Pumpkin Spice Gooey Cake: The Ultimate Fall Dessert

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There’s something about the first bite of Pumpkin Spice Gooey Cake that feels like the start of fall itself that creamy, melt-in-your-mouth center, the warm aroma of cinnamon and nutmeg, the golden edges that crunch ever so slightly before giving way to pure, spiced bliss.

If you’ve ever wanted a dessert that looks homemade, tastes like it came from a cozy bakery, and takes less than an hour to pull together this is it. This cake has become my go-to for every fall gathering, potluck, and “I just need something pumpkin right now” night. It’s effortless, nostalgic, and dangerously delicious.

Ingredients for Pumpkin Spice Gooey Cake

For the Cake Base

• 1 box yellow cake mix (15.25 oz)
• 1 large egg (room temperature)
• ½ cup unsalted butter, melted and slightly cooled

For the Gooey Pumpkin Filling

• 8 oz cream cheese, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup pumpkin puree (not pumpkin pie filling)
• ½ cup unsalted butter, melted
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 4 cups powdered sugar (sifted for smooth texture)

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• ¼ cup brown sugar, packed
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

How to Make Pumpkin Spice Gooey Cake

1. Preheat and Prep

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. Consistent heat is key here — it gives those golden edges while keeping the center irresistibly gooey.

2. Make the Cake Base

In a medium bowl, combine the yellow cake mix, egg, and melted butter. Stir until the mixture resembles thick cookie dough. Press it evenly into your prepared pan using slightly damp fingers (this prevents sticking).

3. Create the Gooey Pumpkin Filling

In a large bowl, beat cream cheese until smooth — no lumps! Add the eggs, one at a time, then vanilla, pumpkin puree, melted butter, and spices. Gradually mix in the powdered sugar until everything comes together into a silky, pourable batter.

4. Assemble and Bake

Pour the pumpkin filling over your cake base. Don’t stress if it blends a little — that’s part of its charm. Bake for 40–45 minutes, or until the edges are golden brown but the center still has a gentle jiggle. It’ll set as it cools.

5. Cool and Frost

Let the cake cool completely before frosting (patience pays off here). For the frosting, beat cream cheese, butter, and brown sugar until fluffy, then add powdered sugar and vanilla. Spread generously over the cooled cake.

Tips & Tricks for the Perfect Pumpkin Gooey Cake

• Room temperature matters: Softened cream cheese and eggs blend smoother and prevent lumps.
• Don’t overbake: A slight jiggle in the center = gooey perfection.
• Slice smart: Dip your knife in hot water and wipe between cuts for clean edges.
• Serve warm: Reheat slices for 20 seconds in the microwave and top with vanilla ice cream — trust me, it’s divine.
• Make it ahead: Bake the cake the night before, frost the next morning.

Ingredient Substitutions & Variations

• Pumpkin puree: Homemade is great — just strain excess moisture. Butternut squash puree also works.
• Cake mix: Use a spice cake mix for a stronger fall flavor, or a gluten-free yellow mix if needed.
• Spices: No cloves? Increase cinnamon to 1½ teaspoons or add a touch of ginger for depth.
• Cream cheese: Neufchâtel works as a lighter alternative. Avoid fat-free varieties — they don’t set well.
• Frosting twist: Try maple syrup or caramel drizzle instead of vanilla for a richer finish.

Serving Ideas & Storage Tips

Serve slightly warm with:

• A scoop of vanilla ice cream
• A dollop of whipped cream and a dusting of cinnamon
• A drizzle of caramel or maple syrup

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• For longer storage, freeze individual slices (wrapped in plastic and foil) for up to 2 months.
• To reheat, microwave in 10-second bursts until just warm — don’t melt the frosting!

Frequently Asked Questions

How do I know when the cake is done?

When the edges are golden and pulling away from the pan, and the center still jiggles slightly when gently shaken — that’s the sweet spot.

Can I make it without cream cheese?

Not for the filling — cream cheese gives it that gooey texture. But for frosting, you can swap with whipped cream sweetened with powdered sugar.

Can I double the recipe?

Yes, but use two 9×13 pans instead of one large one to ensure even baking. Add 5–10 minutes to the bake time.

Can I freeze it?

Absolutely. Wrap slices individually, freeze up to two months, and thaw overnight in the fridge. Frost fresh before serving for best results.

Nutrition Information (Per Serving)

• Calories: 420
• Fat: 22g (13g saturated)
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 95mg
• Sodium: 280mg

Pumpkin Spice Gooey Cake isn’t just another dessert it’s the scent of fall drifting through your kitchen, the kind of recipe that makes neighbors knock on your door and kids sneak seconds. Whether you bake it for a family dinner or just a quiet Sunday, it’s a cozy reminder that simple ingredients can still feel like a celebration.

So go ahead, preheat that oven, grab your whisk, and make a little pumpkin magic happen.

Pumpkin Spice Gooey Cake Recipe – The Ultimate Fall Dessert

Make this easy Pumpkin Spice Gooey Cake with cream cheese frosting — cozy, rich, and perfectly spiced for fall gatherings. Ready in just one hour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12

Calories 420 kcal

Ingredients

  

For the Cake Base

• 1 box yellow cake mix (15.25 oz)
• 1 large egg (room temperature)
• ½ cup unsalted butter, melted and slightly cooled

For the Gooey Pumpkin Filling

• 8 oz cream cheese, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup pumpkin puree (not pumpkin pie filling)
• ½ cup unsalted butter, melted
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 4 cup powdered sugar (sifted for smooth texture)

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• ¼ cup brown sugar, packed
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

 

• Preheat and Prep

  Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. Consistent heat is key here — it gives those golden edges while keeping the center irresistibly gooey.
• Make the Cake Base

  In a medium bowl, combine the yellow cake mix, egg, and melted butter. Stir until the mixture resembles thick cookie dough. Press it evenly into your prepared pan using slightly damp fingers (this prevents sticking).
• Create the Gooey Pumpkin Filling

  In a large bowl, beat cream cheese until smooth — no lumps! Add the eggs, one at a time, then vanilla, pumpkin puree, melted butter, and spices. Gradually mix in the powdered sugar until everything comes together into a silky, pourable batter.
• Assemble and Bake

  Pour the pumpkin filling over your cake base. Don’t stress if it blends a little — that’s part of its charm. Bake for 40–45 minutes, or until the edges are golden brown but the center still has a gentle jiggle. It’ll set as it cools.
• Cool and Frost

  Let the cake cool completely before frosting (patience pays off here). For the frosting, beat cream cheese, butter, and brown sugar until fluffy, then add powdered sugar and vanilla. Spread generously over the cooled cake.

WANT TO SAVE THIS RECIPE?