Pumpkin Gooey Butter Cake Recipe

Name: Pumpkin Gooey Butter Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 box yellow cake mix; 4 large eggs (1 egg + 3 eggs separated); 8 ounces unsalted butter (2 sticks, separated and melted); 1 1/2 cups pumpkin puree; 8 ounces cream cheese (super soft); 1 tbsp vanilla extract; 1 cup dark brown sugar; 1 tsp ground cinnamon; 1 tsp ground nutmeg; 1/4 tsp ground ginger

by Peter Harper

Published on: December 2, 2025

Delicious slice of Pumpkin Gooey Butter Cake with a creamy texture and autumn spices

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Pumpkin Gooey Butter Cake is a delightful dessert that captures the essence of fall in every bite. With its golden, caramelized top and a soft, gooey interior, this cake fills your kitchen with the warm, inviting aroma of spices and pumpkin. Perfect for holiday gatherings or a cozy night in, this recipe is not only easy to whip up but also showcases the best of seasonal flavors, making it a favorite among dessert lovers.

Table of Contents

Why You’ll Love This Recipe

This Pumpkin Gooey Butter Cake is a crowd-pleaser for any occasion — be it a Thanksgiving feast, a cozy Halloween gathering, or simply a comforting sweet treat on a chilly evening. Its smooth, rich flavor combined with the irresistible gooey texture makes it stand out, ensuring everyone will ask for a second slice. Plus, it’s super convenient! With simple ingredients and quick prep time, it’s perfect for last-minute gatherings or a family dessert night.

Seasonal Ingredients Spotlight

Seasonal ingredients shine in this recipe, creating a mouthwatering experience. The vibrant orange of the pumpkin not only looks appealing but brings a sweet, earthy aroma that envelopes your kitchen. Ground spices like cinnamon, nutmeg, and ginger add warmth and depth, making each bite feel like a warm hug. Fresh, locally sourced pumpkins and spices not only elevate the flavor but also align perfectly with sustainable cooking practices, allowing you to enjoy nature’s best during the harvest season.

What You’ll Need

1 box yellow cake mix
4 large eggs (1 egg + 3 eggs separated)
8 ounces unsalted butter (2 sticks, separated and melted)
1 1/2 cups pumpkin puree
8 ounces cream cheese (super soft)
1 tbsp vanilla extract
1 cup dark brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground ginger

For a richer flavor, consider using organic pumpkin puree. If you prefer a lighter option, you can substitute cream cheese with Greek yogurt.

How to Make This Recipe

1. Preheat the Oven

Preheat your oven to 350 degrees Fahrenheit. The baking temperature is crucial for achieving that perfect golden crust.

2. Prepare your Pan

Prepare a springform pan or a round cake pan with parchment paper and cooking spray. This will ensure easy removal of the cake once baked.

3. Make the Base

In the bowl of an electric mixer, combine the boxed cake mix, 1 stick of melted butter (1/2 cup), and 1 large egg. Mix well until fully combined. The mixture should form a thick, dough-like consistency.

4. Press the Batter

Pour the mixture into the prepared pan and press it into an even layer at the bottom. This will create the cake base that holds the gooey filling.

5. Prepare the Filling

In a separate bowl, combine the pumpkin puree, super soft cream cheese, 3 eggs, dark brown sugar, the remaining stick of melted butter, vanilla extract, cinnamon, ginger, and nutmeg. Beat on low until the ingredients are well mixed and smooth, scraping down the sides of the bowl as needed.

6. Combine Layers

Pour the luscious pumpkin filling over the cake base in the pan, spreading it evenly.

7. Bake

Bake in your preheated oven for 40 to 50 minutes, or until the top is golden brown. The center should be slightly gooey — that’s exactly how it’s meant to be!

8. Cool and Serve

Let your cake rest for at least 10 minutes before cutting into it. This helps it set up and makes for cleaner slices.

Essential Tools

Electric mixer
Mixing bowls
Measuring cups and spoons
Springform or round cake pan
Parchment paper
Cooking spray

Meal Prep & Storage Tips

If you want to bake in advance, the cake can be made a day or two ahead and stored in the refrigerator. Use airtight containers to keep your dessert fresh. This cake also freezes well; just wrap slices tightly in plastic wrap and store in a freezer bag for up to three months. When ready to enjoy, simply thaw at room temperature.

Perfect Pairings

This Pumpkin Gooey Butter Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a warm cup of spiced chai tea or a rich pumpkin spice latte to elevate the experience. The visual presentation of a slice with a sprinkle of cinnamon on top adds an elegant touch that’s sure to impress.

Nutrition Facts

Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 24 g
Protein: 3 g
Fiber: 1 g
Sugar: 14 g

Avoid These Common Pitfalls

Dough Too Dry

If the batter feels crumbly, add a splash of milk to achieve the desired consistency.

Unevenly Baked Cake

Use an oven thermometer to ensure your oven is at the right temperature and rotate the cake halfway through baking.

Overmixing the Filling

Avoid overmixing the pumpkin filling; this can lead to a tougher texture instead of the creamy gooeyness you want.

Pro Tips for Best Results

For a deeper flavor, opt for dark brown sugar over light.
If you want a spiced twist, try adding a pinch of allspice or clove to the filling.
For added texture, consider incorporating nuts into the base layer.

Recipe Variations to Explore

Experiment with flavor by swapping pumpkin puree for sweet potato or butternut squash. You can also add chocolate chips for an indulgent twist, or mix in shredded coconut for added texture. If you’re feeling adventurous, consider a layer of caramel or a chocolate ganache drizzle on top of the gooey filling!

Dietary Adaptations & Safety Info

This recipe can easily be adapted for various dietary preferences. For a gluten-free option, replace the yellow cake mix with a gluten-free blend. Dairy-free versions can be achieved using plant-based butter and cream cheese alternatives. Always check labels to avoid common allergens.

Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Just roast the pumpkin, scoop out the flesh, and blend it until smooth for the puree.

2. How do I know when the cake is done?

The cake should be golden brown on top, and the center should be slightly gooey. A toothpick inserted will come out slightly wet, not clean.

3. Can I freeze this cake?

Yes! Wrap individual slices in plastic wrap and store in the freezer for up to three months. Thaw at room temperature.

4. Can I make this ahead of time?

Absolutely! This cake stores well in the refrigerator for a couple of days. Make sure to cover it tightly.

5. What can I serve with this cake?

Try pairing it with whipped cream, ice cream, or a spiced tea for an extra cozy dessert experience!

Final Thoughts & Next Steps

Now that you have all the details for creating this scrumptious Pumpkin Gooey Butter Cake, it’s time to gather your ingredients and start baking! We’d love to hear your thoughts or any variations you try. Don’t forget to share your creation on social media and tag us! For more delicious fall treats, check out our other dessert recipes!