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
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.