Pumpkin Gooey Butter Cake - cooking recipe

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 white reserved for the filling
1 tablespoon milk
2 tablespoons unsalted butter, melted
3 ounces cream cheese, softened
1 large egg white
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

Preparation

Preheat the oven to 350. Have ready a metal bread loaf pan that measures 9 x 5\".
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.
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.
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.
Serve with extra powdered sugar dusted on top.