I do love Pumpkin Pie, but I’m going to be honest… I love this more! This dessert will KNOCK YOUR SOCKS OFF and will be a hit as a dessert for Thanksgiving / Christmas / Holidays in general. A buttery yellow cake mix crust is topped with a rich pumpkin cream cheese filling and baked until perfectly gooey in the center. Made with pumpkin purée, warm pumpkin pie spice, and plenty of butter, this easy pumpkin dessert is FALL YALL!

This recipe is HEAVILY inspired by Paula Deen’s Famous Version!

About This Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake is a fall-inspired variation of classic gooey butter cake, a dessert originating in St. Louis, Missouri. This version uses a simple boxed yellow cake mix to create a dense, buttery crust topped with a decadent pumpkin cream cheese filling.

Unlike traditional pumpkin cake, this dessert isn't light or fluffy. Instead, it has a thick, rich, almost custard-like pumpkin filling with a soft, gooey center. It's somewhere between pumpkin pie, cheesecake, and classic gooey butter cake, making it an especially delicious alternative to traditional Thanksgiving desserts.

Why You'll Love This Recipe

Easy to Make: A boxed yellow cake mix makes the buttery crust incredibly simple to prepare.
Rich and Gooey: The pumpkin cream cheese filling stays soft, dense, and deliciously gooey.
Perfectly Spiced: Pumpkin pie spice adds warm fall flavor without overpowering the pumpkin.
Great for Thanksgiving / Christmas: A delicious alternative to traditional pumpkin pie.
Make-Ahead Friendly: This pumpkin dessert can be prepared ahead of time and refrigerated until serving.
Simple Ingredients: Made with pumpkin purée, cream cheese, butter, eggs, and pantry staples.

Ingredients You'll Need

Yellow Cake Mix
Salted Butter
Eggs
Vanilla Extract
Cream Cheese
Pumpkin Purée
Powdered Sugar
Pumpkin Pie Spice
Kosher Salt

How to Make Pumpkin Gooey Butter Cake

Preheat the oven to 350°F and prepare a 9 × 13-inch baking pan with parchment paper. Combine the yellow cake mix, melted butter, egg, and vanilla to form a soft dough, then press evenly into the bottom of the pan. In a separate bowl, beat the cream cheese until smooth, then mix in the pumpkin purée, eggs, melted butter, vanilla, powdered sugar, pumpkin pie spice, and salt. Pour the pumpkin filling over the unbaked crust and bake for approximately 35–45 minutes, until the edges are set and the center has a gentle wobble. Allow to cool completely before slicing and dusting with powdered sugar.

Tips for Success

Use Room Temperature Cream Cheese: Softened cream cheese blends more easily and prevents lumps in the filling.
Don't Overmix the Filling: Mix until smooth and incorporated to avoid introducing unnecessary air.
Watch the Baking Time: Begin checking around 30–35 minutes. The center should have a gentle wobble rather than a liquid ripple.
Don't Overbake: The filling will continue setting as it cools. Baking until completely firm can result in a less gooey texture.
Cool Completely: Allow the cake to cool before slicing so the filling has time to set.
Use a Metal Baking Pan: A light-colored metal pan promotes even baking and helps prevent overly browned edges.

Frequently Asked Questions

What is pumpkin gooey butter cake?
Pumpkin gooey butter cake is a variation of traditional gooey butter cake featuring a buttery cake mix crust and a rich pumpkin cream cheese filling. It's dense, sweet, and soft in the center rather than fluffy like regular cake.

Can I use pumpkin pie filling instead of pumpkin purée?
No. Use 100% pure pumpkin purée. Pumpkin pie filling contains additional sugar and spices that can change the flavor and sweetness of the recipe.

How do I know when pumpkin gooey butter cake is done?
The edges should be set and slightly puffed, while the center should still have a gentle wobble when the pan is lightly shaken. The center should not ripple like liquid batter. The filling will continue to firm as it cools.

Why did my pumpkin gooey butter cake sink in the middle?
Some sinking is normal. The pumpkin cream cheese filling can puff during baking and settle as it cools. This is common with rich, egg-based fillings and doesn't necessarily mean the cake was underbaked.

Does pumpkin gooey butter cake need to be refrigerated?
Yes. Because the filling contains cream cheese, eggs, and pumpkin, store leftovers in an airtight container in the refrigerator for up to 4 days.

Can I make pumpkin gooey butter cake ahead of time?
Absolutely! This is a great make-ahead Thanksgiving dessert. Prepare the cake a day in advance, refrigerate it after cooling, and allow it to sit at room temperature briefly before serving for a softer texture.

Can I freeze pumpkin gooey butter cake?
Yes. Once completely cooled, cut into squares and wrap individually before placing in a freezer-safe container. Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before serving.

What to Serve with Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake is rich enough to enjoy on its own, especially with a light dusting of powdered sugar. For an extra indulgent fall dessert, serve it with freshly whipped cream, vanilla bean ice cream, or a drizzle of salted caramel sauce. It also pairs beautifully with hot coffee, espresso, or chai tea. Serve it alongside your favorite Thanksgiving pies for a festive holiday dessert spread.

More Recipes You'll Love

Pumpkin Gooey Butter Cake

Yield: 16

Author: Amelia is NOT a Chef

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

This Pumpkin Gooey Butter Cake features a rich, buttery yellow cake mix crust topped with a thick, gooey pumpkin cream cheese filling. Made with pumpkin purée, pumpkin pie spice, and plenty of butter, this easy fall dessert is perfect for Thanksgiving and holiday gatherings!

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Ingredients

Cake Crust

1 box (13.25 oz) Betty Crocker Super Moist Yellow Cake Mix
½ cup (1 stick) salted butter, melted and slightly cooled
1 large egg
1 teaspoon vanilla extract

Pumpkin Gooey Filling

8 oz full-fat cream cheese, softened
1 can (15 oz) pumpkin purée (not pumpkin pie filling)
3 large eggs, room temperature
½ cup (1 stick) salted butter, melted and slightly cooled
4 cups powdered sugar, sifted (approximately 1 lb)
2 teaspoons vanilla extract
1½ teaspoons pumpkin pie spice
1 teaspoon kosher salt
Powdered sugar, for dusting

Instructions

Preheat oven to 350°F. Lightly grease a 9 × 13-inch metal baking pan and line with parchment paper, leaving an overhang on two sides for easy removal.
In a large mixing bowl, combine the yellow cake mix, melted butter, egg, and vanilla extract. Mix until a thick, soft dough forms. Press evenly into the bottom of the prepared baking pan using your fingers, being careful not to compact the dough too firmly.
In a separate large mixing bowl, beat the softened cream cheese until completely smooth, about 1–2 minutes. Add the pumpkin purée and beat until fully incorporated.
Beat in the eggs, one at a time, followed by the melted butter and vanilla extract. Gradually add the powdered sugar, pumpkin pie spice, and kosher salt. Mix on low speed until smooth and completely incorporated, scraping down the sides of the bowl as necessary.
Pour the pumpkin filling over the unbaked cake crust, spreading evenly to the edges with an offset spatula. Gently tap the pan on the counter to release any large air bubbles.
Bake for approximately 35–45 minutes, beginning to check around 30–35 minutes. The edges should be set and slightly puffed, while the center should have a gentle wobble when the pan is lightly shaken. The center should move together rather than ripple like liquid batter. Avoid overbaking, as the filling will continue to set while cooling. My cake baked for 38 minutes.
Allow the cake to cool completely in the pan for at least 2 hours. For cleaner slices, refrigerate for an additional 30–60 minutes before cutting. Dust with powdered sugar before serving.