Gooey Pumpkin Butter Bars
A variation on the ooey-gooey butter cake from St. Louis, these pumpkin bars are nicely spiced and include a little brown sugar for a hint of caramel flavour.
Ingredients
Crust:
- 1 pkg. (375 g.) vanilla cake mix
- 1 egg
- 1/2 c. (125 mL) unsalted butter, melted
Filling:
- 3 c. (750 mL) confectioners’ (icing) sugar, plus 1 tbsp (15 mL) for dusting
- 2 tbsp. (30 mL) all-purpose flour
- 2 tsp. (10 mL) ground cinnamon
- 1/2 tsp. (2 mL) ground ginger
- 1/2 tsp. (2 mL) ground nutmeg
- 1/4 tsp. (1 mL) ground cloves
- 1 can (540 mL) E.D. SMITH® Pure Pumpkin
- 1 pkg (250 g.) brick-style plain cream cheese, softened
- 1/2 c. (125 mL) unsalted butter, melted
- 3 eggs
- 1/3 c. (75 mL) packed brown sugar
- 1 tbsp. (15 mL) vanilla extract
Directions
Crust:
- Preheat oven to 350°F (180°C). Grease 13 x 9-inch (33 x 23 cm) baking pan.
- In large bowl, stir together cake mix, egg and melted butter until combined. Scrape into prepared pan; press evenly.
Filling:
- In medium bowl, whisk together confectioners’ sugar, flour, cinnamon, ginger, nutmeg and cloves.
- In another large bowl, using electric mixer, beat together pumpkin, cream cheese and melted butter until combined and smooth. Add eggs, brown sugar and vanilla; beat until incorporated. Add confectioners’ sugar mixture and stir until combined. Pour over crust; smooth top.
- Bake in preheated oven until edges are set but the centre still slightly jiggles, about 45 to 50 minutes. Let cool.
- To serve, dust with 1 tbsp (15 mL) confectioners’ sugar and cut into bars.
Tips
- Serve with dollop of whipped cream or scoop of vanilla ice cream if desired.
