This pumpkin gooey butter cake has a soft brown butter pumpkin cake crust with a gooey filling packed full of spiced pumpkin flavor. It’s like a cross between pumpkin cake and pumpkin pie - but even better! Topped with dollops of fluffy whipped cream which goes so well with pumpkin. It’s pretty easy to make and the gooey pumpkin cream cheese topping makes it that much more delicious. The perfect pumpkin cake to make for fall and Thanksgiving.
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🧡 Why you'll LOVE this recipe
- Gooey: This cake has a gooey, creamy filling that tastes like a cross between a cheesecake and custard.
- Brown Butter: The base layer of the cake is made with brown butter which adds a warm, nutty flavor.
- Pumpkin: This gooey butter cake is packed with pumpkin flavor in the cake crust and gooey topping!
Pair it with a pumpkin spice chai latte for the ultimate pumpkin spice treat.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Pumpkin purée: Pure canned pumpkin purée will give you the most consistent results! It should have the consistency of hummus or thick Greek yogurt. Use leftover pumpkin puree to make my favorite pumpkin spice cake.
- Pumpkin pie spice: A mixture of spices typically used in pumpkin pie - cinnamon, ginger, cloves, nutmeg, and allspice. You can purchase it pre-made or make pumpkin pie spice yourself!
- Cream cheese: Use a full fat cream cheese for the best results. Low fat cheesecake won't set firm as it has a higher water content.
- Powdered sugar: Don't replace this with granulated sugar or the filling will be gritty.
- Heavy whipping cream: You’ll need heavy whipping cream for the dollops of whipped cream. I used 35% cream for the perfect thick and creamy whip.
- All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
👩🍳 How to make Pumpkin Gooey Butter Cake
Pumpkin Cake step by step
Step 1: Preheat oven to 340°F (170°C). Grease a 9” round springform pan with a small piece of butter. If using a regular round pan, line the bottom and sides with parchment paper.
Step 2: Add butter in a saucepan on medium-low, stirring frequently until foam subsides. Remove from heat as soon as you see brown specks and immediately pour into a heat-safe bowl to cool. Including all of the brown bits.
Step 2: Whisk together eggs, sugar, and salt just until foamy. Add the browned butter in and whisk.
Step 3: Add pumpkin purée, pumpkin spice, and vanilla extract and whisk well to combine.
Step 4: Sift flour, baking soda, and baking powder right into the wet ingredients. Fold the mixture until a thick, smooth batter forms.
Step 5: Pour the batter into the pan and smooth the top. Set aside while working on the gooey topping.
Gooey Topping step by step
Step 1: Mix together the softened cream cheese and half of the powdered sugar until smooth and creamy. Add the rest of the powdered sugar and mix again.
Add salt, egg yolks, pumpkin puree, pumpkin pie spice, and vanilla extract. Mix together until smooth and creamy.
Step 2: Pour the filling on top of the cake batter. Tap to remove any air bubbles. Use a flat baking pan underneath to collect any butter that may leak out.
Bake for 45-55 minutes, or until the edges are golden brown and the middle is puffed and jiggly if you shake the pan.
Step 3: Let it cool completely to room temperature for the gooey topping to set - or chill in the fridge for a few hours for an even firmer topping.
Step 4: Whip the cold cream, vanilla extract, and powdered sugar with a wire whisk attachment until stiff peaks form. It’s ready when it’s thick, creamy, and holds its shape. Transfer into a piping bag with a star tip.
Step 5: Sprinkle a light dusting of powdered sugar on top of the gooey butter cake.
Step 6: Right before serving pipe eight dollops of whipped cream on top! Sprinkle a bit of cinnamon or pumpkin spice mix on top for a finishing touch.
✔️ Expert tips
- Don’t overmix the batter: Once the flour is added, don’t overmix the cake batter or you’ll end up with a dense, tough cake. Fold just until no more dry streaks of flour remain.
- Know when the cake is ready: The cake is baked when the edges are set and golden brown, the middle is puffed up, and you see bubbles rising to the surface.
- Cool the cake completely to room temperature for the perfect gooey texture. Or chill in the fridge for a firmer texture.
- Pro whipping cream tip: Pop your bowl and whisk attachment into the freezer 5 minutes before getting started for a very thick whipped cream.
🥄 Make ahead and storage
This pumpkin gooey butter cake stores well in the fridge in an airtight container for up to 3 days. To store for longer, freeze in an airtight bag or container for up to 2 months. It’s best to make and pipe on the whipped cream right before serving!
❔ How to make a perfectly baked gooey butter cake
This isn’t an ordinary cake so traditional cues like a golden brown top and inserting a toothpick into the center won’t work because of the gooey topping.
You’ll be able to tell that the cake is baked when the edges are set and the middle is puffed and jiggly if you shake the pan. You should also see some air bubbles at the top. This ensures the perfect gooey texture and baked cake.
Don’t underbake: if it’s underbaked, the filling won’t set when it cools! It’ll still be too runny.
Don’t overbake the cake: just as you shouldn’t underbake, you also shouldn’t overbake the cake. Over baking will create a filling that is too firm and won’t be gooey.
By following the cues and using an oven thermometer just in case - you can get the perfectly baked pumpkin gooey butter cake!
📖 Recipe FAQs
The edges will be set and the middle will be puffed up and still jiggly if you shake the pan. You’re also going to see big bubbles and the top bubbling - that is a really good sign that it’s ready.
No I don’t recommend it. Pumpkin pie filling has a lot of other additions like sugar and spices and it would affect the texture, sweetness, and dilute the flavor of the cake.
Yes you can if that’s what you have on hand! It’ll be delicious. I do believe that the flavor will be better with pumpkin pie spice, but if you don’t have it - you can just make do with cinnamon.
Yes you can make this in an 8” or 9” square baking pan - follow the same instructions and just cut it into squares or bars. Pipe a dollop of whipped cream onto each piece before serving.
It’s not necessary, but I love the combination of textures - soft cake, gooey topping, and airy creamy whipped cream. Like pumpkin pie! Pumpkin pie and whipped cream flavors go hand in hand.
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📖 Recipe
Pumpkin Gooey Butter Cake
Ingredients
Pumpkin Cake
- ¾ cup butter
- 2 large eggs room temperature
- ½ cup brown sugar packed
- 1 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
Gooey Topping
- 8 oz cream cheese softened full fat, brick style
- 2 cups powdered sugar
- ⅛ teaspoon sea salt
- 2 large egg yolks
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 4 tablespoons powdered sugar for sprinkling on top
Whipped Cream
- ½ cup heavy whipping cream cold
- 2 tablespoons powdered sugar
- ¼ teaspoon pure vanilla extract
Instructions
Pumpkin Cake
- Preheat oven to 340°F (170°C). Grease a 9” round springform pan with a small piece of butter. If using a regular (non-springform) round pan, line the bottom and sides with parchment paper to be able to lift it out easily.
- Add the butter in a saucepan. Heat on stovetop on medium-low heat until it melts. Continue cooking it, stirring frequently while it foams and then when the foam subsides. Take it off the heat as soon as you see brown specks and pour into a heat-safe container or bowl to cool down and stop cooking. Make sure to add all of the brown bits in.¾ cup butter
- In a large bowl, whisk together eggs, sugar, and salt just until foamy. Add the browned butter in and whisk.2 large eggs, ½ cup brown sugar, ¼ teaspoon sea salt
- Add pumpkin purée, pumpkin spice, and vanilla extract. Whisk well to combine.1 cup pumpkin puree, 1 teaspoon pure vanilla extract, 1 tablespoon pumpkin pie spice
- Sift flour, baking soda, and baking powder right into the wet ingredients. Fold the mixture with a whisk or spatula until a thick, smooth batter forms. Don’t overmix!1 cup all-purpose flour, ¼ teaspoon baking soda, 1 teaspoon baking powder
- Scoop the batter into the baking pan and smooth the top. Set aside while working on the gooey topping.
Gooey topping
- In a large bowl or stand mixer, mix together the softened cream cheese and half of the powdered sugar until smooth and creamy. Add the rest of the powdered sugar and mix again.8 oz cream cheese softened, 2 cups powdered sugar
- Add salt, egg yolks, pumpkin puree, pumpkin pie spice, and vanilla extract. Mix together until smooth and creamy. Scrape down the bowl so that everything gets mixed together.⅛ teaspoon sea salt, 2 large egg yolks, ¼ cup pumpkin puree, 1 teaspoon pumpkin pie spice, 1 teaspoon pure vanilla extract
- Pour the filling in top of the cake batter. Tap the cake pan a few times on the counter to remove any air bubbles. Place the cake pan on top of another flat baking pan to collect any butter that may leak out.
- Bake for 45-55 minutes, or until the edges are golden brown and the middle is puffed and jiggly if you shake the pan. The top should be bubbling. If you see it browning too quickly, tent the top with a piece of aluminum foil.
- Let it cool completely to room temperature for the gooey topping to set - or chill in the fridge for a few hours for an even firmer topping.
Whipped Cream Topping
- Pro Tip: Pop your bowl and whisk attachment into the freezer 5 minutes before getting started for a very thick whipped cream.
- Add the cold cream, vanilla extract, and powdered sugar into a large bowl or stand mixer. Whip the mixture with a wire whisk attachment until stiff peaks form. It’s ready when it’s thick, creamy, and holds its shape. Transfer into a piping bag with a star tip (I used a Wilton 1M).½ cup heavy whipping cream, 2 tablespoons powdered sugar, ¼ teaspoon pure vanilla extract
- Sprinkle powdered sugar on top of the gooey butter cake. Pipe eight dollops of whipped cream on top of the cake right before serving! Sprinkle a bit of cinnamon or pumpkin spice mix on top for a finishing touch.4 tablespoons powdered sugar
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Notes
- Don’t overmix the batter: once the flour is added, don’t overmix the cake batter or you’ll end up with a dense, tough cake. Fold just until no more dry streaks of flour remain.
- Know when the cake is ready: the cake is baked when the edges are set and golden brown, the middle is puffed up, and you see bubbles rising to the surface.
- Cool the cake completely to room temperature for the perfect gooey texture. Or chill in the fridge for a firmer texture.
Claire Wells
I overcooked this (so the top layer was not exactly gooey...) and it was still delicious! My friends loved it so much I sent them home with leftovers. Thanks for a fantastic recipe!
EJ
So good! The flavors are outstanding, and the whipped cream is so tasty. Great recipe!