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Pumpkin Pie Gooey Butter Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://www.cheftara.com/pumpkin-pie-gooey-butter-cake-recipe/