Pumpkin Gooey Butter Cake

by Erin

Pumpkin gooey butter cake is the perfect combination of spice cake and pumpkin cheesecake all in one irresistible fall dessert – and you only need 7 ingredients to make it.

Pumpkin Gooey Butter Cake.

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What happens when I finish a week sharing exclusively Halloween recipes? We move on to Pumpkin Week!

I’m starting off with these irresistible pumpkin gooey butter cake bars. With a simple spice cake mix base and a pumpkin cream cheese topping they are a whole lot of fall flavors in one bite.

Pumpkin Gooey Butter Cake topped with Sprinkles.

When I dreamed up this pumpkin gooey butter cake recipe, I first thought of using a box of spice cake mix for the base. But then I found a seasonal box of pumpkin cake mix and was conflicted. Pumpkin on pumpkin??

However, I thought the spice cake might give these bars the extra flavor contrast they need to avoid being too one note – and I was right! I don’t think they would have been as good with the pumpkin cake mix (but now I do need to find a recipe in which to use that).

Easy Pumpkin Gooey Butter Cake Recipe.

These pumpkin gooey butter cake bars are simple to make and crazy delicious as proven by the rave reviews they received from everyone who had the pleasure of trying them. Even some pumpkin haters were turned into fans.

What you need to make pumpkin gooey butter cake:

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor’s Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

Stack of Pumpkin Gooey Butter Cake Bars.

Pumpkin Gooey Butter Cake.


Yield: 24 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 1 package spice cake mix
  • 1 egg, room temperature
  • 8 Tbsp (1/2 cup) unsalted butter, melted


  • 8 oz. cream cheese, softened
  • 1 cup pumpkin puree
  • 3 eggs, room temperature
  • 1 tsp vanilla extract
  • 8 Tbsp (1/2 cup) unsalted butter, melted
  • 1 (16 oz.) box powdered sugar


  1. Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking pan. Set aside.
  2. In a medium bowl with a hand mixer, combine the cake mix, egg, and butter and mix well. Pat the mixture evenly into the bottom of prepared baking pan.
  3. In a large bowl, beat the cream cheese and pumpkin puree until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread pumpkin mixture over cake batter and bake for 40-45 minutes, or until golden on top*.
  4. Allow to cool before cutting into squares.


*Make sure not to over-bake as the center should be a little gooey.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from my Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Christie October 15, 2023 - 1:06 pm

Oh my goodness! That does look gooey and delicious.

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