Pumpkin Pie Gooey Bars

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Jump to Recipe Pumpkin Pie Gooey Bars sliced into neat squares with powdered sugar on top.
Pumpkin Pie Gooey Bars with that classic “just-set” center

Pumpkin Pie Gooey Bars (Spice-Cake Crust)

Silky pumpkin-pie custard on a warm-spice cake crust, finished with powdered sugar. ✨

The Short Story

Think ooey-gooey butter cake meets classic pumpkin pie. A tender spice-cake crust holds a smooth pumpkin custard, and a dusting of powdered sugar seals the deal for simple, crowd-pleasing comfort. 🍰🤎

What Makes It Work

  • Familiar flavor, fun format: all the pumpkin-pie nostalgia, none of the pie-plate stress.
  • Clean slices, cozy texture: soft warm-spice base + silky, pie-like center.
  • Bake-ahead friendly: flavor deepens overnight, slices like a dream the next day.

Chef’s Notes (Read Before You Cook)

  • Spice profile: cinnamon leads, ginger follows, nutmeg rounds—comfort over perfume.
  • Bake cue: pull when edges are set and the center has a light jiggle; it finishes setting as it cools.
  • Pan prep: parchment sling = cleaner cuts.

Serving & Pairings

  • A whisper of powdered sugar right before serving.
  • Optional: softly whipped cream or a tiny grate of fresh nutmeg.
  • Perfect with coffee, chai, or cold milk.

Make-Ahead & Leftovers

Chill, slice, and you’re set. They hold beautifully for a few days; the spice really opens up by tomorrow. Store covered in the fridge; bring to room temp before serving.

Text-Only Recipe (Fallback)

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Pumpkin Pie Gooey Bars — Recipe (Text)

Yield: 20 bars

Ingredients

  • Cooking spray
  • 1 (13.25-oz.) box spice cake mix
  • 1 large egg
  • 1/2 cup butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • 1/2 cup butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1¾ teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/8 teaspoon clove

Instructions

  1. Preheat oven to 350°F. Grease a 9×13-inch pan with cooking spray.
  2. Mix cake mix, 1 egg, and 1/2 cup melted butter until a soft dough forms; press into pan.
  3. Whisk cream cheese, pumpkin puree, and 1/2 cup melted butter until smooth.
  4. Whisk in 2 eggs and vanilla, then powdered sugar and spices until combined.
  5. Pour over crust; bake 40–45 minutes (edges set, center slightly jiggly).
  6. Cool at least 1 hour. Dust slices with powdered sugar to serve.

Nutrition (per serving): 320 cal • 17 g fat (9 g sat) • 39 g carbs • 1 g fiber • 31 g sugar • 3 g protein • 290 mg sodium • 64 mg cholesterol

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