Cakes Desserts Recipes
Deep-Dish Brown Butter Maple Pumpkin Gooey Cake
If gooey butter cake and pumpkin pie had a baby, it would be this deep-dish brown butter maple pumpkin cake. The bottom is soft, warmly spiced and deeply pumpkiny, while the maple cream cheese topping becomes golden around the edges and stays outrageously gooey in the middle. Spoon it into a bowl while it is still warm, add melting vanilla ice cream and pour salted maple tahini caramel over the entire thing.
Ingredients you’ll need:
- Brown Butter: Adds a deep, toasted flavor to both layers of the cake.
- Pumpkin Purée: Gives the bottom cake its moisture, color and concentrated pumpkin flavor. Use pure pumpkin, not pumpkin pie filling.
- Maple Sugar and Maple Syrup: Sweeten the cake while complementing the brown butter, pumpkin and fall spices.
- Greek Yogurt: Keeps the pumpkin cake moist and lightens the cream cheese layer slightly.
- Full-Fat Cream Cheese: Creates the rich, custardy topping. Let it soften completely before mixing.
- Tahini: Gives the maple caramel a nutty, slightly savory flavor that balances the sweetness.
Why You’ll Love This Recipe
- Two incredible textures: Soft pumpkin cake sits beneath a thick, gooey cream cheese topping.
- Brown butter throughout: Toasted butter makes every layer taste deeper and nuttier.
- Major pumpkin flavor: A full cup of pumpkin keeps the cake moist and unmistakably fall.
- Maple instead of white sugar: Maple sugar and syrup add a warmer caramel flavor.
- Made to serve warm: The spoonable center melts into the vanilla ice cream.
- Salted tahini caramel: Adds the perfect sweet, salty and nutty finish.
- One-pan dessert: It feels dramatic without requiring complicated assembly.
How to Make Deep-Dish Brown Butter Maple Pumpkin Gooey Cake
Brown the Butter
Cook the butter until the milk solids become amber and smell intensely nutty. Transfer it out of the hot pan immediately so it does not burn.
Mix the Pumpkin Cake
Whisk the dry ingredients separately from the pumpkin mixture, then fold them together only until the flour disappears. Overmixing can make the cake dense.
Make the Gooey Layer
Beat the softened cream cheese until smooth, then mix in the remaining ingredients on low speed. Avoid whipping excess air into the mixture because the topping should stay dense and custardy.
Layer and Bake
Spread the pumpkin batter into the pan and cover it with the cream cheese mixture. Bake until the outer 2 inches are set but the middle still has a noticeable jiggle.
Rest and Finish
Let the cake rest for 20 to 25 minutes before serving it with vanilla ice cream, toasted pecans and warm salted maple tahini caramel.
Come Cook With Me
Tips for the Best Pumpkin Gooey Cake
- Use room-temperature cream cheese, Greek yogurt and eggs for the smoothest filling.
- Blend the maple sugar into a fine powder before adding it to the gooey layer.
- Let the brown butter cool before adding it to the batter or cream cheese.
- Mix the cream cheese layer on low and stop as soon as it becomes smooth.
- Use a metal baking pan for the most predictable baking time.
- Begin checking the cake at 38 minutes.
- Remove it while the middle still jiggles.
- Do not wait for a clean toothpick or the gooey layer will be overbaked.
How to Store
Fridge: Refrigerate the covered cake for up to 4 days. Store the caramel separately for up to 1 week.
Freezer: Freeze individual portions without toppings for up to 2 months.
Reheat: Microwave individual servings in 15-second intervals until warm and soft.
Make Ahead: Prepare the brown butter and caramel up to 3 days ahead.
Frequently Asked Questions
How do I know when the cake is done?
The outer 2 inches should look set while the middle still wobbles. The center should look soft and glossy but not liquid.
Can I use pumpkin pie filling?
No. Use pure pumpkin purée because pumpkin pie filling already contains sugar and spices.
Can I replace the oat flour?
Yes. Replace it with an equal amount of all-purpose flour.
Can I use light cream cheese?
Full-fat cream cheese produces the richest and most reliable gooey texture.
Can I serve this cake cold?
Yes, but chilling makes the filling firm and cheesecake-like. Warm it briefly before serving if you want the gooey texture.
Is this cake refined sugar free?
It is sweetened with maple sugar and maple syrup instead of white sugar, but maple sweeteners are still added sugar.
Other Recipes You'll Love
Recommended
Deep-Dish Brown Butter Maple Pumpkin Gooey Cake
Ingredients
Method
- Melt the butter in a light-colored saucepan over medium heat. Continue cooking and stirring until the milk solids turn deeply golden and smell nutty. Immediately transfer the butter to a bowl. Measure 6 tablespoons for the pumpkin cake and reserve 2 tablespoons for the gooey layer. Let both cool until warm, not hot.
- Preheat the oven to 350°F. Grease an 8-by-8-inch metal baking pan and line it with parchment paper, leaving enough overhang to lift out the cake.
- Whisk the all-purpose flour, oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and sea salt together. In a separate bowl, whisk the pumpkin, maple sugar, maple syrup, brown butter, Greek yogurt, eggs and vanilla until smooth. Fold in the dry ingredients just until no flour remains. Spread the thick batter evenly across the prepared pan.
- Beat the cream cheese on low speed until smooth. Add the Greek yogurt, powdered maple sugar, maple syrup, egg yolks, brown butter, flour, vanilla, cinnamon and salt. Mix on low only until smooth. Pour the mixture over the pumpkin batter and gently spread it to the edges.
- Bake for 38 to 45 minutes. The outer 2 inches should look set and lightly golden, but the center should still wobble when you gently move the pan. It should look soft and glossy, not liquid. Do not wait for a clean toothpick.
- Let It Rest
- Let the cake rest for 20 to 25 minutes. This gives the edges enough time to hold while preserving the warm, spoonable center.
- Make the Caramel
- Warm the maple syrup, tahini and butter over low heat, whisking until smooth and glossy. Remove from the heat and whisk in the vanilla and sea salt.
- Serve
- Spoon the warm cake into bowls and finish with vanilla ice cream, salted maple tahini caramel, toasted pecans, cinnamon and flaky sea salt.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Did you love this recipe?
If you make this, please leave a star rating so I know you loved it. And if you share it on Instagram, tag @wideeyedgiant. Seeing your versions is the best part!
Give it a share:
