Make these delicious and impressive Pumpkin Gooey Butter Bars with the perfect combination of a cookie like crust and a cream cheese and pumpkin creamy filling.
Pumpkin Gooey Butter Bars
As soon as the weather cools I am ready to start making pumpkin recipes. These Pumpkin Gooey Butter Bars are a dessert I could eat year-round. They are so good and they don't last long when I make them!
Pumpkin Gooey Butter Bars Ingredients
To make these delicious Pumpkin Gooey Butter Bars crust you will need all purpose flour, granulated sugar,chopped pecans, baking powder, salt, eggs and unsalted butter.
To Make the Pumpkin Gooey Butter Bars filling you will need cream cheese, canned pumpkin, eggs, vanilla extract, unsalted butter, powdered sugar, pumpkin pie spice, ground cinnamon and nutmeg.
How To Make Pumpkin Gooey Butter Bars
Preheat oven to 350 degrees. Prepare a 9x13 baking dish, lining it with foil and spraying with baking spray.
Preparation is done with a large food processor.
In your food processor, pulse the pecans until ground. Then, add in the flour, sugar, baking powder and salt to the processor. Pulse until well combined. Add in the eggs and butter. Run processor until thick dough is formed and everything is well combined. Pour the dough into your pan and spread out evenly along the bottom.
Wipe out your food processor and throw in the cream cheese and pumpkin. Pulse until nice and creamy, with no lumps. Add in the eggs, vanilla and melted butter. Mix again. Add in all of the spices and slowly add in the powdered sugar, pulsing as you go, and mix until everything is well combined and no lumps are remaining. Pour the filling into pan over crust.
Bake 40-50 minutes. A toothpick should come out with just a few crumbs. Be careful not to over bake.
Serve with fresh whipped cream.
Pumpkin Gooey Butter Bars
Ingredients
Crust Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup chopped pecans
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 1/2 sticks unsalted butter
Filling Ingredients
- 8 ounce cream cheese – room temperature
- 15 ounce canned pumpkin (not pie filling)
- 2 large eggs
- 1 tsp vanilla extract
- 1 stick unsalted butter
- 14 ounce powdered sugar
- 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 350 degrees. Prepare a 9x13 baking dish, lining it with foil and spraying with baking spray.
- Preparation is done with a large food processor.
- In your food processor, pulse the pecans until ground. Then, add in the flour, sugar, baking powder and salt to the processor. Pulse until well combined.
- Add in the eggs and butter. Run processor until thick dough is formed and everything is well combined.
- Pour the dough into your pan and spread out evenly along the bottom.
- Wipe out your food processor and add in the cream cheese and pumpkin. Pulse until nice and creamy, with no lumps.
- Add in the eggs, vanilla and melted butter. Mix again.
- Add in all of the spices and slowly add in the powdered sugar, pulsing as you go, and mix until everything is well combined and no lumps are remaining.
- Pour the filling into pan over crust.
- Bake 40-50 minutes. A toothpick should come out with just a few crumbs. Be care not to over bake.
Notes
