Pumpkin gooey gingerbread cake is my only nod to pumpkin spice. i just won’t hav it in coffee. This is lighter than pumpkin pie has a lot mote spice and flavor. you also don’t have to mess with that pesky pie crust.

Pumpkin gooey gingerbread cake
1 box gingerbread mix
1 egg
8 tablespoons butter melted
Filling
1 8 ounce cream cheese
8 tablespoons melted butter
1 15 ounce can pumpkin purée
2 large eggs
1/2teaspoon ground cinnamon
1/4 teaspoons ground clove
1/4 teaspoons ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
(Or you can just use 2 teaspoons pumpkin pie spice)
2 cups powdered sugar

Preheat oven to 350

In a bowl mix cinnamon, clove, nutmeg, allspice, ginger

In a large bowl mix gingerbread, egg and 8 tablespoons melted butter and place in the bottom of 2 9” cake pans

In bowl 2 mix cream cheese, pumpkin purée, melted butter, spice mix, mix until smooth

Add powdered sugar in 3 installments mixing after each installment.

Pour on top of the gingerbread mix

Bake for 40-50 minutes or until a toothpick comes out clean

Let cool for 30 minutes

Refrigerate for 2 hours

Serve