If you’re on the hunt for a fall treat that’s indulgent, cozy, and downright addictive, I’ve got just the thing for you. This Pumpkin Spice Gooey Bars Recipe is a total game-changer—imagine the perfect marriage of a rich cream cheese pumpkin layer on top of a buttery spice cake crust, baked until irresistibly gooey. I absolutely love how this turns out every time, and once you try it, you’ll see why it quickly becomes a favorite for cozy nights or holiday gatherings.
Why You’ll Love This Recipe
- Effortlessly Delicious: Combines simple pantry ingredients with pumpkin to give you a dreamy fall dessert without any fuss.
- Gooey Texture Perfection: The contrast between the soft, creamy pumpkin layer and the spice cake crust is everything you want in a dessert.
- Perfect for Sharing: Makes about 20 bars, so you can bring it to parties or enjoy leftovers that hold up great.
- Seasonal Pumpkin Spice Flavor: Captures that magical pumpkin spice vibe that has everyone asking for the recipe.
Ingredients You’ll Need
This recipe uses a clever shortcut with spice cake mix, which gives the crust a deep, spiced flavor that pairs beautifully with the pumpkin topping. I usually recommend using canned pumpkin puree for smooth texture and consistent taste.
- Cooking spray: Helps the bars release easily from the pan—don’t skip greasing!
- Spice cake mix: This is the base and flavor powerhouse; pick a quality brand with noticeable spices.
- Large eggs: You’ll use them in both the crust and filling layers to provide structure and richness.
- Unsalted butter: Melted for the crust, this adds that buttery richness without extra salt.
- Cream cheese: Softened cream cheese adds the signature gooey texture and tangy balance.
- Pumpkin puree: Pure pumpkin is key for that authentic fall flavor and lovely smooth texture.
- Pure vanilla extract: A splash brings brightness and depth to the filling.
- Confectioners’ sugar: Sweetens and gives that melt-in-your-mouth finish; plus you’ll dust a bit on top for presentation.
- Pumpkin pie spice: The secret ingredient to boost the pumpkin’s natural spices and warm everything up.
Variations
I love that this Pumpkin Spice Gooey Bars Recipe is a fantastic base to play with depending on your cravings or the occasion. Feel free to add your own spin to make it even more special or dietary-friendly.
- Nutty Twist: Adding chopped pecans or walnuts to the crust layer gives a wonderful crunch I’ve grown to adore.
- Dairy-Free Option: I’ve swapped cream cheese for a dairy-free alternative and butter for coconut oil, and it still bakes up beautifully for friends with allergies.
- Extra Pumpkin Spice: When I’m craving an extra bold flavor, I sprinkle a bit more pumpkin pie spice or even cinnamon on top right before baking.
- Chocolate Swirl: Drizzle some melted chocolate on the filling before baking for a decadent surprise.
How to Make Pumpkin Spice Gooey Bars Recipe
Step 1: Prep Your Pan and Crust
Start by preheating your oven to 350°F and giving your 13″ x 9″ baking pan a good spray with cooking spray—this step is key to prevent sticking. In a large bowl, stir together the spice cake mix, one egg, and melted butter until it forms a slightly thick batter. Then press this mixture firmly into the bottom of the pan. I usually use the back of a spoon or my fingers to get an even layer—this crust is going to be the anchor that holds all that gooey goodness!
Step 2: Whip Up the Pumpkin Cream Cheese Filling
In a separate large bowl, beat together the softened cream cheese, pumpkin puree, and melted butter until silky smooth. Then add the two eggs and vanilla extract, whisking until fully combined. This is where the magic starts smelling incredible in your kitchen! Finally, mix in the confectioners’ sugar and pumpkin pie spice until the filling is luscious and thick—perfect for spooning over your crust.
Step 3: Assemble and Bake
Pour the pumpkin cream cheese mixture evenly over the prepared crust and smooth the top with a spatula. Pop the pan into your preheated oven and bake for about 40 to 45 minutes. You want the edges to look set and golden but keep an eye on the center—it should still jiggle a bit when you gently shake the pan. This little wobble is what keeps the bars gooey and not dry!
Step 4: Cool and Cut
Once out of the oven, give your bars plenty of time to cool completely in the pan—this can take about an hour, but it’s worth the wait. I like to pop them in the fridge for a bit if I’m preparing ahead. Just before serving, dust the top lightly with confectioners’ sugar. Cut into about 20 squares to share or savor all to yourself.
Pro Tips for Making Pumpkin Spice Gooey Bars Recipe
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temp—it helps everything blend into a smoother filling.
- Don’t Overbake: The center should wobble slightly when done; this prevents the bars from drying out.
- Even Layering: Press the crust evenly into the pan to avoid uneven baking or cracking.
- Cooling Is Crucial: Let the bars cool fully before slicing to keep their gooey texture and avoid a messy cut.
How to Serve Pumpkin Spice Gooey Bars Recipe
Garnishes
I like to keep garnishes simple so the bars’ cozy flavors can shine. A light dusting of extra confectioners’ sugar does the trick every time. Sometimes, on special days, I add a dollop of whipped cream or a sprinkle of chopped toasted pecans for some crunch and visual appeal.
Side Dishes
These bars are already rich and filling, so I often serve them alongside a simple cup of coffee or a mug of hot apple cider. For gatherings, a scoop of vanilla ice cream turns these bars into an extra indulgent dessert that my family goes crazy for.
Creative Ways to Present
For holiday parties, I arrange the bars on a rustic wooden board and sprinkle a few cinnamon sticks and fresh mini pumpkins around for that autumn vibe. You can also cut these into cute mini squares and serve them on pretty paper liners to make treat trays that are both festive and convenient.
Make Ahead and Storage
Storing Leftovers
I keep leftover pumpkin spice gooey bars in an airtight container in the fridge. They stay moist and delicious for up to five days. Just make sure to layer parchment paper between to prevent them from sticking together if you stack them.
Freezing
This recipe freezes wonderfully! I slice the bars first, then wrap each square tightly in plastic wrap and place them in a freezer-safe bag. When I’m ready, I thaw them at room temperature or pop them in the fridge overnight—super convenient when you want pumpkin goodness on demand.
Reheating
To warm up leftovers, I heat a single bar in the microwave for 15-20 seconds, which brings back that gooey texture without drying it out. If you prefer, you can also reheat in a low oven for 5-7 minutes wrapped loosely in foil.
FAQs
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Can I use homemade pumpkin puree for the Pumpkin Spice Gooey Bars Recipe?
Absolutely! Homemade pumpkin puree works just as well as canned. Just make sure it’s thick and not too watery to keep the gooey texture perfect.
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Can I make these bars gluten-free?
You can substitute the spice cake mix with a gluten-free version that’s blendable with butter and eggs, but results may vary slightly in texture. I recommend trying gluten-free mixes that are intended for moist cakes.
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Why is my filling not perfect gooey after baking?
If your filling turned out too firm or cakey, you likely baked the bars a bit too long. Remember, the center should still jiggle slightly when done, so keep an eye on baking time closely.
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Can I prepare this recipe a day ahead?
Yes! You can assemble the bars, cover them tightly, and refrigerate overnight before baking the next day. Just add a couple extra minutes to baking time if needed.
Final Thoughts
This Pumpkin Spice Gooey Bars Recipe holds a special place in my heart because it’s effortless yet feels like you spent hours baking a show-stopper dessert. It’s that perfect fall hug you can eat, and I’m confident you’ll adore it as much as I do. Next time you need a cozy, crowd-pleasing treat, give this recipe a try—you won’t regret it, and I promise your kitchen will smell heavenly.
Print
Pumpkin Spice Gooey Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Spice Gooey Bars feature a spiced cake crust topped with a creamy pumpkin and cream cheese layer. Perfectly balanced with warm pumpkin pie spices and a dusting of confectioners’ sugar, these bars are moist, gooey, and ideal for fall gatherings or cozy desserts.
Ingredients
Crust
- Cooking spray, for greasing
- 1 box spice cake mix
- 1 large egg
- 1/2 cup unsalted butter, melted
Filling
- 1 package (8 oz) cream cheese, softened
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 box confectioners’ sugar (approximately 1 pound), plus more for dusting
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13″ x 9″ baking pan thoroughly with cooking spray to prevent sticking.
- Make the Crust: In a large bowl, combine the spice cake mix, 1 large egg, and melted butter. Use a rubber spatula to mix until well combined, then press this mixture evenly into the bottom of the prepared pan to form the crust layer.
- Prepare the Filling: In another large bowl, whisk together the softened cream cheese, pumpkin puree, and melted butter until smooth. Add the 2 large eggs and vanilla extract, whisking until incorporated. Then add the confectioners’ sugar and pumpkin pie spice, whisking until fully combined for a creamy, spiced filling.
- Assemble and Bake: Pour the pumpkin cream cheese mixture evenly over the crust in the pan. Bake in the preheated oven for 40 to 45 minutes, or until the edges are set and the center remains slightly jiggly, ensuring a gooey texture.
- Cool and Serve: Allow the bars to cool completely in the pan. Once cooled, dust the top with additional confectioners’ sugar, then cut into approximately 20 squares for serving.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Do not overbake; the center should remain slightly jiggly to maintain the gooey texture.
- You can store leftover bars in an airtight container in the refrigerator for up to 4 days.
- For an extra festive touch, sprinkle some cinnamon or nutmeg along with the confectioners’ sugar dusting.
- If using canned pumpkin puree, ensure it is pure pumpkin and not pumpkin pie filling.
Nutrition
- Serving Size: 1 bar (1/20th of recipe)
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
