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 (Adapted from Paula Deen)
10 – 14 servings
Ingredients:
Crust:
– 1 (18 1/4-ounce) package yellow cake mix
– 1 egg
– 8 tablespoons butter (melted)
Filling:
– 1 (8-ounce) package cream cheese (softened)
– 1 (15-ounce) can pumpkin
– 3 large eggs
– 1 teaspoon vanilla extract
– 8 tablespoons butter (melted)
– 1 ¾ – 2 ½ cups powdered sugar
– 1 teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
Directions:
- Preheat oven to 350˚F.
- For the crust, combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 x 9 inches baking pan. Make sure the baking pan bottom is well covered.
- For the filling, beat the cream cheese and pumpkin until smooth in a large bowl. Add the eggs, vanilla, and butter, and beat together. Add cinnamon, and nutmeg. Add 1 ¾ cup powdered sugar, and taste. If you like the mixture sweeter, you can add more sugar to your own taste. Mix well.
- 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.
- Cut the pumpkin gooey into bars or squares. Sprinkle the top with powdered sugar. Serve at room temperature.
- For storage, the bar can be left out on the table counter with a loose cover for 3 – 4 days.
Source: Read
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