These rich and delicious pumpkin gooey butter cake bars are the perfect make-ahead Thanksgiving dessert. They travel really well if you're in charge of bringing the pumpkin dessert!
PREP TIME 15 minutesminutes
COOK TIME 30 minutesminutes
TOTAL TIME 45 minutesminutes
YIELD 12servings
Ingredients
For the Cakey Crust:
1boxed yellow cake mix
8tbsp(1 stick) buttersoftened
1egg
For the Pumpkin Butter Filling:
1/4cupcrust mixture saved from the crust mixture above
1(8 oz) package cream cheesesoftened
8tbsp(1 stick) buttersoftened
16ozcontainer of powdered sugar
1tsppie spiceor 1 tsp cinnamon and a dash of nutmeg
1egg
1tspvanilla
1(15 oz) can pumpkin puree
Powdered sugar for dusting
Instructions
Preheat the oven to 350°F. Set out a 9 x 13 baking dish.
Prepare the Crust
Add the cake mix, butter and egg to a large mixing bowl. Beat them together with a hand mixer.
Set aside 1/4 cup of the mixture to add to the filling.
Use your fingers to pat and press the remaining crust mixture evenly in the baking pan.
Prepare the Pumpkin Butter Filling
Add the softened cream cheese and butter to the mixing bowl with the reserved 1/4 cup of crust mixture. Beat them together until smooth.
Beat in the powdered sugar and pie spice.
Add the egg and vanilla and mix until just combined.
Finish by adding the pumpkin and beat to combine until smooth.
Baking Instructions
Pour the filling over the crust in the baking pan. Use a spoon to even it out and then bake for 45 - 50 minutes. You'll know it is done when the filling will begin to crack and is completely set but may still jiggle slightly. Don't try to test the bars with a knife, it will not come out clean.
Cool completely in the pan before serving.
Cut the dessert bars and serve with a dusting of powdered sugar for presentation.
Recipe Notes
Make Ahead Tips
These travel-friendly pumpkin gooey butter cake bars can be made up to 24 hours in advance and stored in the fridge in a covered container.