Pumpkin Gooey Butter Bars are an easy and decadent dessert recipe that is so delicious and perfect for the fall season. Watch the video above the recipe card showing you how to make it, then scroll to the end of this post and print out the complete recipe so you can make them at home!
Pumpkin Gooey Butter Bars
This is a recipe that my son RecipeBoy (Brooks) made and shared on this blog back in 2016 when he was just 15 years old. He sure loved his desserts (still does), and these pumpkin gooey butter bars were one of his favorites. The recipe begins with a cake mix, and then all kinds of fabulous things are added to it to create these amazing bars.
🛒Ingredients Needed:
- yellow cake mix
- eggs
- butter
- cream cheese
- canned, unsweetened pumpkin puree
- vanilla extract
- powdered sugar
- ground cinnamon
- ground nutmeg
✏️ How to make Pumpkin Gooey Butter Bars:
The complete, printable recipe is at the end of this post.
- Preheat your oven to 350℉. Spray a 9×13 inch baking pan with nonstick spray.
- Prepare the crust: In a large bowl, use an electric mixer to combine the cake mix, egg and butter. Pat the mixture into the bottom of your prepared pan.
- Prepare the filling: In a large bowl, use an electric mixer to combine the cream cheese and pumpkin until smooth. Add the eggs, vanilla and butter- beat well. Mix in the powdered sugar, cinnamon and nutmeg until well-combined.
- Spread the filling over the cake batter and bake 40 to 50 minutes. Don’t over bake; you want the center to be a little gooey!
❤️ What I love about this recipe:
- I know this seems like the perfect fall dessert recipe, but they’re so good that we make them all year long!
- In this recipe, even the crust is amazing.
- They make me think of my son, since he’s the one who first made the recipe!
Pumpkin Gooey Butter Bars
A perfect fall treat!
Ingredients
CRUST:
- 1 box yellow cake mix
- 1 large egg
- ½ cup (1 stick) butter, melted
FILLING:
- One 8-ounce package cream cheese, softened
- One 15-ounce can unsweetened pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup (1 stick) butter, melted
- One 16-ounce box powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
- Preheat your oven to 350℉. Spray a 9×13 inch baking pan with nonstick spray.
- Prepare the crust: In a large bowl, use an electric mixer to combine the cake mix, egg and butter. Pat the mixture into the bottom of your prepared pan.
- Prepare the filling: In a large bowl, use an electric mixer to combine the cream cheese and pumpkin until smooth. Add the eggs, vanilla and butter- beat well. Mix in the powdered sugar, cinnamon and nutmeg until well-combined.
- Spread the filling over the cake batter and bake 40 to 50 minutes. Don't over bake; you want the center to be a little gooey!
Nutrition
Serving: 1servingCalories: 441kcalCarbohydrates: 62gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 99mgSodium: 421mgPotassium: 119mgFiber: 1gSugar: 46gVitamin A: 5082IUVitamin C: 1mgCalcium: 108mgIron: 1mg
Tried this recipe?Let us know how it was!
Jehrica
Thursday 29th of August 2024
Thank you this recipe is so good, God bless!
Janice
Thursday 27th of October 2022
Best recipe ,quick and easy,that pumpkin pie flavor that you want ,and moist like pie almost. Much loved
Yvonne
Thursday 13th of October 2022
I made these with a butter pecan cake mix and 2-1/2 tsp pumpkin pie spice and they were delicious!
Stacy
Sunday 9th of October 2022
So...this was excellent! I am pretty sure I like it better than pumpkin pie. I made it exactly as written and everyone loved it. When I pulled it out of the oven, it looked kind of like jello with a little jiggle in the middle but still set. Topped it with some homemade whooping cream and it was perfect! Great recipe. Can't wait to share with everyone.
Julie
Saturday 1st of October 2022
Been making these for years. We don't have pumkin pie anymore,my family request this every Thanksgiving.