Gooey Pumpkin Bars

A stack of pumpkin bars on a plate showing the layers of spice cake and pumpkin.

These ooey gooey pumpkin bars are the ultimate fall treat—rich, spiced, and ridiculously easy thanks to boxed cake mix and a handful of pantry staples. With a buttery crust and a creamy pumpkin filling, they bake up soft, sweet, and perfect for potlucks, bake sales, or sneaking straight from the fridge. Bonus? They freeze like a dream.

Course Dessert - Cake, Dessert - Cookies

Cuisine American - Southern

Prep Time 10

Cook Time 40

Cooling Time 4

Total Time 4 50

Servings 1 bar per serving

Calories 386kcal

Author Marye Audet-White

Equipment

Ingredients

Crust

½ cup butter room temperature
2 eggs
15.25 ounces spice cake mix I used Duncan Hines

Pumpkin Filling

2 eggs
15 ounces pure pumpkin puree not pumpkin pie filling
8 ounces cream cheese room temperature
4 tablespoons butter melted
1 ½ teaspoons pumpkin pie spice
4 cups powdered sugar sifted to break up lumps
whole nutmeg optional
powdered sugar for garnish - optional

Instructions

Preheat oven to 350° F.
Grease 9x13 baking dish.
In the bowl of a stand mixer combine the butter, eggs, and cake mix.
Press firmly and evenly into the prepared pan.
Combine eggs, pumpkin, cream cheese, remaining butter, pumpkin pie spice, and powdered sugar.
Spread on top of crust.
Grate some whole nutmeg over the top if desired.
Bake 40 minutes.
Allow to cool completely before serving. Overnight is best.
Just before serving sift some powdered sugar lightly over the top.

Notes

Storage:
Cover with plastic wrap and store in the refrigerator up to 5 days.
Freeze for up to three months tightly wrapped.

Tips:

Use full-fat cream cheese.
When done the center will be slightly jiggly but not wet to the touch.
Do not over-bake.
This is easiest to cut and serve when it's chilled overnight.

Nutrition