Pumpkin Gooey Butter Cake
A rich and creamy dessert that fuses the flavors of pumpkin pie with a gooey element, perfect for fall gatherings.
Ingredients
Crust Ingredients
- 1 cup pumpkin puree smooth and velvety, packed with autumn flavor
- 1/2 cup unsalted butter, melted buttery bliss that binds the flavors
- 1 cup all-purpose flour, sifted for a tender base
- 1 cup powdered sugar sweet and airy, perfect for a delectable finish
Filling Ingredients
- 8 oz cream cheese, softened creamy and rich, for that indulgent texture
- 2 large eggs enriching the filling with moisture
- 1 tsp vanilla extract the aromatic note that enhances every bite
- 2 tsp pumpkin spice a warm blend of nutmeg, cinnamon, and clove that evokes fall
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C) and grease a 9×13 inch baking dish.
- In a bowl, combine the flour, melted butter, and sugar until crumbly.
- In another bowl, beat together the softened cream cheese and eggs until smooth and creamy.
- Add the pumpkin puree, vanilla extract, powdered sugar, and pumpkin spice, mixing until well combined.
Baking
- Pour the filling evenly over the crust.
- Bake for 40-45 minutes, or until the edges are set and the center is slightly gooey.
- Allow the cake to cool for at least an hour before slicing.
Serving
- Serve warm, topped with whipped cream or ice cream if desired.
Notes
Use room temperature cream cheese for easier mixing. Don’t skip the cooling time; it enhances flavor and texture. Taste as you go, especially with spices.