Keyword dessert, easy dessert, pumpkin, pumpkin bar, thanksgiving, thanksgiving dessert
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12people
Author Lokness
Ingredients
Crust:
1boxyellow cake mix(15 1/4-ounce)
1large egg
8tablespoonsunsalted butter(melted)
Filling:
8ouncescream cheese(at room temperature)
15ouncespumpkin puree
3large eggs
1teaspoonvanilla extract
8tablespoonsunsalted butter(melted)
1¾cupspowdered sugar(up to 2½ cups)
1teaspoonground cinnamon
¼teaspoonground 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.