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Easy Pumpkin Gooey Butter Bars with Cake Mix Crust

Easy pumpkin gooey butter bars with a cake mix crust and a smooth, custardy pumpkin cream cheese layer that sinks into a tender gooey center as it cools. Baked in one 9x13 pan at 350°F with a deep golden, slightly jiggly finish and a snowy powdered sugar dusting.
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Prep Time 15 minutes
Cook Time 45 minutes
cooling and chilling 3 hours
Total Time 4 hours
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 box (15.25 oz) yellow cake mix
  • 1 large egg
  • 0.5 cup unsalted butter melted
For the pumpkin gooey layer
  • 8 oz full-fat cream cheese softened
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 0.08 tsp fine salt pinch
  • 0.5 cup unsalted butter melted and slightly cooled
  • 1 lb powdered sugar about 4 cups, plus 2 tbsp for dusting

Equipment

  • 1 sheet pan

Method
 

Prep the pan and crust
  1. Preheat the oven to 350°F. Grease a 9x13-inch pan and line it with parchment paper, leaving an overhang on the long sides for lifting.
  2. Stir the cake mix, egg, and melted butter until a thick, soft dough forms. Press it evenly into the bottom of the pan.
Make the pumpkin gooey layer
  1. Beat the cream cheese with a hand mixer on medium until completely smooth. Beat in the pumpkin, then add the eggs one at a time.
  2. Add the vanilla extract, pumpkin pie spice, and fine salt. Beat just until incorporated.
  3. With the mixer on low, stream in the melted butter, then add the powdered sugar a cup at a time until the filling is smooth and silky.
  4. Pour the filling over the crust and spread it to the edges. Make sure the surface is even.
Bake, cool, chill, and slice
  1. Bake at 350°F for 40–50 minutes, until the edges are deep golden and puffed and the center looks set but still jiggles slightly. It will sink as it cools, which is what makes it gooey.
  2. Cool at room temperature for 1 hour, until no longer hot to the touch. The bars will firm slightly.
  3. Refrigerate for at least 2 hours for clean slicing. Chill until the center is fully set.
  4. Dust generously with powdered sugar, then lift out by the parchment and cut into 24 bars. Wipe the knife between cuts for neat edges.
  5. Store covered in the fridge for up to 5 days. Serve cold for the cleanest slice.

Notes

Pro tip: for the true gooey sink, bake until the edges are deep golden and puffed while the center still jiggles slightly, then allow the full 1 hour room-temperature cool before chilling. Refrigerate covered up to 5 days; freezer not recommended for best texture. If you want a lighter version, swap to reduced-fat cream cheese (expect a slightly less rich, less custardy set).