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.
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…
- Mix together the cake mix and pumpkin pie spice.
- Add the softened butter and 2 eggs, mixing everything together really well. It'll form a stiff, somewhat crumbly batter.
- Spread or pat the mixture into an un-greased 9×13 baking pan.
Then Make the 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.
Expert Tips and Recipe FAQ's
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.
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).
More Pumpkin Recipes for You To Enjoy:
If you love this pumpkin gooey cake, you'll love these recipes too…
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!
Pumpkin Gooey Butter Cake
Ingredients
Crust:
- 1 yellow cake mix
- 1 teaspoon pumpkin pie spice
- 8 tablespoons salted butter softened
- 2 large eggs
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.
I couldn’t decide between your recipe and P. Deen’s recipe. I decided to try hers because it called for more pumpkin puree. I have never used pumpkin puree in a recipe so I thought the more the better not realizing it has no other ingredients. That was a mistake. It hardly has any flavor other than pumpkin puree. I want to try yours.
Ruth, we really love this recipe! Let me know how it turns out.
This cake is delicious! I made it for our family Thanksgiving, and I’ve been asked to make it again for Christmas.
That’s so cool, Kay! I’m glad you liked it.
So yummy what’s the best way to store this after you bake it? Thx!
Thanks, Rachel! The best way to store gooey butter cake is covered in either aluminum foil or plastic wrap at room temperature for up to 4 days or in the refrigerator for up to one week. You can also cover it in aluminum foil and freeze it for up to 6 months. If you freeze the cake, be sure to let it thaw in the refrigerator before eating. Enjoy!
How sweet is it with 4 1/3 cup confectioners sugar? What’s the least amount I can use?
Thanks!
Mj, I think it’s just right with that amount, not too sweet but just sweet enough. I’m not so sure that I would reduce it in this recipe, as the sugar adds significantly to the texture as well as the flavor.
Can’t find pumpkin puree on the grocery stores around this area, all they have is canned pumpkin. Can you use this instead of puree? What is the difference?
Thanks
Hi Jannie, it’s the same thing. Canned pumpkin is pumpkin purée; it just might not be quite as liquid-y as homemade purée. Works just as well, though!
How much cream cheese and the recipe says to sprinkle with 4. 1/3 cups of powdered sugar?
Hi Donna, the full recipe is in the printable recipe card toward the bottom of the post. You’ll use a package of cream cheese (8 ounces) and then all of the powdered sugar is mixed into the cake. You just sprinkle the top with a little extra after it’s baked.
Really easy and not too sweet if you choose not to sprinkle on the powdered sugar at the end. Perfect with coffee. This recipe is a keeper.
Thank you, Kat! I’m so glad you enjoyed.
Pumpkin spice cakes are the perfect epitome for the fall and Halloween, but your recipe is something so very different and interesting with the gooey texture! I am in love with this, definitely making this for my own this weekend. I am so very thankful for your recipe. Please keep posting more, all the love from Nepal!xx
Thank you so much, Ushmana! I hope you enjoy it.
This butter cake looks delicious. Thanks for sharing Mel.
You’re very welcome, Jen. Thank you!
This looks excellent! Sharing now!
Thank you, Sarah!
I love pumpkin so, this was a sure thing dessert. I tried a change on cake mix an used spice cake, left out pumpkin pie spice in crust, an added just a dash in top layer with pecans. It was a huge hit! Family requested this back to back. I usually mix it up with desserts but have made your recipe over & over! Thanks, it’s as good as any we’ve had in St Louis!
That’s awesome! Thanks for the feedback.