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Pumpkin Gooey Butter Bars

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16 bars

Ingredients

For the Crust

  • 1 box yellow cake mix 15.25 oz
  • 1 large egg
  • ½ cup butter melted

For the Filling

  • 8 oz cream cheese softened
  • 1 can pumpkin puree 15 oz, 100% pure
  • 3 large eggs
  • ½ cup butter melted
  • 1 teaspoon vanilla extract
  • 3 ½ cups powdered sugar plus more for dusting
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

Instructions

Make the Crust

  • Preheat the oven to 350 degrees F. Line a 9x13-inch pan with parchment.
  • Stir the cake mix, 1 egg, and ½ cup melted butter together until a soft dough forms. Press it evenly into the bottom of the pan.

Make the Filling

  • Beat the softened cream cheese until smooth. Mix in the pumpkin puree, 3 eggs, ½ cup melted butter, and vanilla.
  • Add the powdered sugar, cinnamon, and nutmeg and beat until silky. Pour the filling over the crust and smooth the top.

Bake and Cut

  • Bake for 40 to 50 minutes, until the edges are set and puffed but the center still has a slight jiggle.
  • Cool completely in the pan, then cut into 16 neat squares and dust with powdered sugar before serving.

Notes

  • Underbake slightly: pull them while the center still jiggles to keep them gooey, not cakey.
  • Cool completely: the bars firm into neat squares only once fully cooled; chill for an hour if needed.
  • Warm knife: run the knife under hot water and wipe between cuts for clean squares.
  • Dust last: add powdered sugar right before serving so it stays bright.