Pumpkin Chess Squares Recipes

PUMPKIN GOOEY CHESS SQUARES

Steps:

• Preheat oven to 350°; position oven rack in the middle of oven; spray the bottom only of a 13x9 inch baking pan with cooking spray.
• Melt ½ cup butter in a saucepan over low heat.
• In a bowl, beat the cake mix, melted butter, and 1 egg with an electric mixer set on medium speed until well blended (mixture will come together as a thick dough).
• Pat the dough evenly into prepared pan; set aside.
• Melt the remaining stick of butter in a small saucepan over low heat.
• In a bowl, beat the softened cream cheese and canned pumpkin with an electric mixer on medium speed until blended and smooth, scraping down the sides of bowl when needed.
• Add in the melted butter, remaining 3 eggs, and vanilla extract; blend until smooth.
• Add in the powdered sugar and pumpkin pie spice; blend until smooth.
• Spread pumpkin mixture over prepared crust; bake 42-45 minutes (do not overbake; bars should be slightly gooey).
• Transfer to a wire rack and cool completely.
• Cut into bars/squares; cover and store in refrigerator.

PUMPKIN CHESS BARS

Steps:

• Preheat oven to 350F°.
• In a large bowl, combine the cake mix, egg, and butter and mix well with an electric mixer.
• Press the mixture into the bottom of a lightly greased 9x13 baking pan.

CHOCOLATE PUMPKIN CHESS SQUARES

Steps:

• Preheat oven to 300 degrees.
• Combine cake mix, butter and one egg to form a soft dough.
• Spread it into the bottom of a greased 9x13-inch baking pan.
• Then mix the powdered sugar, cream cheese, pumpkin and one egg until smooth.
• Pour over top of the crust.
• Bake for 40-50 minutes until the edges start to turn a golden brown.
• Take them out and you can serve them warm, or let them cool off and serve them cold.