Delicious Pumpkin Gooey Butter Cake
Indulge in this creamy, gooey Pumpkin Gooey Butter Cake, a perfect blend of pumpkin spice and sweet cream cheese filling that will warm your heart during fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: About 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar
- 1 large egg
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 8 oz cream cheese, softened
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, combine flour, melted butter, brown sugar, and egg. Mix until crumbly.
- Press the mixture evenly into the bottom of the prepared baking pan.
- In a large bowl, blend pumpkin puree, granulated sugar, eggs, melted butter, vanilla extract, cinnamon, nutmeg, and ginger until smooth.
- In another bowl, beat softened cream cheese until creamy. Gradually add powdered sugar and mix until well combined.
- Layer half of the pumpkin mixture over the crust. Spread the cream cheese mixture on top, then pour the remaining pumpkin batter over it.
- Bake for about 40–45 minutes or until set but slightly jiggly in the center.
- Allow to cool before slicing into squares.
Nutrition
- Serving Size: 1 square (85g)
- Calories: 290
- Sugar: 28g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg