Pumpkin Gooey Butter Cake

  • 1 Spice cake mix
  • 4 eggs, divided
  • 2 sticks unsalted butter, melted & divided
  • 1 (8 ounce) container cream cheese, room temperature
  • 1 can (15 ounce) pumpkin puree
  • 2 teaspoon pumpkin pie spice
  • 4 Cups powdered sugar, sifted
  • 1 tablespoon vanilla
  1. Preheat oven to 350°.
  2. Spray a 9 x 13 baking pan with nonstick cooking spray and set aside.
  3. In a medium size bowl mix together the spice cake mix, one stick of melted butter, and one egg.
  4. Stir together until a ball is formed and then pour the batter into the bottom of the baking sheet and pressed to cover the bottom and up the sides a half an inch.
  5. Use an electric hand mixer to beat together the cream cheese, three eggs, and powdered sugar in the same bowl that was used for the crust.
  6. Beat in the pumpkin purée until the batter is smooth.
  7. Stir in the pumpkin pie spice and vanilla.
  8. Pour the pumpkin batter over the top of the crust and bake for 45 to 50 minutes or until the middle is not wobbly.
  9. Remove from the oven and allow to cool on the counter.
  10. Cover and refrigerate until you are ready to serve.
  11. Garnish the bars with a sprinkling of powdered sugar or whipped cream.