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There are pumpkin desserts… and then there’s Pumpkin Gooey Butter Cake with Brown Butter. If you’ve never tried gooey butter cake before, it’s a rich, custardy dessert that originated in St. Louis, Missouri. Imagine a soft cookie crust topped with a gooey pumpkin-cream cheese filling that tastes like pumpkin pie — but creamier, denser, and a little tangy.

I actually visited St. Louis when I was 7 — got my ears pierced and went up the Gateway Arch. If I had known gooey butter cakes existed back then, I would’ve devoured them! Now, years later, I’m sharing my own fall spin: a pumpkin version enhanced with nutty brown butter.

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Why You’ll Love This Recipe

• Brown butter in both layers → deep, nutty richness.
• Pumpkin pie meets cheesecake → creamy, spiced filling with tang.
• Scratch-made crust → no boxed cake mix, just real butter + flour.
• Perfect for Thanksgiving → easy to slice and serve as bars.

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How to Brown Butter (Step-by-Step)

Browning butter transforms regular butter into a golden, nutty, aromatic base that elevates baked goods. Here’s how:

1. Melt: Place butter in a light-colored saucepan over medium heat.
2. Foam: Stir often. Butter will melt, then foam.
3. Brown specks: In 5–7 minutes, milk solids sink + turn golden brown. The butter smells nutty, almost caramel-like.
4. Stop: Remove from heat immediately to prevent burning.
5. Cool: Pour into a bowl to stop cooking. Let it cool before mixing into dough or filling.

For this recipe, I browned 3 sticks of butter at once (1 ½ cups / 339g), then divided it after cooling:

My actual yield: After cooling, I had ~282g total brown butter, which I divided into:

• 188g for the crust
• 94g for the gooey layer

You can also brown the butters separately.

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Ingredients to make Pumpkin Gooey Butter Cake

Base Layer:

• 1 cup (226g) unsalted butter, browned
• ¾ cup (150g) granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 cups (240g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt

Pumpkin Gooey Layer:

• 8 oz (226g) cream cheese, softened
• 1 cup (240g) pumpkin purée (not pie filling)
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (113g) unsalted butter, browned
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ¼ tsp salt
• 3 ½ cups (420g) powdered sugar
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Instructions on how to make Brown Butter Pumpkin Cake

Base Layer

1. In a medium bowl, beat browned butter and sugar together until combined (it will look grainy, not fluffy — that’s normal).
2. Add egg and vanilla, mix well.
3. In a separate medium bowl mix flour, baking powder, and salt. Then added dry ingredients to the wet ingredients and mix with a spatula until a thick dough forms. Set aside.

‍Pumpkin Gooey Layer

1. In another large bowl, beat softened cream cheese and pumpkin and mix until creamy and smooth.
2. Add eggs, vanilla, and browned butter, mixing until smooth.
3. Stir in cinnamon, nutmeg, cloves, and salt.
4. Gradually beat in powdered sugar, 1 cup at a time, until filling is smooth and pourable.

Assemble + Bake

1. Press dough evenly into a greased or parchment-lined 9x13 inch pan.
2. Pour pumpkin mixture over crust, smoothing top.
3. Bake at 350°F (177°C) for 40–50 minutes. The edges should be set, but the center will jiggle slightly.
4. Cool at least 1 hour before slicing into bars.

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FAQs

What is gooey butter cake?
Gooey butter cake is a St. Louis classic dessert made with a dense butter base and a gooey cream cheese topping. It was originally created by accident in the 1930s when a baker added too much butter to his cake recipe.

Does pumpkin gooey butter cake taste like pumpkin pie?
Yes — the filling tastes like a pumpkin pie filling with a slight tang from cream cheese. The difference is the texture: gooey butter cake is denser, creamier, and richer.

Can I make this ahead of time?
Yes! This cake tastes even better after chilling overnight. Store in the fridge, covered, for up to 4 days.

Can I freeze pumpkin gooey butter cake?
Yes. Slice into bars, wrap individually, and freeze up to 2 months. Thaw in the fridge before serving.

Do I need cake mix for gooey butter cake?
No. This recipe is made entirely from scratch — no boxed mix needed. The brown butter base makes it even richer.

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More Pumpkin Recipes To Try!

• Brown Butter Pumpkin Snickerdoodle Cookies
• Pumpkin Pecan Coffee Cake with Maple Icing
• Brown Butter Pumpkin Espresso Bars

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