Pumpkin Spice Gooey Cake arrives with a warm, fragrant allure: a tender pumpkin base yielding to a glossy, spiced custard layer. This Pumpkin Spice Gooey Cake balances plush texture and autumnal aromatics for a quietly refined dessert. For a different pumpkin presentation, explore a related roulade in our Creamy Pumpkin Spice Roll Cake, which shares the same comforting spice profile with a lighter finish.
Why Make This Recipe
- Effortless Yet Elegant: simple technique produces a dessert that looks and tastes sophisticated.
- Minimal Ingredients: pantry-friendly components with a few quality upgrades (real pumpkin purée, fresh spices).
- Impressive Flavor: bright pumpkin, warm spices, and a sweetly silky gooey layer create pleasing contrast.
This version elevates the classic gooey butter concept by using real pumpkin and a precise balance of spice and sweetness. The result is a cake with a delicate crumb and a lacquered custard top that gleams when sliced — refined enough for a dinner party yet easy enough for a weeknight treat.
Ingredients
Base
- 1 1/4 cups (160 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled (room temperature butter recommended)
- 2 large eggs, room temperature
- 1/2 cup (100 g) granulated sugar
Gooey Pumpkin Layer
- 8 oz (225 g) cream cheese, softened to room temperature
- 1 cup (240 g) pumpkin purée (not pumpkin pie filling)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (200 g) light brown sugar, packed
- 1 tsp ground cinnamon, fresh if possible
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- Pinch of ground cloves
Topping
- 2 tbsp unsalted butter, melted for brushing (room temperature butter)
- 1–2 tbsp turbinado sugar for a light crunch (optional)
- Freshly grated nutmeg for garnish (optional)
How to Make Pumpkin Spice Gooey Cake:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment, leaving an overhang for easy removal. Lightly grease the parchment.
- Mini-tip: chill the pan briefly before lining to help the parchment stay in place.
- Whisk flour, baking powder, and salt in a bowl until uniform. In a separate bowl, combine melted butter, eggs, and granulated sugar until smooth and slightly glossy. Fold the dry ingredients into the wet just until incorporated; the batter should be thick but spreadable and pale golden. Spread into the prepared pan, pressing to an even layer.
- Sensory cue: the base will feel dense but tender to the touch.
- Beat the cream cheese until silky and free of lumps. Add pumpkin purée, eggs, vanilla, and brown sugar; mix until homogeneous and glossy. Stir in the ground spices and taste lightly for balance — adjust cinnamon or nutmeg by small pinches.
- Mini-tip: scrape the bowl sides to ensure no pockets of cream cheese remain.
- Pour the pumpkin mixture evenly over the base. Tap the pan once on the counter to settle the filling and remove air pockets. The top should look smooth and slightly reflective.
- Pro tip: deglaze the beaters with a splash of the mixture to capture every bit of flavor.
- Bake for 35–45 minutes until the edges are set and the center has a slight wobble. The top will be a warm amber color and develop a thin lacquer. A toothpick inserted near the center should come out with a few moist crumbs — not liquid.
- Sensory cue: you’ll notice a rich pumpkin aroma with toasted sugar notes as it nears done.
- Remove from the oven and brush the surface with melted butter; sprinkle turbinado sugar if using for a delicate crunch. Allow to cool completely in the pan on a wire rack, then chill 1–2 hours to firm the gooey layer for cleaner slices.
How to Serve Pumpkin Spice Gooey Cake:
Serve slices on warm-white plates to emphasize the amber custard. Add a quenelle of lightly whipped cream or a small scoop of vanilla bean ice cream for contrast. Finish with a gentle dusting of fine cinnamon or a few toasted pepitas for texture. For an elegant tableau, slice into neat squares and arrange staggered to reveal the glossy middle layer.
How to Store Pumpkin Spice Gooey Cake:
Cool completely before covering. Store in an airtight container in the refrigerator for up to 4 days to preserve the gooey texture and fresh spices. For longer keeping, freeze individual slices wrapped tightly in plastic and foil for up to 1 month; thaw overnight in the refrigerator. Reheat gently in a low oven (300°F / 150°C) for 6–8 minutes to soften the center without melting it.
Tips to Make Pumpkin Spice Gooey Cake:
- Use full-fat cream cheese and real pumpkin purée for the creamiest finish.
- Bring eggs and dairy to room temperature to ensure a smooth, lump-free custard.
- Chill briefly before slicing for cleaner edges and neater presentation.
- Toast whole spices and grind fresh for a brighter, more complex aroma.
Variation (if any):
Swap the turbinado sugar topping for a thin streusel of brown sugar, toasted pecans, and a touch of butter for a nutty crunch. For a decorative finish, pipe a small ring of cinnamon whipped cream on each slice and scatter a few candied ginger shards for a lively contrast.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin purée?
No. Canned pumpkin pie filling contains sugar and spices that will alter texture and sweetness. Use plain pumpkin purée for consistent flavor and structure.
What if my center is too runny after baking?
If the center is excessively runny, return the pan to the oven for 5–10 minutes. If it remains underdone, chilling for several hours can help the filling set to a sliceable firmness.
Can this be made gluten-free?
Yes. Substitute a 1:1 gluten-free flour blend and ensure baking powder is gluten-free. Expect a slightly different crumb but the same glossy gooey layer.
Conclusion
Pumpkin Spice Gooey Cake offers a polished balance of tender cake and a luminous, spiced custard — an understated centerpiece for any autumn table. Its straightforward technique and pantry-forward ingredients make it a reliable choice when you want something elegant without fuss. For a classic inspiration and comparative method, consult the Decadent Pumpkin Gooey Butter Cake Recipe – Paula Deen. Share your photos and thoughts in the comments — how would you make this dish your own?
Print
Pumpkin Spice Gooey Cake
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A tender pumpkin base topped with a glossy, spiced custard layer for a delicious autumn dessert.
Ingredients
- 1 1/4 cups (160 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1/2 cup (100 g) granulated sugar
- 8 oz (225 g) cream cheese, softened to room temperature
- 1 cup (240 g) pumpkin purée
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (200 g) light brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- Pinch of ground cloves
- 2 tbsp unsalted butter, melted for brushing
- 1–2 tbsp turbinado sugar for topping (optional)
- Freshly grated nutmeg for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment, leaving an overhang, and lightly grease it.
- In a bowl, whisk flour, baking powder, and salt until uniform.
- In another bowl, combine melted butter, eggs, and granulated sugar until smooth. Fold the dry ingredients into the wet just until incorporated. Spread into the prepared pan.
- Beat the cream cheese until silky. Add pumpkin purée, eggs, vanilla, and brown sugar; mix until homogeneous. Stir in spices.
- Pour the pumpkin mixture over the base and tap the pan to settle it.
- Bake for 35–45 minutes until set with a slight wobble in the center. The top should turn amber.
- Remove from oven, brush with melted butter, and sprinkle with turbinado sugar if using. Cool on a wire rack for 1–2 hours.
Notes
For cleaner slices, chill before cutting. Use full-fat cream cheese and real pumpkin purée for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg