The moment you sink your fork into a slice of pumpkin gooey butter cake, the first thing you notice is that rich, buttery aroma wafting through the air. It’s like a warm hug on a chilly fall day, with velvety layers of pumpkin goodness dancing on your taste buds and whispering sweet nothings to your senses. This dessert is not just a cake; it’s a celebration of autumn in every delightful bite.
Picture this: you’re at a family gathering, and there it is—your grandma’s famous pumpkin gooey butter cake making its grand entrance. The golden crust glistens under the kitchen lights, and as you take that first bite, memories flood back of laughter-filled holidays and cozy evenings spent with loved ones. This cake is perfect for Thanksgiving or any occasion where you want to impress family and friends while also indulging in some serious comfort food.
Why You'll Love This Recipe
- This pumpkin gooey butter cake is incredibly easy to make, making it perfect for both novice bakers and seasoned pros
- The flavor profile combines sweet pumpkin with rich creaminess that will leave everyone craving more
- Its stunning golden hue adds beautiful visual appeal to your dessert table
- Versatile enough for potlucks or cozy Sunday dinners, this cake fits every occasion!
I remember the first time I made this pumpkin gooey butter cake; my friends devoured it in seconds and begged for the recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Unsalted Butter: Freshly softened butter ensures a rich flavor; I recommend using high-quality butter for best results.
Granulated Sugar: Just regular sugar here will do; it sweetens things up perfectly.
Eggs: Large eggs are essential for binding everything together smoothly.
Pumpkin Puree: Canned or fresh works; choose pure pumpkin for a richer flavor.
Vanilla Extract: A splash adds depth; always opt for pure vanilla if you can!
All-Purpose Flour: This forms the base; sift it well to avoid clumps in your batter.
Baking Powder: Required to give the cake its lovely rise; don’t skip this!
Powdered Sugar: Essential for that creamy topping; sift before using for smoothness.
- Pumpkin gooey butter cake is a delightful dessert that perfectly blends creamy, sweet, and spiced flavors
- This rich treat is easy to make and will leave your guests begging for seconds
- The aroma of pumpkin spice wafting through your kitchen is simply irresistible
- For perfectly layered texture, allow the cake to cool completely before cutting into it
- Use room temperature ingredients for better blending and consistency
- Don’t skip parchment paper; it ensures easy removal from the pan without tearing
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 cups powdered sugar (for topping)
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- In a mixing bowl, cream together the softened butter and granulated sugar. Add one egg and mix until fully combined.
- Gradually add the flour and baking powder until just mixed; the dough should be moist yet firm.
- In another bowl, whisk together pumpkin puree, remaining eggs, vanilla extract, and powdered sugar until smooth.
- Spread the crust mixture evenly in the greased dish and pour the pumpkin filling over it gently.
- Bake for 40-50 minutes until edges are set but center is slightly gooey. Let cool completely before slicing.
- Serving Size: 1 slice (90g)
- Calories: 280
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make pumpkin gooey butter cake
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). While the oven warms up, grab your favorite baking dish and lightly grease it with cooking spray.
Mix the Crust Ingredients: In a mixing bowl, combine softened butter and granulated sugar until creamy. Then add in one egg and mix until fully incorporated.
Add Flour and Baking Powder: Gradually mix in flour and baking powder until just combined. The dough should be moist but firm enough to press into the bottom of your greased dish.
Prepare the Pumpkin Filling: In another bowl, whisk together pumpkin puree, remaining eggs, vanilla extract, and powdered sugar until smooth. You’ll want this filling to be airy yet thick enough to hold together.
Layer It Up!: Spread the crust mixture evenly across the bottom of your baking dish. Pour the luscious pumpkin filling over it gently, creating an even layer without disturbing the crust too much.
Bake and Cool Down: Place your dish in the oven and bake for about 40-50 minutes or until edges are set but still slightly gooey in center. Let cool completely before slicing into squares!
Enjoy each mouthful of this delightful treat that’s sure to become a beloved favorite in your home!
You Must Know
Perfecting the Cooking Process
Start by mixing your cake batter while preheating the oven to 350°F for even baking. Prepare your gooey topping as the cake bakes for better timing.
Add Your Touch
Consider adding chopped pecans or walnuts for a delightful crunch to your pumpkin gooey butter cake. You can also swap pumpkin puree for sweet potato for a unique twist.
Storing & Reheating
Store leftover pumpkin gooey butter cake in an airtight container in the fridge for up to five days. Reheat slices in the microwave for 10-15 seconds for a warm treat.
Chef's Helpful Tips
The first time I made this pumpkin gooey butter cake, my friends devoured it in record time! Their delighted faces as they indulged were unforgettable, making this recipe a cherished favorite.
FAQ
What makes pumpkin gooey butter cake different from regular cake?
Pumpkin gooey butter cake features a creamy, custard-like layer on top of a dense base.
Can I freeze pumpkin gooey butter cake?
Yes, you can freeze it! Just wrap it well and store it for up to three months.
How do I know when it’s done baking?
The edges should be set, but the center will remain slightly jiggly when it’s perfectly baked.
Pumpkin Gooey Butter Cake
Indulge in the warm, comforting flavors of this Pumpkin Gooey Butter Cake, a delightful dessert that perfectly captures the essence of autumn. With its rich, creamy filling and buttery crust, each bite evokes cozy memories of family gatherings and festive celebrations. This crowd-pleaser is simple to make and ideal for Thanksgiving or any occasion where you want to impress your loved ones with a deliciously sweet treat.
Ingredients
Instructions
Nutrition
Keywords: For added texture, sprinkle chopped pecans or walnuts on top before baking. Substitute pumpkin puree with sweet potato for a unique twist. Store leftovers in an airtight container in the fridge for up to five days; reheat individual slices for a warm treat.
