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
Scale
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
