Pumpkin Gooey Butter Cake
A delightful dessert capturing the essence of fall with a rich, gooey filling and buttery crust, perfect for gatherings.
Ingredients
Crust
- 1 cup pumpkin puree Adds rich color and subtle earthiness.
- 1/2 cup unsalted butter, melted Provides a richly flavored base.
- 1 cup all-purpose flour, sifted Forms the crumbly base.
- 1 cup powdered sugar Provides sweetness.
Filling
- 8 oz cream cheese, softened Creates a smooth, luxurious filling.
- 2 large eggs Bind ingredients together.
- 1 tsp vanilla extract Infuses warmth.
- 2 tsp pumpkin spice Enhances the pumpkin flavor.
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C) and grease a 9x13 inch baking dish.
- In a bowl, combine flour, melted butter, and powdered sugar until crumbly. Press this mixture into the bottom of the prepared dish.
Making the Filling
- In another bowl, beat together softened cream cheese and eggs until smooth.
- Add pumpkin puree, vanilla extract, powdered sugar, and pumpkin spice to the cream cheese mixture. Mix until combined.
- Pour the filling over the crust, spreading it evenly.
Baking
- Bake for 40-45 minutes, until edges are set but the center remains slightly gooey.
- Allow the cake to cool for at least an hour before slicing.
Serving
- Serve warm with whipped cream or ice cream.
Notes
Make sure to soften the cream cheese properly and measure your ingredients accurately for the best results. Let the cake cool before slicing for cleaner cuts.