Gooey Pumpkin Butter Squares

Experience the autumnal pleasure of Gooey Pumpkin Butter Cake Squares. Every bite offers a rich, spiced pumpkin filling layered over a buttery cake base, complemented by a touch of vanilla. These sweet and decadent squares are ideal for cozy get-togethers and festive fall events. 🍂🎃🍰

The Crust

13.5oz/375 box Yellow Cake Mix

4oz/113g unsalted Butter - melted

1 Egg

Add the cake mix to a large bowl. Add melted butter and egg. Mix well with a hand-held mixer, or stand mixer, (or by hand), on low speed for 30 seconds until it is all combined.

Press your dough into the bottom of a buttered and flowered (or Pam baking spray) casserole dish (9x13inch) Make sure it is flat and smooth. Leave a 1/2 inch of dough come up the side of the dish. Set aside. 

The Filling

12oz/340g Powdered sugar

3 Eggs

8oz/226g Cream cheese - softened

15oz/425g Pumpkin Puree (not pie filling)

4oz/113g unsalted Butter - melted

1 Tsp Vanilla extract

1Tsp Cinnamon

1/2 Tsp Nutmeg 

• Add the cheese to a large bowl, using a handheld mixer, quickly mix for 30 seconds. Add the sugar and begin mixing at low speed. Increase speed until sugar is completely combined and it's creamy, about a minute. 

• Add the eggs, 30 second mix, add the melted butter and mix until combined, about 30 seconds, add the vanilla extract and mix another 30 seconds.

• By hand, fold in the pumpkin & spices until completely incorporated. 

• Pour the mixture over the crust. Bake in 350F/175C for 40 minutes. It should be browned, set but the center should still have a jiggle in the center - resist over cooking. 

Allow to cool for 30 minutes before cutting. Serve warm or cold with a sprinkle of powdered sugar. Upgrade with a little unsweetened whipped cream.

This is now one of my fall favorites and has replaced the usual pumpkin pie. 

This is super simple. Give it a go and I'm sure you will love it!

Please leave a comment with any questions and/or let me know if you made this dish.