Pumpkin Spice Gooey Cake
Ingredients:
For the Spiced Cake Base:
1 cup all-purpose flour
½ cup packed light brown sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
6 tbsp unsalted butter, cold and cubed
1 large egg yolk
1 tsp pure vanilla extract
1–2 tbsp ice water (as needed)
For the Creamy Filling:
8 oz cream cheese, softened
½ cup granulated sugar
1 large egg
1 tsp pure vanilla extract
½ cup canned pumpkin puree (not pie filling)
½ tsp pumpkin pie spice
1 tbsp all-purpose flour
For the Topping (Optional but Recommended):
¼ cup powdered sugar
Pinch of ground cinnamon
Whipped cream or caramel drizzle (for serving)
Instructions:
Prep & Preheat
Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Preheat oven to 350°F (175°C).
Make the Cake Crust
In a food processor or bowl, combine flour, brown sugar, cinnamon, ginger, nutmeg, and salt. Add cold butter and pulse or cut in until mixture resembles coarse crumbs. Add egg yolk and vanilla; pulse or stir until dough begins to clump. Add ice water, 1 tbsp at a time, until dough holds together when pressed. Press evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from oven.
Prepare the Filling
While crust bakes, beat cream cheese and granulated sugar until smooth. Add egg, vanilla, pumpkin puree, pumpkin pie spice, and flour; mix until silky and uniform. Pour gently over the warm crust.
Bake the Cake
Return pan to oven and bake 30–35 minutes, until edges are set but center still jiggles slightly (like a cheesecake). Don’t overbake — this is what creates the “gooey” texture.
Cool & Serve
Let cool completely in pan on a wire rack (at least 2 hours), then refrigerate for 1 hour for cleaner slicing. Dust with powdered sugar and cinnamon before serving. Top with whipped cream or a drizzle of caramel for extra indulgence.
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