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Pumpkin Gooey Butter Bars

Pumpkin gooey butter bars with a buttery yellow cake mix crust and a pumpkin cream cheese center that stays slightly jiggly. Baked at 350°F for 40–45 minutes, then cooled completely for clean, dusted bar slices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For cake mix crust
  • 1 can (15.25 oz) yellow cake mix
  • 0.5 cup unsalted butter melted
  • 1 egg
For gooey pumpkin filling
  • 8 oz cream cheese softened
  • 1 can (15 oz) pumpkin puree
  • 3 egg
  • 1 tsp vanilla extract
  • 0.5 cup unsalted butter melted
  • 4 cup powdered sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • powdered sugar extra for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x13 baking pan.
  2. Set up the pan so you can press the crust in a single layer.
Make the cake mix crust
  1. Combine the yellow cake mix, melted butter, and egg until a thick dough forms.
  2. Press the crust mixture firmly into the bottom of the prepared pan, using steady pressure so it bakes up as a base.
Make the gooey pumpkin filling
  1. Beat the cream cheese until smooth.
  2. Add the pumpkin puree, eggs, and vanilla extract, then beat until fully blended.
  3. Beat in the melted butter.
  4. Add the powdered sugar, pumpkin pie spice, and cinnamon and beat until smooth.
Assemble and bake
  1. Pour the gooey pumpkin filling over the crust.
  2. Bake for 40–45 minutes at 350°F, until the center is slightly jiggly.
  3. Do not overbake so the bars keep their gooey texture.
Cool and finish
  1. Cool completely before cutting into bars.
  2. Dust heavily with powdered sugar and cut into bars for clean slices.

Notes

For the most gooey center, pull the bars when the middle still jiggles like set custard and let them cool completely before slicing. Store in an airtight container in the refrigerator for up to 4 days; freeze up to 2 months. For a lighter option, use low-fat cream cheese and reduce powdered sugar slightly (texture will be a bit softer).