Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Gooey Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 2 reviews

  • Author: Sara
  • Total Time: 5 hours 50 minutes
  • Yield: 16 servings

Description

These Pumpkin Gooey Bars combine a spiced cake base with a creamy pumpkin topping to create a moist, flavorful dessert perfect for fall gatherings or anytime you crave a rich pumpkin treat. With a subtle balance of warm pumpkin pie spices and a gooey, luscious texture, these bars are simple to prepare and deliver a delightful taste experience in every bite.

Ingredients

Dry Ingredients

  • 1⅓ cups all-purpose flour (160g)
  • 1¼ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt

Wet Ingredients for Base

  • ¾ cup granulated sugar (150g)
  • 1 large egg yolk
  • ½ cup unsalted butter, melted (113g)

Wet Ingredients for Topping

  • 6 ounces full-fat cream cheese, room temperature
  • 1½ cups powdered sugar (180g)
  • 1 large egg, room temperature
  • ½ cup pure pumpkin puree (114g)
  • 1 teaspoon vanilla paste or extract
  • 1 teaspoon pumpkin pie spice

Instructions

  1. Prepare Pan and Oven: Line an 8×8 inch pan with parchment paper, ensuring coverage on all sides for easy removal, and preheat your oven to 350℉ (180℃).
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and kosher salt until evenly combined. Set this mixture aside.
  3. Combine Wet Base Ingredients: In a large mixing bowl, whisk the granulated sugar, egg yolk, and melted unsalted butter until fully blended and smooth.
  4. Form Cake Batter: Gradually add the dry flour mixture into the wet ingredients, folding gently with a rubber spatula until no streaks of flour remain and the batter is thick and consistent.
  5. Press Cake Base: Transfer this cake batter into the prepared pan, pressing it evenly across the bottom and into all corners to form a uniform base layer.
  6. Prepare Cream Cheese Mixture: In a stand mixer bowl fitted with the paddle attachment—or using a hand mixer—beat the room temperature cream cheese and powdered sugar together on low speed until combined, then increase to medium speed and beat for about one minute until creamy and smooth.
  7. Add Pumpkin Mixture: Scrape down the bowl sides, then add the large egg, pumpkin puree, vanilla, and pumpkin pie spice to the cream cheese mixture. Beat until everything is fully incorporated and the topping is smooth.
  8. Layer Pumpkin Topping: Pour the pumpkin cream cheese batter evenly over the prepared cake base layer, spreading it smoothly to the edges.
  9. Bake: Place the pan on the center rack of the oven and bake for 25-30 minutes. The edges should be set while the center remains slightly jiggly but not watery.
  10. Cool Bars: Remove the pan from the oven and set it on a wire rack to cool for one hour.
  11. Chill: Transfer the cooled pan to the refrigerator uncovered, chilling it for 3-4 hours to fully set the bars for clean cutting.
  12. Slice and Serve: Use a large sharp knife and wipe the blade clean between cuts to create neat slices. Optionally, dust the tops with powdered sugar using a fine mesh strainer before serving.

Notes

  • Use room temperature eggs and cream cheese to ensure smooth mixing and prevent lumps.
  • For best results, chill the bars uncovered to avoid condensation that can make the topping soggy.
  • Wiping the knife blade between cuts helps achieve cleaner slices without crumbly edges.
  • These bars store well in the refrigerator for up to 4 days in an airtight container.
  • Feel free to use homemade pumpkin pie spice or adjust the cinnamon and spice blend according to your preference.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/pumpkin-gooey-bars-recipe/