This single ooey gooey Pumpkin Spice Butter Cake is a seasonal dessert infused with puréed pumpkin and pumpkin pie spice. It starts with simple pantry ingredients much like a classic pound cake. Top it with whipped cream and a drizzle of bourbon pecan praline sauce just before serving for the ultimate fall dessert.

Easy Pumpkin Spice Butter Cake Recipe

Seasonal desserts are so fun to make aren’t they? It seems like pumpkin spice takes over the world mid to late August. Everywhere you look there’s anything and everything pumpkin spice. Pumpkin spice is all about warm flavors beginning with cinnamon, a touch of clove, allspice and a dash of nutmeg and ground ginger thrown in.

The same spice combination shines in this pumpkin spice gooey cake. This single layer cake is baked in a springform pan, then cut into wedges and served dripping with my Bourbon Praline Pecan Sauce and a generous dollop of whipped cream. It’s an impressive dessert to serve for fall gatherings, Thanksgiving and throughout the holiday season.

Checkout this quick list of ingredients you’ll need to make a Pumpkin Gooey Butter Cake Recipe: (Scroll down for the full printable recipe card.)

Flour – All purpose flour forms the base of the cake batter.
Leavening – Baking powder and salt give lift to the batter while baking.
Canned Pumpkin – One can of pumpkin purée gives the cake its signature flavor.
Butter – Salted or unsalted butter for richness.
Sugar – A combination of light brown sugar and granulated sugar for sweetness.
Spice – Pumpkin pie spice adds warm and cozy fall flavors.
Whole Eggs – Large eggs bind the cake batter.
Flavoring – One tablespoon vanilla extract adds creamy floral notes.
Liquid – Sweetened condensed milk gives th batter a creamy texture, sweetness and decadent taste.
Bourbon Praline Pecan Sauce – Chopped toasted pecans, butter, light corn syrup, light brown sugar, heavy cream, salt, ground cinnamon, baking soda, bourbon and vanilla extract.
Whipped Cream – For serving.

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How to Make the Best Pumpkin Spice Butter Cake Recipe

This Pumpkin Spice Butter Cake is a spin-off of my popular sweetened condensed milk butter cake. It has a pound cake-like texture and the addition of pumpkin puree gives just the right amount of subtle flavor to turn it into a fall treat.

Heat Oven and Prepare Baking Pan – Preheat the oven to 350°F. Butter and flour a 9-inch springform pan or spray liberally with baking spray.
Creamed Ingredients – Cream together the butter, both sugars and vanilla extract until fluffy and light beige in color. Add the pumpkin beating until incorporated.
Eggs – Add the eggs one at a time beating well after each addition.
Sift Dry Ingredients – Use a whisk to sift together the flour, pumpkin pie spice, baking powder and salt.
Combine – Add the flour mixture alternately with the sweetened condensed milk beginning and ending with flour.
Transfer Cake Batter to Pan – Pour the pumpkin cake batter evenly into the prepared pan.
Oven – Bake Gooey Pumpkin Spice Butter Cake per the bake time in the recipe.
Cool in the pan on a wire rack.

Kitchen Equipment to Make Pumpkin Butter Cake

One 9-inch springform pan. You could also bake this pumpkin cake in a 9×9-inch pan and cut it into squares for serving.
Stand mixer or a hand mixer.
Balloon whisk for sifting the dry ingredients.
Large bowl, medium bowl.
Measuring cups and spoons.
An offset icing spatula to spread the batter and rubber spatula to scrape the mixing bowl.
Wire rack for cooling the cake.

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Recipe Variations, Tips and Substitutions

Pumpkin – Please note, this recipe uses 100% pumpkin puree not pumpkin pie filling. It’s found on the baking aisle year-round. You could also use mashed sweet potato puree.
Spices – Pumpkin spice and pumpkin pie spice is essentially the same thing. You can make your own for this pumpkin gooey butter cake. You can replace pumpkin pie spice with 2 teaspoons ground cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon ground cloves or allspice and 1/4 teaspoon ground nutmeg.
Topping Variations – You can finish this cake with a simple dusting of powdered sugar or serve it slightly warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Pecan Praline Sauce – The praline pecan sauce drizzle on top is optional, but it’s well worth the effort to make. You can also make it up to 2 days in advance then warm it slightly in the microwave until it’s able to be easily poured over the top of the cake before serving.
How to Make Homemade Fresh Whipped Cream – Use a mixer to whip together 2 cups of heavy cream with 1/4 cup of granulated sugar and 1 teaspoon of vanilla extract until stiff peaks form. Store chilled until serving. You could also use Cool Whip.

Storage and Leftovers

Store Leftovers – Store this ooey gooey pumpkin butter cake in an airtight container chilled in the refrigerator for up to 5-7 days.
Freezer – You can bake this cake and freeze it up to 3 months in advance without the praline topping. Thaw it in the fridge overnight and top it with the praline sauce and whipped cream just before serving.

More Pumpkin Dessert Recipes to Make

I really enjoy pumpkin goodies both sweet and savory. More sweet pumpkin recipes you may also like to make:

Confections like a cream cheese filled Pumpkin Cake Roll, Pumpkin Cheesecake Parfaits and Pumpkin Spice Lush evoke the emotion that the holiday season has officially begun. It makes me feel warm and fuzzy inside.
See how to make your own Homemade Pumpkin Puree at home.
Start your day with Pumpkin French Toast.
People will love these individual serving Mini Pumpkin Pies.
Cream Cheese Frosted Pumpkin Pecan Cookies.
Another sweet idea to make are these Maple Pumpkin Cheesecake Bars from The Midnight Baker.

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