These Pumpkin Gooey Bars combine the warm, comforting flavors of fall with an ooey gooey center that melts in your mouth.
Fall is in the air, and that means it’s time to indulge in all things pumpkin!
These Pumpkin Gooey Bars are a heavenly treat that combines the rich flavors of pumpkin pie with the irresistible gooeyness of buttery bars. And it makes your house smell amazing… just like fall!
Similar to Paula Deen’s gooey butter cake, these pumpkin gooey bars also have a crust and are ooey gooey inside. I love adding a dollop of whipped cream on top, just like pumpkin pie but you can eat it as is.
This pumpkin dessert is perfect for any time of year and not just during the fall season or Thanksgiving.
Trust us when we say, these pumpkin bars will have you reaching for seconds (or thirds!).
Let’s get baking!
Why are they called gooey bars?
The name “gooey” comes from their soft and moist texture that almost melts-in-your-mouth when you take a bite into one of these treats. The combination of cake mix, buttery crust, pumpkin puree and cream cheese creates that signature ooey-gooey consistency that makes them so addictive.
Why You’ll Love This Pumpkin Gooey Bars Recipe
- Easy to make with simple ingredients!
- Ooey gooey texture with a buttery crust and chewy in the middle!
- Crowd-pleasing dessert to bring to get togethers and potlucks!
- Versatile treat that can be enjoyed as a snack with coffee or dessert for fall parties!
Pumpkin Gooey Bars Ingredients
- Yellow cake mix
- Butter
- Eggs
- Cream cheese
- Pumpkin puree
- Pumpkin pie spice
- Vanilla
- Powdered sugar
How to Make Pumpkin Gooey Bars
Preheat oven to 350 degrees F. Line a 13×9 inch baking dish with parchment paper and set aside.
In a large mixing bowl, fold together yellow cake mix, ½ cup melted butter, and 1 egg, until a dough forms.
Press the dough mixture into the bottom of the lined baking dish.
In a large bowl, beat cream cheese, pumpkin pie spice, and vanilla, until smooth. Add pumpkin puree, ½ cup melted butter, 3 eggs, and mix well to combine. Mix in powdered sugar, until combined.
Pour the pumpkin mixture over the dough. Bake for 45 minutes, the center will still be slightly jiggly when the bars are done baking.
Allow the bars to cool completely and chill for 1 hour. Slice and enjoy.
Recipe Tips
- Make sure to use pumpkin puree and NOT pumpkin pie filling.
- Use the right pan size. If you use too large your bars will be too thin, if you use too small could result in undercooked in the center. Use a 13X9 baking dish for best results.
- Serve with a dollop of whipped cream or vanilla ice cream for a delicious dessert.
- Use full fat cream cheese for best results.
- Don’t overbake! These bars should be gooey in the middle.
How to Store Gooey Pumpkin Bars
- To Store: Allow bars to cool completely and cut into squares or rectangles. Place in an airtight container and store in the fridge for up to 5 days.
- To Freeze: Allow to cool completely. Wrap each bar individually in plastic wrap and place them in a freezer-safe bag or container in the freezer for up to 2 months. Thaw frozen bars overnight in the refrigerator or at room temperature for a few hours before eating.
FAQs
Yes, you can swap the yellow cake for a spice cake mix if you’d like.
Absolutely! These are great to make ahead of time. Just make per directions, allow to cool and store in an airtight container in the fridge until ready to serve but no longer than 3 days.
Yes, of course. Some favorites to add are chocolate chips, walnuts or toffee bits. Feel free to add your favorite mix-ins.
Yes, of course you can use fresh pumpkin puree in this recipe.
More Pumpkin Dessert Recipes
- Rice Krispie Treat Pumpkins
- Pumpkin Fluff
- Pumpkin Hot Chocolate
- Pumpkin Snack Cake
- Pumpkin Cinnamon Roll Cake
Recipe
Pumpkin Gooey Bars
Ingredients
- 1 (15.25oz) box of yellow cake mix
- 1 cup melted butter divided
- 4 eggs
- 8 ounces cream cheese softened
- 15 ounces pumpkin puree
- 2 tsp Pumpkin pie spice
- 1 tsp Vanilla
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Line a 13×9 inch baking dish with parchment paper and set aside.
- In a large mixing bowl, fold together yellow cake mix, ½ cup melted butter, and 1 egg, until a dough forms.
- Press the dough mixture into the bottom of the lined baking dish.
- In a large bowl, beat cream cheese, pumpkin pie spice, and vanilla, until smooth. Add pumpkin puree, ½ cup melted butter, 3 eggs, and mix well to combine. Mix in powdered sugar, until combined.
- Pour the pumpkin mixture over the dough. Bake for 45 minutes, the center will still be slightly jiggly when the bars are done baking.
- Allow the bars to cool completely and chill for 1 hour. Slice and enjoy.
Notes
- To Store: Allow bars to cool completely and cut into squares or rectangles. Place in an airtight container and store in the fridge for up to 5 days.
- To Freeze: Allow to cool completely. Wrap each bar individually in plastic wrap and place them in a freezer-safe bag or container in the freezer for up to 2 months. Thaw frozen bars overnight in the refrigerator or at room temperature for a few hours before eating.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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