Go Back
–+ servings
Pumpkin Pie Gooey Butter Cake

Pumpkin Pie Gooey Butter Cake

A delightful fall dessert combining the flavors of pumpkin pie and gooey butter cake, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • 9" Springform pan
  • medium bowl
  • Large bowl
  • electric mixer
  • rubber spatula

Ingredients
  

Spice Cake

  • ½ cup unsalted butter melted
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 1 large egg room temp
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider or white distilled vinegar
  • 1 ¼ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon kosher salt

Pumpkin Pie Filling

  • 4 oz full fat cream cheese room temp
  • ½ cup pumpkin puree not pumpkin pie filling
  • 2 cups powdered sugar
  • 1 large egg room temp
  • 1 large egg yolk room temp
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 pinch kosher salt

Instructions
 

Spice Cake

  • Preheat the oven to 350F. Spray the inside of a 9" springform pan with nonstick spray and line the bottom with parchment paper.
  • In a medium bowl whisk together the flour, baking powder, spices, and salt. Set aside.
  • In a large bowl whisk together the butter and sugars, followed by the egg, vanilla, and vinegar.
  • Pour in the dry ingredients and use a rubber spatula to fold the batter together.
  • Spread the batter in the bottom of the prepped pan and set aside.

Pumpkin Pie Filling

  • In a medium bowl, whisk together the cream cheese and pumpkin. This can be done so by hand or using an electric mixer.
  • Whisk in the powdered sugar one cup at a time, followed by the vanilla, eggs, cinnamon, and salt.
  • Pour the pumpkin pie filling over the spice cake. It should self level, so there’s no need to spread it even.
  • Bake for 35-40 minutes. When the cake is fresh from the oven, carefully run a knife around the edge of the pan to prevent the cake from sticking to the sides.
  • Allow the cake to cool in the pan for 20 minutes, then remove the springform ring and continue to cool to room temperature. Chilling the cake will speed up this process.
  • Once cooled, top with a light dusting of powdered sugar, slice, and enjoy!

Notes

For a richer flavor, use high-quality pumpkin puree.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword baking, fall dessert, Gooey Butter Cake, indulgent dessert, Pumpkin Pie, Thanksgiving
Tried this recipe?Let us know how it was!