Pumpkin Gooey Butter Cake
Pumpkin Gooey Butter Cake is an irresistible dessert that brings the warmth of fall into every bite. With its buttery crust and creamy pumpkin filling, this cake dances with flavors of cinnamon and nutmeg, making it a cozy treat for any occasion. Whether served warm or chilled, it promises to be a showstopper at your gatherings, leaving everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree (canned)
- 8 oz cream cheese (full-fat, softened)
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- ½ cup unsalted butter (melted)
- 2 large eggs
- 1 cup all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a bowl, mix melted butter with flour and sugar; press into the bottom of the pan to form a crust.
- In another bowl, beat cream cheese with powdered sugar until smooth. Mix in pumpkin puree, eggs, vanilla extract, cinnamon, salt, and baking powder until well combined.
- Pour the filling over the crust evenly.
- Bake for 40-45 minutes until edges are set but center is slightly jiggly.
- Allow to cool completely before slicing into squares.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: For added flavor, swap spices like nutmeg or ginger into the filling. Consider adding chocolate chips or nuts for extra texture. Drizzle caramel sauce on top after baking for a decadent touch.