What I Baked on Sunday

Gooey Pumpkin Bars 

Gooey Pumpkin Bars are one of my favorite things about fall. One of my college roommates introduced me to the recipe sophomore year and I've been making them ever since. This year, I turned it up a notch by swapping out the yellow cake mix for a spice cake mix. Add this recipe to your fall baking repertoire asap.

Ingredients 
         (Recipe from Cookies and Cups)
Base
1 box Spice Cake Mix
1/2 cup butter, melted
1 egg

Filling
8 oz cream cheese, room temperature
1 (15 oz) can pumpkin
1 tsp vanilla
3 eggs
1 tsp cinnamon
1/2 cup butter, melted
4 cups powdered sugar, sifted

Directions

• Preheat over to 350 degrees.
• Spray a 9x13 pan with cooking spray.
• In a bowl, combine the dry cake mix, melted butter, and egg. The mixture will be stiff. Press into prepared pan and set aside. 
• In a bowl of a stand mixer, beat the cream cheese and pumpkin until smooth. Mix in vanilla, eggs, cinnamon and butter. 
• Sift powdered sugar into the bowl and mix,
• Pour mixture into the prepared base. Bake for 45 minutes or until the edges are set and the middle is still slightly gooey.
• Sprinkle with more powdered sugar if desired. Serve warm or at room temperature.