Quick & Easy Thanksgiving Dessert | Pumpkin Gooey Cake Recipe

Thanksgiving is only 3 weeks away so I wanted to get this recipe into your hands before the craziness of the holiday season hits! This “pumpkin gooey cake” recipe was inspired by my grandma. She made this dessert every Thanksgiving and it was my absolute favorite. It tastes best COLD (leave it in the fridge to firm up!) with a mountain of whipped cream on top. 😉 I hope you enjoy making this at your house for the holidays! Make sure to tag me on social media with your own “pumpkin gooey cake” creation! (Scroll down for the recipe.)

I also wanted to talk about my Thanksgiving tablescape this year. I was feeling inspired by cozy plaid and flannels, so I took one of my square scarves and used it as a tablecloth! I linked an identical one from Amazon but you could use any large plaid scarf you have around the house.

I also decided to decorate my small kitchen table instead of our grand 8-seat dining table since many of us will have smaller Thanksgiving gatherings this year. Add pumpkins, a few candle sticks and a table cloth to make your gathering feel special!

INGREDIENTS

For the crust:

• 1 box yellow cake mix
• 1 egg
• 8 tablespoons butter melted
• cooking spray

For the filling:

• 8 ounces cream cheese softened
• 1 15-ounce can pumpkin puree
• 3 eggs
• 8 tablespoons butter melted
• 2 teaspoons pumpkin pie spice
• 12 ounces powdered sugar (equates to approximately 3 cups)
• Optional garnishes: whipped cream, pumpkin pie spice

INSTRUCTIONS

• Preheat the oven to 350 degrees F. Coat a 9″x13″ baking pan with cooking spray.
• For the crust: Place the cake mix, egg and butter in a medium bowl. Using a mixer, beat the mixture until well combined.
• Spoon the mixture into the prepared pan and press the dough to cover the bottom of the pan.
• For the filling: Place the cream cheese and pumpkin into a large bowl and beat with a mixer until smooth, approximately 3-4 minutes. Add the eggs, butter and pumpkin pie spice. Beat until smooth.
• Add the powdered sugar to the pumpkin mixture and beat until thoroughly combined.
• Pour the pumpkin mixture on top of the crust and spread into an even layer.
• Bake for 45 minutes or until center is just set. Cool completely, or cover and refrigerate for up to 2 days before you plan to serve it.
• Cut into squares and serve, topped with whipped cream and pumpkin pie spice if desired.

Recipe Credit: dinneratthezoo.com

Special thanks to Fry’s for sponsoring this post!

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