Pumpkin Gooey Chess Squares

1. 1

   Preheat oven to 350u00b0; position oven rack in the middle of oven; spray the bottom only of a 13x9 inch baking pan with cooking spray.

2. 2

   Melt 1/2 cup butter in a saucepan over low heat.

3. 3

   In a bowl, beat the cake mix, melted butter, and 1 egg with an electric mixer set on medium speed until well blended (mixture will come together as a thick dough).

4. 4

   Pat the dough evenly into prepared pan; set aside.

5. 5

   Melt the remaining stick of butter in a small saucepan over low heat.

6. 6

   In a bowl, beat the softened cream cheese and canned pumpkin with an electric mixer on medium speed until blended and smooth, scraping down the sides of bowl when needed.

7. 7

   Add in the melted butter, remaining 3 eggs, and vanilla extract; blend until smooth.

8. 8

   Add in the powdered sugar and pumpkin pie spice; blend until smooth.

9. 9

   Spread pumpkin mixture over prepared crust; bake 42-45 minutes (do not overbake; bars should be slightly gooey).

10. 10

    Transfer to a wire rack and cool completely.

11. 11

    Cut into bars/squares; cover and store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.