Pumpkin Spice Gooey Cake: Extra-Moist, Tangy Frosting Bliss

This guide covers a step-by-step, bakery-style Pumpkin Spice Gooey Cake with cream cheese frosting, pro tips for moisture, crumb, and spice balance, plus substitutions and storage best practices to keep slices plush for days.

Pumpkin Spice Gooey Cake story and flavor magic

• Pumpkin spice nostalgia, gooey crumb
  Pumpkin Spice Gooey Cake started as a fall ritual after a leaf-peeping road trip when the season’s first cold snap begged for a spiced pumpkin cake that stays plush under a creamy tangy frosting, and this version doubles down on cinnamon-forward warmth with a gooey center that melts into every forkful. The balance of pumpkin puree, brown sugar, and vanilla creates a caramel-toffee undertone, while baking soda and a light hand on flour yield tender structure without drying, so the cake slices hold yet feel soft and decadent.
• Cream cheese frosting that complements spice
  Tangy cream cheese frosting cuts through sweet spice and brings luxurious spreadability, and a pinch of pumpkin spice in the frosting unifies aroma while keeping the cake from tasting one-note sweet. For clean slices, chill the frosted cake for 20–30 minutes so the frosting sets slightly, then use a warm knife to cut, wiping between passes for neat edges and preserved crumb.!

Ingredients, smart swaps, and why they work

• Core ingredients for gooey texture
  Use unsalted butter for rich flavor control, granulated sugar for lift, and packed brown sugar for moisture and chew that support the gooey center of this Pumpkin Spice Gooey Cake, while eggs add structure and emulsify fats for a fine crumb. Vanilla rounds the spice and chocolate notes, and all-purpose flour provides reliable tenderness, with baking soda activating in the slightly acidic batter to help the cake rise while staying dense enough to feel gooey.
• Strategic substitutions, including dairy-free
  Vegan butter and dairy-free chips make this Pumpkin Spice Gooey Cake accessible without sacrificing texture, while swapping part of the all-purpose flour with whole wheat adds nuttiness and extra fiber for a heartier fall bite. Fold-ins like chopped maraschino cherries and semisweet chips add juicy sweetness and melty pockets; drain cherries well and pat dry to prevent excess moisture from disrupting the set.

Step-by-step baking and frosting success

• Mix for plush, not tough
  Cream butter and sugars until noticeably lighter to incorporate air, then add eggs one at a time to prevent curdling, which protects the Pumpkin Spice Gooey Cake crumb and ensures an even rise without tunneling. Whisk dry ingredients separately, add gradually, and stop mixing when the flour streaks just disappear; overmixing develops gluten and trades gooey tenderness for bounce and chew.
• Bake, cool, and frost like a pro
  Bake at 350°F until edges set and the center springs back with a slight indent, signaling gooey doneness rather than a dry bake, then cool until just warm before frosting so the cream cheese layer sets silky, not runny. Beat cream cheese until smooth, add butter, then powdered sugar and vanilla; for a spiced version, whisk in 1/2–1 teaspoon pumpkin spice to match the cake’s profile and keep flavors harmonious.

Pumpkin Spice Gooey Cake: Storage, serving, and make-ahead tips

• Keep it moist for days
  Cover and refrigerate frosted Pumpkin Spice Gooey Cake for food safety due to cream cheese; bring to room temperature for 30–45 minutes before serving so the crumb softens back to gooey and the frosting turns plush. For longer storage, wrap slices individually and refrigerate up to 4 days or freeze up to 2 months; thaw overnight in the fridge to protect texture and prevent condensation from dampening the frosting.
• Serving ideas and variations
  Serve with lightly sweetened whipped cream or a drizzle of warm ganache to amplify the chocolate chip pockets, or add toasted pecans for crunch that contrasts the gooey interior without weighing it down. For a crowd, bake as bars in a lined 9×13 pan, cool, frost, and cut small squares; the higher edge-to-center ratio keeps pieces stable while preserving their soft middle.

Table: Moisture and structure boosters

Ingredients about Pumpkin Spice Gooey Cake

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup maraschino cherries, drained and chopped
• 1 cup semisweet chocolate chips
  Optional substitutions:
• Dairy-free: vegan butter and dairy-free chocolate chips
• Swap a portion of flour with whole wheat for nuttier flavor and fiber

Instructions about Pumpkin Spice Gooey Cake

• Preheat Oven: Heat oven to 350°F (175°C). Line pans with parchment (for cake layers or a 9×13 pan) to ensure clean release and reduce edge dryness in this Pumpkin Spice Gooey Cake adaptation.
• Cream Butter and Sugars: Beat butter, granulated sugar, and brown sugar until pale and fluffy to build lift and a fine, gooey crumb structure.
• Add Eggs and Vanilla: Beat in eggs one at a time, then mix in vanilla for aroma and emulsification that keeps the crumb tender.
• Combine Dry Ingredients: Whisk flour, baking soda, and salt; add gradually until just combined to avoid overdeveloping gluten and protect gooey texture.
• Fold in Cherries and Chocolate Chips: Stir in chopped maraschino cherries and semisweet chips; dry cherries thoroughly to prevent wet pockets.
• Pan and Bake: Spread batter into prepared pan; bake 25–32 minutes for a 9×13 (or until edges set and center springs back softly) to achieve gooey doneness, not dry.
• Cool: Cool in pan on a rack until just warm before frosting so the cream cheese layer sets silky.

Cream Cheese Frosting

• 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3–3.5 cups powdered sugar; 2 teaspoons vanilla; 1/2–1 teaspoon pumpkin spice (optional).
• Beat cream cheese smooth, add butter until creamy; add powdered sugar gradually, then vanilla; whisk in pumpkin spice to taste for aromatic cohesion with the cake.

FAQs about Pumpkin Spice Gooey Cake

• Can you add pumpkin spice to cream cheese frosting?
  Yes—start with 1/2 teaspoon per 3 cups powdered sugar, then adjust; it enhances aroma and pairs the frosting to the Pumpkin Spice Gooey Cake profile without overpowering tang.
• Can you use cream cheese frosting as a crumb coat?
  Yes; chill the crumb coat 20–30 minutes to firm, then apply the final layer for smooth coverage and clean edges.
• What makes a super moist cake?
  Proper creaming, brown sugar for humidity, not overmixing after flour, and pulling the cake when the center still springs back softly rather than fully firm keep the cake ultra-moist.
• Does a cake frosted with cream cheese frosting need to be refrigerated?
  Yes; refrigerate covered, then bring to room temperature before serving for best texture and food safety.

Conclusion about Pumpkin Spice Gooey Cake

Pumpkin Spice Gooey Cake combines warm spices, a soft gooey crumb, and tangy cream cheese frosting for a fall dessert that stays moist and flavorful for days when baked with care and served chilled for clean slices. For another seasonal twist, try Pumpkin Spice Brownies —a fudgy base with creamy pumpkin frosting that comes together in under an hour. If you prefer plant-based bakes, explore Halloween Vegan Pumpkin Brownies  with a marbled pumpkin swirl and rich dairy-free chocolate, perfect for autumn gatherings or cozy nights in.

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Pumpkin Spice Gooey Cake: Extra-Moist, Tangy Frosting Bliss

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• Author: recipesloop.com
• Total Time: 45–52 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Pumpkin Spice Gooey Cake with Cream Cheese Frosting is a cozy fall dessert with a plush, gooey crumb, warm pumpkin spice, and a silky tangy frosting that ties every bite together, featuring chocolate chips and cherry bursts for extra decadence and texture.

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Ingredients

Scale 1x2x3x

Cake:

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup maraschino cherries, drained and chopped

1 cup semisweet chocolate chips

Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3–3.5 cups powdered sugar

2 teaspoons vanilla extract

1/2–1 teaspoon pumpkin spice (optional)

Optional Substitutions:

Dairy-free: use vegan butter and dairy-free chocolate chips.

Heartier crumb: replace 25–30% of all-purpose flour with whole wheat flour for nuttiness and fiber.

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Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment.

2. Cream butter and sugars until very light and fluffy.

3. Beat in eggs one at a time; mix in vanilla.

4. Whisk flour, baking soda, and salt; add just until combined.

5. Fold in cherries and chocolate chips; spread batter into pan.

6. Bake 25–32 minutes until edges set and center springs back softly for a gooey finish.

7. Cool in pan until just warm before frosting.

8.

9. Frosting method:

10. Beat cream cheese smooth; add butter; add powdered sugar gradually; mix in vanilla; add pumpkin spice to taste; frost cooled cake.

Notes

Pat cherries dry thoroughly to prevent wet pockets that can disrupt the gooey set and frosting adhesion.

Cream butter and sugars until very light to incorporate air for lift without sacrificing gooey texture.

Mix dry ingredients just until combined to avoid chewy crumb.

For clean slices, chill frosted cake 20–30 minutes, cut with warm knife, wiping between cuts.

Add 1/2–1 teaspoon pumpkin spice to frosting for flavor balance.

Bake until edges are set and center springs back softly for gooey texture.

Refrigerate frosted cake for safety; bring to room temperature before serving.

• Prep Time: 20 minutes
• Cook Time: 25–32 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: ~420
• Sugar: ~36 g
• Sodium: ~190 mg
• Fat: ~22 g
• Saturated Fat: ~13 g
• Unsaturated Fat: ~8 g
• Trans Fat: 0 g
• Carbohydrates: ~52 g
• Fiber: ~2 g
• Protein: ~5 g
• Cholesterol: ~70 mg

Keywords: Pumpkin Spice Gooey Cake, pumpkin spice cake, gooey pumpkin cake, cream cheese frosting, spiced pumpkin cake, moist pumpkin cake, fall dessert, easy pumpkin cake, cherries and chocolate cake, pumpkin spice frosting