Gooey Pumpkin Butter Cake Squares | Bye Bye Pumpkin Pie

Описание: Indulge in the autumnal delight of Gooey Pumpkin Butter Cake Squares. Each bite reveals a luscious, spiced pumpkin filling atop a buttery cake base, balanced with a hint of vanilla. Perfectly sweet and rich, these squares are a must-have treat for cozy gatherings and festive fall celebrations. 🍂🎃🍰

The Crust

13.5oz/375 box Yellow Cake Mix
4oz/113g unsalted Butter - melted
1 Egg

Add the cake mix to a large bowl. Add melted butter and egg. Mix well with a hand-held mixer, or stand mixer, (or by hand), on low speed for 30 seconds until it is all combined.

Press your dough into the bottom of a buttered and flowered (or Pam baking spray) casserole dish (9x13inch) Make sure it is flat and smooth. Leave a 1/2 inch of dough come up the side of the dish. Set aside.

The Filling

12oz/340g Powdered sugar
3 Eggs
8oz/226g Cream cheese - softened
15oz/425g Pumpkin Puree (not pie filling)
4oz/113g unsalted Butter - melted
1 Tsp Vanilla extract
1Tsp Cinnamon
1/2 Tsp Nutmeg

Add the cheese to a large bowl, using a handheld mixer, quickly mix for 30 seconds. Add the sugar and begin mixing at low speed. Increase speed until sugar is completely combined and it's creamy, about a minute.

Add the eggs, 30 second mix on medium speed, add the melted butter and mix until combined, about 30 seconds, add the vanilla extract and mix another 30 seconds.

By hand, fold in the pumpkin & spices until completely incorporated.

Pour the mixture over the crust. Bake in 350F/175C for 40 minutes. It should be browned, set but the center should still have a jiggle in the center - resist over cooking.

Allow to cool for 30 minutes before cutting. Serve warm or cold with a sprinkle of powdered sugar. Upgrade with a little unsweetened whipped cream.

This is now one of my fall favorites and has replaced the usual pumpkin pie.

This is super simple. Give it a go and I'm sure you will love it!

Thanks for all your support, it's greatly appreciated. ☘️