Description

Pumpkin Gooey Butter Cake is a decadent fall dessert with a buttery cake crust and a rich, spiced pumpkin cream cheese filling. Perfectly gooey in the center with warm autumn flavors, this easy-to-make cake is a showstopper for Thanksgiving and cozy gatherings alike.

Ingredients

Scale

For the Crust:

1 box yellow cake mix
1 large egg
113 g (½ cup) unsalted butter, melted

For the Filling:

360 g (1½ cups) pumpkin purée
226 g (8 oz) cream cheese, very soft
3 large eggs
200 g (1 cup) dark brown sugar
113 g (½ cup) unsalted butter, melted
1 tbsp vanilla extract
1 tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp ground ginger

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Instructions

Preheat oven to 350°F (175°C). Line and grease a 9–10 inch springform or round cake pan with parchment paper.
Make the crust: Combine yellow cake mix, 1 egg, and ½ cup melted butter until a dough forms. Press evenly into the bottom of the pan.
Make the filling: Beat pumpkin purée, cream cheese, 3 eggs, brown sugar, remaining ½ cup butter, vanilla, cinnamon, nutmeg, and ginger until smooth.
Assemble the cake: Pour the pumpkin filling over the crust. Smooth the top.
Bake for 40–50 minutes, until the edges are set and the center is still slightly jiggly.
Cool and serve: Let cool at least 10 minutes before slicing. For best results, cool completely or chill before cutting.

Notes

Don’t overbake—it should still jiggle in the center when done.

Room temperature cream cheese gives a smoother texture.

Store chilled and serve with whipped cream or powdered sugar.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Desserts
Method: Baking
Cuisine: American