Does anyone have the pumpkin chocolate chip gooey butter cake recipe by Lindsey of the gingerbread bagels blog?



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Question by .Ridin’ the Struggle Bus.: Does anyone have the pumpkin chocolate chip gooey butter cake recipe by Lindsey of the gingerbread bagels blog?
I had the link saved to my computer but the website is shut down or something. It keeps going to some weird site. I need the recipe for Thanksgiving! I promised my grandmother I would make it for her. I’d appreciate the help, thank you!

Best answer:

Answer by Raatz
They’ve let their domain name expire. Here’s the Google cache:

http://webcache.googleusercontent.com/search?q=cache:gingerbreadbagels.com/recipage-2/?recipe_id=6004322

Pumpkin Chocolate Chip Gooey Butter Cake

by Gingerbread Bagels

Cook Time: 45-50 minutes

Keywords: bake dessert cake

A made from scratch pumpkin gooey butter cake topped with semi sweet chocolate chips

Ingredients

For the Bottom Layer

2 cups cake flour
1 1/4 cups sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 large egg, at room temperature
1/2 cup unsalted butter, melted
2 Tablespoons whole milk

For the Top Layer

8 ounces cream cheese, softened
1 (15 ounce) can of pumpkin puree
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
16 ounce box of powdered sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup semi sweet chocolate chips

Instructions

Preheat the oven to 350 degrees F.

For the Bottom Layer

Sift together the cake flour, sugar, baking powder and kosher salt over the mixing bowl of a stand mixer. Mix together with the paddle attachment (or a handheld mixer works fine).
Add the egg, melted unsalted butter and milk. Mix to combine on low speed. Be careful not to over mix the dough.
Press the dough evenly in the bottom of a lightly greased 9 by 13 baking pan. Set aside.

For the Top Layer

In a bowl of a stand mixer with the paddle attachment (a handheld mixer works too) mix the cream cheese and pumpkin together on medium speed for 3 minutes until light and fluffy.
Add the eggs, vanilla extract and melted unsalted butter. Mix on medium speed until the batter is combined. Then add in the powdered sugar. cinnamon, nutmeg and ginger. Mix until the batter is completely combined and smooth.
Pour the batter on top of the bottom layer. Spread it out evenly. Sprinkle the chocolate chips on top.
Bake at 350 degrees F for 45-50 minutes. Be careful not to over bake the Gooey Butter Cake. It will look like it’s not done but it is!
Cut into pieces and enjoy!

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