These decadent pumpkin gooey cake bars are an easy fall treat that everyone will love. A St. Louis classic, ooey gooey butter cake get a seasonal spin with the addition of pumpkin.
In a medium mixing bowl or stand mixer, combine butter, eggs and cake mix. Press into your dish and with a spatula to create a thin crust.
Combine eggs, pumpkin, cream cheese, butter, cinnamon and powdered sugar. Spoon and spread on top of crust.
Bake 40 minutes. Allow to cool before serving.
Notes
Substitutions
Yellow Cake Mix - You can substitute pumpkin or spice cake mix for even more pumpkin flavor.
Butter - Salted or unsalted.
Cream Cheese - Use full fat cream cheese when possible or low fat in a pinch.
Cinnamon - Can substitute with pumpkin pie spice or nutmeg if you prefer.
Powdered Sugar - Also known as confectioners sugar or icing sugar. If you don't have any, you can pulse white granulated sugar in a food processor until light and fluffy.
Tips
Do not to over-bake, it should remain slightly gooey.
To Store
At Room Temperature - Cover and keep at room temperature for up to three days.
Refrigerate - Cover in an airtight container up to one week refrigerated.
Freeze - Freeze whole or in slices for up to a month in an airtight container.