Description
Delicious pumpkin cream cheese bars with a yellow cake mix crust.
Ingredients
Scale
- 1 box yellow cake mix
- ½ cup butter (melted)
- 1 large egg
- 8 ounces cream cheese (room temperature)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 15 ounces canned pumpkin puree
- ½ cup butter (melted)
- 3 large eggs
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Line a 9×13 baking dish with parchment paper. To secure the sides of the parchment paper, you can use metal binder clips.
- In a large bowl, add the yellow cake mix, melted butter, and 1 large egg. Mix using a spatula until a thick dough forms.
- Firmly and evenly press the dough into the bottom of the prepared baking dish. Set aside.
- In a separate large bowl, add the cream cheese, pumpkin pie spice, and vanilla extract. Beat using a hand mixer on medium speed until smooth.
- Add the canned pumpkin puree and beat until well combined. Scrape down the sides and bottom of the bowl.
- Add the melted butter and 3 large eggs. Beat until the eggs are combined.
- Add the powdered sugar and mix on low until combined.
- Pour the pumpkin filling over the crust dough in your pan. Evenly spread out.
- Place in the preheated oven and bake for about 45 minutes. To test, give the bars a wiggle. The center of the bars should slightly jiggle when they’re done baking.
- Allow the bars to cool completely.
- Place in the fridge to chill for 1 hour before serving.
- Cover with plastic wrap or store in an airtight container in the fridge.
Notes
- These bars are best served chilled.
- Store any leftovers in an airtight container in the fridge.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg