Ooey Gooey Pumpkin Squares

Combine the best of a cake and a cheesecake to create these bars perfect for any Fall work event, school bake sale or holiday get-together.

Prep Time: 10 min
Cook Time: 40 min

RECIPE
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Servings:

Yield: 24 bars

Ingredients:

Crust
1 18.25-ounce package yellow cake mix
1 large egg
4-ounces (1 stick) unsalted butter, melted

Filling
1 8-ounce package cream cheese, softened
1 - 15 ounce can pumpkin puree
3 large eggs
1 teaspoon vanilla extract
4-ounces (1 stick) unsalted butter, melted
1⁄2 cup powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Allergens:

Eggs, Gluten, Milk, Wheat

Nutritional Information

Vegetarian

Directions:

For the crust: Preheat oven to 350°F. Prepare a 9 x 13 inch pan with pan spray.
Using an electric mixer, combine cake mix, egg, and butter on medium speed until well blended – approximately 3 minutes. Gently press mixture into the bottom of the pan.
For the filling: Using an electric mixer, beat the cream cheese and pumpkin on medium speed until smooth – approximately 2 minutes. Add eggs, vanilla extract, and butter and mix well. Add the powdered sugar, cinnamon, and nutmeg and continue to mix until well blended – approximately 3 minutes.
Spread the pumpkin mixture over cake mixture and bake, making sure not to over bake as the center should be a little gooey – approximately 40 minutes.
Let cool to room temperature in the pan before cutting into approximately 21⁄2 x 21⁄2 inch squares.