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Pumpkin Spice Gooey Cake with Cream Cheese Frosting – The Fall Dessert You Can’t Resist!

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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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Beat in 2 large eggs, one at a time, ensuring each is fully incorporated. Stir in 1 teaspoon vanilla extract.
  5. Add 1 cup pumpkin puree and ½ cup milk to the mixture. Mix until smooth.
  6. 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.
  7. Pour the batter evenly into the prepared pan and smooth the top.
  8. 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.
  9. 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.
  10. Spread the frosting evenly over the slightly cooled cake. Use a spatula to create gentle swirls for decoration.
  11. 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.

  • Author: Emily
  • Prep Time: 20
  • Cook Time: 40

Find it online: https://recipesmars.com/2025/08/pumpkin-spice-gooey-cake-with-cream-cheese-frosting-the-fall-dessert-you-cant-resist/