Are you ready to fall head over heels for the most delicious, decadent dessert this autumn? Then get ready to bake up a batch of this incredible Pumpkin Gooey Butter Cake! This recipe takes the classic gooey butter cake and infuses it with the warm, comforting flavors of pumpkin spice, creating a truly unforgettable treat. It’s perfect for cozy nights in, Thanksgiving gatherings, or any occasion that calls for a little bit of sweet indulgence. Forget store-bought – this homemade version is unbelievably easy to make and tastes far superior! It's a guaranteed crowd-pleaser, and you'll be surprised how simple it is to achieve such amazing results. Let's get baking!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
For the Pumpkin Filling:
- 1 (15 ounce) can pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon salt
For the Butter Topping:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup milk (or more, as needed for consistency)
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents sticking and ensures easy removal.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Beat in the egg and vanilla extract until just combined. Don't overmix!
- Press the dough evenly into the prepared baking pan. Use the bottom of a measuring cup to create an even layer.
Making the Pumpkin Filling:
- In a separate bowl, whisk together the pumpkin puree, granulated sugar, eggs, cinnamon, nutmeg, cloves, ginger, and salt until smooth and well combined.
- Pour the pumpkin filling evenly over the prepared crust.
Baking the Cake:
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Making the Butter Topping:
- While the cake is baking, prepare the topping. In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract and milk until you reach your desired consistency. You might need a little more milk to achieve a pourable texture.
- Once the cake is baked, immediately pour the butter topping evenly over the warm pumpkin filling.
- Let the cake cool completely before cutting and serving. This allows the topping to set properly and prevents it from being too runny.
Tips and Variations:
- For a richer flavor, use brown sugar instead of granulated sugar in the crust.
- Add a sprinkle of chopped pecans or walnuts to the crust for extra crunch.
- If you don't have all the pumpkin pie spices, you can simply use pumpkin pie spice instead.
- Feel free to experiment with different types of milk in the topping, such as almond milk or oat milk.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (Approximate per serving, based on 12 servings):
- Calories: Approximately 400-450
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 50-60g
- Protein: Approximately 4-5g
This delicious Pumpkin Gooey Butter Cake is perfect for sharing (though you might want to keep a slice or two for yourself!). Enjoy this easy recipe and the delicious flavors of fall. Happy baking!