Friday, November 18, 2011

Pumpkin Gooey Chess Squares

Thanksgiving and pumpkins go hand in hand. I love eating pumpkin bread, my mom's pumpkin roll, pumpkin pie crumble cake, candy corn pumpkins, and of course on Thanksgiving I love eating pumpkin pie.  The problem with pumpkin pie is that I like it, but I don't love it. This recipe that I'm posting today is very similar to a pumpkin pie flavor, which I love, but with a delicious crust, which I'm addicted to.

Just like I said about my Pumpkin Pie Crumble Cake in an earlier post, it's like pumpkin pie, but better!! So if you are a fan of the pumpkin flavor, but not big on the pie, you will most definitely like these treats! Of course like all of the recipes I post, these are super easy and don't take much prep time. I'll be making some more of these to take home with me on Thursday.

Happy Baking!

Pumpkin Gooey Chess Squares
The Ultimate Short Cut Cookie Book 
by Camilla Saulsbury
1 Cup (2 sticks) butter, divided
1 package spice cake mix
4 large eggs
1 8 oz package of cream cheese, softened
1 15 oz can of pumpkin puree
2 teaspoons vanilla extract
1 16 oz box of powdered sugar
2 teaspoons pumpkin pie spice ( or cinnamon)
1.  Preheat oven to 350 degrees F. Spray 13x9 inch baking pan with Pam Baking spray.
2. Melt 1 stick of butter. Beat the cake mix, melted butter, and 1 egg in a large bowl until well blended. It will make a thick dough.  Pat the dough evenly into the pan. Set aside.
3.  Melt another stick of butter.  Beat the softened cream cheese and pumpkin puree in a large bowl on medium.  Add the melted butter, remaining eggs, and vanilla.  Blend until smooth.  Add the powdered sugar and pumpkin pie spice; blend until smooth.
4.  Spread the pumpkin mixture over the crust.  Bake for 42-45 minutes. (I had to bake mine a little longer than the recipe called for. I added an additional 10-15 minutes.) Be careful not to over bake.  It is done once the middle quits jiggling.  However, it shouldn't feel entirely solid because it is meant to be gooey.  Let cool.  Once cooled, slice into squares or bars. Cover and store in the refrigerator.  

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