Pumpkin Gooey Chess Squares

READY IN: 1hr 30mins




  • 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.