Irresistible Ooey Gooey Pumpkin Butter Bars for Fall Bliss

Indulge in ooey gooey pumpkin butter bars, featuring a buttery crust and pumpkin filling, perfect for fall gatherings.

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Prep Time 15

Cook Time 40

Cooling Time 30

Total Time 1 25

Servings: 12 bars

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

18.25 oz yellow cake mix Swap for white cake mix if desired.
0.5 cup butter, melted Ensure fully melted for better mixing.
2 large eggs Use fewer eggs for a less custardy result.

For the Filling

8 oz cream cheese, softened Ensure it's at room temperature.
1 cup pumpkin puree Fresh or canned works well.
4 cups powdered sugar Sift if clumpy.
1 tbsp vanilla extract Can swap for any neutral extract.
1 tbsp pumpkin pie spice Readily available or mix your own.
1 tsp cinnamon Can be adjusted according to preference.

Equipment

9x13-inch baking pan
mixing bowl
spatula

Method

Cooking Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
In a large mixing bowl, combine the yellow cake mix, melted butter, and 2 eggs until well-combined.
Blend softened cream cheese, remaining eggs, and pumpkin puree in the same bowl; add vanilla extract, pumpkin pie spice, and cinnamon.
Gradually sift in powdered sugar while mixing until smooth.
Pour the pumpkin filling over the crust in the baking pan.
Bake for 35-40 minutes until the top is golden and the edges are set.
Cool completely on a wire rack before slicing into bars.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 2500IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store leftovers in an airtight container in the refrigerator for up to a week.

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