Pumpkin Gooey Butter Cake

- flavorful & buttery -

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!

– Brown buttery nutty flavor – Creamy filling – Packed with pumpkin flavor

Why you will LOVE this recipe:



Pumpkin cake: Grease pan with butter, preheat oven.  Add butter in a saucepan on medium-low, stirring frequently. Remove from heat as soon as you see brown specks and pour into a heat-safe bowl to cool.


Whisk eggs, sugar, and salt until foamy. Add browned butter in and whisk.  Add pumpkin purée, pumpkin spice, and vanilla extract and whisk well to combine.


Sift flour, baking soda, and baking powder into wet ingredients. Fold the mixture until a thick and smooth


Pour the batter into the pan and smooth the top. Set aside 


Gooey topping: Mix cream cheese and half of powdered sugar until smooth. 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.


Pour gooey filling on top of cake batter. Tap to remove any air bubbles. 


Bake for 45-55 minutes  Let cool completely to room temperature.


Whip the cream, vanilla extract, and powdered sugar until thick, creamy, and holds its shape. Transfer into a piping bag with a star tip.


Sprinkle powdered sugar on top of the cake Right before serving pipe dollops of whipped cream on top. Sprinkle cinnamon or pumpkin spice mix on top for finishing touch!

The softest pumpkin gooey butter cake packed with creamy pumpkin spiced flavors! The perfect pumpkin cake to make for fall and Thanksgiving

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