If you love rich, indulgent desserts, then Pumpkin Gooey Butter Cake is about to become your fall favorite. This dessert combines the best of two worlds: a tender, spiced pumpkin cake base topped with a sweet, gooey, buttery layer that melts in your mouth. The aroma of pumpkin and warm spices baking in the oven is enough to make your kitchen feel like autumn has arrived.
Gooey butter cake has its roots in St. Louis, but adding pumpkin transforms it into the ultimate seasonal treat. It’s perfect for holiday parties, potlucks, or just a cozy dessert to enjoy with a cup of coffee or tea. The best part? Despite its decadent texture, it’s surprisingly easy to make at home. With just a few pantry staples and pumpkin purée, you can whip up this luscious dessert in no time.
Why You’ll Love Pumpkin Gooey Butter Cake
- Ultra-rich and indulgent – Creamy, gooey topping pairs perfectly with a soft pumpkin cake base.
- Perfect for fall – Pumpkin spice flavors make it an irresistible seasonal treat.
- Easy to make – No complicated techniques; simple steps deliver bakery-quality results.
- Great for gatherings – Serve it at parties, holiday dinners, or as a sweet snack.
- Customizable – Add nuts, chocolate chips, or drizzle with icing for extra flair.
This dessert isn’t just a cake—it’s an experience. Every bite gives a perfect balance of spice, sweetness, and that melt-in-your-mouth gooeyness that keeps people coming back for more.
How to Make Pumpkin Gooey Butter Cake
Ingredients
For the cake layer:
- 1 box yellow cake mix
- 1 tsp pumpkin pie spice
- ½ cup unsalted butter, melted
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
For the gooey butter layer:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 4 cups powdered sugar
Optional topping:
- 1 tsp cinnamon sugar
- Chopped pecans or walnuts
Instructions
- Preheat oven and prepare pan – Preheat oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper.
- Prepare the cake layer – In a large bowl, mix the cake mix, pumpkin purée, melted butter, eggs, and pumpkin pie spice until well combined. Press the batter evenly into the prepared pan.
- Make the gooey butter layer – In a separate bowl, beat together cream cheese, melted butter, eggs, vanilla, and powdered sugar until smooth.
- Assemble – Pour the cream cheese mixture over the pumpkin cake layer and spread gently with a spatula.
- Add optional toppings – Sprinkle cinnamon sugar or nuts on top if desired.
- Bake – Bake for 35–40 minutes, or until the edges are set and lightly golden. The center should still be slightly gooey.
- Cool and serve – Let the cake cool completely before cutting into squares. For extra gooeyness, serve at room temperature or slightly chilled.
What to Serve With Pumpkin Gooey Butter Cake
- Coffee or chai tea – The warm spices in the cake pair beautifully with hot beverages.
- Whipped cream or ice cream – Add a dollop of cream for an indulgent treat.
- Fresh fruit – Apple slices, pears, or berries can balance the sweetness.
- Holiday dessert table – Cut into small squares for parties or potlucks for easy serving.
This cake is so rich that a small square goes a long way, making it perfect for sharing and enjoying slowly.
Tips for Perfecting Pumpkin Gooey Butter Cake
- Use real pumpkin purée – Avoid pumpkin pie filling, which has added sugar and spices.
- Don’t overmix the layers – Fold gently to keep the gooey texture intact.
- Check oven temperature – Too high and the topping can brown too quickly; too low and the center won’t set.
- Cool completely before cutting – This prevents the gooey layer from spilling and makes clean slices.
- Customize toppings – Drizzle with caramel, sprinkle with nuts, or add chocolate chips for extra flair.
Storing and Reheating
- Room temperature – Store covered for up to 2 days.
- Refrigerator – Keep in an airtight container for up to 5 days.
- Freezer – Wrap tightly and freeze individual squares for up to 2 months. Thaw in the fridge before serving.
- Reheating – For slightly warm gooeyness, microwave a slice for 15–20 seconds or heat in a 300°F oven for 5 minutes.
FAQs
Can I make this gluten-free?
Yes! Substitute a gluten-free yellow cake mix and ensure the powdered sugar is gluten-free.
Can I use a homemade pumpkin cake instead of cake mix?
Absolutely. Any moist pumpkin cake recipe works as the base layer.
How can I make it extra gooey?
Slightly underbake the center—it will firm up as it cools but remain soft and gooey.
Can I make this ahead of time?
Yes, bake a day in advance. Store covered at room temperature or in the fridge. Serve at room temp for best texture.
Conclusion
Pumpkin Gooey Butter Cake is a fall dessert you’ll want to make again and again. Its soft pumpkin base, sweet, gooey topping, and warm spices make it irresistible. Perfect for breakfast, dessert, or holiday gatherings, this cake is simple to make yet decadent enough to impress anyone.
Whether you serve it with coffee, ice cream, or fresh fruit, it’s a dessert that embodies the flavors and comfort of fall. This cake isn’t just a recipe—it’s an autumn tradition waiting to happen in your home.
Pumpkin Gooey Butter Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- In a large bowl, mix cake mix, melted butter, and 1 egg until combined. Press mixture evenly into the bottom of the prepared pan.
- In another bowl, beat cream cheese until smooth. Add pumpkin, remaining 3 eggs, vanilla, pumpkin pie spice, and powdered sugar. Beat until well blended.
- Pour filling over cake base and spread evenly.
- Bake for 40–45 minutes, until edges are set but center is slightly gooey. Do not overbake.
- Cool completely before cutting into squares and serving.