Ingredients for Pumpkin Gooey Chess Squares
- Butter
- Spice Cake Mix
- Eggs
- Cream Cheese
- Solid Pack Pumpkin
- Vanilla
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
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How to Make Pumpkin Gooey Chess Squares
- Preheat oven to 350°F (175°C). Position oven rack in the middle of the oven.
- Spray the bottom only of a 13x9 inch baking pan with cooking spray.
- In a saucepan over low heat, melt 1/2 cup (1 stick) of butter.
- In a large bowl, beat 15.25 oz (1 box) yellow cake mix, the melted butter, and 1 large egg with an electric mixer on medium speed until well combined.
- Press the dough evenly into the prepared pan. Set aside.
- In a small saucepan over low heat, melt the remaining 1/2 cup (1 stick) of butter.
- In a separate large bowl, beat 8 oz (1 package) softened cream cheese and 15 oz (1 can) pumpkin puree with an electric mixer on medium speed until smooth and creamy. Scrape down the sides as needed.
- Add the melted butter, 3 large eggs, and 1 teaspoon vanilla extract. Blend until smooth.
- Stir in 1 cup powdered sugar and 1 teaspoon pumpkin pie spice. Mix until fully incorporated.
- Carefully spread the pumpkin mixture evenly over the prepared crust.
- Bake for 42-45 minutes, or until the filling is set and the edges are lightly golden.
- Let cool completely in the pan on a wire rack before cutting.
- Once cooled, cut into bars or squares.
- Cover and refrigerate for optimal flavor and storage.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
115g
Fat
39g
Carbs
12g
