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Pumpkin Gooey Butter Bars

Pumpkin gooey butter bars bake a pumpkin and cream cheese filling over a yellow cake mix crust. The center stays slightly jiggly when baked, then sets into rich, sliceable bars as it cools.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling 1 hour
Total Time 2 hours 10 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 267
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 box (15.25 oz) yellow cake mix
  • 1 egg large
  • 0.5 cup unsalted butter melted
Filling
  • 1 block (8 oz) cream cheese softened
  • 1 can (15 oz) pumpkin puree
  • 3 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup unsalted butter melted
  • 1 box (16 oz) powdered sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. Stir the cake mix, egg, and melted butter together until evenly combined.
  4. Press the mixture into the bottom of the prepared pan.
Make the filling
  1. Beat the cream cheese in a large bowl until smooth.
  2. Beat in the pumpkin, eggs, vanilla, and melted butter.
  3. Add the powdered sugar, cinnamon, and nutmeg, and beat until smooth.
  4. Pour the filling over the crust and spread it evenly.
Bake and cool
  1. Bake for 40 to 50 minutes, until the edges are set, the center is still slightly jiggly, and the center reaches 160°F on an instant-read thermometer.
  2. Cool completely in the pan, about 1 hour, before cutting into bars.

Notes

For the best texture, remove the bars when the edges are set and the center is still slightly jiggly. Refrigerate covered for up to 4 days; freeze well-wrapped bars for up to 3 months. For a gluten-free variation, use a gluten-free yellow cake mix.