Get ready to sink your teeth into this gooey, flaky, buttery Pumpkin Gooey Butter Cake! A cross between a a pumpkin pie and a gooey butter cake, this easy midwestern dessert offers bright Fall flavors, where creaminess and butteriness meet warm autumn spices such as cinnamon, cloves and nutmeg.
Also known as pumpkin gooey bars or pumpkin chess square, this recipe uses yellow cake mix which means it simplifies the process a whole lot! I love how easy it is to make and it’s quickly become one of my favorite Fall treats!
If you want to try other delicious desserts with pumpkin, check out my other favorites: Pumpkin Banana Muffin, Pumpkin Banana Bread, Pumpkin Cream Cheese Bread and Pumpkin Chocolate Chip Muffins.
Pumpkin Gooey Bars
This Pumpkin Gooey Butter Cake is a Fall dessert that is a hybrid between pumpkin pie and Gooey Butter Cake, and is arguably even better than both of those things combined.
I was introduced to pumpkin gooey bars by my fabulous assistant, Kendall, who is kinda like my right hand woman to all things Joyous Apron.
She loves food as much as I do and when she shared this lovely dessert with me, I knew I had to share it with the world.
So, what IS Gooey Butter Cake, you say?
Gooey Butter Cake is also known as chess squares or chess bars, a decadent, ultra sweet and buttery dessert bars. It has a chewy and dense bottom crust and a gooey topping, that is not fully set in the center but super soft and almost gooey (hence the name), with a slightly crispy top.
The recipe is said to be created in St. Louis, MO by accident in the 1930s when a baker accidentally make a crust with too much butter. Over the years, people have came up with a gazillion ways to make Gooey Butter Cake, adding different flavors to this classic gooey butter cake recipe.
Pumpkin Gooey Butter Cake is one of them, and thanks to it’s popularity it is now found everywhere in and outside St. Louis.
As an advocate of all things pumpkin, especially in the autumn months, I can attest that this Pumpkin Gooey Butter Cake is a MUST-TRY.
Ingredients
To make pumpkin gooey butter cake, you will need these pantry-friendly ingredients:
- Yellow cake mix – cake mixes are so convenient to use, especially for the crust of a Pumpkin Gooey Butter Cake! Grab your favorite brand of yellow cake mix.
- Butter – unsalted butter is always preferred in baking, but salted butter can be used in a pinch.
- Eggs – found in both the crust and the topping of the pumpkin gooey butter cake
- Cream cheese – always bring to soften before using. We will be using whole fat cream cheese for this recipe. Avoid using cream cheese spreads or even the fat free versions
- Pumpkin puree – note that this is not the same as pumpkin pie filling. Make sure to grab canned pumpkin! I like Libby’s.
- Vanilla extract – pure vanilla extract will yield the best flavor.
- Powdered Sugar – also known as confectioner’s sugar, this is the main source for sweetness on the top layer of our pumpkin gooey butter cake. We will also sprinkle the tops of the pumpkin chess square with it to give it that dusty snowy look.
- Ground cinnamon, nutmeg and cloves – these spices are essential in adding a lovely Fall flavor to your pumpkin gooey butter cake. In a pinch, you can use pumpkin pie spice in place of the three spices.
Let’s Make These Pumpkin Chess Squares!
To make pumpkin gooey butter cake, first pre-heat the oven to 350℉.
For the base layer/crust of the Pumpkin Gooey Butter Cake, combine the cake mix, softened butter and 1 egg. Mix well using a hand mixer.
To make the topping, use a separate mixing bowl. Mix together softened cream cheese and butter using a hand mixer. Then add canned pumpkin puree and vanilla extract.
Add the eggs, cinnamon, nutmeg, and ground cloves. Slowly add in the powdered sugar and mix.
The batter should be a thick yet well incorporated mixture that is orangey in color.
Press the first mixture (yellow cake mix mixture) onto the bottom on prepared pan, then carefully pour to pumpkin filling over the prepared crust in the rectangular pan.
Bake at 350℉ for 40-50 minutes.
When it is done, the center should be slightly gooey and tops should be slightly browned.
Remove from oven and let it cool for at least an hour to allow the pumpkin gooey butter cake to set.
Once it is cooled, sprinkle the tops of your pumpkin gooey butter cake with more powdered sugar for a pretty finish.
Then slice into small dessert bars.
I hope you enjoy every moment of this pumpkin gooey butter cake goodness. From the richness and warmth of autumnal spices to the decadent ooey gooey buttery texture…it is yumminess overload and I am HERE FOR IT.
Baking it or serving it for a Fall gathering/party? These pretty pumpkin cake bars called pumpkin gooey butter cakes are going to fly off the table faster than you can say “pumpkin”!
Variations and Substitutions
Gooey butter cake is one of those recipes where everyone has their own spin on it, and there are even many ways to make this pumpkin version of pumpkin gooey butter cake.
- Use other cake mix flavors: while I like my trusty yellow cake mix, there are no rules to say you can’t use a white cake white or even a chocolate cake mix.
- Tweak the spices: While making your Pumpkin Gooey Butter Cake, take the liberty to try different spices such as ginger or allspice. Or, simply reach out for a ready mix pumpkin pie spice available in stores.
Making Ahead and Storage
To store pumpkin gooey butter cake, cover and store in an air tight container, and leave it in room temperature for a few hours, but longer than that I suggest refrigerating it.
Tips and Tricks
A few things to remember…
- Soften cream cheese and butter: Bring them to room temperature about an hour or two before baking, or soften them in the microwave. Make sure they are softened before combining them into the mixture.
- Line pan: You can line the pan with parchment paper for easier cleanup. You don’t really need to line it to prevent it from sticking because in my experience, they don’t stick to the pan and aren’t easy to remove.
- Center will be gooey: After baking, the center may look under-baked, but it should still be gooey. You are looking for a slight jiggle.
- Glass vs metal pan: Bake time could be slightly longer if using a glass pan (versus a metal pan)
- Allow to cool: Allow the cake to cool for one hour (or longer) before cutting. This will help the filling solidify. If you want to speed up the process, plop the cake into the refrigerator to cool down faster. Otherwise, overnight on countertop works well too.
- Pretty it up: Sprinkle powdered sugar as an additional topping to your pumpkin gooey butter cake for more sweetness and to make it prettier!
Frequently Asked Questions
Yes, you can. If using homemade pumpkin puree, ensure it is well-drained to remove excess moisture.
Because the bottom crust is made with a whole lot of butter, it typically does not stick to the pan even without greasing.
1. They may require a longer bake time if using a glass dish.
2. Oven temperature may vary and may not be measuring accurately.
Adjust accordingly and bake until middle is set (slight jiggle is ok) and tops are browned.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
More Delicious Desserts
- Chocolate Rice Krispie Treats
- Chocolate Pudding Cake
- Peach Upside Down Cake
- Blueberry Coffee Cake
- Cheesecake Brownies
- Chocolate Rice Krispie Treats
Pumpkin Gooey Butter Cake
Ingredients
Crust
- 1 box yellow cake mix
- 8 tbsp unsalted butter softened
- 1 large egg
Topping
- 8 oz cream cheese softened
- 8 tbsp butter softened
- 15 oz canned pumpkin
- 1 tsp vanilla extract
- 3 large eggs
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- 1 lb powdered sugar plus more for sprinkling, optional
Instructions
- Preheat oven to 350℉. Generously grease a 9"x13" pan. Set aside.
- Making the crust: In a mixing bowl, combine cake mix, 8 tbsp softened butter and 1 egg. Mix well using a hand mixer. Press into the bottom on prepared pan.
- Making the filling: In a separate mixing bowl, mix cream cheese and butter with hand mixer. Add pumpkin puree and vanilla extract. Mix well.
- Beat in eggs, cinnamon, nutmeg, and cloves. Slowly add in the powdered sugar. Once fully mixed, pour over crust.
- Bake 40-50 minutes. Center should be slightly gooey and top slightly browned.
- Cool for at least one hour or up to overnight. Optional: Sprinkle the tops with more powdered sugar. Slice into 24 squares. Serve and enjoy!
made this to celebrate the first days of fall at work and it was a huge hit! it is very sweet so when j make it again I will probably leave out some sugar but overall it’s an amazing recipe
Such a great way to kick off Fall! Glad you enjoyed the recipe!