Pumpkin Gooey Butter Cake

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• 1/2 cup sugar
• 1/2 cup tbsps all-purpose flour
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon baking powder
• 1 large egg yolk, egg reserved for the filling
• 1 tablespoon milk
• 2 tablespoons unsalted butter, melted
• 3 ounces cream cheese, softened
• 1 large egg
• 1/4 teaspoon vanilla
• 2 tablespoons unsalted butter, melted
• 1 cup powdered sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/3 cup canned pumpkin puree

Recipe

• 1 preheat the oven to 350. have ready a metal bread loaf pan that measures 9 x 5".
• 2 first, make the crust: in a medium bowl, combine the sugar, flour, salt and baking powder. add the egg yolk, milk and melted butter. stir until a wet dough forms, and then press this mixture evenly into the bottom of the bread loaf pan.
• 3 next, make the gooey butter filling: in the same bowl you used to make the crust, add all of the filling ingredients. beat together on low speed until well-blended, about 1 minute. pour the filling over the crust.
• 4 bake the gooey butter cake for 35-40 minutes. it will be browned on the edges, but slightly jiggly and sunken in the middle. let it cool completely. i store it overnight in the fridge for perfect cuts.
• 5 serve with extra powdered sugar dusted on top.