I've had past experience with following Paula Deen's gooey butter cake recipe. You can pretty much make every variation of this recipe as long as you stick to the main ingredients. I've made butter cake with chocolate chips and one with canned pineapple chunks before. Both have turned out well, but I haven't found a way to avoid over browning the bottom a bit. I also find that using less sugar for the filling tastes much better.
So here's the recipe, and here are the resulting pictures. I used 1 cup of confectioner's sugar instead of 2, and added some ground up cloves to make it a bit more like pumpkin pie. I also found that I had run out of eggs, so used egg beaters instead. It still turned out well, but two sticks of butter still makes it plenty cholesterol-laden. I had to brush my teeth immediately after eating a piece to avoid eating anymore.