DEEP DISH PUMPKIN ESPRESSO GOOEY BUTTER CAKE There’s something about this that just feels like the epitome of fall in every way 🥹 It’s cozy, gooey, feels like a warm hug, and will make your house smell like fall heaven 🍂 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 10-12): Espresso Cream Cheese Layer: - 8oz (1 block; 250g) cream cheese, at room temperature @Philly Cream Cheese - 2 egg yolks, at room temperature @Happy Egg - 2 1/2 cups (300g) powdered sugar - 1 tsp (2g) cinnamon - Optional: 1 tsp (2g) instant espresso powder @DeLallo Foods - 1 tsp (4g) vanilla bean paste or extract @Amoretti- - Large pinch of salt Pumpkin Cake Layer: - 1 cup (120g) all-purpose flour @Bob’s Red Mill - 1 tsp (4g) baking powder - 1/2 tsp (3g) baking soda - 1 tsp (2g) cinnamon - 1 tsp (2g) pumpkin pie spice @McCormick Spices - 1/4 tsp (2g) salt - 1 cup (240g) pumpkin puree, at room temperature - 1 1/2 cups (180g) brown sugar, light or dark @DominoSugar - 1/2 cup (113g) salted butter, melted and slightly cooled @KerrygoldUSA - 2 eggs, at room temperature - 3 tbsp (60g) maple syrup - 1 tsp (4g) vanilla bean paste or extract Easy Homemade Salted Caramel (Optional): - 1/4 cup (85g) maple syrup - 3 tbsp (55g) smooth, creamy almond butter @Jem - 2 tbsp (25g) avocado oil or melted coconut oil - Large pinch of salt Instructions: Preheat the oven to 350F. Grease a 10.5x7.5”, 8x8” baking dish/pan or 9” cake pan with butter. Set aside. Start by preparing the espresso cream cheese layer. In a large bowl, beat the cream cheese by hand or with a handheld electric mixer until smooth and creamy. Beat in the egg yolks until well combined. Then, beat in the powdered sugar, cinnamon, instant espresso powder (if using), vanilla, and salt until well combined and the mixture smooth/creamy. Set aside while you prepare the pumpkin cake batter. Prepare the pumpkin cake batter. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside. In a separate large bowl, whisk together the pumpkin puree, brown sugar, melted and cooled butter, eggs, maple syrup, and vanilla until fully combined and smooth. Add the dry ingredients to the wet. Use a wooden spoon or spatula to mix until just combined and smooth, ensuring there are no dry bits of flour. Assemble. Scoop or pour all of the pumpkin cake batter into the prepared baking dish, and spread into an even layer. Then, evenly dollop all of the espresso cream cheese layer on top of the pumpkin cake batter. Use an offset spatula or regular spatula to gently spread the cream cheese into an even layer (it doesn’t have to be perfect). Bake at 350F for 40-45 minutes, or until the edges have set and are golden, but the top appears crackly, is lightly golden and the center still slightly jiggles. While the cake is baking, prepare the salted caramel (if serving with the cake). In a medium bowl, mix together the maple syrup, almond butter, avocado or coconut oil until well combined and smooth. You can adjust the runniness and saltiness to your liking by adding more maple syrup and salt, if desired (go off of your preferred taste). Remove the cake from the oven and allow to cool for 15-20 minutes before serving. Scoop from the pan and serve warm with a scoop of vanilla ice cream, a drizzle of salted caramel, and a sprinkle of flaky sea salt, if desired. Enjoy! #pumpkingooeybuttercake #pumpkin #fallrecipe #dessert @Tillamook @Wedgwood @STAUB USA - @wellmadebykiley