Julie Clark
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If you love ooey gooey butter cake, give this easy Pumpkin Gooey Butter Cake a try! No cake mix needed, this fall pumpkin dessert is from scratch.
Gooey butter cake is a classic recipe, but today we’re giving it a pumpkin twist! This pumpkin gooey butter cake makes an easy Thanksgiving dessert or holiday party potluck dish. It makes a full pan…24 bars!
What is the difference between pumpkin puree and solid pack?
This recipe calls for solid pack pumpkin, as do most recipes for baked goods. So what is the difference between pumpkin puree and solid pack pumpkin? There is actually no difference between these two items. Pumpkin puree is just that. Pureed pumpkin has no additives and solid pack canned pumpkin is the same. For this recipe you can buy canned solid pack pumpkin, or if you’d like to roast your own pumpkin you can do that!
**You want to be sure you don’t pick up canned pumpkin pie filling. This is sweetened and flavored with seasonings and spices. You don’t want to substitute canned pie filling and pumpkin puree. Your recipe won’t come out tasting right.**
Crust Recipe
Gooey Butter Cake traditionally has a cake mix crust. This one, however, is made from scratch! We use a food processor to put this recipe together, however you can use a bowl and spoon or hand mixer if you’d like.
The crust has nuts in it, which gives it a rich, deep flavor. Make the crust and press it into a 9×13 pan you’ve lined with foil, then sprayed with cooking spray.
Pumpkin Filling
To make the pumpkin filling, simply wipe out the food processor with a paper towel. You don’t have to wash it out..just wipe it down! Cream together the cream cheese and pumpkin before adding the other ingredients. Make sure your cream cheese is softened or at room temperature and yes, you can use low-fat cream cheese if you’d like!
Once the ingredients are all creamed together, pour it over the crust.
Baking the Cake
When you bake the cake, be careful not to overbake it. You want the cake to be “gooey”. The center should be mostly set. Test it with a toothpick to make sure it isn’t 100% liquidy.
After the cake has cooled, cut it into slices. If you cut it before cooling, it may not cut in nice, even squares. The cake will set as it cools!
How to Serve Pumpkin Gooey Butter Cake
As you can see, the cake cuts cleanly once it is cooled so that you can pretty much pick up the cake like a bar. Eat it like this is you’d like…or you can dollop it with whipped cream and chopped nuts for a pretty look.
How to Store Gooey Butter Cake
You’ll want to store this cake in the refrigerator in a sealed container.
Other Pumpkin Cakes
- Pumpkin Spice Earthquake Cake
- Pumpkin Spice Layer Cake
- Easy Pumpkin Dump Cake
- Pumpkin Angel Food Cake
Pumpkin Gooey Butter Cake
4.50 from 4 votes
If you love ooey gooey butter cake, give this easy Pumpkin Gooey Butter Cake a try! No cake mix needed, this fall pumpkin dessert is from scratch.
Servings 24
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
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Ingredients
First Layer:
- 1/2 cup chopped pecans
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup unsalted butter
Pumpkin Layer:
- 8 ounces cream cheese (room temperature)
- 15 ounces canned solid pack pumpkin (not pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 14 ounces powdered sugar
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Instructions
Preheat oven to 350 degrees Fahrenheit. Line a 9x13 baking dish with foil, then spray with cooking spray.
In a large food processor, pulse the pecans until ground.
Add in the flour, sugar, baking powder and salt to the processor. Pulse until well combined.
Add in the eggs and butter. Run processor until thick dough is formed and everything is well combined.
Spread the dough out evenly along the bottom of the prepared pan.
Use a paper towel to wipe out your food processor.
Place the cream cheese and pumpkin in the food processor. Pulse until nice and creamy, with no lumps.
Add in the eggs, vanilla and melted butter. Mix again.
Add in all of the spices and slowly add in the powdered sugar, pulsing as you go, and mix until everything is well combined and no lumps are remaining.
Pour the pumpkin filling over the first layer.
Bake 40-50 minutes. A toothpick should come out with just a few crumbs. Do not over bake!
Allow the cake to cool, then slice into 24 bars.
Store in an airtight container in the refrigerator.
Notes
The calories shown are based on the cake being cut into 24 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 312kcal | Carbohydrates: 41g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 94mg | Potassium: 136mg | Fiber: 1g | Sugar: 29g | Vitamin A: 3225IU | Vitamin C: 0.7mg | Calcium: 47mg | Iron: 1.2mg
Author Julie Clark
Course Dessert
Cuisine American
Calories 312
Keyword butter cake, pumpkin dessert, pumpkin spice, thanksgiving dessert
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