Introduction
Pumpkin pie gooey butter cake is the ultimate comfort dessert. It blends the soft warmth of spice cake with the creamy richness of pumpkin pie, topped off with a buttery, melt-in-your-mouth texture that lives up to its name. This isn’t just a cake. It’s a layered fall treat with tender spice cake on the bottom and a gooey pumpkin filling on top. Whether you serve it chilled or at room temperature, every bite delivers that nostalgic, spiced flavor that makes autumn desserts so special. Perfect for potlucks, Thanksgiving, or just because you’re craving pumpkin, this recipe always hits the spot.
Why Pumpkin Pie Gooey Butter Cake Is a Fall Essential
Where gooey butter cake meets pumpkin spice
Gooey butter cake has roots in St. Louis, but when you give it a seasonal twist like this pumpkin version, it becomes something entirely new. The base is a rich spice cake made with brown sugar, cinnamon, nutmeg, and ginger. It bakes into a soft, lightly dense layer that holds up the real star—the gooey pumpkin filling.
This top layer is where the magic happens. It’s made with cream cheese, pumpkin puree, powdered sugar, eggs, vanilla, and warm spices. The result is velvety and sweet, like the filling of a perfectly baked pumpkin pie. But because it’s layered over soft cake and baked together, the two textures meld into something unique. The edge holds a bit of structure, while the center remains soft, smooth, and slightly jiggly.
This cake is a showstopper when sliced. You’ll see the golden cake base and the light orange pumpkin layer. Dust the top with powdered sugar for a simple but elegant finish. Serve chilled or at room temperature. Either way, it keeps its texture and flavor, making it a great make-ahead dessert.
A crowd-pleasing dessert with simple ingredients
The best part about pumpkin pie gooey butter cake is how easy it is to make with pantry staples. You don’t need a mixer to make the cake layer. A bowl, a whisk, and a spatula will do. The filling whips up in just minutes. With one bake, no separate crust, and no water bath, it’s a low-effort dessert with bakery-level results.
Next, we’ll walk through the ingredient breakdown and prep tips to get each layer just right.
Pumpkin Pie Gooey Butter Cake
Ingredients
- Spice Cake
- 1/2 cup 110g unsalted butter, melted
- 3/4 cup 150g granulated sugar
- 1/4 cup 50g light brown sugar, packed
- 1 large egg room temp
- 1 tsp vanilla extract
- 1 tsp apple cider or white distilled vinegar
- 1 1/4 cup 165g all purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp kosher salt
- Pumpkin Pie Filling
- 4 oz full fat cream cheese room temp
- 1/2 cup 125g pumpkin puree (not pumpkin pie filling)
- 2 cups 220g powdered sugar
- 1 large egg + 1 egg yolk room temp
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of 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!
Ingredient Guide and How to Build the Perfect Layers
What goes into each part of the cake
This dessert has two main components: a spiced cake base and a gooey pumpkin pie filling. Each uses familiar ingredients, and when combined, they create layers that are soft, sweet, and perfectly balanced.
Spice Cake Base:
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar (apple cider or white)
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon kosher salt
Pumpkin Pie Filling:
- 4 oz full-fat cream cheese, room temperature
- 1/2 cup pumpkin puree
- 2 cups powdered sugar
- 1 large egg + 1 egg yolk, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of kosher salt
Each layer includes just enough spice to complement the pumpkin without overwhelming it. The vinegar in the base helps create a slightly tender crumb, while the cream cheese in the filling ensures a smooth texture that stays soft but not runny after baking.
Layering and baking the cake
Start by preheating your oven to 350°F. Line a 9-inch springform pan with parchment paper and spray it with nonstick spray. This will make it easy to release the cake after baking.
Make the cake layer:
In a medium bowl, whisk together the dry ingredients. In a separate large bowl, mix the butter and both sugars. Add the egg, vanilla, and vinegar. Stir until smooth. Fold in the dry ingredients with a spatula until fully combined. The batter will be thick. Spread it into the bottom of the prepared pan in an even layer.
Make the filling:
In another bowl, whisk together the cream cheese and pumpkin until smooth. Add powdered sugar one cup at a time, whisking gently. Mix in the vanilla, eggs, cinnamon, and salt. The filling should be pourable and creamy. Pour it over the spice cake layer. It will naturally settle into an even layer without spreading.
Bake:
Bake for 35 to 40 minutes. The center should still jiggle slightly when it’s done. This soft center is what gives the cake its signature gooey texture. Run a knife gently around the edge while the cake is warm to prevent sticking.
Let the cake cool in the pan for 20 minutes. Then remove the springform ring and let it come to room temperature. You can speed this up by placing it in the fridge. Dust with powdered sugar before serving.
Next, we’ll cover storage, slicing, and what makes the texture just right every time.
Serving, Storing, and Perfecting the Texture
How to slice it without a mess
Gooey butter cake lives up to its name, so slicing it neatly takes a little care. First, let it cool completely. Chilling the cake for at least one hour helps firm up the filling, making cleaner cuts possible.
Use a long, sharp knife dipped in hot water, then wipe it dry before each slice. This trick melts through the creamy filling while keeping the edges clean. For extra precision, mark your cuts with a ruler if you want uniform bars or wedges.
Let the slices sit out for 10 to 15 minutes before serving. This brings the texture back to that just-right gooey state without making it too soft to hold.
How to store and when to chill
Pumpkin pie gooey butter cake should be stored in the fridge. Because of the eggs and cream cheese in the filling, refrigeration is necessary to keep it fresh and food-safe. Cover the cooled cake tightly with plastic wrap or foil. It stays good for about 4 to 5 days in the refrigerator.
Want to serve it warm? Microwave individual slices for about 10 to 15 seconds. This softens the filling slightly and brings out the buttery richness.
You can also freeze this cake. Wrap individual slices in plastic and place them in an airtight container. Freeze for up to 2 months. To thaw, place in the fridge overnight or let sit at room temperature for about 45 minutes.
The cake’s texture improves after resting. The flavors mellow, and the gooey layer sets just enough to slice smoothly while staying soft in the center. This makes it a great make-ahead dessert for gatherings or holiday meals.
Toppings, Flavor Twists, and Final Tips
Topping ideas that take it over the top
Pumpkin pie gooey butter cake is already rich and flavorful on its own, but a few well-chosen toppings can turn it into a true showstopper. A simple dusting of powdered sugar adds an elegant finish without extra sweetness. If you’re feeling festive, add a swirl of whipped cream or a scoop of vanilla bean ice cream on the side.
For a cozy fall vibe, drizzle each slice with warm caramel sauce or maple syrup. Chopped pecans or candied walnuts add texture and crunch, while a sprinkle of cinnamon or nutmeg over whipped cream ties in with the warm spices in the filling.
Hosting a gathering? Serve the cake on a platter with optional toppings nearby. That way, guests can dress up their slices to taste. It’s a great way to turn a single dessert into a customizable fall treat.
Fun variations to try next time
Once you’ve made this cake, you might want to play with the flavor. You can swap the spice cake base for chocolate or vanilla cake mix if you’re short on time or looking for a new twist. A chocolate crust creates a richer contrast to the pumpkin layer, while vanilla keeps it light and buttery.
Feel like changing the filling? Add a spoonful of maple syrup or a dash of bourbon to deepen the flavor. Or mix in a handful of mini chocolate chips to the pumpkin filling for extra sweetness.
You can also use mini springform pans or muffin tins to create individual servings. These bake a little faster and make beautiful plated desserts for special occasions.
No matter how you serve it, this cake never fails to deliver. It’s simple to prepare, impossible to resist, and the perfect dessert for anyone who loves the creamy texture of pumpkin pie with the buttery richness of cake.
FAQ: Pumpkin Pie Gooey Butter Cake
What type of cake is a gooey butter cake?
Gooey butter cake is a rich, dense dessert with two layers: a soft cake base and a gooey top layer made with cream cheese, butter, sugar, and eggs. It originated in St. Louis and is known for its melt-in-your-mouth texture. The pumpkin version adds fall spices and puree to create a seasonal twist on the classic.
Does pumpkin gooey butter cake need to be refrigerated?
Yes. Because it contains eggs and cream cheese, this cake should be stored in the refrigerator once cooled. Cover it tightly with plastic wrap or foil, and it will stay fresh for 4 to 5 days. Let slices sit at room temperature for 10 to 15 minutes before serving.
Why is my pumpkin pie gooey?
Pumpkin pie filling is naturally soft, but it should not be runny. If your dessert is too gooey, it may be underbaked. The center should jiggle slightly but still set as it cools. Also, be sure to measure ingredients accurately and allow time for the cake to chill before slicing.
What makes Paula Deen’s butter cake gooey?
The gooey texture in Paula Deen’s butter cake comes from a high ratio of butter, eggs, and cream cheese in the top layer. These ingredients create a rich, custard-like filling that sets up soft and sweet. The bottom layer stays firm enough to hold everything together, giving the dessert its signature texture.
Conclusion
Pumpkin pie gooey butter cake brings together everything you love about fall desserts. The spiced cake base, creamy pumpkin filling, and melt-in-your-mouth texture make it a seasonal favorite that’s both easy to prepare and impossible to forget. Whether you top it with whipped cream, caramel drizzle, or enjoy it as-is, this dessert checks every box for flavor, comfort, and simplicity. It slices beautifully, stores well, and can be made ahead for any gathering. Once you try it, you’ll find yourself reaching for this recipe year after year when the leaves start to turn and pumpkin cravings hit.
