Pumpkin Gooey Bars

5 from 1 vote

These pumpkin gooey bars are the ultimate pumpkin dessert! A chewy, buttery spice cake bottom is topped with a tangy, gooey pumpkin filling. Perfect for a Halloween party or the Thanksgiving table, these are sure to be a huge hit.

Prep Time15

Cook Time30

Chill time5

Total Time5 45

Course: Dessert

Cuisine: American

Servings:

Calories: 191kcal

Author: Callan Wenner

Equipment

8x8" pan
Parchment paper
Stand mixer with paddle attachment, or handheld mixer
Mixing bowls

Ingredients

Spice Cake

1⅓ cups all-purpose flour 160g
1¼ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
¾ cup granulated sugar 150g
1 large egg yolk
½ cup unsalted butter melted (113g)

Pumpkin Layer

6 ounces full-fat cream cheese room temperature
1½ cups powdered sugar 180g
1 large egg room temperature
½ cup pure pumpkin puree 114g
1 teaspoon vanilla paste or extract
1 teaspoon pumpkin pie spice

Instructions

Line an 8x8" pan with parchment paper and preheat the oven to 350℉/180℃.
In a bowl, whisk together the flour, baking powder, cinnamon and salt and set aside.
1⅓ cups all-purpose flour, 1¼ teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt
In a large mixing bowl, whisk together the sugar, egg yolk and melted butter.
¾ cup granulated sugar, 1 large egg yolk, ½ cup unsalted butter
Add the flour mixture to the wet ingredients and use a rubber spatula to fully combine the batter until no streaks of flour remain and it becomes thick.
Transfer the cake batter into the pan and press it evenly onto the bottom, getting it the whole way to the corners.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the cream cheese and powdered sugar on low until combined, then increase the speed to medium for about a minute.
6 ounces full-fat cream cheese, 1½ cups powdered sugar
Scrape down the sides, then add the egg, pumpkin, vanilla, and pumpkin pie spice and beat until combined and smooth.
1 large egg, ½ cup pure pumpkin puree, 1 teaspoon vanilla paste or extract, 1 teaspoon pumpkin pie spice
Pour the pumpkin batter on top of the spice cake and spread evenly.
Bake the bars in the center rack of the oven for 25-30 minutes until the edges are set, but the center is still slightly jiggly (but not sloshy).
Remove the pan and cool on a wire rack for one hour, then transfer the pan to the fridge (uncovered) for 3-4 hours.
Cut the bars with a large sharp knife, wiping off the blade in between each cut to get very clean slices.
Use a fine mesh strainer to dust the tops of the bars with powdered sugar (optional).

Notes

Store the pumpkin gooey bars in the fridge, covered, for one week. It's best to store them in the pan so the covering does not touch the bars. The bars should be enjoyed cold.

If you don't have pumpkin pie spice, use the following mix to replace it (use all ground spices): ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon allspice, ⅛ teaspoon cloves.

When cutting the bars, press down, then slide the knife towards your body rather than lifting it up. This also helps with very clean slices.

Nutrition