Looking for a dessert recipe that will wow everyone at your next dinner party or potluck? Look no further than the Paula Deen Pumpkin Gooey Bars recipe. This recipe is the perfect combination of sweet, spicy, and creamy flavors that will leave your taste buds begging for more. So, let’s get started with the ingredients you’ll need.
Ingredients:
- 1 box yellow cake mix
- 1 egg
- 1 stick of butter, melted
- 1 (15-ounce) can pumpkin puree
- 3 eggs
- 1 teaspoon vanilla extract
- 1 stick of butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 pound box powdered sugar
Instructions:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the cake mix, 1 egg, and 1 stick of melted butter. Mix well.
- Press the mixture into the bottom of a 9×13 inch baking dish.
- In another large bowl, combine the pumpkin puree, 3 eggs, vanilla extract, 1 stick of melted butter, cream cheese, cinnamon, nutmeg, and ginger. Mix well.
- Add the powdered sugar to the pumpkin mixture and mix until smooth.
- Pour the pumpkin mixture over the cake mixture in the baking dish.
- Bake for 40-50 minutes, or until the top is golden brown and the filling is set.
- Let cool before cutting into bars.
Nutritional Information:
Each serving of the Paula Deen Pumpkin Gooey Bars recipe contains:
- Calories: 420
- Total Fat: 21g
- Saturated Fat: 12g
- Cholesterol: 105mg
- Sodium: 400mg
- Total Carbohydrates: 57g
- Dietary Fiber: 1g
- Sugars: 44g
- Protein: 4g
Cooking Time:
The Paula Deen Pumpkin Gooey Bars recipe takes approximately 40-50 minutes to bake.
Equipment:
- 9×13 inch baking dish
- Large mixing bowl
- Mixing spoon or electric mixer
- Measuring cups and spoons
Serving Suggestions:
These bars are best served chilled with whipped cream on top. They also pair well with a hot cup of coffee or tea.
Variations:
For a twist on the traditional recipe, try adding chopped nuts, raisins, or chocolate chips to the cake mixture before baking. You could also experiment with different flavors of cake mix, such as spice or carrot.
Substitutions:
If you don’t have yellow cake mix on hand, you can substitute it with white or vanilla cake mix. You can also use pumpkin pie spice instead of cinnamon, nutmeg, and ginger.
Storage:
The Paula Deen Pumpkin Gooey Bars can be stored in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure to let the bars cool completely before cutting into them, as they will be very gooey when warm.
- For a smoother filling, make sure the cream cheese is completely softened before mixing it with the other ingredients.
- When pressing the cake mixture into the baking dish, make sure it is evenly distributed and pressed down firmly.
Notes:
This recipe was adapted from Paula Deen’s original recipe for Gooey Butter Cake.
Frequently Asked Questions:
- Can I freeze the Paula Deen Pumpkin Gooey Bars?
- Can I use fresh pumpkin instead of canned?
- Can I use low-fat cream cheese or butter?
Yes, you can freeze the bars for up to a month. Make sure to wrap them tightly in plastic wrap and aluminum foil before freezing.
Yes, you can use fresh pumpkin puree in this recipe. Simply roast a small sugar pumpkin, scoop out the flesh, and puree it in a blender or food processor until smooth.
Yes, you can use low-fat cream cheese or butter in this recipe, but it may affect the texture and flavor of the bars.
Final Thoughts:
The Paula Deen Pumpkin Gooey Bars recipe is the perfect fall dessert that will satisfy any sweet tooth. With its creamy pumpkin filling and buttery cake crust, it’s sure to be a hit at any gathering. So, try it out for yourself and let us know what you think!