These Pumpkin Spice Gooey Bars are a soft, buttery dessert recipe that’s best for this fall baking season. They’re like a cross between pumpkin pie and cake — soft, rich, and melt-in-your-mouth delicious.

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With just a few steps and basic ingredients, you’ll have this pumpkin dessert that’s ideal for bake sales, potlucks, or a cozy treat after school.

I’m sure you’re looking for more fall baking recipe ideas, so be sure to check out my list of 20 Must-Try Fall Baking Recipes (Pumpkin, Apples, and More!).

How to Make Pumpkin Spice Gooey Bars

Ingredients you’ll need for this recipe

1 box (15.25 oz.) yellow cake mix
1 cup melted butter, divided
4 eggs
8 oz. cream cheese
15 oz. pumpkin puree
2 tsp pumpkin pie spice
1 tsp vanilla
2 cups powdered sugar

Step by Step Guide

1. Preheat your oven to 350°F and line a 13×9 baking dish with parchment paper.

2. In a big bowl, stir together the cake mix, ½ cup melted butter, and 1 egg until it turns into a soft dough.

3. Press that dough evenly into the bottom of your baking dish.

4. In another bowl, beat together the cream cheese, pumpkin pie spice, and vanilla until creamy.

5. Add in the pumpkin puree, the remaining ½ cup melted butter, and 3 eggs. Give it a good mix.

6. Mix in the powdered sugar until everything is smooth and dreamy.

7. Pour that pumpkin mixture over the crust layer.

8. Bake for 45 minutes — the center will still have a little jiggle.

9. Let it cool completely, then pop it in the fridge for an hour to set.

Serve and Enjoy!

Important Recipe Notes

Use canned pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices that will throw off the flavor and texture.
The center will still be slightly jiggly when done—don’t worry! It sets up as it cools and chills. That gooey texture is what makes it so good.
Line your pan with parchment paper for easy removal and clean-up.
Chill before cutting. These bars need at least an hour in the fridge to firm up before slicing. Otherwise, they’ll be too soft to hold their shape.
Top with whipped cream or a sprinkle of cinnamon sugar before serving!
You can make these a day ahead and store them covered in the fridge. They taste even better the next day!

Ingredients

15.25 oz. yellow cake mix (1 box)
1 cup melted butter divided
4 eggs
8 oz. cream cheese
15 oz. pumpkin puree
2 tsp pumpkin pie spice
1 tsp vanilla
2 cups powdered sugar

Instructions

Preheat your oven to 350°F and line a 13×9 baking dish with parchment paper.
In a big bowl, stir together the cake mix, ½ cup melted butter, and 1 egg until it turns into a soft dough.
Press that dough evenly into the bottom of your baking dish.
In another bowl, beat together the cream cheese, pumpkin pie spice, and vanilla until creamy.
Add in the pumpkin puree, the remaining ½ cup melted butter, and 3 eggs. Give it a good mix.
Mix in the powdered sugar until everything is smooth and dreamy.
Pour that pumpkin mixture over the crust layer.
Bake for 45 minutes — the center will still have a little jiggle.
Let it cool completely, then pop it in the fridge for an hour to set.