Pumpkin Gooey Bars

Instructions

In a large bowl, add the cake mix, melted butter, and egg. Mix using a spatula until a thick dough forms.
Firmly and evenly press the dough into the bottom of the prepared baking dish. Set aside.

Pumpkin Filling
In a separate large bowl, add the cream cheese, pumpkin pie spice, and vanilla. Beat using a hand mixer on medium speed until smooth.
Add the pumpkin puree and beat until well combined. Scrape down the sides and bottom of the bowl.
Add the melted butter and eggs. Beat until the eggs are combined.

Add the powdered sugar and mix on low until combined.
Pour the pumpkin filling over the crust dough in your pan. Evenly spread out.
Place in the preheated oven and bake for about 45 minutes. To test, give the bars a wiggle.

The center of the bars should slightly jiggle when they’re done baking.
Allow the bars to cool completely.
Place in the fridge to chill1 hour before serving.
Cover with plastic wrap or store in an airtight container in the fridge.

Notes
PUMPKIN PUREE: Winter squash or sweet potatoes can be used instead of the pumpkin puree. Be sure to remove any excess liquid so it has the consistency of the canned pumpkin puree.
STORAGE: Place in an airtight container and store in the fridge for up to 5 days.
FREEZING: Place the bars whole in the freezer until firm. Wrap tightly in 2 layers of plastic wrap, a layer of heavy-duty tin foil, and in a freezer bag for up to 2 months.