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Pumpkin Spice Gooey Cake: ultra-creamy, buttery, and perfectly spiced. Easy fall dessert for Thanksgiving with mix or from-scratch options + make-ahead tips.
Meet your new fall favorite: Pumpkin Spice Gooey Cake (aka ooey gooey pumpkin cake) is the cozy, crowd-pleasing dessert that tastes like a pumpkin pie met a butter cake and said, “let’s be extra.” It’s wildly popular because it nails two textures—soft cake base + custardy, cream-cheesy top—while staying weeknight-easy. Perfect for potlucks, Friendsgiving, or any time you want a no-stress, high-reward fall dessert. Stick around and I’ll show you the pro tricks, gluten-free and dairy-free swaps, and a few cheffy upgrades that make this version stand out.
What Makes This Pumpkin Spice Gooey Cake Special?
Here’s the glow-up: I took the classic pumpkin gooey butter cake and refined the method so it’s plush, sliceable, and never cloying—ideal for Thanksgiving dessert or Sunday baking.
- Two paths, same wow: Use a spice cake mix for speed, or go from-scratch with pantry spices—both options included for the cake base.
- Balanced sweetness: Less sugar-forward than traditional ooey gooey pumpkin cake, so the pumpkin spice actually shines.
- No-mixer-friendly: You can make both layers with a whisk and spatula—great for a quick fall dessert.
- Clean slices: A chill-and-trim technique keeps that iconic gooey top intact and picture-perfect for serving.
- Diet-friendly swaps: Easy gluten-free and dairy-free variations that hold their structure and flavor.
- Pan-flexible: 9×13 for a party, or small-batch in an 8×8 when you want just enough cozy.
- Flavor boosters: Optional brown butter, maple, or bourbon tips to take this beyond basic pumpkin bars.
Ingredient Notes
Before you start: Here’s what you’ll need for this pumpkin spice cream cheese cake and why each ingredient matters.
- Spice cake mix or DIY base: The mix is a fast boxed cake hack. From-scratch? Use all-purpose flour, brown sugar, baking powder, melted butter, and warm spices.
- Pumpkin purée: 100% pure pumpkin, not pumpkin pie filling. It keeps the gooey layer custardy and naturally sweet.
- Cream cheese: Full-fat block cream cheese gives the signature silky texture to the ooey gooey topping.
- Powdered sugar: Whisks in smoothly for a glossy, velvety top—no gritty texture.
- Eggs: Set the custard-like layer so it’s sliceable but still lush in the center.
- Melted butter: Richness for the base; also enhances pumpkin spice flavor.
- Pumpkin pie spice: Or blend cinnamon, ginger, nutmeg, and cloves for that classic fall dessert aroma.
- Vanilla + salt: Rounds the sweetness and boosts depth like a bakery-style pumpkin spice cake.
- Optional add-ins: Toasted pecans, mini chocolate chips, or a maple glaze for extra fall flair.
- Pan + parchment: A 9×13 lined with parchment overhang = easy lift and tidy bars.
How To Make Pumpkin Spice Gooey Cake
Game plan: Build a tender cake crust, whisk a plush pumpkin cream cheese layer, and bake until the edges puff and the center gently jiggles.
- Prep the pan: Heat oven to 350°F (325°F convection). Line a 9×13 with parchment, leaving overhang. Lightly grease the sides.
- Make the base: Stir spice cake mix with melted butter and an egg until a soft dough forms. Press evenly into the pan, going all the way to the corners.
- Smooth the surface: Lightly dampen fingers or use the back of a spoon to level the crust; an even base = even bake.
- Whisk the cream cheese: In a bowl, beat room-temp cream cheese until completely smooth—no lumps.
- Add pumpkin + flavor: Whisk in pumpkin purée, vanilla, pumpkin pie spice, and a pinch of salt until silky.
- Finish the filling: Add eggs one at a time, then powdered sugar in two additions. Mix just until glossy and combined—don’t over-whip.
- Assemble: Pour the filling over the crust. Tap the pan firmly on the counter to pop air bubbles for a sleek top.
- Bake to gooey status: Bake until edges are set and puffed and the center still has a soft jiggle—think cheesecake vibes (usually 40–50 minutes; start checking at 38).
- Set it right: Cool in the pan on a rack until barely warm, then chill 1–2 hours for clean slices. Dust with powdered sugar or add whipped cream to serve.
- Slice + serve: Use the parchment to lift, trim edges for the neatest look, and cut into bars or squares. Serve slightly chilled or at cool room temp.
Pro Tips
- Room temp dairy: Soft cream cheese blends lump-free and keeps the pumpkin layer ultra-smooth.
- Jiggle test: The center should wobble slightly; overbaking = dry, underbaking = runny. The sweet spot is a set 1–2 inch border.
- Convection tweak: If using convection, reduce temp by 25°F and start checking 5 minutes earlier.
- Small-batch option: Bake in an 8×8 pan for 28–35 minutes. Same cues: set edges, gentle jiggle center.
- Clean cuts: Chill, wipe the knife between cuts, or use a warm knife for bakery-style edges.
- Flavor boost: Brown the butter for the base and add 1–2 teaspoons maple or bourbon to the topping for depth.
- Serving idea: Warm with a scoop of vanilla or cinnamon ice cream and a drizzle of caramel.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Keep it fresh: This pumpkin ooey gooey butter cake stores beautifully and tastes even better the next day.
- Fridge: Cover and refrigerate up to 4 days. The texture stays plush and sliceable.
- Freeze: Freeze individual slices, well-wrapped, up to 2 months. Thaw overnight in the fridge.
- Reheat gently: Warm slices at 300°F for 8–10 minutes or microwave at 30% power in 15–20 second bursts.
- Serve temp: Slightly chilled = clean slices; room temp = extra gooey.
Variations & Substitutions
Make it yours: Try these twists to tailor this easy fall dessert to your pantry and preferences.
- Gluten-free pumpkin cake: Use a certified GF spice cake mix or a 1:1 gluten-free flour blend for the base.
- Dairy-free gooey cake: Swap in plant-based butter and a dairy-free cream cheese (e.g., almond or coconut-based).
- Egg-free attempt: For a custard-like set, try 2 flax eggs + 2 tablespoons cornstarch in the topping. Expect a softer, pudding-style finish.
- Nutty crunch: Fold toasted pecans into the crust or sprinkle on top before baking.
- Chocolate twist: Add mini chocolate chips or swirl in Nutella for pumpkin chocolate gooey cake.
- Maple glaze: Whisk powdered sugar with maple syrup and a pinch of salt; drizzle over cooled bars.
- Spice it up: Increase ginger and add cardamom for a bakery-style pumpkin spice gooey cake.
- Bourbon vanilla: A splash of bourbon + real vanilla turns this into a show-stopping Thanksgiving dessert.
Final bite: If you love pumpkin pie, cheesecake, or butter cake, this Pumpkin Spice Gooey Cake is your sweet spot—silky, spiced, and way easier than it looks. It’s the kind of reliable, rave-review fall dessert that disappears first from the table and gets you asked for the recipe—every time.
FAQ
Can I make pumpkin gooey cake without a cake mix?
Yep. Make a quick base with flour, brown sugar, baking powder, melted butter, and spices. Same method—press in, pour the pumpkin layer, bake till jiggly.
How do I know when my ooey gooey pumpkin cake is done?
Look for set, slightly puffed edges and a soft wobble in the center. If it sloshes, keep going; if it’s poker-flat with no jiggle, you went a tad far.
Can I make this ahead for Thanksgiving?
Totally. Bake the day before, chill, and slice before serving. It actually cuts cleaner and tastes better on day two. Win-win for holiday prep.
What’s the best pan size?
A 9×13 gives party-sized bars. For small-batch pumpkin gooey cake, bake in an 8×8 and start checking earlier (around 28–35 minutes).
Can I make this gluten-free or dairy-free?
Yes and yes. Use a 1:1 GF flour blend or a GF spice cake mix. For dairy-free, swap plant butter and a dairy-free cream cheese. Still decadent, still gooey.
Why did my center sink?
Usually underbaking or cutting too soon. Bake till edges are set and the middle gently jiggles, then cool before slicing. A short chill works wonders.
Do I need to refrigerate leftovers?
Yep. Chill up to 4 days. Serve slightly chilled for clean edges or let it warm up a bit if you like it extra gooey.
Pumpkin Ooey Gooey Cake
Buttery cake on the bottom, ultra-creamy pumpkin cheesecake-like filling on top—this crowd-pleasing bar is fall comfort in every bite.
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Servings: 16 servings
Equipment
- 9×13-inch baking pan
- Parchment paper or nonstick spray
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Oven
Ingredients
Crust
- 1 box yellow cake mix about 15.25 ounces
- 1 large egg
- 1/2 cup unsalted butter, melted
Pumpkin Filling
- 8 ounces cream cheese, softened
- 15 ounces pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 16 ounces confectioners’ sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch pan with parchment or lightly coat with nonstick spray.
- Make the crust: In a bowl, combine the cake mix, 1 large egg, and 1/2 cup melted butter. Stir until a soft, thick dough forms. Press evenly into the bottom of the prepared pan.
- Make the filling: Beat the softened cream cheese and pumpkin puree together until completely smooth. Add the 3 eggs, vanilla, and remaining 1/2 cup melted butter; mix until blended. Add the confectioners’ sugar, cinnamon, and nutmeg, and beat just until smooth and no dry pockets remain.
- Pour the pumpkin filling over the crust and spread into an even layer.
- Bake 40–50 minutes, until the edges are set and the center is puffed but still slightly wobbly. Do not overbake if you want a gooey texture.
- Cool completely in the pan on a rack. For the cleanest slices, chill until set, then cut into squares and serve at room temperature or slightly chilled.
Notes
For spicier flavor, replace the cinnamon and nutmeg with 2 teaspoons pumpkin pie spice. Use pumpkin puree, not pumpkin pie filling. Store covered in the refrigerator for up to 4 days; the texture firms as it chills. Freeze slices well-wrapped for up to 2 months and thaw in the fridge.
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