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Preheat oven to 350. Grease a 9x13 pan.
Cream together the butter, cream cheese, pumpkin puree, and sweetener with an electric mixer.
Add in the eggs and vanilla and mix. Add in the rest of the dough ingredients and mix until incorporated.
Spread in the prepared baking dish.
Drizzle the melted butter over the cake and sprinkle with the powdered sweetener and ¼ tsp pumpkin spice.
Bake for 30-32 minutes until the cake is barely golden and no longer look wet on top. Do not over bake or you will lose the gooey butter cake texture.
Store at room temperature for 2-3 days. For longer storage, the cake can go in the refrigerator but pieces need to be warmed before serving for the right texture.