Here it is — the Pumpkin Spice Gooey Cake you’re looking for.
It’s like pumpkin pie meets gooey butter cake: soft, custardy, spiced, and outrageously good.
🎃✨ Pumpkin Spice Gooey Cake (Gooey Butter Style)
Ingredients
Crust Layer
- 1 box yellow cake mix
- ½ cup (1 stick) melted butter
- 1 egg
Pumpkin Gooey Layer
- 1 can (15 oz) pumpkin purée
- 1 package (8 oz) cream cheese, softened
- 2 eggs
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 3–4 cups powdered sugar (start with 3 cups; add more for thicker texture)
Instructions
1. Preheat
Preheat oven to 350°F (175°C).
Grease a 9×13 baking dish.
2. Make the crust
In a bowl, combine:
- Cake mix
- Melted butter
- 1 egg
Mix until thick and dough-like.
Press firmly into the bottom of the baking dish.
3. Make the pumpkin gooey layer
Beat cream cheese until smooth.
Add:
- Pumpkin
- Eggs
- Vanilla
- Cinnamon
- Pumpkin pie spice
Mix until creamy.
Slowly beat in powdered sugar, 1 cup at a time, until smooth and pourable but thick.
Pour/spread this mixture over the crust.
4. Bake
Bake 40–50 minutes.
The center should be set around the edges and slightly jiggly and gooey in the middle — don’t overbake!
5. Cool & Serve
Cool at least 20–30 minutes.
Slice into squares.
Dust with powdered sugar or serve with whipped cream.
Delicious warm, room temp, or chilled.
🔄 Variations
Extra Pumpkin Flavor
Add ¼ cup brown sugar + extra ½ tsp pumpkin spice.
Maple Version
Add 1–2 tbsp maple syrup to the pumpkin layer.
Pecan Crunch
Sprinkle chopped pecans on top before baking.
Gingerbread Crust
Use spice cake mix instead of yellow.
If you’d like, I can also give a:
- Small 8×8 batch version
- Creamier cheesecake-style version
- Caramel-drizzle version
