Go Back
Print
Pumpkin Chess Bars will be your go to dessert bars for Thanksgiving. Gooey and creamy with a nice crust is perfect for those who might not like pumpkin pie

Pumpkin Chess Bars

Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 24
Author Quinn Caudill

Ingredients

Crust:

  • 1 box yellow cake mix
  • 1 egg
  • 8 Tbsp. butter, melted

Filling:

  • 1 (8-oz) package cream cheese, softened
  • 1 (15-oz) can pumpkin puree
  • 3 eggs
  • 1 tsp. Rodelle® vanilla
  • 8 tbsp. unsalted butter, melted
  • 2 1/4 cups powdered sugar, divided
  • 2 tsp. pumpkin pie spice

Instructions

  1. Preheat oven to 350F°.
  2. In a large bowl, combine the cake mix, egg, and butter and mix well with an electric mixer.
  3. Press the mixture into the bottom of a lightly greased 9x13 baking pan.

To make the filling:

  1. In a the same bowl, beat the cream cheese and pumpkin until smooth.
  2. Add the eggs, vanilla, and butter, and beat together.
  3. Slowly add powdered sugar, pumpkin pie spice and mix well.
  4. Spread pumpkin mixture over cake batter and bake for 45 to 50 minutes, until the center is mostly set.
  5. If desired, sprinkle with powdered sugar or serve with whipped cream.

Recipe Notes

  • First published by Quinn Caudill for dadwhats4dinner.com © 2016
  • Keep refrigerated for up to one week.
  • Inspired by Paula Deen's pumpkin gooey butter cakes recipe.