Pumpkin Gooey Butter Cake Recipe with spice cake mix, cream cheese, pumpkin puree, and cozy spices. The gooey fall dessert you’ll crave all season.
Here’s the truth: I wasn’t exactly a “pumpkin dessert person.” Pumpkin pie? Eh, I’d eat it if it was in front of me, but I never craved it. Pumpkin spice lattes? Fun once or twice a year, but more of a social experience than a love affair. And then… I stumbled onto this Pumpkin Gooey Butter Cake Recipe at a church potluck about five years ago.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Picture it: tables groaning under crockpots of chili, someone’s store-bought cookies that were definitely a last-minute grab, and the one ambitious neighbor who thought we all needed quinoa salad (we didn’t). Among all that chaos sat this plain-looking cake in a round pan. No frosting, no sprinkles, just… there. But when I bit into it? Magic. Soft, creamy pumpkin filling, a chewy-spiced crust, just the right sweetness. I actually went back for seconds before finishing my first plate. And I’m not ashamed.
Since then, this cake has become my unofficial “ticket” to any fall gathering. If I don’t bring it, people notice. Which, honestly, is equal parts flattering and stressful.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pumpkin Gooey Butter Cake Recipe?
You know how some recipes are more fuss than they’re worth? This isn’t one of them. The crust comes from a boxed spice cake mix (I know, shortcut city, but trust me—it works like a charm). The filling is basically a dreamy mix of cream cheese, pumpkin puree, and warm spices. The whole thing bakes up gooey in the middle, firm on the edges, and looks like you’ve put way more effort in than you actually did.
It’s also the kind of dessert that feels familiar, but different enough to grab attention. Think pumpkin pie, but creamier, softer, and with that “just one more bite” factor. Honestly, it’s dangerous in the best way.
Ingredient Notes:
I’m a big believer that ingredients tell half the story. Here’s what you’ll need, and why they matter:
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Spice cake mix – Lazy shortcut? Maybe. But it delivers that fall spice profile without measuring out five different jars.
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Eggs – Give structure but keep the filling custardy.
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Butter – Melted, rich, makes everything gooey and indulgent.
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Vanilla extract – It’s like the background music in a movie—you’d miss it if it wasn’t there.
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Cream cheese – Don’t skip softening it, unless you enjoy lumps.
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Pumpkin puree – The heart of the cake. Not too much, not too little—just balanced.
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Brown sugar – For that molasses-y depth.
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Powdered sugar – This is what makes the texture cloud-like.
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Spices (cinnamon, nutmeg, ginger, pumpkin pie spice) – Layered so the flavor isn’t flat. You want warmth, not just “pumpkin flavoring.”
How To Make Pumpkin Gooey Butter Cake?
I promise this Pumpkin Gooey Butter Cake Recipe looks harder than it is. Once you break it down, it’s basically stir, pour, and bake.
Step 1: Prep your pan.
Line a springform with parchment, grease the sides, and preheat the oven to 350°F. Yes, it feels like extra work now, but later you’ll thank yourself when the cake slides out without drama.
Step 2: Build the crust.
Mix spice cake mix, one egg, vanilla, and melted butter until it’s thick and a little sticky. Press it into the bottom of the pan. Don’t panic if it looks thin—it’s the foundation, not the star.
Step 3: Make the filling.
Beat softened cream cheese until smooth. Add eggs one by one, then fold in pumpkin puree, sugars, spices, melted butter, and vanilla. By now your kitchen should smell like an autumn candle shop, in the best possible way.
Step 4: Bake.
Pour filling over the crust, smooth the top, and bake for 45–55 minutes. Edges should be golden, center should still jiggle a little. Remember, gooey is the goal—it’s not cheesecake, don’t overbake it.
Step 5: Chill.
Cool in the pan, then chill for at least an hour. I know, waiting is the worst, but it sets the cake so slicing doesn’t turn into a crime scene.
Want To Save This Recipe?
Storage Options:
Here’s the fun part—it actually tastes better the next day. Something about the flavors settling in makes it deeper and richer. Store it covered in the fridge for 4–5 days, or wrap slices and freeze them for up to two months. Pop a frozen piece in the fridge overnight, then microwave for 10 seconds if you want to recreate that “freshly baked” vibe.
Variations and Substitutions:
Want to experiment? Here’s where you can riff without ruining the Pumpkin Gooey Butter Cake Recipe:
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Cake mix swap – Yellow cake mix plus extra pumpkin pie spice if spice cake isn’t available.
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Brown sugar – Light instead of dark if that’s all you’ve got.
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Dairy-free option – Sub in vegan butter and dairy-free cream cheese.
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More spice – Double the cinnamon if you’re a spice enthusiast.
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Nut topping – A sprinkle of pecans before baking adds crunch (and a little drama).
What to Serve with Pumpkin Gooey Butter Cake?
This cake doesn’t really need a partner, but if you’re feeling fancy:
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Whipped cream – Classic and balances the richness.
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Vanilla ice cream – Warm slice + cold scoop = happiness.
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Caramel drizzle – Sweet, sticky, a little over-the-top but worth it.
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Chai or coffee – Perfect for chilly evenings.
Frequently Asked Questions:
Can I make this Pumpkin Gooey Butter Cake Recipe ahead?
Yes! In fact, please do. It’s better the next day after chilling.
Fresh pumpkin or canned puree?
Either works, but canned is easier. If you use fresh, make sure it’s smooth and not watery.
How do I know when it’s done?
Edges set, center wobbly. Don’t wait for the middle to firm up—it won’t. And that’s the point.
And there it is—the Pumpkin Gooey Butter Cake Recipe that turned me from a pumpkin skeptic into a pumpkin dessert believer. It’s cozy, it’s creamy, it’s nostalgic but new at the same time. Try it, share it, maybe even make it your new potluck “ticket.” And tell me—are you team pumpkin pie or are you ready to jump ship for gooey butter cake?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Gooey Butter Cake Recipe
Ingredients
For the Crust
- 1 box spice cake mix
- 1 large egg
- ½ cup 1 stick unsalted butter , melted
- 1 teaspoon vanilla extract
For the Filling
- 1 8 oz block cream cheese , softened
- 3 large eggs
- 1 ½ cups pumpkin puree
- ½ cup dark brown sugar
- 1 ½ cups powdered sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon pumpkin pie spice
- 4 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
Prepare the pan and oven
- Preheat the oven to 350°F (175°C). Line the base of a 9-inch or 10-inch springform pan with parchment paper and lightly grease the sides.
Make the crust
- In a mixing bowl, combine the spice cake mix, egg, melted butter, and vanilla extract. Stir until a thick dough forms. Press the dough evenly into the prepared pan, ensuring the bottom is fully covered.
Prepare the filling
- In a separate bowl, beat the cream cheese until smooth. Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the pumpkin puree, brown sugar, powdered sugar, cinnamon, nutmeg, ginger, pumpkin pie spice, melted butter, and vanilla extract. Beat until the mixture is smooth and fully combined.
Assemble and bake
- Pour the prepared filling over the crust and spread evenly with a spatula. Bake for 45–55 minutes, or until the edges are golden and set while the center remains slightly soft and jiggles gently.
Cool and serve
- Allow the cake to cool completely in the pan. Chill for at least 1 hour before releasing from the springform pan. Slice into wedges and serve with whipped cream or a dusting of powdered sugar, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
