There’s something magical about the arrival of fall: the crisp air, the golden leaves, and the irresistible aroma of pumpkin desserts wafting from the kitchen. As a baker, I’ve always been drawn to recipes that combine comfort, warmth, and a hint of indulgence. The Pumpkin Spice Gooey Cake with Cream Cheese Frosting is exactly that—a dessert that feels like a warm hug on a chilly autumn day. I remember the first time I baked this cake; the smell of pumpkin, cinnamon, and nutmeg filled my kitchen, and by the time it was cooled, my family was already sneaking bites. Its gooey texture paired with smooth cream cheese frosting makes it not only delicious but also a visually stunning centerpiece for any fall gathering.
You will love this recipe because it’s both decadent and approachable. Unlike overly complex desserts, this cake delivers a rich, comforting flavor without requiring advanced baking skills. Its soft, gooey center contrasts beautifully with the creamy frosting, creating layers of texture and taste that everyone will rave about. Whether you’re serving it for a cozy family dinner, a potluck, or a holiday gathering, it’s guaranteed to impress without stress.
This dessert is remarkably versatile. You can enjoy it as a breakfast treat with a cup of coffee, a mid-afternoon indulgence, or a show-stopping dessert for a festive meal. Moreover, the cake pairs wonderfully with toppings such as toasted nuts, a dusting of cinnamon, or even a drizzle of maple syrup to enhance the seasonal flavors. Its adaptability makes it a must-have recipe in your baking repertoire, offering multiple ways to enjoy pumpkin all season long.
Not only is this cake versatile, but it’s also affordable. Most ingredients, such as pumpkin puree, flour, sugar, eggs, and basic spices, are pantry staples that won’t break the bank. You don’t need expensive or exotic ingredients to create a dessert that tastes luxurious and feels special. It’s proof that the best comfort food doesn’t have to be complicated or costly.
Ingredients for the Pumpkin Spice Gooey Cake with Cream Cheese Frosting:
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1 ¾ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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2 teaspoons pumpkin pie spice
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1 cup granulated sugar
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½ cup brown sugar, packed
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¾ cup unsalted butter, melted
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2 large eggs
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1 teaspoon vanilla extract
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1 cup pumpkin puree
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½ cup milk
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8 oz cream cheese, softened (for frosting)
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¼ cup unsalted butter, softened (for frosting)
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2 cups powdered sugar (for frosting)
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1 teaspoon vanilla extract (for frosting)
How to Prepare the Pumpkin Spice Gooey Cake with Cream Cheese Frosting
Preparing this Pumpkin Spice Gooey Cake is easier than it looks, and the results are always impressive. With step-by-step guidance, you’ll find that creating this autumnal delight is both quick and enjoyable.
Step-by-Step Instructions for Preparation
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Preheat your oven and prepare the pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, then lightly dust with flour to prevent sticking.
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Mix the dry ingredients: In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice. Set aside.
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Combine the sugars and butter: In a large mixing bowl, combine 1 cup granulated sugar, ½ cup packed brown sugar, and ¾ cup melted butter. Use a whisk or electric mixer to blend until smooth and creamy.
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Add the eggs and vanilla: Beat in 2 large eggs one at a time, ensuring each is fully incorporated. Stir in 1 teaspoon vanilla extract for flavor depth.
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Incorporate the pumpkin and milk: Add 1 cup pumpkin puree and ½ cup milk to the mixture. Mix until fully combined and smooth.
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Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently. Do not overmix; stop when the batter is just combined. The texture should be thick yet pourable.
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Pour the batter into the pan: Transfer the batter into the prepared baking pan and spread it evenly using a spatula. Smooth the top for uniform baking.
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Bake the cake: Place the pan in the preheated oven and bake for 35–40 minutes. Check for doneness by inserting a toothpick in the center—it should come out slightly gooey but not wet. The edges should be golden brown.
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Prepare the cream cheese frosting: While the cake is cooling, make the frosting. In a medium bowl, beat 8 oz softened cream cheese and ¼ cup softened butter until creamy. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract. Mix until smooth and spreadable.
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Frost the cake: Once the cake has cooled slightly, spread the cream cheese frosting evenly over the top. Use a spatula or knife to create gentle swirls for a decorative touch.
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Optional finishing touches: For added texture and flavor, sprinkle chopped toasted nuts or a light dusting of cinnamon over the frosting. This step enhances both presentation and taste.
Quick and Easy Tips
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Use room-temperature ingredients for smoother mixing.
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Measure your flour accurately to maintain the gooey texture.
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The cake is slightly underbaked intentionally for that signature gooey center.
Customizable Options
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Add chocolate chips or white chocolate chunks for a sweeter variation.
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Mix in chopped pecans or walnuts for crunch.
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Substitute half of the milk with almond milk for a dairy alternative.
Popular with Many People
This cake consistently receives rave reviews from friends, family, and guests. Its balance of spices, moist texture, and luscious frosting makes it a dessert that appeals to both pumpkin enthusiasts and those who are new to seasonal flavors. Serve it warm or at room temperature, and it’s guaranteed to disappear quickly.
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Pumpkin Spice Gooey Cake with Cream Cheese Frosting – The Fall Dessert You Can’t Resist!
This Pumpkin Spice Gooey Cake with Cream Cheese Frosting is the ultimate fall dessert. Its soft, gooey center paired with smooth, tangy cream cheese frosting makes it perfect for cozy evenings, holiday gatherings, or any occasion that calls for a comforting sweet treat.
- Total Time: 1 hour
- Yield: 12 1x
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- ½ cup milk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings:
- Chopped toasted nuts
- Cinnamon dusting
- Maple syrup drizzle
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, then lightly dust with flour.
- In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice. Set aside.
- In a large mixing bowl, combine 1 cup granulated sugar, ½ cup packed brown sugar, and ¾ cup melted butter. Mix until smooth and creamy.
- Beat in 2 large eggs, one at a time, ensuring each is fully incorporated. Stir in 1 teaspoon vanilla extract.
- Add 1 cup pumpkin puree and ½ cup milk to the mixture. Mix until smooth.
- Gradually fold the dry ingredient mixture into the wet ingredients. Stir gently until just combined. Do not overmix; the batter should be thick yet pourable.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out slightly gooey but not wet. The edges should be golden brown.
- While the cake cools slightly, prepare the frosting. Beat 8 oz softened cream cheese and ¼ cup softened butter until creamy. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, mixing until smooth and spreadable.
- Spread the frosting evenly over the slightly cooled cake. Use a spatula to create gentle swirls for decoration.
- Optionally, sprinkle chopped toasted nuts or dust with cinnamon to finish. Drizzle with maple syrup if desired.
Notes
Slightly underbaking ensures a gooey center.
Use room-temperature ingredients for easier mixing and smoother texture.
Cake can be stored at room temperature or refrigerated. Frost before serving for optimal taste.
- Prep Time: 20
- Cook Time: 40
FAQs – Pumpkin Spice Gooey Cake with Cream Cheese Frosting
1. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Store it in an airtight container at room temperature. Frost the cake just before serving for the best texture and freshness.
2. Can I freeze the cake?
Absolutely. Wrap the cooled, unfrosted cake tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature and frost before serving.
3. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly. Make sure to use pure pumpkin, not pumpkin pie filling, to avoid extra sugar and spices.
4. How do I make the cake extra gooey?
Slightly underbake the cake by a few minutes; the center should still feel soft. It will firm up slightly as it cools but remain delectably gooey.
5. Can I make it dairy-free or vegan?
You can substitute plant-based butter and milk, and use a dairy-free cream cheese alternative. Note that the texture may vary slightly, but it will still be delicious.
6. How should I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture.
7. Can I add other spices?
Yes! Nutmeg, allspice, or ginger can enhance the fall flavors. Adjust to taste, keeping in mind that pumpkin spice already contains a blend of these spices.