Pumpkin Gooey Butter Cake

This Pumpkin Gooey Butter Cake is a delightful treat that captures the essence of fall in every bite. With its fluffy, spiced pumpkin base and a gooey cream cheese topping, this dessert is perfect for gatherings, family dinners, or simply indulging at home. The unique combination of textures and flavors makes it a standout choice for any occasion.

Why You’ll Love This Recipe

• Irresistible Flavor: The blend of spices and pumpkin creates a warm, comforting taste that’s perfect for autumn.
• Easy to Make: With straightforward instructions, even novice bakers can whip this up with confidence.
• Versatile Serving Options: Enjoy it warm, chilled, or topped with whipped cream for an extra special touch.
• Impressive Presentation: The crackly top and gooey center make this cake visually appealing and perfect for sharing.
• Great for Leftovers: This cake stays delicious for days in the fridge, making it ideal for meal prep or snacks.

Tools and Preparation

Before diving into the recipe, gather your tools to ensure a smooth baking experience. Having everything ready will help you focus on creating this tasty Pumpkin Gooey Butter Cake.

Essential Tools and Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Whisk
• Rubber spatula

Importance of Each Tool

• 9-inch springform pan: This allows easy removal of the cake without damaging its delicate layers.
• Electric mixer: Quickly achieves a smooth cream cheese layer without lumps.
• Rubber spatula: Perfect for scraping down sides and ensuring all ingredients are well combined.

Ingredients

This Pumpkin Gooey Butter Cake has a fluffy, spiced pumpkin cake base and is topped with a gooey cream cheese layer. This riff on the classic gooey butter cake is a must make for fall! The cake bakes to tender perfection under the gooey cream cheese layer, and who can resist that crackly top!

For the Pumpkin Cake Base

• 2 large eggs, at room temperature
• 1 and 1/2 cups light brown sugar, packed (330 grams)
• 1/2 cup vegetable oil (119 grams)
• 1 tbsp pure maple syrup (15 grams)
• 1/2 tsp vanilla extract
• 7.5 ounces canned pumpkin (pumpkin puree) (this is half one standard 15 ounce can)
• 1 cup + 1 tbsp all-purpose flour, spooned & leveled or weighed out (138 grams)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 and 1/2 tsp cinnamon
• 3/4 tsp nutmeg
• 1/2 tsp ground cloves
• 1/8 tsp ground ginger
• 1/4 tsp allspice
• 1/4 tsp salt

For the Gooey Cream Cheese Layer

• 8 ounces full fat cream cheese, at room temperature (Use full-fat block style cream cheese. 226 grams)
• 1 large egg, at room temperature
• 3 cups powdered sugar (345 grams)
• 1/2 tsp cinnamon
• pinch nutmeg
• pinch cloves
• 1/2 tsp vanilla extract
• a dusting of powdered sugar

How to Make Pumpkin Gooey Butter Cake

Step 1: Prep the Pan

Spray a standard 9-inch springform pan with nonstick spray. Place a sheet of parchment across the bottom before securing the base. Preheat your oven to 350° F.

Step 2: Make the Pumpkin Cake Base

In a large mixing bowl:
1. Whisk together the eggs, brown sugar, oil, maple syrup, vanilla, and pumpkin until smooth.
2. Add the dry ingredients and whisk until just combined; ensure no dry bits remain.
3. Spread the batter evenly in your prepared pan.

Step 3: Make the Gooey Butter Layer

In a medium bowl:
1. Beat the cream cheese with an electric mixer until creamy.
2. Mix in the egg until combined and smooth.
3. Gradually add powdered sugar in two additions.
4. Stir in vanilla and spices until fully mixed.
5. Dollop this mixture evenly over the cake batter.
6. Use an offset spatula to gently spread it into an even layer.

Step 4: Bake

Bake in your preheated oven:
– For countertop ovens: Bake for 36-39 minutes.
– For regular ovens: Bake for 39 to 48 minutes.

The top should be crackly and golden while edges appear set but center has a slight wobble. A toothpick inserted will come out clean or with some moist crumbs.

Step 5: Serve + Store

Let the cake cool at room temperature for about 30 minutes before transferring it to chill in the fridge covered with aluminum foil for at least 2 hours before slicing. Serve with a dusting of powdered sugar. Enjoy! Keep leftovers in an airtight container in the fridge for up to 4-5 days.

How to Serve Pumpkin Gooey Butter Cake

Serving Pumpkin Gooey Butter Cake can elevate your dessert experience. This delightful cake is versatile and pairs well with various accompaniments, making it perfect for gatherings or cozy evenings at home.

With a Dusting of Powdered Sugar

• A light dusting of powdered sugar not only enhances the cake’s appearance but also adds a touch of sweetness that balances the flavors.

With Whipped Cream

• Freshly whipped cream provides a creamy contrast that complements the gooey texture of the cake. You can add a hint of cinnamon or vanilla for extra flavor.

With Vanilla Ice Cream

• Vanilla ice cream creates a deliciously indulgent experience when placed on warm slices. The melting ice cream mingles beautifully with the cake’s gooey layer.

With Caramel Sauce

• Drizzling caramel sauce over the top adds richness and an extra layer of sweetness, making each bite even more decadent.

With Fresh Fruit

• Sliced strawberries, raspberries, or pears add freshness and acidity, balancing the sweetness of the Pumpkin Gooey Butter Cake perfectly.

How to Perfect Pumpkin Gooey Butter Cake

Perfecting your Pumpkin Gooey Butter Cake can make all the difference in taste and presentation. Here are some tips to ensure your cake turns out flawlessly:

• Use Room Temperature Ingredients: Ensuring that eggs and cream cheese are at room temperature will lead to a smoother batter and better texture.
• Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough cake instead of a tender one.
• Check Oven Temperature: Oven temperatures can vary; use an oven thermometer to confirm that yours is accurate for even baking.
• Let It Cool Before Serving: Allowing the cake to cool at room temperature helps set the layers properly, enhancing flavors and textures when served.
• Chill Before Slicing: Refrigerating the cake for at least 2 hours before slicing ensures clean cuts and allows the flavors to meld beautifully.

Best Side Dishes for Pumpkin Gooey Butter Cake

Pairing side dishes with your Pumpkin Gooey Butter Cake can enhance your dessert experience. Here are some fantastic options:

1. Spiced Tea
   A cup of warm spiced tea complements the pumpkin flavors and adds warmth to any gathering.
2. Pumpkin Soup
   A creamy pumpkin soup served as an appetizer sets a festive tone while echoing similar flavors found in the dessert.
3. Cheese Platter
   An assortment of cheeses, particularly sharp varieties, provides a savory counterpart that contrasts nicely with the sweetness of the cake.
4. Mixed Green Salad
   A fresh salad with tangy vinaigrette offers brightness and balances out the richness of the Pumpkin Gooey Butter Cake.
5. Roasted Nuts
   A bowl of roasted spiced nuts adds crunch and enhances texture while providing a savory option alongside your sweet treat.
6. Apple Crisp
   Warm apple crisp with oats is another comforting dessert option that pairs beautifully with Pumpkin Gooey Butter Cake for those who want more than one sweet treat!

Common Mistakes to Avoid

When making Pumpkin Gooey Butter Cake, it’s easy to make small errors that can affect the final outcome. Here are some common mistakes and how to avoid them.

• Using Cold Ingredients: Always ensure your eggs and cream cheese are at room temperature before mixing. This helps create a smooth batter and better texture.
• Not Measuring Flour Correctly: Spoon and level your flour or weigh it to avoid using too much. Too much flour can lead to a dense cake.
• Skipping the Cooling Time: Don’t rush to slice the cake right after baking. Allow it to cool for at least 30 minutes, then chill for better slicing.
• Overmixing the Batter: Mix until just combined. Overmixing can lead to a tough cake instead of a light, gooey texture.
• Ignoring Baking Times: Keep an eye on your cake while baking. Oven temperatures vary, so check for doneness a few minutes before the recommended time.

Storage & Reheating Instructions

Refrigerator Storage

• Store Pumpkin Gooey Butter Cake in an airtight container.
• It will keep well in the fridge for 4-5 days.

Freezing Pumpkin Gooey Butter Cake

• Wrap slices individually in plastic wrap before placing them in a freezer-safe container.
• The cake can be frozen for up to 2 months.

Reheating Pumpkin Gooey Butter Cake

• Oven: Preheat your oven to 350°F and heat for about 10-15 minutes until warmed through.
• Microwave: Place a slice on a microwave-safe plate and heat for about 20-30 seconds, checking frequently.
• Stovetop: Use a skillet over low heat, cover with a lid, and warm for about 5-7 minutes.

Frequently Asked Questions

Here are some common questions about making Pumpkin Gooey Butter Cake.

What is Pumpkin Gooey Butter Cake?

Pumpkin Gooey Butter Cake is a delightful dessert that combines a spiced pumpkin cake base with a rich, creamy layer of gooey cream cheese topping.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree! Just ensure it is cooked and mashed smoothly for similar results.

How do I know when my cake is done?

The top should be crackly and golden, while the center should have a slight wobble. A toothpick inserted should come out clean or with moist crumbs.

What can I serve with Pumpkin Gooey Butter Cake?

This dessert pairs wonderfully with whipped cream or vanilla ice cream. A sprinkle of cinnamon on top adds an extra touch!

Final Thoughts

Pumpkin Gooey Butter Cake is perfect for fall gatherings or any time you crave something sweet and cozy. Its rich flavors and gooey texture make it irresistible. Feel free to customize this recipe by adding nuts or chocolate chips for extra flair!