Gooey Pumpkin Bars Recipes

PUMPKIN GOOEY BARS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
• In a large bowl, stir together the graham crumbs and butter until the mixture is moistened. Press the grahams into the bottom of the baking dish to create a crust.
• Place the cream cheese in the bowl of your electric mixer. Beat until creamy, then beat in the pumpkin butter, brown sugar, eggs, vanilla, cinnamon, salt and nutmeg. Beat on medium speed until creamy and combined and no lumps remain. Pour the mixture on top of the graham crust.
• Sprinkle the chocolate chips on top. Bake for 20 minutes, then remove the dish and sprinkle the coconut on top. Bake for another 20 to 30 minutes, until the coconut is golden and the center of the bars is barely jiggly (it still might jiggle the tiniest big but most of it should be firm!).
• Let cool completely. I love to make these the day ahead of time, store them in the fridge and then slice. I also like to keep them stored in the fridge, but they are fine to sit out on a dessert plate!

PUMPKIN GOOEY BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil with cooking spray and set aside.
• In a large bowl, combine the cake mix, one (1) stick (1/2 cup) of the melted butter and one (1) egg together until blended; dough will be thick. Press evenly into the prepared pan and set aside.
• Meanwhile, beat the cream cheese, pumpkin, pie spice and vanilla with a handheld electric mixer on medium speed until blended and creamy. Beat in the remaining 1/2 cup melted butter, & the remaining 3 eggs until blended. Lastly, beat in the entire pkg of powdered sugar.
• Pour the mixture evenly over the bar base and bake for 45 minutes or until the center is just about set (slightly jiggly is okay). Cool completely, then refrigerate for at least an hour to set up. Store bars in fridge.

GOOEY PUMPKIN CHOCOLATE SWIRL BARS

Steps:

• Heat oven to 350 degrees. Line a 9-x-13-inch baking pan with parchment paper and butter the paper.
• Spread pecans out on a rimmed baking sheet; toast until fragrant and lightly colored, 7 to 10 minutes. Cool and coarsely chop.
• Make the pumpkin batter: In a large skillet over medium heat, melt 12 tablespoons/170 grams butter. Cook until the foam completely subsides and butter turns a deep nut brown, about 5 minutes. Pour browned butter into the bowl of an electric mixer and let cool, about 10 minutes.
• Beat the pumpkin purée, egg, brown sugar and bourbon into the cooled browned butter. Scrape down the bowl and beat in baking powder, cinnamon, ginger, nutmeg and salt.
• Using a wooden spoon, mix in flour, then toasted pecans. Set aside.
• Make the chocolate batter: In a heatproof bowl set over a pan of simmering water, melt together 8 tablespoons/113 grams butter and the bittersweet chocolate, stirring with a heatproof spatula until smooth. Whisk in cocoa powder and sugar. Whisk in the eggs one at a time, then whisk in vanilla and salt. Using a spatula, fold in flour.
• Dollop pumpkin and chocolate batter into the prepared pan, alternating the dollops. Drag the tip of a knife in a zigzag pattern all over the pan to swirl the batters together.
• Bake until firm to the touch, 25 to 35 minutes. Transfer pan to a wire rack to cool completely before slicing.

GOOEY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the cake mix, melted butter and 1 egg until smooth. Batter will be thick. Spread evenly into the bottom of the prepared pan. Next, sprinkle the chocolate chips over the layer of dough. Finally, beat the cream cheese, 2 eggs and confectioners' sugar together in a medium bowl until smooth. Pour as evenly as you can over the chocolate chips.
• Bake for 35 to 40 minutes in the preheated oven, until the top is set. Let cool for at least 30 minutes before cutting into bars.

PUMPKIN BARS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan and set aside.
• In a mixing bowl, beat together the eggs, sugar, oil and pumpkin. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Remove from oven and allow to cool.
• Prepare the frosting by beating together the cream cheese, butter and confectioner's sugar. Evenly spread over cooled bars.

PUMPKIN GOOEY BARS

Steps:

• Combine all the ingredients of the cake as directed by the ingredient list (not the cake box).
• Mix well with an electric mixer.
• Pat the mixture into the bottom of a lightly greased 13 x 9 inch baking pan.
• In a large bowl, beat the cream cheese and pumpkin until smooth.
• Add the eggs, vanilla, and butter and beat together.
• Stir in the powdered sugar, cinnamon, nutmeg, and mix well.
• Spread the pumpkin mixture over the cake batter and bake at 350 for about 50-60 minutes or until baked. **Inside should be gooey, but not runny**.
• Let cool on wire rack and cut into squares.
• Refridgerate left overs.

PUMPKIN BARS (PAULA DEEN)

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
• In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
• Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
• For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
• If desired, garnish with ground cinnamon.