Pumpkin Spice Gooey Butter Cake
Dessert Pumpkin Spice Gooey Butter Cake This pumpkin gooey butter cake is the perfect blend of creamy pumpkin pie filling and moist spiced cake!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rosemaryfarm.com.
Cooking tools:
- Stand mixer
- Kitchen scale
- Sifter
- Offset spatula
- Baking pan
- Oven
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Can opener
Ingredients
- 3/4 cup (165 grams) firmly packed dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (113 grams) plus 6 tbsp. (84 grams) unsalted butter, melted and divided
- 5 (250 grams) large Rosemary Farm eggs
- 1 1/2 cups (188 grams) all-purpose flour
- 2 tsp. (10 grams) baking powder
- 1/2 tsp. (1.5 grams) kosher salt
- 8 oz. (225 grams) cream cheese, softened
- 1 (15oz) can (425 grams) pumpkin puree
- 1 tbsp. (13 grams) vanilla extract
- 3 3/4 cups (450 grams) confectioners’ sugar, sifted
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground allspice
- 1/8 tsp. ground cloves
- 1 confectioners’ sugar
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