Easy Pumpkin Gooey Butter Cake

This post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase. As an Amazon Associate I earn from qualifying purchases.

Whip up a delicious pumpkin gooey butter cake with just a handful of ingredients, including a cake mix and cream cheese. It has all the ooey goodness of butter cake, but with pumpkin spice!

I spent my younger years in St. Louis, Missouri, and if you've ever been to St. Louis, you know that this ooey gooey butter cake recipe is a St. Louis icon, staple, whatever you want to call it. Let's just say it was one of my favorite desserts from an early age.

There are a lot of St. Louis foods I love; in fact, you can find the best St. Louis gooey butter cake at Soulard Market.

However, my ooey gooey pumpkin cake is a fall/Thanksgiving twist to that favorite, iconic dessert. And man, is it ever delicious. You're going to love it!

Why This Recipe Works

  • There's just something really yummy about cream cheese mixed together with butter and powdered sugar.
  • And then, of course, there's the chewy crust and crackle-y top, probably my favorite things about gooey butter pumpkin cake.
  • It only takes a few ingredients to make this dessert.
  • And it can be made in a jiffy. Pumpkin butter cake takes less than 20 minutes mix time from start to bake time.
pumpkin spice gooey butter cake ingredients on white marble countertop

Ingredient Notes

  • Yellow Cake Mix – You can use just a regular yellow cake mix or a gluten-free yellow cake mix. I like to make my pumpkin spice gooey butter cake gluten-free.
  • Pumpkin Pie Spice Store bought works, but you can also make your own pumpkin pie spice; it's super easy to do.
  • Salted Butter – Be sure to use salted butter, so you're not missing out on flavor.
  • Cream Cheese – I prefer to use full fat cream cheese for pumpkin ooey gooey cake, but you can substitute reduced fat or Neufchatel cream cheese, and your finished cake will still be really good.
  • Pumpkin Purée – I get a lot of questions about where to find pumpkin purée, and I'm gonna let you in on a little secret… It's just canned or mashed up pumpkin. You can use canned pumpkin straight from the can, or you can make homemade pumpkin purée, using a fresh pie pumpkin and your blender.

How to Make Pumpkin Gooey Butter Cake

First Make the Crust…

  1. Mix together the cake mix and pumpkin pie spice.
  2. Add the softened butter and 2 eggs, mixing everything together really well. It'll form a stiff, somewhat crumbly batter.
  3. Spread or pat the mixture into an un-greased 9×13 baking pan.
steps for how to make pumpkin gooey butter cake crust in stainless mixing bowl and spread in white baking dish

Then Make the Filling…

  1. In a separate mixing bowl, mix together the egg, softened cream cheese and butter, and pumpkin purée.
  2. Slowly and gradually add the powdered sugar to the mixture, mixing well between each addition.
  3. Spread the filling onto the crust as a second layer.
steps for how to make pumpkin gooey butter cake, with mixing ingredients in stainless mixing bowl and spreading batter in white baking dish
  1. Bake at 350° for about an hour, or until a toothpick comes out barely gooey. Once you remove it from the oven, allow it to cool for about 15 to 20 minutes; then sprinkle powdered sugar over the top.
sliced ooey gooey pumpkin cake, topped with powdered sugar, in blue and white baking dish

Expert Tips and Recipe FAQ's

Can you use winter squash instead of pumpkin?

Yes, you absolutely can; in fact, winter squash makes a fabulous pumpkin pie. You'd just need to roast the squash and purée enough of it (in a blender) to make this pumpkin gooey butter cake recipe.

Does it need to be refrigerated?

Because of the cream cheese in the ooey gooey pumpkin cake, it does need to be covered and stored in the fridge. It should last at least 3 to 5 days (although probably not, if your house is like mine and filled with hungry, growing boys).

fork with bite and slice of gooey butter pumpkin cake topped with whipped cream on white plate

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

slice of pumpkin gooey butter cake topped with whipped cream on white plate with fork

Pumpkin Gooey Butter Cake

Whip up a delicious pumpkin gooey butter cake with a cake mix and cream cheese. All the ooey goodness of butter cake, but with pumpkin spice!
4.50 from 16 votes
Print Pin Rate
Course: cakes, Desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 512kcal
Author: Mel Lockcuff

Ingredients

Crust:

Filling:

  • 1 large egg
  • 8 ounces cream cheese softened
  • 4 tablespoons salted butter softened
  • 1/2 cup pumpkin
  • 4 1/3 cups powdered sugar

Instructions

Crust:

  • Mix together the cake mix and pumpkin pie spice.
  • Add the softened butter and eggs, mixing everything together really well. It'll form a stiff, somewhat crumbly batter.
  • Spread or pat the mixture into an un-greased 9" x 13" baking pan.

Filling:

  • In a separate mixing bowl, mix together the egg, softened cream cheese and butter, and pumpkin purée.
  • Slowly and gradually add the powdered sugar to the mixture, mixing well between each addition.
  • Spread the filling onto the crust as a second layer.
  • Bake at 350° for about an hour, or until a toothpick comes out barely gooey. Once you remove it from the oven, allow it to cool for about 15 to 20 minutes.
  • Then sprinkle powdered sugar over the top and serve.

Notes

*I get a lot of questions about where to find pumpkin purée, and I'm gonna let you in on a little secret… It's just canned or mashed up pumpkin. You can use canned pumpkin straight from the can, or you can make homemade pumpkin purée, using a fresh pie pumpkin and your blender. You can also use winter squash instead of pumpkin. You just need to roast the squash and purée enough of it (in a blender) for the recipe.
Can I make this gluten-free?
Yes, you can. You can use a gluten-free yellow cake mix; and just be sure to check your other ingredient labels to make sure they're all gluten-free.
Does it need to be refrigerated?
Because of the cream cheese in the cake, it does need to be covered and stored in the fridge. It should last at least 3 to 5 days.

Nutrition

Serving: 1g | Calories: 512kcal | Carbohydrates: 80g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 493mg | Potassium: 85mg | Fiber: 1g | Sugar: 62g | Vitamin A: 1083IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #aomrecipes!

25 thoughts on “Easy Pumpkin Gooey Butter Cake”

  1. Hi,

    John 3:16-17 “For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. For God sent not his Son into the world to condemn the world; but that the world through him might be saved.”
    Romans 5:6 “For when we were yet without strength, in due time Christ died for the ungodly.”
    God sent His only begotten Son, the holy perfect Jesus Christ many years ago. Christ had come to earth, born in man flesh, born of the virgin Mary and by the Holy Spirit. The Holy Spirit, God and Jesus Christ are one.
    Romans 6:23 “For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord.”
    Jesus Christ came to earth many years ago, who did many miracles and healings and came to bring restoration. Love, love was the reason why Christ Jesus came and He suffered and died on the cross and He had made the sacrifice to save. Receive Jesus Christ as Saviour and receive eternal life. Jesus Christ is the life. Jesus Christ came back to life and resurrected on the third day and then later on had ascended to Heaven, having victory over death. There is victory through believing and trusting in Jesus Christ.
    Romans 10:9-10 “That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved. For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation.”
    Quote by Jesus Christ found at John 5:24 “Verily, verily, I say unto you, He that heareth my word, and believeth on him that sent me, hath everlasting life, and shall not come into condemnation; but is passed from death unto life.”
    John 14:6 “Jesus saith unto him, I am the way, the truth, and the life: no man cometh unto the Father, but by me.”
    1 John 4:2 “Hereby know ye the Spirit of God: Every spirit that confesseth that Jesus Christ is come in the flesh is of God:”

    Reply
  2. Hi Mel! If I make this the day before, then refrigerate it overnight, should I leave it to come to room temperature before serving it the next day? Would that be the best way for it to reach optimal taste or no?
    Thanks so much,
    K

    Reply

Leave a Comment

Recipe Rating





featured on ...

↑ Back To Top