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.
- 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
Ingredients
Scale
- 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)
Instructions
- 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.
Nutrition
- 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
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.