Pumpkin Gooey Butter Bars
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.
Servings: 12
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
You can cut these to make 12 servings or 24 servings.
Serve with fresh whipped cream