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Pumpkin Gooey Butter Bars

Pumpkin gooey butter bars with a yellow cake mix crust and an extra-jiggly pumpkin cream cheese center. Baked at 350°F until the middle wobbles, then cooled and dusted heavily with powdered sugar.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For cake mix crust
  • 1 can (15.25 oz) yellow cake mix Use classic yellow cake mix for the crust.
  • 0.5 cup unsalted butter, melted Melt and cool slightly before mixing.
  • 1 egg Use large eggs.
For gooey pumpkin filling
  • 8 oz cream cheese, softened Soften at room temperature for a smooth filling.
  • 1 can (15 oz) pumpkin puree Not pumpkin pie filling.
  • 3 eggs Use large eggs.
  • 1 tsp vanilla extract Adds warmth to the pumpkin filling.
  • 0.5 cup unsalted butter, melted Melt and let cool slightly.
  • 4 cup powdered sugar For the classic gooey texture.
  • 2 tsp pumpkin pie spice Blend or single spice as desired.
  • 1 tsp cinnamon Optional but recommended for extra spice.
  • 1 extra powdered sugar for topping For a heavy finish before slicing.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x13 baking pan so the bars release cleanly.
Make the cake mix crust
  1. Combine yellow cake mix, melted unsalted butter, and egg until a thick dough forms.
  2. Press the thick dough firmly into the bottom of the prepared pan to create an even crust layer.
Make the gooey pumpkin filling
  1. Beat cream cheese until smooth, then add pumpkin puree, eggs, and vanilla extract.
  2. Beat in melted unsalted butter, then add powdered sugar, pumpkin pie spice, and cinnamon and beat until smooth.
Assemble and bake
  1. Pour the gooey pumpkin filling over the crust and spread gently if needed to level the top.
  2. Bake for 40-45 minutes until the center is slightly jiggly, then stop to avoid overbaking.
Cool and serve
  1. Cool completely so the filling sets enough to cut into clean bars.
  2. Dust heavily with powdered sugar and cut into bars for serving.

Notes

For the best “gooey” center, pull the bars when the middle still jiggles—edges can look set while the center remains slightly wobbly. Store covered in the fridge up to 4 days; freeze baked bars up to 2 months (thaw overnight in the fridge). For a lighter option, use low-fat cream cheese and reduce powdered sugar by 1/4 cup for a slightly less rich texture.