Print

Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin Gooey Butter Cake is an irresistible dessert that encapsulates the cozy flavors of fall. This delightful treat features a fluffy spiced pumpkin base topped with a rich and gooey cream cheese layer, creating a perfect balance of textures and flavors.

Ingredients

Scale
  • 2 large eggs
  • 1 and 1/2 cups light brown sugar
  • 1/2 cup vegetable oil
  • 1 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 7.5 ounces canned pumpkin (pumpkin puree)
  • 1 cup + 1 tbsp all-purpose flour
  • 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
  • 8 ounces full fat cream cheese, at room temperature
  • 1 large egg, at room temperature
  • 3 cups powdered sugar
  • 1/2 tsp cinnamon
  • pinch nutmeg
  • pinch cloves
  • 1/2 tsp vanilla extract
  • a dusting of powdered sugar

Instructions

  1. Preheat your oven to 350°F and spray a 9-inch springform pan with nonstick spray.
  2. In a large bowl, whisk together eggs, brown sugar, oil, pumpkin, maple syrup, vanilla, and spices until smooth.
  3. In a separate bowl, mix cream cheese until creamy; add egg and powdered sugar gradually until smooth.
  4. Pour pumpkin batter into the prepared pan followed by dollops of the cream cheese mixture on top. Gently spread to cover the batter.
  5. Bake for 39-48 minutes or until the top is crackly and edges are set but center has a slight wobble.
  6. Let cool for at least 30 minutes before chilling in the fridge for two hours before slicing.

Nutrition

Find it online: https://fastcookingtips.com/pumpkin-gooey-butter-cake/