Pumpkin Gooey Bars Recipes

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 CHESS SQUARES

Steps:

• Preheat oven to 350°; position oven rack in the middle of oven; spray the bottom only of a 13x9 inch baking pan with cooking spray.
• Melt ½ cup butter in a saucepan over low heat.
• In a bowl, beat the cake mix, melted butter, and 1 egg with an electric mixer set on medium speed until well blended (mixture will come together as a thick dough).
• Pat the dough evenly into prepared pan; set aside.
• Melt the remaining stick of butter in a small saucepan over low heat.
• In a bowl, beat the softened cream cheese and canned pumpkin with an electric mixer on medium speed until blended and smooth, scraping down the sides of bowl when needed.
• Add in the melted butter, remaining 3 eggs, and vanilla extract; blend until smooth.
• Add in the powdered sugar and pumpkin pie spice; blend until smooth.
• Spread pumpkin mixture over prepared crust; bake 42-45 minutes (do not overbake; bars should be slightly gooey).
• Transfer to a wire rack and cool completely.
• Cut into bars/squares; cover and store in 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.