Description
A warm and gooey fall dessert that combines the flavors of pumpkin and cream cheese, perfect for gatherings or cozy evenings.
Ingredients
Scale
- 1 box spice cake mix
- 1 egg
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 can (15 oz) pumpkin purée
- 3 eggs
- 1 tsp vanilla extract
- ½ cup unsalted butter, melted
- 1 box (16 oz) powdered sugar
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, combine the spice cake mix, 1 egg, and ½ cup of melted butter until a soft, dough-like consistency forms.
- Press the dough evenly into the bottom of the prepared baking dish to create the crust layer.
- In another bowl, beat the softened cream cheese until smooth and creamy.
- Add pumpkin purée, 3 eggs, vanilla extract, and remaining melted butter to the cream cheese; mix until smooth.
- Gradually add powdered sugar, cinnamon, and pumpkin pie spice; beat until fluffy.
- Pour the pumpkin mixture over the crust and spread it evenly.
- Bake for 45–50 minutes until the center is slightly gooey.
- Allow to cool completely in the pan before slicing. Dust with powdered sugar before serving.
Notes
Store leftovers in an airtight container in the fridge. For optimal gooey texture, reheat gently if desired.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American/Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg