(Updated in 2021)
This is a really good and easy pumpkin dessert. Instead of having pumpkin pie, this is an excellent choice. I love the soft crust on the bottom, and the mixture is so delicious and gooey. Bryan loves this absolutely! I have made this many times, and it was a success every time. Just make sure not to overbake. If the center jiggle a little, that is normal.
Pumpkin Gooey Bar
Servings 12 people
Ingredients
Crust:
- 1 box yellow cake mix (15 1/4-ounce)
- 1 large egg
- 8 tablespoons unsalted butter (melted)
Filling:
- 8 ounces cream cheese (at room temperature)
- 15 ounces pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 tablespoons unsalted butter (melted)
- 1¾ cups powdered sugar (up to 2½ cups)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 350˚F. Lightly greased a 9 x 13 baking pan with vegetable oil or cooking spray.
- For the crust, in a large mixing bowl with an electric mixer fitted with a paddle attachment, beat together the cake mix, egg and melted butter. Scrap down the side of the bowl and mix well. Pat the mixture into the bottom of the prepared baking pan. Make sure the bottom is well covered and the mixture is even.
- For the filling, in a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the cream cheese and pumpkin until smooth. While the mixer on slow, add eggs and vanilla, and drizzle in the melted butter. Add cinnamon and nutmeg. Add 1 ¾ cup powdered sugar and mix well. Taste and add more sugar if you like it sweeter.
- Spread the pumpkin mixture over the cake batter and bake for 40 – 50 minutes. Make sure not to overbake as the center should be a little gooey.
- Let the pumpkin gooey cool to room temperature. Cut into bars or squares. Sprinkle the top with powdered sugar. Serve at room temperature.
- For storage, the bars can be left out on the table counter with a loose cover for 3 – 4 days.
Notes
- This recipe is enough for 10 – 14 people, depends on how big you cut the bars.
- For storage, cover the pan with aluminum foil and keep at room temperature for 3 – 4 days.
[…] I was thinking to make some kind of pumpkin dessert. But I have made the pumpkin gooey bar (Read) for the past two years. I wanted to have something new and different. Finally, I have decided on […]