Pumpkin Pie Gooey Butter Cake
Total Time
55 minutes + 1 hour cooling
Prep Time
20 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(15)
Ingredients
8 slices
- 1/2 cup (110g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1 tsp apple cider or white distilled vinegar
- 1 1/4 cup (165g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp kosher salt
- 4 oz full fat cream cheese, room temp
- 1/2 cup (125g) pumpkin puree (not pumpkin pie filling)
- 2 cups (220g) powdered sugar
- 1 large egg + 1 egg yolk, room temp
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of kosher salt
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Preparation
Step 1
Preheat the oven to 350F. Spray the inside of a 9″ springform pan with nonstick spray and line the bottom with parchment paper.
Step 2
In a medium bowl whisk together the flour, baking powder, spices, and salt. Set aside.
Step 3
In a large bowl whisk together the butter and sugars, followed by the egg, vanilla, and vinegar.
Step 4
Pour in the dry ingredients and use a rubber spatula to fold the batter together.
Step 5
Spread the batter in the bottom of the prepped pan and set aside.
Step 6
In a medium bowl, whisk together the cream cheese and pumpkin. This can be done so by hand or using an electric mixer.
Step 7
Whisk in the powdered sugar one cup at a time, followed by the vanilla, eggs, cinnamon, and salt.
Step 8
Pour the pumpkin pie filling over the spice cake. It should self level, so there’s no need to spread it even.
Step 9
Bake for 35-40 minutes. When the cake is fresh from the oven, carefully run a knife around the edge of the pan to prevent the cake from sticking to the sides.
Step 10
Allow the cake to cool in the pan for 20 minutes, then remove the springform ring and continue to cool to room temperature. Chilling the cake will speed up this process.
Step 11
Once cooled, top with a light dusting of powdered sugar, slice, and enjoy!
Step 12
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Chef's notes
Make sure the cream cheese is at room temperature before use to avoid lumps.
Use pure pumpkin puree, not pumpkin pie filling.
Chill the cake to set the pumpkin layer before serving.
