Pumpkin Spice Gooey Butter Cake

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This Pumpkin Spice Gooey Butter Cake is the fall dessert mashup we didn’t know we needed, inspired by the gooey butter cake of St. Louis, Missouri and the classic pumpkin pie. Not only do eggs hold it all together, but they also act as the key ingredient in giving this dessert its tender, melt-in-your-mouth texture. It all starts with a chewy brown sugar base, utilizing eggs and butter to create an incredibly moist and rich base layer. From there, a decadent layer of pumpkin spiced custard is poured over top. As it bakes, the eggy custard filling rises slightly in the oven, then sinks into a dreamy, slightly dense cake as it cools. Pumpkin pie lovers will adore this easy twist on a classic, and those intimidated by pie dough can get right to the good part – the velvety smooth pumpkin filling topped with a dusting of confectioners’ sugar.

So, get a head start on the fall baking season and try out this recipe and more from the Incredible Egg’s Fall Bakeshop. On their website, you can find even more egg-centered recipes, tips, and tricks. From yolks that add richness, to whites that add height, we can’t imagine baking without them.  

Pumpkin Spice Gooey Butter Cake
Makes about 12 servings
  • 3⁄4 cup (165 grams) firmly packed dark brown sugar
  • 1⁄4 cup (50 grams) granulated sugar
  • 1⁄2 cup (113 grams) plus 6 tablespoons (84 grams) unsalted butter, melted and divided
  • 5 large eggs (250 grams), divided
  • 1 1⁄2 cups (188 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • 1⁄2 teaspoon (1.5 grams) kosher salt
  • 8 ounces (225 grams) cream cheese, softened
  • 1 (15-ounce) can (425 grams) pumpkin puree
  • 1 tablespoon (13 grams) vanilla extract
  • 3 3⁄4 cups (450 grams) confectioners’ sugar, sifted
  • 1 teaspoon (2 grams) ground cinnamon
  • 1⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄8 teaspoon ground allspice
  • 1⁄8 teaspoon ground cloves
  • Garnish: confectioners’ sugar
  1. Preheat oven to 350°F (180°C). Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan; spray pan again.
  2. In a large bowl, whisk together brown sugar, granulated sugar, 6 tablespoons (84 grams) melted butter, and 2 eggs (100 grams). Add flour, baking powder, and salt, whisking until smooth. Spread into bottom of prepared pan; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until smooth. Add pumpkin, and beat until combined, 2 to 3 minutes. Add vanilla, remaining 3 eggs (150 grams), and remaining 1⁄2 cup (113 grams) melted butter, beating until smooth. Gradually add confectioners’ sugar, cinnamon, ginger, nutmeg, allspice, and cloves, beating until well combined. Pour over cake base, and gently shake pan back and forth to help spread in an even layer; smooth with an offset spatula, if necessary.
  4. Bake until center is slightly set, about 40 minutes. (Top will look dry and center will jiggle together with the rest of the pan.) Let cool completely in pan. (Center will sink slightly.) Using excess parchment as handles, remove from pan. Dust with confectioners’ sugar, if desired.


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    • Hi Sue,

      thank you for reaching out! Although we have not tested this recipe with anything other than rum, you can definitely substitute. Here is a good link with helpful substitutions: https://whatscookingamerica.net/alcoholsub.htm. You can substitute with water, white grape juice, pineapple juice, apple juice or apple cider, or syrup flavored with almond extract. Substitute equal amounts of liquid. Happy Baking!

      • Thank you! I have apple juice on hand so I’ll try that. Or maybe the almond extract flavored syrup. Decisions, decisions.


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