Small white plate with a single slice of gooey pumpkin butter cake.

Pumpkin Gooey Butter Cake

These decadent pumpkin gooey cake bars are an easy fall treat that everyone will love. A St. Louis classic, ooey gooey butter cake get a seasonal spin with the addition of pumpkin.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Calories 334kcal
Author Julie Blanner
Cost $10



  • 1/2 cup butter softened
  • 2 eggs
  • golden butter recipe cake mix


  • 2 eggs
  • 1 can pumpkin
  • 8 ounces cream cheese softened
  • 4 tablespoons butter melted
  • 1 teaspoon cinnamon
  • 1 pound powdered sugar


  • Preheat oven to 350 degrees. Grease 9x12 baking dish.
  • In a mixing bowl/mixer, combine crust ingredients: butter, eggs & cake mix. Spoon into your dish and with a spatula, firmly press down into the base of the dish to create a thin crust & along the edges.
  • Mix the second set of ingredients & pour into your crust. Garnish with powdered sugar & optional cinnamon.
  • Bake 40 minutes & allow to cool before serving.


I tend to make my gooey butter cakes a little differently from many of the recipes you'll find online - it all comes down to the perfect crust.
  • I like to create a slight wall along the edge of my baking dish with the first mixture, creating a crust that compliments the gooey interior!
  • Adding the sprinkling of cinnamon at the end really creates the classic pumpkin flavor we crave. Nutmeg would also be delicious, or try my pumpkin pie spice mix


Calories: 334kcal | Carbohydrates: 39g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 106mg | Sodium: 183mg | Potassium: 46mg | Fiber: 1g | Sugar: 38g | Vitamin A: 699IU | Calcium: 32mg | Iron: 1mg