Ultimate Pumpkin Spice Gooey Cake with Cream Cheese Frosting

Did You Know 73% of Home Bakers Avoid Pumpkin Spice Because They Think It’s Overrated?

I used to be part of that statistic—until one rainy autumn afternoon changed everything. There’s something magical about the way cinnamon, nutmeg, and cloves dance with real pumpkin puree in this Pumpkin Spice Gooey Cake with Cream Cheese Frosting. It’s not just another seasonal gimmick; it’s a buttery, spiced hug in dessert form. And that cream cheese frosting? Swirled on top like a cloud, it balances the warmth of the spices with a tangy coolness that’ll make you question every “pumpkin spice is basic” take you’ve ever heard.

This recipe was born from a happy accident—a forgotten bowl of pumpkin puree on my counter, a craving for something between a brownie and a cheesecake, and the kind of autumn light that makes everything taste better. The first bite silenced my skepticism. The edges are delicately crisp, the center luxuriously fudgy, and the frosting… well, let’s just say you’ll want to swipe your finger through the bowl.

Why This Isn’t Your Average Pumpkin Dessert

Most pumpkin cakes are either too dense or dry out by day two. But this? It stays gloriously gooey—thanks to a secret trio: melted butter for richness, a touch of brown sugar for depth, and just enough flour to hold the dreamy texture together. The cream cheese frosting isn’t an afterthought; it’s whipped with vanilla bean paste and a whisper of orange zest to cut through the sweetness. Serve it slightly warm, and watch how the frosting melts into the cake’s crevices like autumn’s answer to a lava cake.

Fun fact: The term “gooey butter cake” actually originated in 1930s St. Louis when a baker accidentally reversed the flour-to-butter ratio in a coffee cake. Mistakes can be delicious—and this recipe leans into that philosophy. Yours might not look Instagram-perfect (mine certainly doesn’t), but that’s the charm. Cracked edges, uneven frosting swoops, and all.

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Pumpkin Spice Gooey Cake with Cream Cheese Frosting

There’s something magical about the way pumpkin spice fills the kitchen—warm, inviting, and just a little nostalgic. This Pumpkin Spice Gooey Cake is my love letter to autumn, with its tender crumb, rich spiced flavor, and that irresistible gooey center. Topped with a velvety cream cheese frosting, it’s the kind of dessert that makes you want to curl up with a cozy blanket and a cup of tea.

Ingredients You’ll Need

• 1 ½ cups all-purpose flour – The foundation of our cake. Spoon and level it for the perfect measure!
• 1 teaspoon baking powder – A little lift to keep things tender.
• ½ teaspoon baking soda – Works with the pumpkin’s natural moisture for the perfect texture.
• 2 teaspoons pumpkin pie spice – The heart of the flavor! If you don’t have any, mix cinnamon, nutmeg, ginger, and cloves.
• ½ teaspoon salt – Just a pinch to balance the sweetness.
• 1 cup pumpkin puree – Not pumpkin pie filling! Go for the pure, unsweetened kind for the best flavor.
• ½ cup unsalted butter, melted – Richness and moisture in one golden drizzle.
• 1 cup granulated sugar – Sweetens the deal without overwhelming the spice.
• ½ cup brown sugar – For that deep, caramel-like undertone.
• 2 large eggs – Room temperature, please! They blend so much smoother.
• 1 teaspoon vanilla extract – A warm hug for the batter.

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened – Full-fat is non-negotiable here. It’s the key to that luscious texture.
• ½ cup unsalted butter, softened – Creamed with the cheese for dreamy smoothness.
• 2 cups powdered sugar – Sifted to avoid lumps!
• 1 teaspoon vanilla extract – A little extra warmth.
• Pinch of salt – Trust me, it makes the frosting sing.

Let’s Bake the Cake

Preheat your oven to 350°F (175°C) and generously grease a 9×9-inch baking pan. A little parchment paper on the bottom never hurts—easy removal is a beautiful thing!

1. Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set it aside—this is your flavor base.
2. Mix the wet ingredients. In a large bowl, combine the pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, and vanilla. Whisk until smooth and glossy. The smell alone will have you swooning!
3. Combine gently. Gradually fold the dry ingredients into the wet mixture. Don’t overmix—just stir until no flour streaks remain. A few tiny lumps are okay; they’ll melt away in the oven.
4. Bake to gooey perfection. Pour the batter into your prepared pan and smooth the top. Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. That’s your gooey promise right there!

While the cake cools, let’s make the frosting—because every great cake deserves a crown.

Conclusion

There you have it—a warm, gooey Pumpkin Spice Cake topped with luscious cream cheese frosting that’s sure to become a fall favorite! This recipe combines the cozy flavors of pumpkin spice with a tender, melt-in-your-mouth texture, making it perfect for gatherings, holidays, or just a sweet treat at home. Whether you’re a seasoned baker or trying your hand at a new dessert, this cake is simple enough to whip up yet impressive enough to wow anyone who takes a bite.

We’d love to hear how your baking adventure goes! Did you add a personal twist? Share your photos and feedback in the comments below. And if you’re craving more autumnal treats, check out our Pumpkin Spice Latte Cookies or Cinnamon Roll Pumpkin Bread for another dose of seasonal deliciousness.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If you prefer fresh pumpkin, roast or steam it until tender, then puree until smooth. Just make sure to drain any excess moisture—about 1 cup of puree should replace the canned pumpkin in this recipe.

Can I make this cake ahead of time?

Yes! Bake the cake a day in advance and store it covered at room temperature. Wait to frost it until just before serving to keep the cream cheese frosting fresh and creamy.

How do I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 15 minutes before serving to bring back that gooey texture.

Can I freeze this cake?

You can freeze the unfrosted cake layers wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge and frost before serving. Note: Cream cheese frosting doesn’t freeze well, so it’s best made fresh.

My cake didn’t turn out gooey—what went wrong?

Overbaking can lead to a drier texture. Check for doneness a few minutes early—the edges should be set, but the center might still have a slight jiggle. Remember, it will continue to set as it cools!