Ingredients
Scale
- 1 package (15.25 oz) yellow cake mix (reserve 1 cup for the filling)
- 1/2 cup unsalted butter, melted
- 4 large eggs, divided
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened to room temperature
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or non-stick cooking spray. For even easier removal, line the pan with parchment paper, leaving an inch of overhang on the sides to use as a handle later. In a large mixing bowl, combine the yellow cake mix (minus the reserved 1 cup), one egg, and the melted butter. Mix until a soft dough forms. Press this mixture firmly into the bottom of your prepared pan to create the crust.
- In another bowl, whisk together the pumpkin puree, two eggs, granulated sugar, pumpkin pie spice, and the reserved 1 cup of dry cake mix. Stir until the batter is smooth and well-combined. Pour this pumpkin mixture over the crust in the pan, spreading it out evenly with a spatula to cover all the corners.
- In a medium bowl, beat the softened cream cheese, the remaining egg, vanilla extract, and powdered sugar until light and fluffy. Use an electric hand mixer to ensure there are no lumps. Once smooth, drop spoonfuls of the cream cheese mixture onto the top of the pumpkin layer. Use a butter knife or a skewer to gently swirl the cream cheese into the pumpkin layer, creating a marbleized pattern. Be careful not to disturb the bottom crust layer.
- Place the pan in the center of the oven and bake for 40 to 50 minutes. The bars are done when the edges are golden brown and the center is set but still has a very slight jiggle. Do not overbake, or the cream cheese swirl may crack.
- Remove the pan from the oven and let it cool completely on a wire rack at room temperature. For the cleanest slices and the best texture, refrigerate the bars for at least two hours before cutting. Use the parchment paper handles to lift the entire block out of the pan, then slice into 16 even squares. Serve chilled or at room temperature.
- Cook Time: 1 hour 5 minutes