that I highly recommend for making this Gooey Butter Pumpkin Cake, ensuring a smooth and successful process:

• **Mixing Bowls (various sizes):** You’ll need a few different bowls for preparing and mixing your wet and dry ingredients separately, as well as for the cream cheese filling. Having various sizes helps keep your workspace organized and efficient.
• **9-inch Cake Pan or Springform Pan:** A 9-inch pan is the ideal size for this recipe, ensuring the correct cake thickness and baking time. A springform pan is particularly convenient for easily removing the cake without disturbing its delicate layers.
• **Parchment Paper:** Essential for lining the bottom of your pan. It prevents sticking and makes cake removal a breeze, guaranteeing your beautiful cake comes out perfectly intact.
• **Stand Mixer with Paddle Attachment (or a Hand Mixer):** A stand mixer makes creaming sugars and eggs, and mixing the batter, incredibly efficient and effortless. If you don’t have one, a good quality hand mixer will also do the trick for both the cake batter and the cream cheese filling.
• **Rubber Spatula:** Indispensable for scraping down the sides of your mixing bowl, ensuring all ingredients are fully incorporated, and for gently folding in dry ingredients without overmixing.
• **Whisk:** A simple whisk is perfect for aerating dry ingredients and ensuring there are no lumps before adding them to the wet mixture, contributing to a smooth cake texture.
• **Measuring Cups and Spoons:** Accurate measurements are the backbone of successful baking. Ensure you have a complete set of both liquid and dry measuring cups, along with measuring spoons, for precise ingredient portions.
• **Small Offset Spatula:** This tool is ideal for smoothly and evenly spreading the gooey cream cheese layer over the pumpkin cake batter, creating that perfect finish.

Frequently Asked Questions About Gooey Butter Pumpkin Cake

To ensure your baking experience is as smooth as possible, here are answers to some common questions you might have regarding this delectable recipe. If you have any further questions, please don’t hesitate to leave a comment below!

Can I use pumpkin pie filling instead of puree?

No, it’s absolutely essential to use **pure pumpkin puree**, not pumpkin pie filling. Pumpkin pie filling contains added spices and sugars that are already pre-mixed, which would throw off the balance of flavors and the intended consistency in this recipe. Using plain pumpkin puree allows you to control the exact blend of warm spices and sweetness for the perfect outcome.

Do I need to refrigerate the cake before serving?

Yes, refrigeration is a crucial step for this Gooey Butter Pumpkin Cake. It’s highly recommended to chill the cake for at least 2 hours (or even longer, ideally overnight) after it has cooled down slightly. This allows the cream cheese layer to fully firm up and set properly, resulting in that wonderfully distinct gooey, yet firm texture that defines a classic gooey butter cake.

Can I use a different pan size if I don’t have a 9-inch pan?

A 9-inch round cake pan or springform pan is ideal for this recipe, as it ensures the perfect thickness and bake time for both layers. If you must use a different size, you can, but be aware that it will require slight adjustments in baking time. For a smaller pan, the baking time might be longer, and for a larger, shallower pan, it might be shorter. Always keep a close eye on the cake for signs of doneness, such as golden edges and a cracked center.

How can I tell if the cake is done baking?

The Gooey Butter Pumpkin Cake is typically done when the edges of the cake have turned a lovely golden brown, and the center of the cream cheese layer has visibly cracked. Don’t be alarmed if the middle still appears slightly jiggly or soft; this is characteristic of a gooey butter cake and will firm up beautifully as it cools and chills in the refrigerator.

Can I make this cake ahead of time?

Absolutely! This cake is an excellent make-ahead dessert, especially for holiday gatherings. It needs chilling time anyway, so preparing it a day in advance is perfect. Simply bake, cool, chill, and then dust with powdered sugar just before serving.

What are some serving suggestions for this cake?

This Gooey Butter Pumpkin Cake is incredibly satisfying on its own, especially when dusted with a generous amount of powdered sugar. For an extra treat, consider serving it with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a drizzle of caramel sauce to truly elevate the experience.

Storing Your Gooey Butter Pumpkin Cake

To best preserve the delightful freshness and unique texture of your Gooey Butter Pumpkin Cake, proper storage is key. Once the cake has fully cooled and been chilled, cover it tightly with plastic wrap or aluminum foil. This helps prevent it from drying out and protects the creamy, delicate cream cheese layer. Due to its cream cheese component, this cake **must be stored in the refrigerator**. When properly stored in an airtight manner in the fridge, your cake can be enjoyed for up to 3-4 days.

Freezing Your Gooey Butter Pumpkin Cake

If you wish to extend the life of your Gooey Butter Pumpkin Cake, it freezes beautifully! For best results, it’s recommended to freeze the cake before adding any powdered sugar garnish. First, ensure the cake is completely cooled. Then, wrap it securely in multiple layers of plastic wrap, making sure no air can get in, and then add a layer of aluminum foil. Place the well-wrapped cake in an airtight freezer-safe container or a large resealable freezer bag. When you’re ready to enjoy it, simply thaw the cake overnight in the refrigerator. Once thawed, you can dust it with fresh powdered sugar before serving. It can be frozen for up to 1-2 months.

Remember to **LEAVE A 5-STAR REVIEW AND A COMMENT** if you love the recipe or have any questions. Follow me on Instagram, Pinterest, and TikTok for more fun baking adventures and delicious recipes!

Recipe

Gooey Butter Pumpkin Cake

Molly Murphy

A comforting fall dessert featuring a rich pumpkin spice cake base topped with an incredibly creamy, spiced, and gooey cream cheese filling. This homemade version is pure indulgence, half cake, half dreamy gooeyness!

5 from 6 votes

Print Recipe
Pin Recipe

Course Dessert

Cuisine American, Cake

Servings 12 Slices

Ingredients

For the Pumpkin Cake:

• ⅔ cups granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs at room temperature
• ½ cup vegetable oil
• 1 teaspoons pure vanilla extract
• 1 cup pumpkin puree not pumpkin pie filling
• 1 ½ cups all-purpose flour
• 1 tablespoons baking powder
• ½ teaspoon pumpkin pie spice
• Pinch of cardamom
• 1 ½ teaspoons ground cinnamon
• ½ teaspoons ground ginger
• ½ teaspoon nutmeg
• ½ teaspoon salt

For the Cream Cheese Layer:

• 8 ounces cream cheese at room temperature
• 1 large egg at room temperature
• 2 ¾ cups powdered sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin pie spice

Instructions

• Preheat your oven to 350 degrees F (175°C). Generously grease a 9-inch cake pan or springform pan with baking spray (like Pam’s Baking Spray). Line the bottom with parchment paper and spray the parchment as well. Set aside.
• In a medium-sized bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cardamom, ground cinnamon, ground ginger, nutmeg, and salt until well combined. Set this dry mixture aside.
• In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the granulated sugar, light brown sugar, and large room-temperature eggs on medium speed. Beat until the mixture is light, fluffy, and significantly paler in color, which should take approximately 4 minutes.
• Reduce the mixer speed to medium. Add the vegetable oil and pure vanilla extract, beating for about 30 seconds until fully incorporated. Then, add the pumpkin puree and continue mixing for another 30 seconds until completely combined.
• With the mixer on the lowest speed, gradually add the reserved dry ingredients to the wet pumpkin and egg mixture. Mix *just until combined*, being careful not to overmix. A few streaks of flour are fine; you can finish mixing by hand with a rubber spatula if needed.
• Pour the prepared pumpkin batter evenly into the greased and lined springform pan. Set aside while you proceed to make the cream cheese filling.

For the Cream Cheese Filling

• In a separate medium-sized bowl, use a hand mixer on medium-high speed to beat the room-temperature cream cheese until it is incredibly smooth and creamy, with no lumps remaining.
• Add the large room-temperature egg to the cream cheese mixture and mix on high speed for about 30 seconds. Use a rubber spatula to scrape down the sides and bottom of the bowl thoroughly to ensure everything is well incorporated.
• Add the pumpkin pie spice and ground cinnamon to the cream cheese mixture. Then, gradually add the powdered sugar, one cup at a time, mixing for about 30 seconds after each addition. This process should take a little over 1 minute to complete, resulting in a thick, smooth filling.
• Once the cream cheese filling is fully combined and smooth, carefully pour it on top of the pumpkin cake batter in the prepared springform pan. Use a small offset spatula or the back of a spoon to gently spread it into an even, beautiful layer.
• Bake the cake for 40-45 minutes. The cake is done when the edges are golden brown, and the middle has developed cracks. The center of the cream cheese layer will still be slightly jiggly, which is perfectly normal and desired for a gooey butter cake.
• Once baked, remove the cake from the oven and let it cool on a wire rack for 10-15 minutes at room temperature. Then, transfer the cake (still in its pan) to the refrigerator to chill for at least 2 hours. This crucial chilling period allows the cream cheese layer to firm up and achieve its signature gooey, decadent texture.
• To garnish your beautiful Gooey Butter Pumpkin Cake, dust generously with powdered sugar just before serving. Slice and enjoy!

Keyword cake, gooey butter, pumpkin, fall, autumn, dessert, homemade, cream cheese

Tried this recipe?Let us know how it was!