Pumpkin Spice Gooey Cake Recipe: A Fall Favorite

There’s something undeniably magical about the first bite of a warm, spiced pumpkin dessert as the leaves begin to turn. Among all the fall treats that grace our tables—pumpkin pies, lattes, muffins—there’s one standout that captures the essence of cozy autumn evenings: the Pumpkin Spice Gooey Cake. This decadent dessert combines the comforting warmth of pumpkin spice with a rich, molten center that oozes with every forkful. Whether served at a holiday gathering, a weekend brunch, or simply enjoyed with a cup of coffee on a crisp morning, this cake has earned its place as a seasonal favorite.

The History

The origins of gooey butter cake trace back to St. Louis, Missouri, where it was reportedly born out of a happy baking accident in the 1930s. Legend has it that a bakery employee accidentally reversed the proportions of flour and butter while making a traditional coffee cake, resulting in a dense, sticky, and irresistibly sweet confection. What began as a mistake quickly became a regional specialty, celebrated for its chewy crust and custard-like center.

Over the decades, bakers across the country began experimenting with flavors, adapting the classic vanilla or chocolate versions to suit seasonal tastes. Enter the pumpkin spice variation—a natural evolution given the overwhelming popularity of pumpkin-flavored goods during the fall months. By blending the gooey butter cake’s signature texture with the beloved spices of autumn, modern home bakers have elevated this Midwestern treat into a national phenomenon. Today, the Pumpkin Spice Gooey Cake is more than just a dessert—it’s a symbol of seasonal change, nostalgia, and culinary creativity.

Ingredients Breakdown

Understanding each ingredient in this recipe is key to achieving the perfect balance of flavor, texture, and gooeyness. Here’s a detailed breakdown:

Yellow Cake Mix: Forms the base structure of the cake. It provides the light crumb and sweetness needed to support the dense, creamy filling. Using a boxed mix ensures consistency and simplifies the process without sacrificing taste.
Eggs: Act as a binder and leavening agent, helping the cake rise slightly while adding moisture and richness to both the crust and filling.
Butter (Melted): Adds fat for tenderness and contributes to the golden, slightly crisp crust. Unsalted butter is preferred so you can control the salt content.
Canned Pumpkin Puree: The star ingredient! Provides deep pumpkin flavor, natural sweetness, and moisture. Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and thickeners.
Cream Cheese: Creates the luscious, gooey center. When blended with sugar and eggs, it forms a velvety, tangy layer that contrasts beautifully with the spiced pumpkin top.
Granulated Sugar: Enhances sweetness and helps caramelize the edges slightly during baking.
Pumpkin Pie Spice: A blend typically containing cinnamon, nutmeg, ginger, allspice, and cloves. This warming spice mix infuses the entire cake with quintessential fall aromas.
Vanilla Extract: Deepens the overall flavor profile, rounding out the spices and enhancing the creaminess of the filling.
Powdered Sugar (for dusting): Optional garnish that adds visual appeal and a hint of extra sweetness when served.
Chopped Pecans or Walnuts (optional): For crunch and nuttiness, sprinkled on top before or after baking.
Whipped Cream or Ice Cream (serving suggestion): Complements the richness and cools the palate.

Step-by-Step Recipe

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures even baking from the moment the cake goes in.
Prepare the Pan: Generously grease a 9×13-inch baking dish with non-stick spray or softened butter. For easier removal, consider lining the pan with parchment paper, leaving an overhang on two sides to lift the cake out later.
Make the Crust: In a large mixing bowl, combine the entire box of yellow cake mix, ½ cup melted butter, and 2 large eggs. Mix until the dough comes together and resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan using your hands or the back of a spoon. Bake for 8–10 minutes until lightly golden. Remove and let cool slightly while preparing the filling.
Prepare the Filling: In a stand mixer or using a hand mixer, beat 8 oz of softened cream cheese and ½ cup granulated sugar on medium speed until smooth and fluffy (about 2 minutes). Add 1 egg, 1 cup of pumpkin puree, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla extract. Beat until fully incorporated and silky.
Layer the Filling: Pour the pumpkin-cream cheese mixture evenly over the warm crust. Use a spatula to spread it into a smooth layer, taking care not to disturb the base.
Bake the Cake: Place the pan in the preheated oven and bake for 25–30 minutes. The cake is done when the edges are set but the center still has a slight jiggle—this ensures the gooey texture. Overbaking will result in a firmer, cheesecake-like consistency, so keep a close eye near the end.
Cool Completely: Allow the cake to cool at room temperature for at least 1 hour, then refrigerate for 2–3 hours to allow the filling to set properly. This step is crucial for clean slicing.
Serve: Once chilled, cut into squares. Dust with powdered sugar, sprinkle with chopped nuts, and serve with whipped cream or vanilla ice cream if desired.

Tips

Don’t Skip the Chill Time: Refrigerating the cake allows the filling to firm up while maintaining its soft, gooey core. Serving it straight from the oven may cause it to collapse or become too runny.
Avoid Overmixing the Filling: Overbeating can incorporate too much air, leading to cracks during baking. Mix just until smooth.
Use Room Temperature Ingredients: Especially important for cream cheese and eggs—cold ingredients won’t blend smoothly and can lead to a lumpy filling.
Check Your Pan Size: Using a smaller pan will make the cake thicker and may require longer baking; a larger pan will yield thinner layers and faster cooking.
Line the Pan: Parchment paper makes removing the cake intact much easier, especially if you plan to slice it neatly or transport it.
Add a Crunchy Top: For textural contrast, sprinkle a mixture of brown sugar, butter, and oats over the filling before baking, or add chopped pecans after baking for a toasted finish.
Store Properly: Keep leftovers covered in the refrigerator for up to 4 days. Bring to room temperature or warm slightly before serving for best texture.
Freeze for Later: Wrap individual slices tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Variations and Customizations

The beauty of the Pumpkin Spice Gooey Cake lies in its versatility. Here are some creative ways to personalize it:

Gluten-Free Version: Substitute the yellow cake mix with a gluten-free alternative and ensure all other ingredients are certified gluten-free.
Dairy-Free Option: Use plant-based butter and dairy-free cream cheese (such as those made from almonds or soy) for a vegan-friendly version. Pair with a vegan cake mix.
Spice It Up: Add a pinch of ground cardamom or orange zest to the filling for a more complex flavor profile.
Chocolate Swirl: Melt ½ cup of chocolate chips and drizzle over the pumpkin layer before baking, then swirl with a knife for a marbled effect.
Maple Infusion: Replace granulated sugar in the filling with maple syrup for a deeper, earthier sweetness.
Fruit Twist: Layer thinly sliced apples or pears beneath the pumpkin mixture for a spiced fruit cobbler twist.
Mini Versions: Make individual servings using a muffin tin—press crust into each cup, add filling, and bake for 18–22 minutes.
Boozy Boost: Stir 1–2 tablespoons of bourbon or rum into the filling for an adult-only indulgence.
Cookie Crust Alternative: Swap the cake mix crust for crushed gingersnap cookies mixed with butter for a spicier, crispier base.
Layered Dessert: Turn it into a trifle by cubing the cooled cake and layering it with whipped cream and caramel sauce in a glass bowl.

Health Considerations and Nutritional Value

While undeniably delicious, the Pumpkin Spice Gooey Cake is a rich dessert best enjoyed in moderation. Here’s what to know:

Calorie Content: One square (based on 12 servings) contains approximately 320–360 calories, depending on ingredients and portion size.
Fat and Sugar: High in saturated fat (from butter and cream cheese) and added sugars. Consider reducing sugar slightly or using low-sugar alternatives if dietary restrictions apply.
Pumpkin Benefits: Pumpkin puree is low in calories and rich in fiber, vitamin A (beta-carotene), and antioxidants, contributing some nutritional value despite the indulgent context.
Portion Control: Serve smaller squares and pair with fresh fruit or Greek yogurt to balance the meal.
Allergens: Contains eggs, dairy, and wheat. Always check labels if serving guests with allergies.
Lower-Calorie Swaps: Use reduced-fat cream cheese, egg whites instead of whole eggs, and a sugar substitute like erythritol to lighten the recipe.
Dietary Needs: Suitable for occasional enjoyment within a balanced diet. Not recommended for low-carb, keto, or diabetic diets unless significantly modified.

Ingredients

1 (15.25 oz) box yellow cake mix
½ cup unsalted butter, melted (plus extra for greasing)
2 large eggs
8 oz cream cheese, softened
½ cup granulated sugar
1 large egg
1 cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
Chopped pecans or walnuts, for topping (optional)

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
In a large bowl, mix the cake mix, ½ cup melted butter, and 2 eggs until crumbly. Press firmly into the bottom of the pan to form the crust.
Bake for 8–10 minutes until lightly golden. Remove and let cool slightly.
In another bowl, beat cream cheese and sugar until smooth. Add 1 egg, pumpkin puree, pumpkin pie spice, and vanilla. Mix until creamy and uniform.
Pour the pumpkin mixture over the warm crust and spread evenly.
Bake for 25–30 minutes until edges are set and center is slightly jiggly.
Cool completely at room temperature, then refrigerate for 2–3 hours.
Cut into squares, dust with powdered sugar, and optionally top with nuts or whipped cream before serving.

FAQ

Can I make this cake ahead of time?
Yes! This cake actually improves with time. Prepare it a day in advance and store it covered in the refrigerator. It holds well and tastes even better the next day.

Why is my cake too runny?
This usually happens if it wasn’t chilled long enough or was overbaked. Ensure you refrigerate it for at least 2 hours before slicing.

Can I use homemade pumpkin puree?
You can, but be cautious—homemade versions often contain more water. Strain it through a cheesecloth or fine mesh sieve to remove excess moisture and prevent a soggy cake.

Is this recipe freezer-friendly?
Absolutely. Wrap the entire cake or individual slices tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight.

Can I double the recipe?
Yes, but use a larger pan (like a 12×17-inch half-sheet pan) and adjust baking time accordingly. Avoid stacking layers in the same-sized pan.

What can I substitute for pumpkin pie spice?
Mix ¾ tsp cinnamon, ¼ tsp ginger, ⅛ tsp nutmeg, ⅛ tsp allspice, and a pinch of cloves.

Can I make it without a mixer?
Yes, though it will take more effort. Use a whisk or sturdy spoon to beat the cream cheese until smooth before adding other ingredients.

Why did my crust get soggy?
If the crust isn’t pre-baked or if the filling is too wet, moisture can seep in. Pre-baking the crust and using thick pumpkin puree helps prevent this.

Summary

The Pumpkin Spice Gooey Cake is the ultimate fall dessert—rich, aromatic, and impossibly moist, with a tender crust and a molten spiced center that captures the spirit of the season.

Easy to make, endlessly customizable, and guaranteed to impress, this beloved treat brings warmth and joy to every gathering, one decadent bite at a time.