Pumpkin Gooey Butter Cake

As the leaves change and the air turns crisp, our cravings shift towards the comforting flavors of autumn. One dessert that perfectly embodies this seasonal transition is the Pumpkin Gooey Butter Cake Delight. This decadent treat is a delightful fusion of pumpkin spice and the classic gooey butter cake, creating a rich, sweet experience that’s perfect for any autumn gathering. The allure of this dessert lies not only in its irresistible taste but also in its warm, inviting aroma that fills the kitchen, making it a beloved choice for family gatherings, holiday celebrations, and cozy evenings at home.

Discover the ultimate autumn dessert with Pumpkin Gooey Butter Cake Delight! This delicious recipe combines the rich flavors of pumpkin and warm spices to create a creamy, gooey treat that's perfect for family gatherings or cozy nights in. Made with a simple yellow cake mix and a luscious cream cheese filling, it’s an easy yet indulgent treat that embodies the essence of fall. Impress your guests and warm their hearts with each delightful slice! Perfect for Thanksgiving and beyond.

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Ingredients

For the crust:

1 package (15.25 oz) yellow cake mix

1 large egg

½ cup unsalted butter, melted

For the filling:

1 package (8 oz) cream cheese, softened

2 large eggs

1 can (15 oz) pumpkin puree

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

1 (16 oz) box powdered sugar

For the topping:

¼ cup chopped pecans or walnuts (optional)

1-2 tbsp confectioners' sugar (for dusting)

Instructions

Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray.

Make the crust: In a large mixing bowl, combine the yellow cake mix, large egg, and melted butter. Mix until it forms a thick dough. Press this dough evenly into the bottom of the greased baking pan to form the crust.

Prepare the filling: In a separate large bowl, beat the softened cream cheese with a mixer until smooth. Add in the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix until all ingredients are well combined. Gradually add the powdered sugar and mix until smooth and creamy.

Assemble the cake: Pour the cream cheese and pumpkin filling over the prepared crust in the baking pan. Spread it evenly using a spatula.

Add optional toppings: If desired, sprinkle the chopped pecans or walnuts evenly over the filling.

Bake: Place the pan in the preheated oven and bake for about 40-45 minutes, or until the edges are set and the center is slightly gooey but not liquid. A toothpick inserted should come out with a few moist crumbs, not wet batter.

Cool: Remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 30 minutes.

Serve: Once cooled, dust the top with confectioners' sugar just before serving. Cut into squares and enjoy the gooey pumpkin goodness!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 squares