If you love ooey gooey butter cake, give this easy Pumpkin Gooey Butter Cake a try! No cake mix needed, this fall pumpkin dessert is from scratch.
Gooey butter cake is a classic recipe, but today we’re giving it a pumpkin twist! This pumpkin gooey butter cake makes an easy Thanksgiving dessert or holiday party potluck dish. It makes a full pan…24 bars!
This recipe calls for solid pack pumpkin, as do most recipes for baked goods. So what is the difference between pumpkin puree and solid pack pumpkin? There is actually no difference between these two items. Pumpkin puree is just that. Pureed pumpkin has no additives and solid pack canned pumpkin is the same. For this recipe you can buy canned solid pack pumpkin, or if you’d like to roast your own pumpkin you can do that!
**You want to be sure you don’t pick up canned pumpkin pie filling. This is sweetened and flavored with seasonings and spices. You don’t want to substitute canned pie filling and pumpkin puree. Your recipe won’t come out tasting right.**
Gooey Butter Cake traditionally has a cake mix crust. This one, however, is made from scratch! We use a food processor to put this recipe together, however you can use a bowl and spoon or hand mixer if you’d like.
The crust has nuts in it, which gives it a rich, deep flavor. Make the crust and press it into a 9×13 pan you’ve lined with foil, then sprayed with cooking spray.
To make the pumpkin filling, simply wipe out the food processor with a paper towel. You don’t have to wash it out..just wipe it down! Cream together the cream cheese and pumpkin before adding the other ingredients. Make sure your cream cheese is softened or at room temperature and yes, you can use low-fat cream cheese if you’d like!
Once the ingredients are all creamed together, pour it over the crust.
When you bake the cake, be careful not to overbake it. You want the cake to be “gooey”. The center should be mostly set. Test it with a toothpick to make sure it isn’t 100% liquidy.
After the cake has cooled, cut it into slices. If you cut it before cooling, it may not cut in nice, even squares. The cake will set as it cools!
As you can see, the cake cuts cleanly once it is cooled so that you can pretty much pick up the cake like a bar. Eat it like this is you’d like…or you can dollop it with whipped cream and chopped nuts for a pretty look.
You’ll want to store this cake in the refrigerator in a sealed container.