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Pumpkin Gooey Butter Bars

Pumpkin gooey butter bars with a buttery yellow cake crust and an ultra-soft pumpkin cream cheese center. Baked until the middle is slightly jiggly, then cooled and dusted heavily with powdered sugar.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For cake mix crust
  • 1 box (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
  • 1 powdered sugar extra for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F, then grease a 9x13 baking pan.
  2. Press the crust mixture firmly into the bottom of the pan so it’s evenly packed.
Make the crust
  1. Combine the yellow cake mix, melted unsalted butter, and egg until a thick dough forms.
Make the filling
  1. Beat the cream cheese until smooth, then add pumpkin puree, eggs, and vanilla extract.
  2. Beat in the melted unsalted butter until incorporated, then mix in powdered sugar, pumpkin pie spice, and cinnamon until smooth.
Assemble and bake
  1. Pour the gooey pumpkin filling over the crust.
  2. Bake for 40-45 minutes at 350F, until the center is slightly jiggly; avoid overbaking.
Finish
  1. Cool the bars completely, then dust heavily with powdered sugar.
  2. Cut into bars once fully cooled so the gooey center sets cleanly.

Notes

For the best sliceable gooey texture, cool completely before cutting—warm bars can look set on top but still smear. Store covered in the refrigerator up to 4 days; freeze bars in a sealed container up to 2 months. To make it dairy-light (not dairy-free), use a plant-based cream cheese and butter-style baking sticks; baking time may need a few extra minutes if the batter seems looser.