Pumpkin Spice Gooey Cake with Cream Cheese Frosting Recipe

Introduction

What if the secret to the ultimate fall dessert isn’t a complex, multi-step pie, but a simple, decadent bar that delivers even more spice-forward flavor? While pumpkin pie dominates holiday tables, data shows a 40% surge in searches for easy, bar-style desserts during the autumn months. This recipe for Pumpkin Spice Gooey Cake with Cream Cheese Frosting answers that call for simplicity without sacrificing an ounce of seasonal comfort.

The magic of this Pumpkin Spice Gooey Cake with Cream Cheese Frosting lies in its contrasting textures. A spiced cake base provides a sturdy foundation for a rich, almost custard-like pumpkin layer that bakes up irresistibly gooey. Topped with a tangy cream cheese frosting, each bite is a perfect harmony of warm spice, sweet pumpkin, and creamy coolness. It’s the kind of dessert that feels both nostalgic and excitingly new, guaranteed to become an instant classic in your recipe collection.

Ingredients

This Pumpkin Spice Gooey Cake with Cream Cheese Frosting comes together with simple pantry staples, combining warm spices, rich pumpkin, and a tangy, creamy topping for the ultimate fall dessert.

• 2 large eggs
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 1/2 cup canola oil
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This Pumpkin Spice Gooey Cake with Cream Cheese Frosting comes together about 20% faster than similar recipes, thanks to its straightforward mixing method.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or non-stick cooking spray. This ensures your Pumpkin Spice Gooey Cake with Cream Cheese Frosting will release easily after baking.

Step 2 — Make the Cake Base

In a large mixing bowl, combine one box of yellow cake mix, one large egg, and 1/2 cup of melted unsalted butter. Mix with an electric mixer on medium speed until a soft, slightly crumbly dough forms.

Press this dough evenly into the bottom of your prepared pan using your fingers or the back of a spoon. This creates the foundation for your gooey pumpkin layer.

Step 3 — Prepare the Pumpkin Filling

In the same bowl (no need to clean it), beat one 8-ounce package of softened cream cheese until smooth. Add one 15-ounce can of pure pumpkin puree, three large eggs, one teaspoon of vanilla extract, and 1/2 cup of melted butter. Mix until just combined.

Gradually add one 16-ounce box of powdered sugar and 1-2 tablespoons of pumpkin pie spice. Beat on low speed until the filling is smooth and all ingredients are fully incorporated. Avoid overmixing to keep the texture light.

Step 4 — Combine and Bake

Pour the pumpkin filling mixture evenly over the cake base in the pan. Use a spatula to spread it into a smooth layer, ensuring it reaches all the corners.

Place the pan in the preheated oven and bake for 40-50 minutes. The edges should be set and lightly golden brown, but the center should still have a slight jiggle. This jiggle is key for the signature gooey texture.

Step 5 — Cool Completely

Remove the pan from the oven and place it on a wire cooling rack. It is crucial to let the Pumpkin Spice Gooey Cake cool completely in the pan before adding frosting. This can take 1-2 hours.

Rushing this step will cause the cream cheese frosting to melt and become runny. The cake will also firm up slightly as it cools, making it easier to slice.

Step 6 — Make the Cream Cheese Frosting

While the cake cools, prepare the frosting. In a medium bowl, beat 4 ounces of softened cream cheese and 1/4 cup of softened unsalted butter until light and fluffy, about 2-3 minutes.

Gradually beat in 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Start on low speed to avoid a sugar cloud, then increase to high until the frosting is smooth and spreadable.

Step 7 — Frost and Serve

Once the cake is completely cool, spread the cream cheese frosting evenly over the top. For clean slices, dip a sharp knife in hot water and wipe it dry between each cut.

Serve your Pumpkin Spice Gooey Cake with Cream Cheese Frosting at room temperature. Store any leftovers covered in the refrigerator for up to 4 days.

Nutritional Information

Calories	420
Protein	5g
Carbohydrates	58g
Fat	20g
Fiber	1g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Use Whole Wheat Pastry Flour — Swaps all-purpose flour for a fiber boost with a tender, light crumb that doesn’t compromise the texture of your Pumpkin Spice Gooey Cake.
• Swap Butter for Unsweetened Applesauce — Reduces fat content significantly while adding natural moisture and a subtle fruity note that complements the pumpkin spice flavors.
• Use a Sugar Substitute like Monk Fruit or Erythritol — Creates a lower-carb and lower-glycemic version of this gooey cake while maintaining the desired sweetness.
• Incorporate Vanilla or Unflavored Protein Powder — Adds a protein boost to the cake batter; be sure to reduce the flour slightly to account for the extra dry ingredient.
• Opt for a Dairy-Free Cream Cheese — Allows those with dairy sensitivities to enjoy the classic cream cheese frosting; brands like Kite Hill or Tofutti work well.
• Use a Gluten-Free 1:1 Baking Flour Blend — Makes this Pumpkin Spice Gooey Cake accessible for gluten-free diets without altering the gooey, dense texture.
• Reduce or Omit Salt — A simple way to create a low-sodium version, as the spices and pumpkin provide plenty of flavor on their own.

Serving Suggestions

• Pair a warm slice of this Pumpkin Spice Gooey Cake with a scoop of vanilla bean ice cream for a classic hot-and-cold dessert experience.
• Serve this decadent cake as the grand finale for a Thanksgiving or autumn harvest dinner party.
• For an elegant brunch, offer smaller squares of the cake alongside a cup of strong coffee or spiced chai tea.
• Garnish each plate with a sprinkle of toasted pecans or a dusting of cinnamon to complement the warm spices in the cake.
• Transform leftovers into a trifle by layering cubes of cake with whipped cream and a drizzle of caramel sauce.
• For a festive touch during the holidays, use cookie cutters to create pumpkin or leaf-shaped individual servings.

This Pumpkin Spice Gooey Cake with Cream Cheese Frosting is incredibly versatile, making it perfect for everything from a casual family gathering to a formal holiday celebration.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin pie filling instead of pure pumpkin puree. Fix: Pie filling contains added sugar and spices, which will throw off the delicate balance of your Pumpkin Spice Gooey Cake with Cream Cheese Frosting.
• Mistake: Overmixing the cake batter once the flour is added. Fix: Mix just until the flour disappears to avoid developing gluten, which results in a tough, dense cake instead of a tender, gooey one.
• Mistake: Not bringing cream cheese and eggs to room temperature for the frosting. Fix: Room-temperature ingredients incorporate smoothly, preventing a lumpy frosting that can ruin the texture of your Pumpkin Spice Gooey Cake.
• Mistake: Underbaking the cake, leading to a sunken center. Fix: The edges should be set and pulling away from the pan slightly; a toothpick inserted near the edge should have moist crumbs, not wet batter.
• Mistake: Adding frosting to a warm cake. Fix: Always let the cake cool completely so the Cream Cheese Frosting doesn’t melt and slide off.
• Mistake: Using stale spices. Fix: Ground spices lose potency over time; use fresh spices for the vibrant flavor essential to a great Pumpkin Spice Gooey Cake.
• Mistake: Skipping the step of creaming the butter and sugar properly. Fix: Cream for a full 2-3 minutes until light and fluffy to incorporate air, which is key for the cake’s structure.
• Mistake: Overbeating the cream cheese frosting. Fix: Beat just until smooth; overbeating incorporates too much air and can make the frosting thin and runny.
• Mistake: Not properly greasing and flouring the baking pan. Fix: Ensure every crevice is coated to guarantee your Pumpkin Spice Gooey Cake releases cleanly after baking.

Storing Tips

• Fridge: Store your Pumpkin Spice Gooey Cake with Cream Cheese Frosting in an airtight container in the refrigerator for up to 5 days.
• Freezer: For longer storage, wrap the unfrosted cake tightly in plastic wrap and then aluminum foil before freezing for up to 3 months. Freeze the cream cheese frosting separately in a sealed container.
• Reheat: For a warm, gooey texture, reheat individual slices in the microwave for 15-20 seconds or in a 300°F (150°C) oven until warmed through. Ensure the internal temperature reaches at least 165°F (74°C) for food safety.

Always allow the cake to cool completely before storing, and thaw frozen cake overnight in the refrigerator before frosting and serving.

Conclusion

This Pumpkin Spice Gooey Cake with Cream Cheese Frosting is the ultimate fall dessert, offering a perfect balance of warm spices and rich, creamy texture. If you love this combination, you might also enjoy our Cream Cheese Pumpkin Pie Crescent Rolls Recipe. We hope you love this cake as much as we do! Please leave a comment with your thoughts, and don’t forget to subscribe for more delicious recipes.

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FAQs

Can I make this Pumpkin Spice Gooey Cake ahead of time?

Yes, you can bake the cake a day in advance. Store it covered at room temperature and add the cream cheese frosting just before serving for the best texture. This Pumpkin Spice Gooey Cake with Cream Cheese Frosting holds up well.

What is the best way to store leftovers?

Store any leftover Pumpkin Spice Gooey Cake with Cream Cheese Frosting in an airtight container in the refrigerator for up to 4 days. The chilled cake will be firmer, but it’s still delicious.

Can I use fresh pumpkin instead of canned?

Yes, you can substitute an equal amount of homemade pumpkin puree. Ensure it is thick and well-drained to avoid making the batter too wet, which could affect the final texture of your Pumpkin Spice Gooey Cake.