Pumpkin Butter Cake (Easy Pumpkin Gooey Butter Cake Bars)

If there’s one dessert that truly captures the cozy flavor of fall, it’s this Pumpkin Butter Cake. Rich, creamy, and packed with warm pumpkin spice flavor, these irresistible dessert bars combine a soft buttery cake base with a smooth pumpkin cheesecake-style topping.

This recipe is perfect for holiday gatherings, Thanksgiving dessert tables, or chilly autumn evenings when you want something comforting and sweet. It has all the flavor of pumpkin pie but with a delicious cake layer that makes it easier to slice, serve, and share.

Top each square with whipped cream or a scoop of vanilla ice cream for the ultimate fall dessert experience.

Why You’ll Love This Pumpkin Butter Cake

This dessert has become a seasonal favorite for many reasons.

Here’s why it’s so popular:

• Easy cake mix shortcut recipe

• Rich pumpkin spice flavor

• Creamy, gooey texture

• Perfect for holiday baking

• Great make-ahead dessert

• Feeds a crowd with ease

The buttery base creates the perfect contrast to the smooth pumpkin filling, making every bite soft, sweet, and satisfying.

Ingredients

Base Layer

• 1 (15.25 oz) yellow cake mix

• ½ cup butter, melted and cooled

• 1 egg

Pumpkin Filling

• 1 (8 oz) cream cheese, softened

• 1 (15 oz) can pumpkin puree

• 3 eggs

• 1½ teaspoons vanilla extract

• ½ cup butter, melted and cooled

• 3 cups powdered sugar

• 2 teaspoons pumpkin pie spice

• ¼ teaspoon salt

Optional for serving: whipped cream or vanilla ice cream.

How to Make Pumpkin Butter Cake

1. Preheat the Oven

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Make the Cake Base

In a large mixing bowl, combine:

• yellow cake mix

• melted butter

• egg

Mix until fully combined. Press the mixture firmly into the prepared baking dish to form an even base layer.

3. Prepare the Pumpkin Filling

In another bowl, beat together the cream cheese and pumpkin puree until smooth.

Add:

• eggs

• vanilla

• melted butter

Mix until well combined.

Then add:

• powdered sugar

• pumpkin pie spice

• salt

Mix until the filling is smooth and creamy.

4. Assemble the Cake

Pour the pumpkin filling evenly over the cake base and gently spread it out.

5. Bake

Bake for about 40 minutes.
The center should still have a slight jiggle, which gives the cake its signature gooey texture.

6. Cool and Serve

Allow the cake to cool for at least 45 minutes before slicing into bars.

Serve topped with whipped cream or vanilla ice cream for a bakery-style finish.

Tips for the Best Pumpkin Butter Cake

Use pure pumpkin puree – Not pumpkin pie filling.
Let melted butter cool slightly before mixing.
Don’t overbake – A slightly soft center creates the perfect texture.
Chill for cleaner slices if serving later.

Easy Variations

You can customize this pumpkin gooey butter cake in fun ways:

• Add chopped pecans or walnuts for crunch

• Sprinkle white chocolate chips into the filling

• Drizzle with caramel sauce before serving

• Add a dash of cinnamon or nutmeg for extra spice

How to Store Pumpkin Butter Cake

Refrigerator:
Store covered for up to 5 days.

Freezer:
Freeze individual bars for up to 2 months.

Reheat:
Serve chilled or warm slightly in the microwave for 10–15 seconds.

Final Thoughts

This Pumpkin Butter Cake is everything you want in a fall dessert — rich, creamy, warmly spiced, and incredibly easy to make. With its buttery cake base and luscious pumpkin topping, it’s a crowd-pleasing treat that works for holidays, potlucks, or simple weeknight baking.

Once you try these pumpkin cake bars, they may become a yearly tradition in your kitchen.