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Butter Cake Mix Pumpkin Gooey Butter Bars with Powdered Sugar

Pumpkin gooey butter bars pair a buttery yellow cake mix crust with a smooth pumpkin cream cheese filling. Bake until the edges are lightly golden and the center still wobbles slightly, then chill and finish with powdered sugar.
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Prep Time 20 minutes
Cook Time 55 minutes
cooling and chilling 3 hours
Total Time 4 hours 15 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

For the crust and filling
  • 1 box (15.25 oz) yellow cake mix
  • 4 eggs large, divided (1 for the crust and 3 for the filling)
  • 1 cup unsalted butter melted and divided (1/2 cup for the crust and 1/2 cup for the filling)
For the pumpkin filling and dusting
  • 1 package (8 oz) cream cheese softened
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
  • 1 box (16 oz) powdered sugar full box for the filling
  • 2 tbsp powdered sugar for dusting
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg

Equipment

  • 1 9x13-inch baking pan

Method
 

Prepare the crust
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. Stir the yellow cake mix, 1 egg, and 1/2 cup melted butter together until evenly combined.
  4. Press the crust mixture into the bottom of the pan.
Make the filling
  1. Beat the cream cheese in a large bowl until smooth.
  2. Beat in the pumpkin, remaining 3 eggs, vanilla, remaining 1/2 cup melted butter, cinnamon, and nutmeg.
  3. Gradually beat in the full box of powdered sugar until smooth.
Bake and finish
  1. Spread the filling evenly over the crust.
  2. Bake for 45-55 minutes, until the edges are set and lightly golden, the center still wobbles slightly, and an instant-read thermometer inserted in the center reads 160°F.
  3. Cool in the pan for 1 hour.
  4. Refrigerate for at least 2 hours before cutting.
  5. Dust with the remaining 2 tablespoons powdered sugar.
  6. Cut into 24 bars.

Notes

For neat bars, chill the cake fully before cutting. Store covered in the refrigerator for up to 4 days; freeze yes, for up to 2 months. A gluten-free yellow cake mix can be used for a gluten-free swap if the other ingredients are certified gluten-free.