Let’s talk about gooey pumpkin butter cake. You know, the kind of dessert that makes you pause mid-bite, close your eyes, and say, Wow. This isn’t just a cake—it’s a fall-inspired masterpiece that combines the best of two worlds: a moist, spiced pumpkin cake base and a tangy, creamy, gooey topping. The textures alone are worth the hype—soft and fluffy on the bottom, luscious and velvety on top. Oh, and the flavors? Think warm cinnamon, nutmeg, and cloves dancing with earthy pumpkin and a touch of caramel-like maple sweetness. It’s basically autumn in every bite. 🍁
Whether you’re cozying up on a chilly evening, impressing your Thanksgiving guests, or just want a little something special to go with your PSL (pumpkin spice latte, of course), this cake is the answer. Hint: if you're looking for even more pumpkin flavors, check out my favorite Pumpkin Muffins, Pumpkin Cheesecake, and a family favorite, often requested, Pumpkin Caramel Cake.
Jump to:
⭐ Why You’ll Fall for This Cake
This isn’t just another pumpkin dessert. Here’s why it’s a winner:
Perfectly Gooey: The cream cheese layer adds a rich tang that balances the sweetness, making it a dessert you’ll keep going back to.
Flavor Explosion: The combination of brown sugar, pumpkin, and warm spices is like a big fall hug.
Effortlessly Fancy: It’s as easy to make as it is impressive to serve. No need for a special occasion—though it shines on a Thanksgiving dessert table.
🧾 What Makes It Magic? The Ingredients!
This recipe is all about creating balance—between sweet and tangy, light and rich. Here’s the lowdown on what you’ll need:
The Pumpkin Cake Layer:
- Brown Sugar: Deep, molasses-like sweetness that makes the pumpkin sing.
- Pumpkin: Adds moisture and that earthy fall flavor we love.
- Maple Syrup: A caramel-kissed sweetness to round out the spices.
- Spices: A cozy mix of cinnamon, nutmeg, cloves, ginger, and allspice. If you want to keep it simple, a good pumpkin pie spice blend will do the trick.
The Gooey Layer:
- Cream Cheese: The MVP of the gooey layer—tangy, creamy, and essential.
- Powdered Sugar: Sweetens without the grit.
- Vanilla Extract: A little goes a long way to tie all the flavors together.
📋 Step-by-Step Instructions
Here’s how to make it, with streamlined steps to keep things fun and easy.
1. Get Set
Preheat your oven to 350°F. Line a 9-inch springform pan with parchment paper and give it a good spritz of non-stick spray. Trust me, this step makes cleanup a breeze.
2. Make the Pumpkin Cake Batter
In a large bowl, whisk together the wet ingredients: eggs, brown sugar, melted butter, maple syrup, vanilla, and pumpkin puree. It’ll smell incredible already (just wait). In another bowl, mix the dry ingredients: flour, baking powder, baking soda, spices, and a pinch of salt. Gradually fold the dry ingredients into the wet mixture until just combined. Don’t overdo it; gentle is the name of the game for a tender cake.
3. Whip Up the Gooey Layer
Beat the cream cheese until it’s silky smooth. Add in the egg, powdered sugar, and vanilla, and mix until creamy and luscious. Pro tip: room temp cream cheese makes all the difference here.
4. Assemble the Layers
Spread the pumpkin cake batter evenly into the prepared pan. Dollop the cream cheese mixture on top and gently spread it to the edges. It doesn’t have to be perfect; rustic charm is part of the magic.
5. Bake to Perfection
Pop the pan into the oven and bake for 35–45 minutes. Start checking around the 35-minute mark. The cake is ready when the edges are golden and the center is just set—it should still have a little jiggle.
6. Cool and Chill
Let the cake cool completely at room temp before transferring it to the fridge to chill for at least 2 hours. This step is keyfor that gooey texture!
💭 Tips for Gooey Success
Room Temp Everything: Cream cheese and eggs blend much better when they’re not straight from the fridge.
Don’t Overbake: The gooey layer should still be soft when you take it out of the oven. Overbaking will turn it into just another cake (and we don’t want that).
Patience Pays Off: Chilling the cake before slicing allows the flavors to meld and the layers to firm up beautifully.
Layering Technique: Spread the gooey layer carefully to keep the layers distinct.
Don’t Overmix: Overmixing the batter can result in a denser cake layer, so stir gently.
🍰 A Slice of Fall Heaven
Serve your pumpkin gooey butter cake with a dusting of powdered sugar, a drizzle of maple syrup, or a generous dollop of whipped cream. Personally, I love it with a cup of hot cider on a crisp evening. One bite, and you’ll understand why this dessert is a must-have for every fall baking lineup. Go ahead, give it a try! And don’t forget to let me know how it turns out — sharing dessert stories is half the fun. Comment below.
📖 Recipe
Equipment
- 1 Springform Pan
- 1 parchment paper
- 2 Mixing Bowls
- 1 Kitchen-Aid Mixer
Ingredients
Pumpkin Cake Layer
- 2 large Eggs
- 1.5 cups Brown Sugar
- 1 tablespoon Butter Melted
- 1 tablespoon Maple Syrup
- .5 can Pumpkin
- 1 cup Flour
- 1 teaspoon Baking Powder
- .5 teaspoon Baking Soda
- 1 tablespoon Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Cloves
- 1 tbs Ginger
- .5 teaspoon Allspice
- 1 teaspoon Salt
Gooey Layer
- 8 oz Cream Cheese Room Temperature
- 1 large Egg
- 3 cup Powdered Sugar
- 1 tablespoon Vanilla
Instructions
Initial Prep
- Preheat over to 350
- Spray Springform Pan with non-stick baking spray, and line bottom of pan with parchment paper.
Cake Layer
- Mix together eggs, brown sugar, melted butter, maple syrup, vanilla, and pumpkin (wet ingredients).
- In separate bowl, which together flour, baking powder, baking soda, spices, and salt (dry ingredients).
- Fold together wet and dry ingredients into single bowl, stirring just until mixed together. Set aside.
Gooey Layer
- In stand mixer, beat cream cheese with paddle attachment until smooth and creamy.
- Add egg and mix until smooth. Slowly add in powdered sugar and mix until well incorporated.
- Stir in vanilla.
Assemble and Bake
- Pour cake batter into prepared spring-formed pan and spread evenly.
- Top with cream cheese mixture in dollops and spread as evenly as possible, while ensuring the two layers are not combined.
- Bake in preheated oven (350 degrees) for 35-45 minutes. (Every oven is different, so begins checking sooner than you think, to prevent over banking.)
- The cake is done with toothpick comes out with just a few moist crumbles.
- Cook cake on counter and then transfer to refrigerator to chill before serving,.
Pumpkin Butter Cake Fall Dessert Cream Cheese Spices Thanksgiving Baking Maple Sweet Gooey Indulgent
💬 Recipe FAQs
Yes! Just make sure to cook and puree it until smooth. Drain any excess liquid to match the texture of canned pumpkin.
A springform pan makes removing the cake easier, but a regular 9-inch cake pan will also work. Be sure to line it well with parchment paper.
Refrigerate leftovers in an airtight container for up to five days. You can also freeze individual slices for longer storage.
Of course! Feel free to customize the spice mix to your liking or use pre-made pumpkin pie spice for convenience.
Yes, this cake tastes even better the next day as the flavors meld together.
Eric Boettner says
This Pumpkin Gooey Butter Cake is fall in every bite—perfectly spiced, irresistibly gooey, and absolutely delicious!