Pumpkin Gooey Butter Cake

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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
📝 Key ingredients
👩‍🍳 How to make Pumpkin Gooey Butter Cake
✔️ Expert tips
🥄 Make ahead and storage
❔ How to make a perfectly baked gooey butter cake
📖 Recipe FAQs
🍂 More related recipes
📖 Recipe
💬 Comments

🧡 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.

beating cream cheese and powdered sugar together

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

How do I know that gooey butter cake is ready?

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.

Can I use pumpkin pie filling instead of pumpkin purée?

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.

Can I substitute pumpkin pie spice with cinnamon?

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.

Can I bake it in a square pan?

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.

Do I need to add whipped cream on top?

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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