Gooey Pumpkin Bars Recipes

PUMPKIN GOOEY BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil with cooking spray and set aside.
• In a large bowl, combine the cake mix, one (1) stick (1/2 cup) of the melted butter and one (1) egg together until blended; dough will be thick. Press evenly into the prepared pan and set aside.
• Meanwhile, beat the cream cheese, pumpkin, pie spice and vanilla with a handheld electric mixer on medium speed until blended and creamy. Beat in the remaining 1/2 cup melted butter, & the remaining 3 eggs until blended. Lastly, beat in the entire pkg of powdered sugar.
• Pour the mixture evenly over the bar base and bake for 45 minutes or until the center is just about set (slightly jiggly is okay). Cool completely, then refrigerate for at least an hour to set up. Store bars in fridge.

PUMPKIN BARS

Steps:

• In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely. , For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread icing over bars. Store in the refrigerator.

PUMPKIN GOOEY BUTTER CAKE (PAULA DEEN)

Steps:

• Preheat oven to 350.
• To make the cake: Combine all of the ingredients and mix well.
• Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
• Prepare filling.
• To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
• Add the eggs, vanilla, and butter, and beat together.
• Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
• Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
• Make sure not to over bake as the center should be a little gooey.
• Serve with fresh whipped cream or cinnamon-flavored ice cream.

GOOEY PUMPKIN OAT BARS

Steps:

• Preheat the oven to 350 degrees F. Spray or grease a 9x13x 2-inch metal baking dish with vegetable oil cooking spray or butter and line the bottom and sides of the pan with parchment paper. Grease the parchment paper and set aside.
• FILLING: In the bowl of an electric mixer fitted with the paddle attachment, beat together cream cheese, pumpkin, and brown sugar until well combined. Mix in egg, cinnamon, nutmeg and salt until well combined. Set aside.
• CRUST: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and shredded coconut. Add the butter, egg and vanilla and stir until incorporated.
• Using your hands, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the pumpkin filling over the crust. Cover the filling with the remaining crust mixture, crumbling it as you go. Bake until light golden, about 35-40 minutes. Cool completely. Cut into bars and store in an airtight container in the refrigerator. Bars can be served at room temperature or cold.

PUMPKIN GOOEY BARS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
• In a large bowl, stir together the graham crumbs and butter until the mixture is moistened. Press the grahams into the bottom of the baking dish to create a crust.
• Place the cream cheese in the bowl of your electric mixer. Beat until creamy, then beat in the pumpkin butter, brown sugar, eggs, vanilla, cinnamon, salt and nutmeg. Beat on medium speed until creamy and combined and no lumps remain. Pour the mixture on top of the graham crust.
• Sprinkle the chocolate chips on top. Bake for 20 minutes, then remove the dish and sprinkle the coconut on top. Bake for another 20 to 30 minutes, until the coconut is golden and the center of the bars is barely jiggly (it still might jiggle the tiniest big but most of it should be firm!).
• Let cool completely. I love to make these the day ahead of time, store them in the fridge and then slice. I also like to keep them stored in the fridge, but they are fine to sit out on a dessert plate!

PUMPKIN GOOEY BARS

Steps:

• Combine all the ingredients of the cake as directed by the ingredient list (not the cake box).
• Mix well with an electric mixer.
• Pat the mixture into the bottom of a lightly greased 13 x 9 inch baking pan.
• In a large bowl, beat the cream cheese and pumpkin until smooth.
• Add the eggs, vanilla, and butter and beat together.
• Stir in the powdered sugar, cinnamon, nutmeg, and mix well.
• Spread the pumpkin mixture over the cake batter and bake at 350 for about 50-60 minutes or until baked. **Inside should be gooey, but not runny**.
• Let cool on wire rack and cut into squares.
• Refridgerate left overs.

PUMPKIN GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 °F.
• To make the cake, combine cake mix, 1 stick melted butter and one egg and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.
• Prepare filling:
• In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3 eggs, vanilla, and 1 stick melted butter and beat together.
• Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
• Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
• Serve with fresh whipped cream.

PUMPKIN BARS

Steps:

• Preheat the oven to 350 °F.
• Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
• Stir together the flour, baking powder, cinnamon, salt and baking soda.
• Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
• Spread the batter into a greased 9×13 inch baking pan. Bake for 30 minutes.
• Let cool completely before frosting.
• Cut into bars.
• To make the icing:
• Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the confectioner's sugar and mix at low speed until combined. Stir in the vanilla and mix again.
• Spread on cooled pumpkin bars.

GOOEY PUMPKIN BARS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a mixing bowl, blend together butter, egg, cake mix and pumpkin puree. Once combined, press mixture into a buttered 9x13 inch pan.
• 3. Cream butter and cream cheese. Add in egg. Blend until combined. Add in pumpkin puree, vanilla, sugar, and spices.
• 4. Pour batter over top of cake layer.
• 5. Bake for about 40 to 45 minutes. Cake will be a light orange color and the top will still be somewhat gooey. Let cool, then serve.