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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!
Favorite Pumpkin Recipes:
Pumpkin Gooey Butter Bars
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
This recipe comes from RecipeBoy.com
We were looking for one more Thanksgiving dessert…..this might be it!! Sounds perfectly delicious!!
Brooks, this recipe is exactly what I need. Thank you!!
Now, two questions: I have no baking mix. Could you possibly suggest what I shall use to make the mix myself? And I have no pumpkin puree, I will do my own, but what sort of pumpkin would be the best fit for the purpose? I hope you could possibly offer a solution to my situation?
(I’m in Holland right now and supermarkets do not have those ingredients that we use in America…)
Thank you very much!!
I wish you all the best this fall!
Hi, I’m not sure! Maybe try to Google a recipe for how to make homemade Bisquick? Sugar pumpkins are best for making homemade pumpkin puree. Good luck!
Thanks for posting this! I had a similar recipe a long time ago and forgot about it. Can’t wait to try this one. 🙂
So it would be helpful if you said IN A SEPARATE bowl combine the dry ingredients. I added EVERYTHING to the same bowl since you said mix cream cheese and pumpkin then mix again without specifying. Cooking a birthday dinner for my sis in law after a day of homeschooling and grocery shopping WITH my 5 kids all while preparing for the holidays. ..i need good directions 🙂 we will see what happens!
I did it in one bowl and it was easy and perfect! I don’t think it makes a difference!
Love these Pumpkin Gooey Butter Bars! Perfect for Thanksgiving table party 🙂
I use a spice cake mix. Delicious
great idea!
Refrigerate leftovers or no?
I think they keep better when refrigerated, so yes.
Could I make it the day before? Does it hold up and keep good in the fridg?
yes
Has anyone tried reducing the amount of powdered sugar? A box seems like a lot and I want my grandma to be able to try these!
I haven’t!
Can you use something beside cream cheese for the recipe due to milk allergy
Not sure!
Hi can you use pumpkin filling in a can instead of purée?
Thanks!
The filling contains a lot of sugar, so I think it would be far too sweet.
Can you freeze these?
Not sure about that!
These are FABULOUS!! I made them exactly as directed. Thought the directions were spot on. Only issue I had was that the bars were still very “sloshy” at 45 minutes. Had to leave them in the oven for additional 10-15 minus and was a little bit hesitant even then. But you mentioned not to over cook them, so out they came. And the are perfect!! I broke my KETO diet and tried them. Oh so very worth it! Thank you!
Been making these for years. We don’t have pumkin pie anymore,my family request this every Thanksgiving.
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.
I made these with a butter pecan cake mix and 2-1/2 tsp pumpkin pie spice and they were delicious!
Best recipe ,quick and easy,that pumpkin pie flavor that you want ,and moist like pie almost. Much loved
Thank you this recipe is so good, God bless!