Pumpkin Pie Cream Cheese Bars – Fall festive and the perfect addition to your Thanksgiving dessert table! This decadent dessert has the best fall flavors as well as an ooey-gooey consistency that brings it all together!
This is kind of a last-minute Thanksgiving post… I had to think of a dessert to bring to my family’s Thanksgiving dinner and all I had was cake mix, cream cheese, and pumpkin puree.
So I thought, what can I make with this combination of ingredients? Oh, I know! I’ll make a fall twist on Karen’s Recipe for the Gooey Cream Cheese Bars!
And this was a learn-as-you-go recipe, so I only got a couple of pictures…that and I had to fight my family to stop them from eating it before Thanksgiving!
The ingredients you’ll need are as follows: 1 box of yellow/white cake mix, pumpkin puree (1/2 cup for the cake mixture, 1/4 cup for the cream cheese filling), 1/2 cup of softened butter (or 1 stick), pumpkin spice (1 tsp for both mixtures), 4 cups of powdered sugar, an 8 oz block of cream cheese, and a splash of vanilla.
For the cake mixture, combine the box of cake mix, pumpkin, softened butter, and pumpkin spice. Then spread it into a greased baking dish. The baking dish can be either a square dish or a rectangle dish, it just depends on how thin you want your bars (you won’t need to adjust the cooking time).
For the cream cheese filling, combine the powdered sugar, pumpkin, pumpkin spice, cream cheese, and vanilla. Spread it on top of the cake mixture.
Bake in a 350 preheated oven for 35-40 minutes, let cool completely, and then set it in the refrigerator for about an hour before serving.
And yes, I know I used pictures of 2 different-sized baking dishes, like I said, it was a learn-as-you-go process.
Pumpkin Cream Cheese Filling
Serving Size: 1
Amount Per Serving: Calories: 308Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 142mgCarbohydrates: 43gFiber: 1gSugar: 39gProtein: 2g