Ooey Gooey Pumpkin Bars

If you haven’t heard of Chess Squares, Neiman Marcus Bars, or Ooey Gooey Butter Cake, you’re definitely missing out! They’re all the same recipe, but the name varies depending on where you live. In Texas, they’re typically called Neiman Marcus Bars, while in Mississippi, they’re known as Chess Squares.

This is hands down one of the best desserts I made last year! I can’t recommend making these enough, even as fall gives way to winter. These Ooey Gooey Pumpkin Bars are like a rich, decadent pumpkin pie with a deliciously thick crust made from yellow cake mix. Fair warning: they’re incredibly addictive.

I just know y’all are going to love making these for your friends and family! They’re perfect for feeding a big crowd and always end up being a fan favorite.

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Ooey Gooey Pumpkin Bars

Yield: 9-12

Author: Hayden Jordan

Prep time: 25 MinCook time: 55 MinInactive time: 60 MinTotal time: 2 H & 20 M

Ingredients

Cake

• 1 package yellow cake mix
• 1 egg, room temperature
• 8 tablespoons unsalted butter, melted

Filling

• 1 (8-ounce) package cream cheese, room temperature
• 1 (15-ounce) can pumpkin puree (not pie filling)
• 3 eggs, room temperature
• 1 teaspoon bourbon vanilla extract (or pure vanilla extract)
• 8 tablespoons unsalted butter, melted
• 4 cups powdered sugar
• 2 teaspoons pumpkin pie spice

Bourbon Vanilla Whipped Cream

• 1 cup cold heavy cream
• 2 tablespoons sugar
• 1 teaspoon bourbon vanilla extract (or substitute with pure vanilla extract with 1 teaspoon of bourbon)
• Cinnamon, for garnish

Instructions

Cake

1. Preheat the oven to 350 degrees.
2. Place the yellow cake mix and melted butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed just until combined.
3. Add the egg with the mixer on low for 1-2 minutes.
4. Lightly pat the dough evenly on the bottom of a 9 by 13-inch lightly greased baking pan.

Filling

1. In a large bowl, whisk together the pumpkin puree and cream cheese until smooth.
2. Add the eggs, melted butter, and vanilla and beat to combine.
3. Slowly add the powdered sugar 1 cup at a time.
4. Stir in the pumpkin pie spice.
5. Spread the pumpkin filling evenly over the cake batter.
6. Bake for 50-55 minutes until the center is almost set. Make sure not to overbake, the center should be a little gooey.
7. Let cool on a wire rack for at least 1 hour before slicing and serving. It can be served warm or chilled (highly recommended). If serving chilled, after the cake has cooled, place in refrigerator for at least 4+ hours.
8. Top each slice of cake with a dollop of whipped cream (see below) and garnish with cinnamon.

Bourbon Vanilla Whipped Cream

1. Just before serving, place the heavy cream, sugar, and bourbon vanilla extract in the bowl of an electric mixer with the whisk attachment.
2. Beat on high speed until fluffy.

Notes

Can be stored in an airtight container in the refrigerator for up to 5 days.

Recipe adapted from Paula Deen.

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