Pumpkin Gooey Bars – The Ultimate Fall Dessert
When it comes to fall desserts, these Pumpkin Gooey Bars are a must-try. They combine a soft, spiced cake layer with a creamy, pumpkin cheesecake topping that’s perfectly gooey and satisfying. The bars are incredibly easy to make and pack all the cozy flavors of autumn into each bite. Whether you’re hosting a fall gathering or craving a festive treat, these bars are sure to impress!
Pumpkin Gooey Bars Recipe
Ingredients
For the Spice Cake Layer:
- 1⅓ cups all-purpose flour (160g)
- 1¼ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¾ cup granulated sugar (150g)
- 1 large egg yolk
- ½ cup unsalted butter, melted (113g)
For the Pumpkin Layer:
- 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
- Prep and Preheat
Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Preheat the oven to 350°F (180°C). - Make the Spice Cake Layer
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, combine the sugar, egg yolk, and melted butter, whisking until smooth. Gradually add the dry flour mixture to the wet ingredients, stirring with a rubber spatula until fully incorporated and the mixture thickens.
Press this batter evenly into the prepared pan, making sure it reaches all corners. - Prepare the Pumpkin Layer
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese and powdered sugar on low speed until combined. Increase the speed to medium and beat for about one minute until smooth and creamy.
Scrape down the sides, then add the egg, pumpkin puree, vanilla, and pumpkin pie spice. Mix until everything is well-blended and smooth. - Assemble and Bake
Pour the pumpkin mixture over the spice cake layer, spreading it out evenly with a spatula.
Place the pan in the center of the oven and bake for 25-30 minutes, or until the edges are set but the center remains slightly jiggly (it should not be liquid). - Cool and Set
Once baked, remove the pan from the oven and let it cool on a wire rack for about an hour. Then, transfer the pan to the refrigerator (uncovered) and chill for 3-4 hours to let the bars fully set. - Cut and Serve
Using the parchment overhang, carefully lift the bars out of the pan. With a large, sharp knife, cut the bars into squares, wiping the blade between cuts for cleaner slices.
Optionally, dust the tops of the bars with powdered sugar for a lovely finishing touch.
Recipe Notes and Tips
- Chill Time: Don’t skip the chill time! It helps the pumpkin layer fully set, giving the bars their gooey texture.
- Optional Toppings: For extra flair, drizzle caramel sauce over the bars or add a dollop of whipped cream before serving.
- Make Ahead: These bars can be made a day in advance, making them perfect for busy fall events and gatherings.
Quick Recipe Overview
- Prep Time: 20 minutes
- Baking Time: 30 minutes
- Cooling Time: 4-5 hours
- Total Time: 5 hours
- Calories: 280 kcal per bar
- Servings: 16 bars
These Pumpkin Gooey Bars are a true treat for pumpkin lovers and a fantastic addition to any autumn menu. The spiced cake layer pairs beautifully with the creamy pumpkin topping, and the bars are just the right amount of sweet and gooey. Serve them at your next fall gathering or enjoy a bar (or two!) as a personal indulgence. These gooey bars are sure to become a seasonal favorite!
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Pumpkin Gooey Bars
- Total Time: 5 hours
- Yield: 16 1x
Description
These Pumpkin Gooey Bars bring the warmth of fall into every bite with a soft, spiced cake layer topped with a creamy pumpkin cheesecake layer. Each bar is perfectly gooey and delicious, making them an ideal dessert for holiday gatherings or cozy nights in. The pumpkin and cream cheese filling is rich and comforting, blending perfectly with the hint of spice in the cake base.
Ingredients
Spice Cake:
1⅓ cups all-purpose flour (160g)
1¼ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
¾ cup granulated sugar (150g)
1 large egg yolk
½ cup unsalted butter, melted (113g)
Pumpkin Layer:
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
Prep and Preheat: Line an 8×8-inch pan with parchment paper and preheat the oven to 350°F (180°C).
Prepare Spice Cake: In a bowl, whisk together the flour, baking powder, cinnamon, and salt, then set aside. In a separate large mixing bowl, whisk together the sugar, egg yolk, and melted butter until combined. Add the flour mixture to the wet ingredients, stirring with a rubber spatula until fully incorporated and thickened. Press the batter evenly into the prepared pan, reaching all corners.
Prepare Pumpkin Layer: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese and powdered sugar on low speed until combined. Increase the speed to medium and mix for about a minute until smooth. Scrape down the bowl, then add the egg, pumpkin puree, vanilla, and pumpkin pie spice, and beat until smooth and creamy.
Assemble and Bake: Pour the pumpkin mixture over the spice cake layer, spreading it evenly. Bake in the center of the oven for 25-30 minutes, until the edges are set but the center is slightly jiggly (not liquid).
Cool and Set: Remove the pan from the oven and cool on a wire rack for one hour. Then transfer the pan to the fridge (uncovered) and chill for 3-4 hours.
Cut and Serve: Use a large, sharp knife to cut the bars, wiping the blade between each cut for clean slices. Optionally, dust the tops with powdered sugar using a fine mesh strainer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 280