A rich and indulgent two-layer dessert, this pumpkin gooey cake combines a dense, buttery cake base with a soft, creamy pumpkin filling that stays slightly gooey in the center. It’s the perfect cozy treat for fall, holidays, or anytime I want to enjoy that warm pumpkin spice flavor in bar form.
Why I’ll Love This Recipe
I love how simple this pumpkin gooey cake is to make—thanks to the shortcut of using a boxed cake mix—but it still tastes completely homemade. The contrasting textures between the firm cake bottom and the smooth, gooey pumpkin layer are irresistible. Whether I serve it warm with a dollop of whipped cream or chilled straight from the fridge, this dessert never disappoints. It’s a crowd-pleaser at gatherings, yet easy enough to whip up just because I’m craving something sweet and spiced.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by preheating my oven to 350°F (175°C) and greasing a 9×13‑inch baking pan. I sometimes line it with parchment paper for easier cleanup.
For the base layer, I combine the cake mix, ½ cup melted butter, 2 eggs, 1 teaspoon vanilla, and 1 teaspoon pumpkin pie spice. Once it’s well mixed, I press it evenly into the bottom of the prepared pan.
For the pumpkin filling, I beat the cream cheese until smooth. Then I add the pumpkin purée, 2 eggs, softened butter, vanilla extract, and 1½ teaspoons of pumpkin pie spice, mixing until creamy. I slowly mix in the powdered sugar until fully blended.
I gently spread the pumpkin mixture over the cake base, smoothing it out evenly.
I bake it for 40 to 50 minutes—just until the edges are set and golden but the center still has a bit of jiggle. That gooey texture in the middle is what makes this dessert so special.
Once out of the oven, I let it cool for at least 15 minutes before cutting into bars. If I want to be fancy, I’ll dust it with powdered sugar before serving.
I always store any leftovers in the fridge due to the cream cheese in the filling.
Servings and Timing
This recipe yields about 12 to 15 bars, depending on how large I cut them.
Prep Time: 15 minutes
Cook Time: 40 to 50 minutes
Total Time: 55 to 65 minutes
Variations
I like switching it up depending on what I have on hand or who I’m serving. Using a spice cake mix instead of yellow cake adds a deeper fall flavor, but I reduce the extra pumpkin spice if I do that. For a gluten-free version, I use a gluten-free cake mix with great results. I’ve also tried light cream cheese and less powdered sugar to cut down the sweetness—it still turned out delicious, just slightly less rich.
Storage/Reheating
I always refrigerate these bars because of the cream cheese. They stay fresh for up to 5 days in an airtight container. If I want that gooey center to soften up again, I just let a bar sit at room temperature for 10 to 15 minutes before serving. I can also warm it slightly in the microwave for that just-baked feel.
FAQs
What’s the difference between pumpkin purée and pumpkin pie filling?
Pumpkin purée is just plain, cooked pumpkin with no added spices or sugar. Pumpkin pie filling is sweetened and spiced. For this recipe, I always use pumpkin purée so I can control the flavor.
Can I make this recipe ahead of time?
Yes, I often make it a day in advance. After it cools completely, I cover and refrigerate it. It actually slices better once chilled.
Do I need to use parchment paper?
It’s optional, but I find lining the pan with parchment makes it easier to lift out the bars for slicing. It also helps with cleanup.
Can I freeze pumpkin gooey cake bars?
Yes, I can freeze them! I wrap individual bars in plastic wrap and then place them in a freezer-safe container. They thaw best in the fridge overnight or at room temperature for a few hours.
What happens if I overbake it?
If I bake it too long, the center becomes more cake-like and loses its signature gooey texture. I always take it out when the edges are firm but the middle still has a gentle jiggle.
Conclusion
This pumpkin gooey cake is everything I want in a fall dessert—rich, spiced, creamy, and easy to make. Whether I’m baking for a holiday, a potluck, or just treating myself, these bars always hit the spot. The layers of flavor and texture are downright addictive, and once I try it, I’ll find myself coming back to it every pumpkin season.
A rich and indulgent two-layer dessert, this pumpkin gooey cake combines a dense, buttery cake base with a soft, creamy pumpkin filling that stays slightly gooey in the center. It’s the perfect cozy treat for fall, holidays, or anytime I want to enjoy that warm pumpkin spice flavor in bar form.
Why I’ll Love This Recipe
I love how simple this pumpkin gooey cake is to make—thanks to the shortcut of using a boxed cake mix—but it still tastes completely homemade. The contrasting textures between the firm cake bottom and the smooth, gooey pumpkin layer are irresistible. Whether I serve it warm with a dollop of whipped cream or chilled straight from the fridge, this dessert never disappoints. It’s a crowd-pleaser at gatherings, yet easy enough to whip up just because I’m craving something sweet and spiced.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by preheating my oven to 350°F (175°C) and greasing a 9×13‑inch baking pan. I sometimes line it with parchment paper for easier cleanup.
For the base layer, I combine the cake mix, ½ cup melted butter, 2 eggs, 1 teaspoon vanilla, and 1 teaspoon pumpkin pie spice. Once it’s well mixed, I press it evenly into the bottom of the prepared pan.
For the pumpkin filling, I beat the cream cheese until smooth. Then I add the pumpkin purée, 2 eggs, softened butter, vanilla extract, and 1½ teaspoons of pumpkin pie spice, mixing until creamy. I slowly mix in the powdered sugar until fully blended.
I gently spread the pumpkin mixture over the cake base, smoothing it out evenly.
I bake it for 40 to 50 minutes—just until the edges are set and golden but the center still has a bit of jiggle. That gooey texture in the middle is what makes this dessert so special.
Once out of the oven, I let it cool for at least 15 minutes before cutting into bars. If I want to be fancy, I’ll dust it with powdered sugar before serving.
I always store any leftovers in the fridge due to the cream cheese in the filling.
Servings and Timing
This recipe yields about 12 to 15 bars, depending on how large I cut them.
Prep Time: 15 minutes
Cook Time: 40 to 50 minutes
Total Time: 55 to 65 minutes
Variations
I like switching it up depending on what I have on hand or who I’m serving. Using a spice cake mix instead of yellow cake adds a deeper fall flavor, but I reduce the extra pumpkin spice if I do that. For a gluten-free version, I use a gluten-free cake mix with great results. I’ve also tried light cream cheese and less powdered sugar to cut down the sweetness—it still turned out delicious, just slightly less rich.
Storage/Reheating
I always refrigerate these bars because of the cream cheese. They stay fresh for up to 5 days in an airtight container. If I want that gooey center to soften up again, I just let a bar sit at room temperature for 10 to 15 minutes before serving. I can also warm it slightly in the microwave for that just-baked feel.
FAQs
What’s the difference between pumpkin purée and pumpkin pie filling?
Pumpkin purée is just plain, cooked pumpkin with no added spices or sugar. Pumpkin pie filling is sweetened and spiced. For this recipe, I always use pumpkin purée so I can control the flavor.
Can I make this recipe ahead of time?
Yes, I often make it a day in advance. After it cools completely, I cover and refrigerate it. It actually slices better once chilled.
Do I need to use parchment paper?
It’s optional, but I find lining the pan with parchment makes it easier to lift out the bars for slicing. It also helps with cleanup.
Can I freeze pumpkin gooey cake bars?
Yes, I can freeze them! I wrap individual bars in plastic wrap and then place them in a freezer-safe container. They thaw best in the fridge overnight or at room temperature for a few hours.
What happens if I overbake it?
If I bake it too long, the center becomes more cake-like and loses its signature gooey texture. I always take it out when the edges are firm but the middle still has a gentle jiggle.
Conclusion
This pumpkin gooey cake is everything I want in a fall dessert—rich, spiced, creamy, and easy to make. Whether I’m baking for a holiday, a potluck, or just treating myself, these bars always hit the spot. The layers of flavor and texture are downright addictive, and once I try it, I’ll find myself coming back to it every pumpkin season.
A rich, spiced pumpkin “gooey butter” cake that combines a cake‑mix base with a creamy, gooey pumpkin‑cream cheese topping
Ingredients
1 box (≈ 15.25 oz) spice cake mix
½ teaspoon pumpkin pie spice
2 large eggs (for the crust/base)
¾ cup unsalted butter, melted (for the base)
8 oz (1 package) cream cheese, softened
3 large eggs (for the filling)
1 ½ teaspoons pumpkin pie spice (for the filling)
2 teaspoons vanilla extract
15 oz (1 can) pumpkin puree (not pumpkin pie filling)
4 tablespoons unsalted butter, melted (for the filling)
3 cups powdered sugar, sifted
Instructions
Preheat the oven to 350 °F (175 °C). Grease a 9×13‑inch baking pan (or line it with parchment paper for easier removal). (Adapted from My Baking Addiction) :contentReference[oaicite:0]{index=0}
In a mixing bowl, combine the spice cake mix, ½ teaspoon pumpkin pie spice, the 2 eggs, and melted butter. Mix until just combined. (This is the crust/base layer.) :contentReference[oaicite:1]{index=1}
Press that batter evenly into the bottom of the prepared pan. (Use hands or a spatula to press it down.) :contentReference[oaicite:2]{index=2}
In a separate bowl, beat the softened cream cheese until smooth. Add the 3 eggs, 1½ teaspoons pumpkin pie spice, vanilla extract, pumpkin puree, and melted butter, beating until uniform. :contentReference[oaicite:3]{index=3}
Add the sifted powdered sugar to the filling mixture. Start mixing on low until incorporated, then increase speed just until smooth and creamy. :contentReference[oaicite:4]{index=4}
Pour the pumpkin‑cream cheese filling over the crust layer and spread gently to the edges. :contentReference[oaicite:5]{index=5}
Bake in the preheated oven for 40–45 minutes, or until the edges are puffed and golden and the center is just set (it may still jiggle slightly). (Do not overbake; you want that gooey center.) :contentReference[oaicite:6]{index=6}
Remove from oven and let the cake cool **completely** in the pan on a wire rack. Cooling helps the gooey center firm up for cleaner slicing. :contentReference[oaicite:7]{index=7}
Once cooled, slice into squares and serve. Optionally top with whipped cream or a dusting of cinnamon. :contentReference[oaicite:8]{index=8}
Notes
Don’t overbake—the center should remain gooey and slightly soft. :contentReference[oaicite:9]{index=9}
Use room temperature cream cheese to avoid lumps. :contentReference[oaicite:10]{index=10}
Sift powdered sugar before adding it to avoid lumps in the filling. :contentReference[oaicite:11]{index=11}
Let the cake cool fully before slicing—if you slice too early, the gooey center may run. :contentReference[oaicite:12]{index=12}
Store leftovers in the refrigerator (cover the cake) for up to 3 days. :contentReference[oaicite:13]{index=13}
You can experiment with using a yellow cake mix instead of spice cake mix, but then adjust spices accordingly. :contentReference[oaicite:14]{index=14}
