Introduction

This Pumpkin Pie Gooey Butter Cake is a delightful twist on traditional pumpkin desserts. Combining a spiced cake base with a rich, creamy pumpkin filling, it’s perfect for cozy gatherings or holiday celebrations. Its gooey texture and warm flavors will quickly become a favorite in your baking repertoire.

A round pumpkin pie cut into eight slices sits on a white parchment paper-lined round white plate over a white marbled surface. The pie has a thick crust edge that is golden brown and slightly raised. The top layer is smooth with a warm orange color and is dusted lightly with white powdered sugar, giving a soft, snowy look. One slice is lifted slightly, showing the dense, moist orange filling with a slightly darker bottom crust. The lighting highlights the pie’s texture and warm tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (110g) unsalted butter, melted
3/4 cup (150g) granulated sugar
1/4 cup (50g) light brown sugar, packed
1 large egg, room temperature
1 tsp vanilla extract
1 tsp apple cider or white distilled vinegar
1 1/4 cup (165g) all purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp kosher salt
4 oz full fat cream cheese, room temperature
1/2 cup (125g) pumpkin puree (not pumpkin pie filling)
2 cups (220g) powdered sugar
1 large egg + 1 egg yolk, room temperature
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of kosher salt

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spray the inside of a 9-inch springform pan with nonstick spray and line the bottom with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and kosher salt. Set aside.
Step 3: In a large bowl, whisk the melted butter with granulated sugar and brown sugar until well combined. Add the egg, vanilla extract, and vinegar, whisking until smooth.
Step 4: Pour the dry ingredients into the wet mixture and gently fold together with a rubber spatula until just combined. Spread this batter evenly in the prepared pan.
Step 5: In a separate medium bowl, beat the cream cheese and pumpkin puree together until smooth. Gradually add the powdered sugar, one cup at a time, then whisk in the vanilla, eggs, cinnamon, and a pinch of kosher salt until the filling is creamy and well combined.
Step 6: Pour the pumpkin filling over the cake batter in the pan. It will self-level, so no need to spread it out evenly.
Step 7: Bake for 35 to 40 minutes. When done, carefully run a knife around the edge of the pan to loosen the cake and prevent sticking.
Step 8: Allow the cake to cool in the pan for 20 minutes. Then remove the springform ring and cool completely to room temperature. Chilling will speed up the cooling process.
Step 9: Once cooled, lightly dust the top with powdered sugar, slice, and serve. Enjoy!

Tips & Variations

For extra flavor, add a teaspoon of pumpkin pie spice to the cream cheese filling.
Use a hand mixer for the pumpkin filling to achieve an ultra-smooth texture quickly.
Swap the pumpkin puree for sweet potato puree for a slightly different, but equally delicious variation.
If you don’t have a springform pan, line a regular cake pan with parchment and remove the cake carefully once cooled.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. You can also freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. To reheat, allow the cake to come to room temperature or warm gently in the oven at a low temperature.

How to Serve

A round pumpkin pie with a smooth orange-brown surface, lightly dusted with powdered sugar on top. The pie has been cut into four slices with clean edges, and it sits on a piece of parchment paper on a white marbled surface. Around the pie, there are whole decorative pumpkins in light orange and white colors, and some dried flowers adding a rustic feel. The pie crust is golden and slightly raised around the edges, showing a soft texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree, as pumpkin pie filling contains added sugars and spices that can alter the texture and flavor of the cake.

Why is there vinegar in the cake batter?

The vinegar reacts with the baking powder to help the cake rise and also enhances the tender crumb and overall flavor.

Pumpkin Pie Gooey Butter Cake Recipe

Print Recipe

★★★★★

5 from 91 reviews

This Pumpkin Pie Gooey Butter Cake combines a spiced cake base with a luscious, creamy pumpkin pie filling, creating a decadent dessert perfect for fall gatherings or anytime you crave a sweet, seasonal treat. The cake is baked in a springform pan, resulting in a moist, gooey texture with balanced flavors of cinnamon, nutmeg, and pumpkin.

Author: Tara
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Spice Cake

1/2 cup (110g) unsalted butter, melted
3/4 cup (150g) granulated sugar
1/4 cup (50g) light brown sugar, packed
1 large egg, room temperature
1 tsp vanilla extract
1 tsp apple cider or white distilled vinegar
1 1/4 cup (165g) all purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp kosher salt

Pumpkin Pie Filling

4 oz full fat cream cheese, room temperature
1/2 cup (125g) pumpkin puree (not pumpkin pie filling)
2 cups (220g) powdered sugar
1 large egg + 1 egg yolk, room temperature
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of kosher salt

Instructions

Prepare the Pan: Preheat the oven to 350°F (175°C). Spray the inside of a 9-inch springform pan with nonstick spray and line the bottom with parchment paper to prevent sticking.
Mix Dry Ingredients for Cake: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, nutmeg, ginger, and kosher salt. Set aside for later use.
Make Cake Batter: In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar until combined. Add in the egg, vanilla extract, and vinegar, whisking to blend. Gradually add the dry ingredients and fold the batter with a rubber spatula until just combined.
Spread the Batter: Pour the spice cake batter into the prepared springform pan and spread it evenly across the bottom. Set aside to prepare the pumpkin filling.
Prepare Pumpkin Pie Filling: In a medium bowl, whisk the softened cream cheese and pumpkin puree together until smooth. Gradually add the powdered sugar one cup at a time, continuing to whisk until fully incorporated. Add vanilla extract, eggs, ground cinnamon, and a pinch of kosher salt, whisking until the mixture is homogeneous.
Assemble the Cake: Pour the pumpkin pie filling over the spice cake layer in the pan. The filling will self-level, so no need to spread it manually.
Bake: Place the pan in the preheated oven and bake for 35-40 minutes, until the edges are set and the center is slightly jiggly but mostly cooked through.
Cool the Cake: Remove the cake from the oven and carefully run a knife around the edges of the pan to loosen it. Let the cake cool in the pan for 20 minutes. Then, remove the springform ring and allow the cake to cool completely to room temperature. Chilling the cake will speed up this process.
Serve: Once cool, dust the top lightly with powdered sugar, slice, and serve. Enjoy your rich and gooey pumpkin pie inspired dessert!

Notes

Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
Room temperature eggs and cream cheese help achieve a smooth filling.
Chilling the cake before serving enhances the gooey texture and flavor.
This cake keeps well covered in the refrigerator for up to 4 days.
For easier slicing, run a knife under hot water, dry it, and slice cleanly.

Keywords: pumpkin pie, gooey butter cake, fall dessert, pumpkin dessert, cream cheese filling, spiced cake