Categories: Cookies, Dessert, Pumpkin
Ingredients
- 1 cup butter , divided
- 1 (18 1/4 ounce) packagespice cake mix or 1 (18 1/4 ounce) package yellow cake mix
- 4 large eggs
- 1 (8 ounce) package cream cheese , softened
- 1 (15 ounce) can solid pack pumpkin
- 2 teaspoons vanilla
- 1 (16 ounce) box powdered sugar
- 2 teaspoons pumpkin pie spice
Directions
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Preheat oven to 350°; position oven rack in the middle of oven; spray the bottom only of a 13×9 inch baking pan with cooking spray.
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Melt ½ cup butter in a saucepan over low heat.
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In a bowl, beat the cake mix, melted butter, and 1 egg with an electric mixer set on medium speed until well blended (mixture will come together as a thick dough).
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Pat the dough evenly into prepared pan; set aside.
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Melt the remaining stick of butter in a small saucepan over low heat.
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In a bowl, beat the softened cream cheese and canned pumpkin with an electric mixer on medium speed until blended and smooth, scraping down the sides of bowl when needed.
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Add in the melted butter, remaining 3 eggs, and vanilla extract; blend until smooth.
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Add in the powdered sugar and pumpkin pie spice; blend until smooth.
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Spread pumpkin mixture over prepared crust; bake 42-45 minutes (do not overbake; bars should be slightly gooey).
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Transfer to a wire rack and cool completely.
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Cut into bars/squares; cover and store in refrigerator.