Pumpkin Gooey Butter Cake Recipe — Decadent Fall Dessert

With a spice cake base and a silky pumpkin topping, this pumpkin gooey butter cake is a delightful addition to any Thanksgiving dessert spread.

While I always love an apple dessert at Thanksgiving, there’s no skipping pumpkin entirely. If you enjoy pumpkin pie but want something easier than a traditional pie, this pumpkin gooey butter cake is an excellent alternative.

The cake comes together quickly and makes a great make-ahead dessert. It captures the familiar pumpkin pie flavors in a simple, crowd-pleasing format: a spiced cake crust with a rich, creamy pumpkin-cream cheese topping.

What is Pumpkin Gooey Butter Cake?

Pumpkin gooey butter cake is a seasonal twist on the classic gooey butter cake popular in the Midwest. The traditional version features a dense cake base topped with a sweet, fudgy cream cheese layer. In this recipe, the base is a spice cake and the topping includes pumpkin puree for a smooth, pumpkin-pie-like filling with a touch of cream cheese tang.

Because the recipe uses a boxed cake mix for the crust, it’s fast and forgiving. The finished dessert bakes up with a firm, slightly crisp crust and a soft, custardy topping that sets as it cools.

How to Make Pumpkin Gooey Butter Cake

Assembly is straightforward and most of the time is hands-off while the cake bakes and cools.

Ingredients you’ll need

Many ingredients are used in both the crust and the filling, so the shopping list is short:

• 1 spice cake mix (about 15.25 ounces)
• 2 teaspoons pumpkin pie spice, divided
• 5 large eggs, divided
• 3 teaspoons vanilla extract, divided
• 1 cup (¾ + 4 tbsp) melted unsalted butter, divided
• 8 ounces cream cheese, room temperature
• 15 ounces pure pumpkin puree
• 3 cups powdered sugar, sifted
• Optional: whipped cream or Cool Whip for serving

Use pumpkin puree (not pumpkin pie filling). Sifting the powdered sugar helps ensure a smooth filling. Any brand of cake mix will work; Betty Crocker is the author’s preference, but choose what you have available.

Making the recipe

This recipe fits a 9×13-inch pan. Spray the pan with nonstick spray or line it with parchment with an overhang for easier removal.

For the crust: In a mixer, combine the cake mix, ½ teaspoon pumpkin pie spice, 2 eggs, and 1 teaspoon vanilla. Beat about 1 minute, then add ¾ cup (12 tablespoons) melted butter and mix until just combined. Press the mixture evenly into the prepared pan.

For the filling: In a clean mixer bowl, beat the cream cheese until smooth (about 2 minutes). Add the remaining 3 eggs, 1 ½ teaspoons pumpkin pie spice, and 2 teaspoons vanilla; beat until combined. Add the pumpkin puree and 4 tablespoons melted butter and beat until fully incorporated. With the mixer on low, add the sifted powdered sugar, then increase speed to medium and beat about 1 minute until the mixture is light and smooth.

Spread the pumpkin filling evenly over the crust. Bake at 350°F (175°C) for 40–45 minutes, until the edges are puffed and golden and the center is set. Remove from the oven and let cool completely on a wire rack before slicing.

Storage & Make Ahead

This cake benefits from cooling time, so it’s ideal to make it a few hours or even a day in advance. For longer storage, refrigerate the cake. Leftovers should be kept chilled and will stay good for up to 3 days.

More Thanksgiving-Ready Pumpkin Desserts

If you want additional pumpkin options beyond this gooey butter cake, try other pumpkin favorites like pumpkin cream cheese pie, no-bake pumpkin cheesecake, pumpkin bread pudding, pumpkin cheesecake, pumpkin bundt cake, pumpkin crunch cake, or a classic pumpkin roll. Each brings a different texture and presentation to the holiday table.