Perfect for any season, this recipe for Pumpkin Gooey Butter Cake will leave you drooling for more. This moist and decadent dessert is a perfect treat for pumpkin lovers. Plus, you’ll learn to make your own homemade Pumpkin Butter which fills the inside of this soft cake. Though, you can always use it for spreading on toast or other tasty desserts.
What is Pumpkin Pie Spice, Anyways?
Pumpkin pie spice isn’t an actual spice on its own, rather it’s a spice blend that embodies fall. The versatile mixture usually uses common baking spices like ground cinnamon, nutmeg, ginger, and cloves. Some variations may also incorporate allspice or mace. All these together replicate that warm, sweet, and aromatic flavor profile of classic pumpkin pie and the fall season.
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Pumpkin Gooey Butter Cake
- Yield: 1– 9x9 inch pan (4–6 servings) double for a 9 x 13 pan 1x
Description
You’ll never go back to box mix again.
Ingredients
- 4 oz brown sugar
- 1 tsp pumpkin pie spice
- 3.8 oz pastry flour
- 1 tsp baking powder
- 1 tsp salt
- 2.25 oz eggs
- 2 tsp vanilla extract
- 2.25 g butter, soft
For the filling:
- 6 oz cream cheese
- 12 oz powdered sugar
- 1 tsp pumpkin pie spice
- 2 each (100g) eggs
- 4 oz pumpkin butter (see below for homemade recipe)
Instructions
- In a kitchen aid or mixing bowl combine sugar, flour, baking powder, salt, butter, and eggs. Mix for about 2 minutes on low speed or until the batter is very smooth.
- Spray the pan with pan spray, and line the bottom with parchment paper. Spread the thick cake batter on the bottom of the pan.
- In the same bowl, combine cream cheese, and pumpkin butter, mix at low speed until smooth. Add powdered sugar in small increments. Once all the powdered sugar is combined, add the eggs one at a time. Mix until fluffy. About 2 minutes.
- Add the batter on the “crust” to about 3/4 of the way up the pan.
- Bake at 350 degrees for 1 hour in a 9 x 9-inch pan or until the cake jiggles in unison throughout (like a pumpkin pie).
- Serve with powdered sugar, or ice cream (vanilla, butter pecan, pumpkin, or caramel).
Pumpkin Butter
Description
For use in our gooey Pumpkin Cake but also great alongside your breakfast.
Ingredients
- 1 small can pumpkin puree
- 3 oz water
- 10 oz sugar
- 10 oz brown sugar
- 1 pound butter, softened
- 2 tbsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- 1 tsp clove
Instructions
- Combine all ingredients, cook on very low for 45 minutes. Stirring frequently. Set aside 4 oz of pumpkin butter.
- For the remaining pumpkin butter, you can store this in the fridge for up to 1 week, using it for pancakes, muffins, or cupcakes. Or you can process them in canning jars and keep them up to 18 months. Use recommended processing instructions with mason jars.
Recipe by Selina Progar
Styling by Keith Recker
Photography by Dave Bryce
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