Description
A rich, autumn-inspired dessert with a spiced pumpkin and cream cheese topping over a buttery cake base. It features a firm crust and a gooey, creamy center — perfect for fall gatherings.
Ingredients
- 1 box (≈ 18 oz) yellow cake mix or spice cake mix
- 1 large egg
- 8 tablespoons (½ cup) unsalted butter, melted
- 8 oz cream cheese, softened to room temperature
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 tablespoons (½ cup) unsalted butter, melted and slightly cooled
- 1 (16 oz) box powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
- Preheat oven to 350 °F (≈ 175 °C).
- Grease a 13×9‑inch baking pan with butter or nonstick spray, and optionally line with parchment paper.
- In a mixing bowl, combine cake mix, 1 egg, and ½ cup melted butter. Stir until well blended into a dense dough.
- Press the mixture evenly into the bottom of the prepared pan to form a crust.
- In a large bowl, beat the cream cheese until smooth.
- Add pumpkin puree, 3 eggs, vanilla, and melted butter; beat until smooth.
- Stir in powdered sugar, cinnamon, and nutmeg until fully incorporated and creamy.
- Pour the pumpkin‑cream cheese mixture over the crust.
- Bake for 40 to 50 minutes, until the edges are set but the center is slightly jiggly. Do not overbake.
- Cool in the pan on a wire rack for at least 1 hour before slicing.
- Slice into squares and serve, optionally dusted with powdered sugar or topped with whipped cream.
Notes
- Use spice cake mix for a stronger fall spice flavor.
- Add ground cloves or ginger for extra warmth.
- Enhance the crust with chocolate chips or chopped pecans.
- Substitute part of the powdered sugar with maple syrup for a twist.
- Refrigerate leftovers and reheat briefly before serving for best texture.
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 38g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
