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Pumpkin Gooey Butter Bars

Pumpkin gooey butter bars with a buttery cake-mix crust and a crackly golden pumpkin custard center. Bake until the edges are golden and the middle is set but still slightly jiggly for that melt-in-your-mouth gooey texture.
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Prep Time 25 minutes
Cook Time 50 minutes
cooling + chilling 3 hours
Total Time 4 hours 15 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 15.25 oz yellow cake mix Use boxed cake mix.
  • 1 large egg Room temperature.
  • 0.5 cup unsalted butter Melted.
Pumpkin Gooey Filling
  • 8 oz cream cheese Softened.
  • 15 oz pumpkin purée One can.
  • 3 large eggs Room temperature.
  • 1 tsp pure vanilla extract
  • 0.5 cup unsalted butter Melted.
  • 4 cup powdered sugar (1 pound).
  • 2 tsp pumpkin pie spice
  • 0.25 tsp fine sea salt
Topping
  • 2 tbsp powdered sugar For dusting.

Equipment

  • 1 sheet pan

Method
 

Prep the pan and crust
  1. Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Stir together the cake mix, large egg, and melted unsalted butter until a thick, soft dough forms.
  3. Press the dough evenly into the bottom of the prepared pan with your fingers or the bottom of a measuring cup.
Make the pumpkin gooey filling
  1. Beat the cream cheese on medium speed for 1–2 minutes until smooth and creamy.
  2. Beat in the pumpkin purée, then add the large eggs one at a time, mixing well after each.
  3. Beat in the pure vanilla extract and melted unsalted butter until combined.
  4. Add the powdered sugar, pumpkin pie spice, and fine sea salt, and beat on low until incorporated, then on medium until silky and smooth.
Bake, cool, and slice
  1. Pour the pumpkin filling over the crust and spread it into an even layer.
  2. Bake for 40–50 minutes at 350°F (175°C), until the edges are golden brown and the center is set but still slightly jiggly.
  3. Cool completely in the pan on a wire rack for about 2 hours.
  4. Refrigerate for 1 hour for cleaner slices.
  5. Lift out using the parchment overhang and dust the top with powdered sugar.
  6. Slice into 24 bars with a sharp knife, wiping it clean between cuts, and serve.

Notes

Pro tip: For the cleanest cuts, chill until firm, then wipe the knife between slices—this helps keep the gooey center from dragging. Store bars covered in the refrigerator for up to 5 days; freeze for up to 2 months (thaw overnight in the fridge). Dietary swap: use dairy-free cream cheese and a plant-butter alternative to reduce dairy while keeping the same custard texture.