Pumpkin Gooey Chess Squares

READY IN: 1hr 30mins
Recipe by ratherbeswimmin'

An alternative to pumpkin pie.

Top Review by SmoochTheCook

Wow, these steps are so easy to understand and I'm glad that you added that it would be a thick dough...I usually panic when I see that. Looking forward to making your dessert for my mom's very early calligraphy Christmas party. Where did you find this recipe, btw? UPDATE: I made them 1 1/2 days before the party and after completely cooled, I cut them and put them into a container, sealed. Mom too both to her party, but one was glass and she dropped it. So, they were left with 1/2 of them, but every bit of them were devoured. Thanks so much!

Ingredients Nutrition


  1. 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.
  2. Melt ½ cup butter in a saucepan over low heat.
  3. 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).
  4. Pat the dough evenly into prepared pan; set aside.
  5. Melt the remaining stick of butter in a small saucepan over low heat.
  6. 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.
  7. Add in the melted butter, remaining 3 eggs, and vanilla extract; blend until smooth.
  8. Add in the powdered sugar and pumpkin pie spice; blend until smooth.
  9. Spread pumpkin mixture over prepared crust; bake 42-45 minutes (do not overbake; bars should be slightly gooey).
  10. Transfer to a wire rack and cool completely.
  11. Cut into bars/squares; cover and store in refrigerator.

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