Pumpkin Gooey Butter Cake Affogato

Pumpkin Gooey Butter Cake Affogato
Christina Tosi’s Gooey Butter Pumpkin Cake Recipe:
THE CRUST
1 (15.25-ounce) box yellowcake mix
8 tablespoons (1 stick) unsalted butter, melted
1 large egg
THE FILLING
1⁄4 cup crust mixture reserved from above
1 (8-ounce) package cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
1 (16-ounce) box confectioners’ sugar
1 teaspoon ground cinnamon
1 large egg
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
confectioners’ sugar for dusting
Heat the oven to 350°F.
Make the crust: Mix together the cake mix, butter, and egg in a bowl. Measure out 1⁄4 cup and set aside for the filling. Press the rest into the bottom of a 9 × 13-inch baking dish; the crust should be 1⁄2 inch thick.
Make the filling: Beat together the reserved 1⁄4 cup crust mixture with the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment until smooth. Mix in the confectioners’ sugar and cinnamon. Add the egg and vanilla, then finish by mixing in the pumpkin until smooth. Pour on top of the crust.
Bake for 40 minutes, or until the filling begins to crack and is set but jiggles slightly when the pan is nudged (a knife inserted into it will not come out clean). Cool completely in the pan
For the ice cream:
1 pint of vanilla gelato, softened
2 gooey butter pumpkin bars cut into 1/2 inch squares
Soften your favorite brand of vanilla gelato. In a bowl, mix in the gooey butter pumpkin cake pieces until well incorporated with gelato. Put mixture back in pint container and freeze until set.
In an ice cream bowl or martini glass, add a generous scoop of gooey butter pumpkin cake gelato. Pour freshly brewed shot of espresso over top, garnish with fresh grated nutmeg.