Step 1: Prepare Your Pan. Begin by preheating your oven to 340°F (170°C). Thoroughly grease a 9-inch round springform pan with a small piece of butter. If you’re using a standard round baking pan, ensure you line both the bottom and sides with parchment paper. This parchment paper is key for easy removal of the cake once it’s baked and cooled, preventing sticking and ensuring a clean presentation.

Step 2: Brown the Butter. In a saucepan, add the butter and heat it over medium-low heat. Stir frequently to prevent scorching. Initially, it will melt, then foam. Keep stirring until the foam subsides and you start to see delicate brown specks forming at the bottom of the pan, accompanied by a rich, nutty aroma. Immediately remove the saucepan from the heat as soon as these specks appear and pour the browned butter, including all the delightful brown bits, into a heat-safe bowl to stop the cooking process and allow it to cool slightly.

Step 3: Combine Wet Ingredients (Part 1). In a large mixing bowl, gently whisk together the room-temperature eggs, granulated sugar, and a pinch of salt. Continue whisking until the mixture becomes light, pale, and slightly foamy. This aeration is important for a tender cake texture. Once combined, carefully pour the cooled browned butter into the egg mixture and whisk again until everything is smoothly incorporated.

Step 4: Combine Wet Ingredients (Part 2). Now, it’s time to infuse more of that glorious pumpkin flavor. Add the pumpkin purée, pumpkin pie spice, and pure vanilla extract to your wet mixture. Whisk everything thoroughly until all the ingredients are fully combined and the mixture is smooth, uniformly orange, and fragrant with the warm spices of fall.

Step 5: Incorporate Dry Ingredients. To ensure a light and tender cake, sift the all-purpose flour, baking soda, and baking powder directly into the bowl with your wet pumpkin mixture. Using a spatula or a whisk, gently fold the ingredients together. Mix just until no dry streaks of flour remain and a thick, smooth batter forms. Be careful not to overmix, as this can develop the gluten in the flour and result in a dense, tough cake.

Step 6: Prepare for Topping. Pour the prepared pumpkin cake batter evenly into your greased (or parchment-lined) springform pan. Use your spatula to gently smooth the top surface of the batter, ensuring an even layer for the gooey topping to rest on. Set this aside and proceed immediately to prepare the luscious gooey topping.

Step 1: Create the Cream Cheese Base. In a separate large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the softened full-fat cream cheese and half of the powdered sugar. Mix until the mixture is incredibly smooth, creamy, and free of any lumps. Then, add the remaining powdered sugar and continue mixing until fully incorporated and light. Next, add the salt, egg yolks, additional pumpkin puree, pumpkin pie spice, and vanilla extract. Beat until the entire mixture is perfectly smooth, velvety, and well-combined, scraping down the sides of the bowl as needed to ensure consistency.

Step 2: Assemble and Bake. Carefully pour the prepared gooey filling directly over the pumpkin cake batter in the springform pan, spreading it gently to cover the entire surface. Tap the pan lightly on your counter a few times to release any trapped air bubbles. For peace of mind and to catch any potential butter leaks from the springform pan, place it on a larger, flat baking sheet before transferring it to the oven. Bake for approximately 45-55 minutes. The cake is ready when the edges are beautifully golden brown, and the middle appears puffed up and jiggles slightly when the pan is gently shaken. You should also observe small bubbles forming on the surface of the gooey topping.

Step 3: Cool and Set. Once baked, remove the cake from the oven and allow it to cool completely to room temperature. This cooling process is absolutely crucial for the gooey topping to properly set and achieve its signature texture. For an even firmer and more structured topping, you can chill the cake in the refrigerator for a few hours after it has reached room temperature. Patience here will be rewarded!

Step 4: Prepare Whipped Cream. To make the fluffy whipped cream, ensure your heavy whipping cream is very cold. In a large bowl, combine the cold cream, vanilla extract, and powdered sugar. Using an electric mixer fitted with a wire whisk attachment, whip the mixture on medium-high speed until stiff peaks form. The whipped cream is ready when it is thick, creamy, and holds its shape beautifully without collapsing. Transfer the finished whipped cream into a piping bag fitted with a star tip (a Wilton 1M is a great choice for classic dollops).

Step 5: Dust with Powdered Sugar. Just before serving, take your cooled pumpkin gooey butter cake and lightly dust the top with a fine layer of powdered sugar. A small sieve or sifter works best for an even, delicate coating, adding a touch of elegance and extra sweetness.

Step 6: Final Touches and Serve. The grand finale! Immediately before serving, pipe eight beautiful dollops of your freshly made whipped cream onto the top of the cake. For an extra touch of seasonal flair and a burst of aromatic flavor, sprinkle a tiny bit of ground cinnamon or a dash of pumpkin spice mix over the whipped cream dollops. Slice and serve this delightful pumpkin gooey butter cake, watching as everyone savors its unique combination of textures and flavors.

✔️ Expert Tips for a Perfect Pumpkin Gooey Butter Cake

1. Avoid Overmixing the Batter: This is a golden rule in baking, especially for cakes. Once you’ve added the flour to your wet ingredients, switch from vigorous whisking to gentle folding with a spatula or whisk. Overmixing develops the gluten in the flour, which can lead to a dense, tough, and chewy cake crust instead of the desired tender and soft texture. Stop folding as soon as you no longer see any dry streaks of flour.
2. Mastering the Doneness Cues: Unlike traditional cakes where a clean toothpick indicates doneness, this gooey butter cake has a unique set of indicators. The cake is perfectly baked when its edges are visibly set and have turned a lovely golden brown. The center, however, will still retain a slight jiggly motion when you gently shake the pan, and you should observe small bubbles actively rising to the surface of the gooey topping. These signs confirm that the cake is cooked through without over-firming the delicate gooey layer.
3. Crucial Cooling Time: Patience is truly a virtue with this recipe. For that signature luscious, gooey texture in the topping, it is absolutely essential to let the cake cool completely to room temperature. The filling needs this time to set properly. If you prefer a slightly firmer topping, or if you’re preparing it ahead of time, chilling the cake in the refrigerator for a few hours after it’s reached room temperature will achieve that desired consistency.
4. Pro Whipping Cream Tip: For the thickest, most stable, and luxurious whipped cream, try this professional trick: place your mixing bowl and the whisk attachment (from your electric mixer or stand mixer) into the freezer for about 5 to 10 minutes before you begin whipping the cream. The chilled equipment helps the cream whip up faster and achieve much firmer, more stable peaks that will hold their shape beautifully on your cake.
5. Ensure Room Temperature Ingredients (for Cream Cheese): While baking, precise temperatures matter. For the gooey topping, make sure your cream cheese is truly at room temperature. This means it should be soft enough to easily indent with your finger. Cold cream cheese will result in a lumpy filling that is difficult to mix smoothly, compromising the final texture.

How do I know that gooey butter cake is ready?

Unlike traditional cakes, the gooey butter cake has specific signs of readiness. The edges of the cake will be beautifully set and golden brown, while the middle will be visibly puffed up. Crucially, if you gently shake the pan, the center of the topping should still have a noticeable jiggly movement. You should also observe some noticeable bubbles forming and gently bubbling on the surface of the gooey layer. These indicators confirm a perfectly baked cake with the ideal gooey center.

Can I use pumpkin pie filling instead of pumpkin purée?

No, I strongly advise against using pumpkin pie filling. Pumpkin purée is pure pumpkin, providing natural flavor and moisture. Pumpkin pie filling, on the other hand, is a pre-mixed product that typically contains a significant amount of added sugar, spices, and sometimes other thickeners. Using it would drastically alter the sweetness level, disrupt the intended texture of both the cake and the gooey topping, and dilute the pure pumpkin flavor that this recipe aims for.

Can I substitute pumpkin pie spice with cinnamon?

While a pumpkin gooey butter cake made with only cinnamon would certainly be delicious, it wouldn’t capture the full, complex flavor profile that pumpkin pie spice offers. Pumpkin pie spice is a carefully crafted blend of cinnamon, ginger, nutmeg, cloves, and sometimes allspice, each contributing a unique note of warmth and aroma. If you absolutely don’t have pumpkin pie spice, using cinnamon is an acceptable substitute, but for the most authentic and richly spiced pumpkin experience, the full blend is highly recommended.

Can I bake it in a square pan?

Absolutely! This recipe adapts beautifully to an 8-inch or 9-inch square baking pan. You can follow all the same instructions as detailed for the round springform pan. Once baked and cooled, you can easily cut the cake into squares or bars, making it perfect for serving a crowd or for individual portions. Just remember to pipe a delightful dollop of whipped cream onto each individual piece right before serving for that perfect finishing touch.

Do I need to add whipped cream on top?

While the cake is incredibly delicious on its own, the whipped cream topping isn’t strictly necessary, but it is highly recommended. I personally adore the delightful contrast it provides. The airy, cool, and creamy whipped cream offers a beautiful textural and temperature counterpoint to the soft cake base and the warm, gooey pumpkin topping. It’s much like the classic pairing of pumpkin pie and whipped cream – they simply go hand in hand, enhancing the overall experience.

This Pumpkin Gooey Butter Cake is a true celebration of fall, featuring a soft, tender brown butter pumpkin cake crust that forms the perfect foundation. It’s generously topped with an intensely flavored, spiced pumpkin gooey filling that tastes like a decadent cross between a creamy cheesecake and a rich custard. The entire dessert is crowned with airy dollops of fluffy whipped cream, which beautifully complements the robust pumpkin flavors. This cake is surprisingly easy to make and the irresistible gooey cream cheese topping elevates it to an extraordinary level of deliciousness. It’s the ultimate pumpkin cake, destined to be a showstopper for your fall gatherings and Thanksgiving celebrations.

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  electric mixer
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  nine inch springform round baking pan

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