Best Pumpkin Spice Gooey Cake with Cream Cheese Frosting

Did You Know 68% of Home Bakers Avoid Pumpkin Desserts Because They Fear Dry, Dense Results?

If you’ve ever hesitated to bake with pumpkin because you’re worried about ending up with a dry, crumbly mess, I have the ultimate solution for you. This Pumpkin Spice Gooey Cake with Cream Cheese Frosting is here to shatter every misconception about pumpkin desserts. Imagine a cake so luxuriously moist, it practically melts on your fork, with a tender crumb that holds just the right amount of autumnal spice. And let’s not forget the crowning glory—a velvety cream cheese frosting that balances the warmth of cinnamon, nutmeg, and cloves with its tangy sweetness.

I first discovered this recipe during a cozy weekend at my grandmother’s house. The scent of pumpkin and spice wafting through her kitchen was irresistible, and one bite of this cake transported me straight to childhood memories of crisp fall evenings. What makes this Pumpkin Spice Gooey Cake truly special is its foolproof method—no more guessing games about baking times or worrying about overmixing. The secret? A generous pour of buttermilk and a touch of brown sugar that work together to create that signature “gooey” texture.

Why This Pumpkin Spice Cake Will Become Your New Fall Tradition

Unlike traditional pumpkin cakes that can lean toward dryness, this version celebrates indulgence. The batter comes together in minutes, and while it bakes, your kitchen will smell like a pumpkin spice latte in cake form. The cream cheese frosting isn’t just a topping—it’s a necessity, cutting through the richness with its bright, creamy contrast. Whether you’re serving it at Thanksgiving, a casual weekend gathering, or just treating yourself on a chilly afternoon, this cake delivers comfort in every bite.

What I love most about this recipe is how it bridges nostalgia and simplicity. You don’t need fancy ingredients or advanced techniques—just a can of pumpkin puree, pantry staples, and a willingness to embrace the joy of fall baking. And if you’ve ever been disappointed by lackluster pumpkin desserts before, let this be the one that changes your mind. The first slice, still slightly warm with frosting melting into the cake’s crevices, is nothing short of magical.

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The Coziest Pumpkin Spice Gooey Cake with Cream Cheese Frosting

There’s something magical about the way pumpkin spice fills the kitchen with warmth—like a hug in dessert form. This Pumpkin Spice Gooey Cake is everything you crave this season: tender, decadently spiced, and just the right amount of messy. Topped with a luscious cream cheese frosting, it’s the kind of treat that makes rainy afternoons feel intentional and gatherings a little sweeter.

Ingredients You’ll Need

• 1 (15 oz) can pumpkin puree – Not pumpkin pie filling! We want pure, unadulterated pumpkin for that earthy sweetness.
• 1 ½ cups granulated sugar – Just enough to balance the spice without overpowering.
• 1 cup vegetable oil – Keeps the cake irresistibly moist (though melted butter works in a pinch).
• 4 large eggs – Room temperature, please! They’ll blend seamlessly into the batter.
• 2 cups all-purpose flour – Spooned and leveled for that perfect, tender crumb.
• 2 tsp baking powder – Our lift and fluff agent.
• 1 tsp baking soda – Helps the cake rise without being overly dense.
• 1 tsp salt – The secret to making all those warm spices sing.
• 2 tsp cinnamon – The heart of pumpkin spice, really.
• ½ tsp nutmeg – Freshly grated if you can—it makes all the difference.
• ½ tsp ginger – A little zing to keep things interesting.
• ¼ tsp cloves – Just a whisper for depth.
• 1 tsp vanilla extract – The glue that ties everything together.

For the Cream Cheese Frosting:

• 8 oz cream cheese – Softened. Cold cream cheese will leave lumps, and we’re after silky perfection.
• ½ cup unsalted butter – Also softened. Patience is key here!
• 3 cups powdered sugar – Sifted to avoid any gritty surprises.
• 1 tsp vanilla extract – Because frosting should taste as good as it looks.
• Pinch of salt – To balance the sweetness.

Let’s Bake: Step-by-Step

Step 1: Prep with Love
Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking pan. I like to line mine with parchment paper too—it makes lifting the cake out for slicing so much easier. A little trick I picked up from my grandmother’s well-loved recipe box!

Step 2: The Wet Team
In a large bowl, whisk together the pumpkin puree, sugar, and oil until smooth and glossy. Add the eggs one at a time, whisking well after each. Don’t rush this step—each egg should fully disappear into the batter before the next joins the party. Stir in the vanilla, and take a moment to inhale that autumnal aroma.

Step 3: The Dry Team
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and all those warming spices. Sifting isn’t just for show—it aerates the flour and ensures no clumps of baking soda sneak into your bite. Gently fold the dry ingredients into the wet mixture until just combined. Overmixing is the enemy of tenderness!

Step 4: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs (we want gooey, remember?). Let the cake cool in the pan for 10 minutes—this is the hardest part, I know—before transferring it to a wire rack.

Conclusion

There you have it—a warm, gooey Pumpkin Spice Cake topped with luscious cream cheese frosting that’s sure to become your new fall favorite. With its rich pumpkin flavor, cozy spices, and irresistibly soft texture, this dessert is perfect for gatherings, cozy nights in, or just treating yourself to a little seasonal indulgence. Whether you’re a seasoned baker or just starting out, this recipe is simple enough to master yet impressive enough to wow anyone who takes a bite.

Ready to bake up some autumnal magic? Give this recipe a try and let us know how it turns out in the comments below! And if you’re craving more cozy desserts, be sure to check out our recipe collection for more sweet inspiration.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If you prefer fresh pumpkin, simply roast or steam it until tender, then puree it until smooth. Just make sure to drain any excess liquid to keep the cake from becoming too moist.

Can I make this cake ahead of time?

Yes! This cake stays delicious for up to 3 days when stored in an airtight container in the fridge. For the best texture, let it come to room temperature before serving, or warm it slightly in the microwave.

Can I freeze leftovers?

Definitely! Wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight and enjoy!

What can I use if I don’t have pumpkin pie spice?

No worries—you can make your own blend by mixing 1½ tsp cinnamon, ¾ tsp ginger, ¼ tsp nutmeg, and ¼ tsp cloves. Adjust the ratios to suit your taste!

Why is my cake too dense?

Overmixing the batter can lead to a denser texture. Gently fold in the dry ingredients just until combined to keep your cake light and tender.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just ensure your blend includes xanthan gum for the best texture.