Pumpkin Gooey Butter Cake

• 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

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.

sugar, flour, flour, salt, baking powder, egg yolk, milk, unsalted butter, cream cheese, egg white, vanilla, unsalted butter, powdered sugar, ground cinnamon, ground nutmeg, pumpkin puree

Taken from www.food.com/recipe/pumpkin-gooey-butter-cake-519715 (may not work)