Pumpkin Spice Gooey Cake: 1 Amazing Fall Treat

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Pumpkin spice gooey cake has become my absolute favorite fall treat, and I’m so excited to share this recipe with you! It’s that time of year when the air gets crisp, the leaves turn fiery shades of red and orange, and all I want is something warm, spiced, and incredibly comforting. This easy pumpkin spice gooey cake delivers all that and more. The moment it bakes, your kitchen fills with the most amazing aroma of cinnamon, nutmeg, and cloves, promising a dessert that’s both decadent and delightfully tender. I first tried a version of this dessert at a local bakery, and I knew I had to recreate that perfect balance of moist cake and that irresistible gooey center. Let’s get baking!

Why You’ll Love This Pumpkin Spice Gooey Cake

This pumpkin spice gooey cake is more than just a dessert; it’s an experience! Get ready to fall in love with its:

Incredibly moist and tender crumb that melts in your mouth.
Perfectly balanced warm pumpkin spice flavor that screams fall.
Irresistible gooey center that makes every bite pure bliss.
Decadent addition of chocolate chips and tart cherries for delightful texture.
Silky smooth cream cheese frosting that perfectly complements the spice.
It’s an easy pumpkin spice gooey cake that’s simple enough for weeknights.
This homemade pumpkin spice gooey cake is a guaranteed crowd-pleaser for any gathering.

Key Ingredients for the Best Pumpkin Spice Gooey Cake

Crafting the perfect pumpkin spice gooey cake starts with the right ingredients. Here’s what you’ll need for this delicious fall dessert:

1 cup unsalted butter, softened – This forms the base of our rich cake batter.
1 cup granulated sugar and 1 cup packed brown sugar – Together, they create that signature tender, gooey texture and sweet flavor.
2 large eggs – Use them at room temperature for better incorporation.
2 teaspoons vanilla extract – Enhances all the warm spice notes.
3 cups all-purpose flour – The foundation of our cake structure. Consider using a mix with whole wheat for a heartier crumb!
1 teaspoon baking soda – Our leavening agent for a light crumb.
1/2 teaspoon salt – Balances the sweetness.
1 cup maraschino cherries, drained and chopped – Pat them thoroughly dry to avoid excess moisture. They add a lovely burst of color and tartness.
1 cup semisweet chocolate chips – These melt into pockets of pure decadence.
8 oz cream cheese, softened – Essential for our silky, tangy frosting.
1/2 cup unsalted butter, softened – For the frosting base.
3 – 3.5 cups powdered sugar – Adjust to reach your desired frosting consistency.
2 teaspoons vanilla extract – For the frosting flavor.
1/2 – 1 teaspoon pumpkin spice (optional) – Customize the spice level in your frosting to your liking.

How to Make the Easiest Pumpkin Spice Gooey Cake

Ready to bake the simplest, most delicious pumpkin dessert? This gooey pumpkin spice cake recipe is surprisingly straightforward and yields incredible results. Follow these steps for a perfect fall treat!

Preparing the Gooey Pumpkin Spice Cake Batter

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang to easily lift the cake out later. This step is crucial for preventing sticking.
Step 2: In a large bowl, cream together 1 cup softened unsalted butter and the 1 cup granulated sugar and 1 cup packed brown sugar. Beat them with an electric mixer until the mixture is very light and fluffy. This aeration is key to a tender crumb.
Step 3: Add the 2 large eggs one at a time, beating well after each addition. Then, mix in the 2 teaspoons vanilla extract until just combined.
Step 4: In a separate bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add these dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; we want that wonderfully soft texture.

Pumpkin Spice Gooey Cake: 1 Amazing Fall Treat - Pumpkin Spice Gooey Cake - additional detail

Incorporating Cherries and Chocolate Chips

Step 5: Gently fold in the 1 cup chopped maraschino cherries (make sure they’re well-drained and patted dry!) and the 1 cup semisweet chocolate chips. Distribute them evenly throughout the batter with a spatula to ensure every slice gets a delightful mix of flavors and textures.
Step 6: Spread the batter evenly into your prepared 9×13 inch pan. Use an offset spatula to ensure a level surface, which helps with even baking.

Baking and Cooling for Perfect Gooeyness

Step 7: Bake for 25–32 minutes. You’ll know it’s ready when the edges are set and a toothpick inserted into the center springs back softly. This slight spring-back is what gives us that perfect gooey finish. Don’t overbake it!
Step 8: Let the cake cool in the pan on a wire rack. It should still be just warm when you apply the frosting. Cooling completely before frosting can sometimes make the frosting slide off.

Making the Cream Cheese Frosting

Step 9: While the cake cools slightly, prepare the frosting. In a medium bowl, beat the 8 oz softened cream cheese until smooth and creamy.
Step 10: Add the 1/2 cup softened butter and beat until well combined.
Step 11: Gradually add the 3 to 3.5 cups powdered sugar, mixing until smooth. Add the 2 teaspoons vanilla extract and, if using, the 1/2 to 1 teaspoon pumpkin spice. Beat until the frosting is silky and spreadable.
Step 12: Spread the frosting evenly over the still-warm cake. The warmth helps the frosting spread beautifully, creating a luscious layer for your easy pumpkin spice gooey cake.

Pro Tips for Baking a Moist Pumpkin Spice Gooey Cake

Achieving that perfect texture for your homemade pumpkin spice gooey cake is all about a few key techniques. Follow these tips to guarantee a delicious, gooey treat every time!

Always pat your maraschino cherries completely dry. Excess moisture can lead to wet spots in the cake and affect the frosting’s texture.
Don’t overmix the batter once the flour is added. This is crucial for a tender, not tough, cake crumb.
Ensure your butter and cream cheese are truly softened for the frosting. This makes it easier to achieve a smooth, lump-free consistency.

What’s the secret to a perfectly gooey pumpkin spice cake?

The magic lies in not overbaking! You want the edges to be set but the center to still feel slightly soft and springy to the touch. This slight underbaking within the center is what provides that wonderful gooey texture. Learn more about baking science.

Can I make this pumpkin spice gooey butter cake ahead of time?

Yes, you can definitely prepare this pumpkin spice gooey butter cake a day in advance. Bake and cool it completely, then store it covered at room temperature. Frost it just before serving for the best results.

How do I avoid common mistakes when baking pumpkin spice gooey cake bars?

A common pitfall is overbaking, which dries out the cake. Also, ensure your cherries are thoroughly dried to prevent sogginess. Finally, don’t skip the cream cheese softening step for smooth frosting!

Serving Suggestions for Your Pumpkin Spice Dessert Gooey Cake

This delightful pumpkin spice dessert gooey cake is versatile enough for any occasion, but here are a few ways I love to serve it. It’s fantastic on its own, of course, but imagine it slightly warm with a dollop of whipped cream or a scoop of vanilla bean ice cream. The contrast of warm cake and cold ice cream is simply divine! For a more complete fall dessert experience, pair a slice with a steaming mug of hot apple cider or a rich, dark roast coffee. These simple additions elevate your pumpkin spice gooey cake from a treat to a full-blown cozy celebration. It’s the perfect centerpiece for any fall gathering or a simple, comforting treat after a long day.

Nutrition Facts for Pumpkin Spice Gooey Cake

This pumpkin spice gooey cake is a delightful treat, and here’s a look at its estimated nutritional breakdown per serving. It’s a rich dessert perfect for special occasions or cozy fall evenings.

Serving Size: 1 slice
Calories: ~420
Fat: ~22 g
Saturated Fat: ~13 g
Protein: ~5 g
Carbohydrates: ~52 g
Fiber: ~2 g
Sugar: ~36 g
Sodium: ~190 mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.

How to Store and Reheat Homemade Pumpkin Spice Gooey Cake

Properly storing your delicious homemade pumpkin spice gooey cake ensures it stays fresh and delicious for days. After baking, let the cake cool completely in the pan before attempting to store it. Once cooled, you can frost it. For the best results and food safety, especially with the cream cheese frosting, store the frosted cake in an airtight container in the refrigerator. It will keep well for about 3 to 4 days.

If you find yourself with leftovers and want to keep this pumpkin spice dessert gooey cake longer, freezing is a great option. Once completely cooled and frosted, you can wrap individual slices or the entire cake tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. This helps prevent freezer burn. Properly stored, your pumpkin spice gooey cake can last in the freezer for up to 3 months. To reheat, thaw frozen slices overnight in the refrigerator. You can enjoy them cold, or for a warmer treat, gently reheat individual slices in the microwave for about 10-15 seconds. Discover more about food preservation.

Frequently Asked Questions About This Pumpkin Spice Gooey Cake Recipe

What makes this pumpkin spice gooey cake so gooey?

The “gooey” texture in this pumpkin spice gooey cake recipe comes from a combination of factors. We use a generous amount of butter and sugars in the cake batter, and importantly, we don’t overbake it. The edges are set, but the center remains slightly soft and moist, creating that signature gooey center that makes this cake so irresistible. It’s a delightful contrast to a more traditional cake.

Can I use canned pumpkin puree in this recipe?

While this particular pumpkin spice gooey cake recipe doesn’t call for pumpkin puree in the cake batter itself, it relies on warm spices for its flavor profile. If you’re looking to add pumpkin flavor, you could experiment by replacing some of the flour with pumpkin puree and adjusting baking time, or focus on adding extra pumpkin spice to the frosting for a hint of that flavor. This version is more of a spiced cake with a gooey center.

How do I store leftover pumpkin spice gooey cake?

To keep your homemade pumpkin spice gooey cake fresh, store any leftovers in an airtight container in the refrigerator. Because of the cream cheese frosting, it’s best to refrigerate it. It should stay delicious for about 3-4 days. Make sure the cake is completely cooled before covering it to prevent condensation.

Can I make pumpkin spice gooey cake bars instead of a sheet cake?

Absolutely! This recipe is perfect for making pumpkin spice gooey cake bars. Simply bake it in the same 9×13 inch pan. The baking time might be slightly shorter, so keep an eye on it around the 20-25 minute mark. The key is still to not overbake, ensuring that gooey center remains. They’re great for sharing!

Variations of Pumpkin Spice Gooey Cake You Can Try

While this pumpkin spice gooey cake recipe is fantastic as is, I love experimenting! Here are a few ways you can switch things up to create your own unique spin on this fall favorite. These variations are perfect for bakers who like to get creative with their favorite pumpkin spice dessert gooey cake.

No-Bake Version: For a quicker, no-bake pumpkin spice gooey cake, you could adapt this by using a crushed cookie crust (like graham crackers or gingersnaps) and a no-bake cream cheese filling mixed with pumpkin puree and spices. Chill until firm.
Dairy-Free Delight: Easily make this recipe dairy-free by substituting vegan butter for all the butter and using dairy-free chocolate chips. Ensure your cream cheese alternative is suitable for frosting. This is a great option for a dairy-free pumpkin spice gooey cake.
Flavor Boost: Want an extra layer of flavor? Consider adding a tablespoon or two of espresso powder to the cake batter to enhance the chocolate and spice notes. You could also try adding chopped pecans or walnuts for a delightful crunch to your gooey pumpkin spice cake bars.
Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend in place of the regular flour. You might need to adjust the baking time slightly, so keep an eye on the cake’s doneness.