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As the leaves turn golden and the air takes on a crisp chill, the arrival of fall brings with it a delightful array of pumpkin desserts that warm the heart and soul. From spiced lattes to rich pies, pumpkin flavors have become synonymous with autumn, captivating taste buds and evoking cherished memories of family gatherings and festive celebrations. Among the many pumpkin delights, one dessert stands out for its heavenly combination of textures and flavors: the Heavenly Pumpkin Gooey Butter Bars.

Pumpkin Gooey Butter Bars

Indulge in the flavors of fall with these Heavenly Pumpkin Gooey Butter Bars! This easy-to-follow recipe combines a sweet yellow cake crust and a creamy pumpkin filling, creating a decadent treat that's perfect for any gathering. With its rich texture and delightful taste, this dessert captures the essence of autumn while being simple enough for bakers of all levels. Gather your ingredients and enjoy a slice of warmth and comfort this season!
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Ingredients
  

For the crust:

1 box (15.25 oz) yellow cake mix

1/2 cup unsalted butter, melted

1 large egg

For the gooey filling:

1 can (15 oz) pumpkin puree

1 package (8 oz) cream cheese, softened

2 large eggs

1 tsp vanilla extract

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1/2 tsp salt

4 cups powdered sugar

For topping (optional):

Whipped cream

Chopped pecans or walnuts

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray or line it with parchment paper for easy removal.

    Make the Crust: In a medium bowl, combine the yellow cake mix, melted butter, and egg. Mix until well combined. The mixture will be thick. Spread the crust evenly into the bottom of the prepared baking pan and press down firmly.

      Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add in the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until everything is well incorporated.

        Add Powdered Sugar: Gradually add in the powdered sugar, mixing on low speed to prevent a sugar cloud. Once all the sugar is added, mix until the filling is smooth and creamy.

          Pour Filling: Pour the pumpkin filling over the crust in the baking pan, spreading it evenly.

            Bake: Bake in the preheated oven for about 40-45 minutes, or until the edges are set, and the center still has a slight jiggle (it will firm up as it cools).

              Cool & Serve: Once baked, remove from the oven and allow to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours for better slicing.

                Cut & Enjoy: Cut into squares and serve. Top with whipped cream and a sprinkle of chopped pecans or walnuts if desired.

                  Prep Time: 15 mins | Total Time: 4 hrs (including cooling) | Servings: 12-15 squares