Pumpkin Gooey Butter Cake — Irresistible Pumpkin Butter Cake for Fall

Pumpkin Butter Cake hits the table and people lose their minds. It’s rich, supremely spiced, and that ooey-gooey center? Chef’s kiss. If you want one dessert to own your holiday spread, this is it.

Introduction to the recipe

This mashup lives halfway between pumpkin pie and a dense, buttery cake. The bottom bakes into a cookie-like crust, the filling stays decadently gooey, and every forkful tastes like cozy sweaters and sweater-weather playlists. Bring this to Thanksgiving, Friendsgiving, or literally any gathering where you want to be instantly famous.

Pro tip: the full measurements sit in the recipe card at the bottom of the post — this intro gives you the why and the how, so you can show off.

What makes this recipe so irresistible?

Why does everyone ask for seconds? Three words: texture, spice, nostalgia. The crust gives structure and crunch, the filling melts in your mouth, and warm spices trigger memory receptors (scientific? maybe. Emotional? definitely). Add cream cheese and brown sugar into the mix and you’ve got dessert nirvana.

Want a shortcut? Use boxed yellow cake mix for the crust — it creates that perfect buttery base that contrasts the gooey pumpkin layer. Yep, boxed mix. No shame. FYI: it works.

Ingredients (with short descriptions)

Below I list the components and what each one does. For exact quantities, check the recipe card at the bottom.

For the crust / base

• Yellow cake mix — forms a buttery, cookie-like crust that bakes up crisp on the edges.
• Melted unsalted butter — binds the cake mix and gives that luscious buttery flavor.
• Eggs — help the crust set and keep it tender.

For the gooey pumpkin filling

• Cream cheese (full-fat, softened) — gives the filling its creamy, dreamlike texture.
• Canned pumpkin puree — the pumpkin soul of the dessert. Use Libby’s or any trusted brand.
• Brown sugar — adds warmth and depth (light or dark both work).
• Eggs — add richness and help the filling set just enough.
• Vanilla extract — rounds and brightens the whole thing.
• Ground spices — cinnamon, nutmeg, and ginger create that classic fall profile. Swap for pumpkin pie spice if you want convenience.

Optional flavor boosters

• Almond or pumpkin extract — tiny splash for big aroma.
• Chocolate chips, chopped nuts, or raisins — mix-ins for texture and surprise.

Simple how-to (straightforward method)

1. Preheat your oven and prep a springform pan (9 or 10 inches recommended). Grease it well.
2. Make the crust: combine the yellow cake mix with melted butter and an egg, press that mixture into the bottom of the pan. Press firmly so it bakes into a solid base.
3. Whip the filling: beat softened cream cheese until silky, then add brown sugar, eggs, vanilla, pumpkin puree, and the spices. Mix until smooth and well combined. Don’t overbeat — you want creamy, not foamy.
4. Pour the pumpkin-cream cheese filling over the crust and smooth the top.
5. Bake until the edges set and the center jiggles slightly — the center should stay gooey. Let it cool completely so the interior firms up enough to slice cleanly.
6. Chill briefly if you prefer firmer slices, or serve slightly warm for maximum goo factor.

Important: this dessert relies on that contrast between crisp crust and molten center. Resist overbaking.

The story behind the recipe

I make this every fall. Seriously — it’s ritual. I first riffed on a classic Gooey Butter Cake years ago and decided pumpkin season deserved a gooey upgrade. The first time I brought it to a Friendsgiving, someone asked if I’d always been a pastry chef. I lied. IMO, that’s the sign of a successful dessert.

This cake also nods to internet recipe culture — you’ll find similar takes floating around (shoutout to How Sweet Eats for the inspo many of us borrowed from early on). But this version keeps things simple, reliable, and crowd-pleasing.

Pro tips for the best outcome

• Use full-fat cream cheese and make sure it’s completely soft. Cold cream cheese creates lumps. Microwave 10–20 seconds if needed.
• Don’t overmix the filling. Blend until smooth, then stop. Overworking adds air and can create cracks.
• Watch your bake time. Pull the cake when the edges look set and the center still has a slight wobble. It will firm while cooling.
• Let it cool before slicing. If you try to cut it piping hot, the goo leaks everywhere. Let gravity work with you.
• Want a deeper flavor? Brown the butter before adding it to the crust. That nutty note takes it up a level.
• Make it ahead. This cake stores well and actually tastes better the next day once the flavors meld. That makes it a perfect make-ahead Pumpkin Dessert for holiday prep.
• Serving size flexibility: Use a 9×13 pan to feed a crowd or a 9-inch springform for a more standard cake. For two? Try a mini springform — you’ll have a charming Pumpkin Butter Cake for two. Cute.

Variations to try

• Pumpkin chocolate chip gooey butter cake: Fold in chocolate chips to the filling for melty pockets of chocolate.
• Spiced up: Swap individual spices for pumpkin pie spice to simplify. This gives you an instant Pumpkin Cake vibe.
• Brown-butter crust: Brown the butter before mixing with the cake mix for a toasty, nutty crust.
• Apple-tinged: Stir in a touch of apple pie spice or fold small apple bits for a hybrid fall mashup.
• Gluten-free: Use a gluten-free yellow cake mix and you’re set — texture shifts slightly but taste stays stellar.
• Mini versions: Make cupcakes or bars for parties. Gooey bites = instant win.

Best way to serve

Serve slices slightly warm with a dusting of powdered sugar or a drizzle of caramel. Want to get dramatic? Add a scoop of vanilla ice cream and watch it melt into that gooey center. Pair with a strong coffee or a spiced latte and call it brunch. People will compliment you; accept them gracefully.

Quick tips for storage and leftovers

• Room temp: Keep covered for 2–3 days.
• Refrigerator: Store in an airtight container up to 5 days. The filling stays creamy and safe.
• Freezer: Wrap tightly and freeze up to 3 months. Thaw in the fridge and warm slightly before serving for that gooey texture.
• Reheat hack: Microwave a slice for 10–15 seconds or warm in a 300°F oven for 8–10 minutes. Add ice cream after warming for the full indulgence.

FAQs (short & practical)

Final thoughts

This Pumpkin Gooey Butter Cake checks every seasonal box: comfort, spice, and a texture contrast that makes people do the little happy noises. Whether you bring it to a big holiday table or stash it for solo late-night indulgence, it delivers. It borrows the buttery crust drama of a classic Gooey Butter Cake while shouting fall flavors from the rooftop.

Craving other pumpkin hits? Try my pumpkin bread, the best pumpkin donuts, or pumpkin chocolate chip cookies — all solid companions on a pumpkin-dessert tour. If you like recipes from How Sweet Eats, you’ll find this one sits nicely in that cozy, crowd-pleasing lane.

Ready to bake? Head down to the recipe card for exact measurements and step-by-step timing. And if you make it, tag me — I want to see your gooey masterpiece.

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