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Pumpkin Gooey Butter Bars

Pumpkin gooey butter bars with a buttery yellow cake mix crust and an impossibly gooey pumpkin cream cheese center. Baked until the middle is just barely jiggly, then cooled completely for clean, sliceable bars.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For cake mix crust
  • 1 box (15.25 oz) yellow cake mix Use standard yellow cake mix.
  • 0.5 cup unsalted butter, melted Melt and cool slightly before mixing.
  • 1 egg Add to crust mixture.
For gooey pumpkin filling
  • 8 oz cream cheese, softened Beat until smooth for a silky center.
  • 1 can (15 oz) pumpkin puree Use pure pumpkin, not pumpkin pie filling.
  • 3 eggs Beat in one at a time for a smooth filling.
  • 1 tsp vanilla extract Adds warmth to the filling.
  • 0.5 cup unsalted butter, melted Mix in for gooey texture.
  • 4 cups powdered sugar Sweetens and thickens the filling.
  • 2 tsp pumpkin pie spice Spice blend for classic pumpkin flavor.
  • 1 tsp cinnamon Boosts aroma and warmth.
  • extra powdered sugar for topping Dust heavily after cooling.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350F and grease a 9x13 baking pan with a thin, even coating.
  2. Combine yellow cake mix, melted unsalted butter, and egg until a thick dough forms, then press it firmly into the bottom of the pan in an even layer.
  3. Beat the cream cheese until smooth, then add pumpkin puree, eggs, and vanilla extract and beat until the mixture is fully combined.
  4. Beat in the melted butter, then add powdered sugar, pumpkin pie spice, and cinnamon and beat until the filling is smooth and glossy.
  5. Pour the gooey filling over the crust, then tap the pan lightly to level the surface.
  6. Bake for 40-45 minutes at 350F, until the center is slightly jiggly; use the edge-to-center jiggle to avoid overbaking.
  7. Cool completely, then dust heavily with extra powdered sugar and cut into bars for clean slices.

Notes

Pro tip: press the crust firmly and bake just until the middle jiggles—cooling sets the bars without drying them out. Store covered in the refrigerator up to 4 days; freeze bars up to 2 months. For a lighter option, use low-fat cream cheese (texture may be slightly less rich but still creamy).