About This Recipe

If you asked me to name my favorite kind of dessert, I’d almost always choose some variation of a gooey butter cake. The flavor, the texture, the contrast of crisp edges and a warm, molten center, it truly checks every box for me. If you’ve been following along here, you probably already know I have a particular affinity for buttery, crunchy edges, and anything with a delicious gooey middle. So yeah… gooey butter cake is very much my love language.

Now, let’s take this classic gem and make her fall. Enter: the Gooey Pumpkin Butter Cake.

It has everything I love about a traditional butter cake — those golden, buttery edges and an irresistibly soft center. And you will notice a distinct autumn twist. The pumpkin adds a subtle richness, and a generous does of warm spices bring just enough seasonal character without overpowering the buttery flavor that makes this cake so good. The result is a velvety, melt-in-your-mouth butter cake that feels right at home in fall, without straying too far from what makes the original so wonderful.

Key Ingredients

Pumpkin Puree — The star of the show! Use canned pumpkin puree, not the pumpkin pie filling!

Unsalted Butter — You dont need to splurge on fancy butter here. Any kind will do as long as its unsalted.

Sugar — I like using a mix of granulated and brown in the base of the cake. The brown sugar adds a touch of molasses to the cake which works perfectly with the pumpkin and warm spices.

Pumpkin Pie Spice & Ground Cinnamon — I like to use mostly pumpkin pie spice in this recipe, if you only have cinnamon that works fine. A little nutmeg, ginger and cloves also work here if you dont have pumpkin pie spice.

Fine Sea Salt — I only bake with fine sea salt because it brings out the flavor in each additional ingredient. Regular table salt will just make your baked goods taste salty- you can easily find fine sea salt at any grocery!

All-Purpose Flour — Very little flour is needed in this recipe- because its a very butter and custard forward dessert. However, we use ap flour to help with structure in the base of the cake.

Powdered Sugar — A classic ingredient in any good butter cake. We use it in both the custard and, of course, for the non-negotiable dusting over the top that gives the cake its signature finish.

Egg Yolks — I prefer yolks here because they offer richness and a silky texture in our custard. Yolks also coagulate as they bake, which gives the gooey center enough structure while still remaining soft.

Cream Cheese — Gotta have that subtle tang in the custard which balances the sweetness from the powdered sugar.

FAQ’s

Helpful Tips

• Bring the cream cheese to room temperature: Softened cream cheese blends much more easily and helps create a smooth, lump-free pumpkin custard.
• Use softened butter for the cake base: It should be soft enough to beat with the sugars until light and fluffy, but not melted.
• Don’t overmix the cake batter: Once the flour is added, mix just until everything comes together for a tender cake base.
• Scrape down the bowl: When making the pumpkin custard, scrape the sides and bottom of the bowl as you mix to make sure everything is evenly incorporated.
• Don’t overbake!: This is the most important tip. The cake should still wobble in the center when it comes out of the oven. It will firm up as it cools while keeping that deliciously gooey texture.
• Let it cool completely: Resist the urge to slice it while it’s warm. The custard needs time to set, and the cake will be much easier to slice once cooled.
• For cleaner slices, chill the cake: Refrigerating the cake makes it easier to cut into neat slices while still keeping the center soft and gooey.
• Let it come to room temperature before serving: About 20–30 minutes on the counter takes the chill off and brings back that soft, gooey texture.

More Recipes!

Here are some more recipes you might enjoy!

Apple Cinnamon Roll Cheesecake

Upside Down Caramelized Apple Bread

Chocolate Chip Pumpkin Bread (with Espresso Frosting!)

Snickedoodle Blondies

Brown Butter Cinnamon Rolls

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes !! Thank you so much for stopping by and making yumminess with me!

View this post on Instagram

A post shared by Rachel (aka Maude) (@eatatmaudes)

Sleep ModeCook ModePrevent your screen from going dark

Gooey Pumpkin Butter Cake

print recipe

pin recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Wait Time 2 hours hrs

Total Time 2 hours hrs 55 minutes mins

SERVINGS 10 slices

**This post contains affiliate links. If you use these links to buy something, I may earn a commission at no extra cost to you

Equipment

• 9 inch spring form pan
• Parchment paper
• Hand mixer
• Mixing bowls (medium & large)
• Measuring cups and spoons
• Kitchen Scale
• Rubber spatula

Ingredients 

Cake Base

• 1 + 1/4 cups (150 g) all-purpose flour (if not using a scale, do not pack the flour, gently spoon & level)
• 1/2 cup (100 g) granulated sugar
• 3 tbsp (40 g) dark brown sugar, packed (light brown sugar also works)
• 1/2 cup (113 g) butter, softened
• 1 large egg, room temperature
• 1 tsp (5 mL) vanilla extract
• 3/4 tsp (3 g) baking powder
• 1/4 tsp (1 g) cinnamon
• 1/4 tsp salt

Pumpkin Custard

• 4 oz (113 g) cream cheese, softened to room temperature
• 2 large egg yolks, room temperature
• 1/3 cup (76 g) butter, melted and cooled
• 2 + 1/4 cups (276 g) powdered sugar
• 1/3 cup (76 g) pumpkin purée
• 1 tsp (5 mL) vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp cinnamon 
• 1/4 tsp salt

Instructions 

Enable Step-by-Step Mode

• We will first start with the cake base. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
• In a medium bowl, using a fork, gently whisk together the flour, baking powder, cinnamon, and salt. Set the bowl to the side.
• In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer until light and fluffy, about 1 minute.
• Add the egg and vanilla and beat until smooth and fully combined.
• Switch to a rubber spatula and begin folding in the dry ingredients and mix until everything is just combined and you see no more dry streaks.
• Press the cake batter evenly into the bottom of the prepared springform pan, creating a smooth, even layer.
• In that same bowl (yay less cleanuo!) using the hand mixer, beat the softened cream cheese and pumpkin until smooth. Add the egg yolks, melted butter (make sure the butter is not hot!), powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Beat until smooth and creamy, scraping down the sides of the bowl as needed. (do not overmix)
• Pour the pumpkin custard over the cake base and gently smooth the top with a rubber spatula.
• Bake for 40–45 minutes, or until the edges are set/golden brown and the center is puffed and still has a noticeable wobble/jiggle when the pan is gently shaken. The center should look slightly underbaked—that gooey middle is exactly what we want! Please note: ovens do vary so start check at about 35 minutes and pay attention to visual cues mentioned above, more than the clock.
• Remove the cake from the oven and let it cool completely in the pan. The center will continue to set as it cools (the cake needs about 2 hours).
• Once cooled, carefully run a knife along the inside of the pan. Remove the sides of the springform pan, dust with more powdered sugar slice, and serve.
Storage: Store the cooled cake covered in the refrigerator for up to 4 days. For the best texture, let the cake sit at room temperature for about 20–30 minutes before serving. This cake also freezes beautifully. SImply cool the cake completely. Slice individually, wrap in plastic wrap and place in a freezer safe bag. Cake can be frozen for 1-2 months. To thaw, place in the fridge overnight.

Keyword easy fall dessert, easy fall dessert recipe, easy pumpkin butter cake, easy Thanksgiving dessert, fall baking recipes, fall dessert, gooey pumpkin butter cake, gooey pumpkin cake recipe, gooey pumpkin dessert, pumpkin butter cake, pumpkin butter dessert, pumpkin cake, pumpkin dessert, pumpkin dessert for Thanksgiving, pumpkin recipes, pumpkin spice cake