Pumpkin Gooey Butter Cake – Rich, Creamy & Easy Fall Dessert

Hi friend,

When fall rolls around, I can’t resist bringing pumpkin into just about everything I bake. While I love classics like pumpkin bread or pumpkin muffins, there’s one dessert that always steals the show at family gatherings: Pumpkin Gooey Butter Cake.

If you’ve ever had gooey butter cake, you know exactly why people can’t stop eating it. It’s rich, buttery, and has that irresistible soft center with a light crust. This pumpkin version is even better. The warm cinnamon, the creamy pumpkin filling, and the sweet gooey texture make this cake taste like fall in every bite.

I still remember the first time I made this for Thanksgiving. My mom was in charge of pies, and I wanted something different but still seasonal. When I brought this cake to the table, there were a few raised eyebrows—“Pumpkin what?” But after the first slice, everyone was hooked. It’s now requested every year, and honestly, I don’t mind one bit.

Let me show you how simple and satisfying this cake really is.

Why You’ll Love Pumpkin Gooey Butter Cake

Here’s what makes this dessert one of my fall favorites:

• Creamy pumpkin filling that stays soft and gooey in the center
• Buttery cake crust that’s foolproof and delicious
• Cinnamon-spiced flavor that feels like autumn comfort
• Easy prep with just a handful of ingredients
• Crowd-pleasing for family dinners, holidays, or potlucks
• Customizable with gluten-free, keto, or chocolate variations

This cake isn’t just dessert—it’s an experience.

Ingredients for Pumpkin Gooey Butter Cake

You don’t need a long grocery list for this recipe. Most of the ingredients are pantry staples, which is always a win in my book.

For the Crust

• ½ cup butter, softened
• 2 eggs
• 1 box golden butter recipe cake mix

For the Gooey Pumpkin Filling

• 2 eggs
• 1 can (15 oz) pumpkin puree
• 8 oz cream cheese, softened
• 4 tbsp butter, melted
• 1 tsp ground cinnamon
• 16 oz powdered sugar

👉 Important note: Be sure to use 100% pure pumpkin puree and not pumpkin pie filling. The pie filling has extra sugar and spices, which will throw off the texture.

Step-by-Step: How to Make Pumpkin Gooey Butter Cake

This recipe comes together in just a few easy steps.

1. Prep the Pan

• Preheat oven to 350°F (175°C)
• Grease a 9×13 baking dish

2. Make the Crust

• In a medium mixing bowl (or stand mixer), combine butter, eggs, and cake mix
• Press evenly into the prepared baking dish with a spatula

3. Make the Pumpkin Filling

• In a large bowl, whisk together eggs, pumpkin puree, softened cream cheese, melted butter, cinnamon, and powdered sugar until smooth
• Spread evenly over the crust

4. Bake the Cake

• Bake for 40 minutes
• The edges should look set, but the center will still jiggle slightly (that’s what makes it gooey!)

5. Cool and Serve

• Allow to cool completely before slicing
• Serve plain, with a dusting of powdered sugar, or topped with whipped cream

Tips for the Best Pumpkin Gooey Butter Cake

• Don’t overbake – you want the center to stay gooey, not firm like cheesecake
• Use room temperature cream cheese – it mixes smoothly into the filling
• Line with parchment – for easy removal and clean slices
• Cool fully before slicing – this helps the layers set properly
• Make ahead – it tastes even better the next day after chilling overnight

Fun Variations to Try

This cake is easy to customize. Here are some delicious twists:

• Pumpkin gooey butter cake without cake mix – use a scratch-made crust with flour, butter, sugar, and baking powder
• Gluten-free pumpkin gooey butter cake – swap with gluten-free cake mix
• Keto gooey pumpkin butter cake – use almond flour and a sugar substitute
• Pumpkin spice butter cake – add nutmeg, ginger, and cloves for extra flavor
• Chocolate gooey butter cake – use chocolate cake mix for a richer twist
• Paula Deen version – famous for extra cream cheese richness

How to Store Pumpkin Gooey Butter Cake

• Room Temperature: Store covered for up to 2 days
• Fridge: Keeps for 4–5 days
• Freezer: Slice and wrap individually, then freeze for up to 2 months. Thaw in the fridge overnight

FAQs About Pumpkin Gooey Butter Cake

Does pumpkin gooey butter cake need to be refrigerated?
Yes, because of the cream cheese in the filling, it should be stored in the fridge.

Why is it called gooey butter cake?
It originated in St. Louis when a baker accidentally created a cake with a gooey center—and it became an instant hit.

Do you serve gooey butter cake hot or cold?
It’s delicious either way! I love it slightly chilled, but warm slices with whipped cream are heavenly.

Why is my gooey butter cake runny?
It may have been underbaked or sliced too soon. Always let it cool and set before serving.

How do I know when it’s done?
The edges should be golden and set, while the center should jiggle slightly.

Can I use pumpkin pie filling instead of pumpkin puree?
No—pumpkin pie filling has added sugar and spices that will throw off the texture. Always use pure pumpkin.

Cozy Ways to Serve Pumpkin Gooey Butter Cake

• With a dusting of powdered sugar
• With a dollop of whipped cream
• Warm with a scoop of vanilla ice cream
• Drizzled with caramel sauce for extra indulgence

This cake works as a casual dessert for family nights or as a showstopper on your holiday table.

More Pumpkin & Fall Recipes You’ll Love

• Try this Pumpkin Dump Cake Recipe for another easy fall dessert
• Bake a Pumpkin Banana Loaf for a cozy breakfast treat
• Indulge in Kentucky Butter Cake, another buttery classic

Save This Recipe on Pinterest

This is one of those recipes you’ll want to pin and bake again and again.

👉 Follow me on Ritzy Recipes Pinterest for more pumpkin desserts, cozy fall bakes, and family favorites.

Final Thoughts – The Perfect Gooey Fall Dessert

This Pumpkin Gooey Butter Cake is rich, spiced, and so satisfying. The creamy pumpkin filling, the buttery crust, and that gooey center make it unlike any other dessert.

If you’re looking for something unique yet simple for fall, this is it. Bake it once, and I promise it’ll become a new tradition in your kitchen, just like it did in mine.

So go ahead—preheat the oven, grab your pumpkin puree, and get ready to enjoy the coziest cake of the season.

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