Best 2 Gooey Pumpkin Bars Recipes

Pumpkin bars are packed with pumpkin flavor and rich, gooey center. They are the perfect fall treat with their warm spices and creamy texture. Whether you're looking for a simple dessert to share with family and friends or a festive treat for a Halloween party, these gooey pumpkin bars will surely be a hit.

Here are our top 2 tried and tested recipes!

GOOEY PUMPKIN BARS

Gooey Pumpkin Bars image

Kid friendly, gooey pumpkin bars. I wanted to call them "pumpkin crack bars," but decided to go the more appropriate route. See full post here: http://lindscooks.blogspot.com/2011/10/pumpkin-crack-bars.html

Provided by Lindsey Cook

Categories Other Desserts

Time 1h

Number Of Ingredients 15

Ingredients

FOR THE CAKE
1 box yellow cake mix
1 stick butter
1 egg
3/4 c pumpkin puree
FOR THE TOPPING
1 stick butter
1 stick cream cheese, 8 ounces
2 eggs
3/4 c pumpkin puree
2 1/2 c powdered sugar
1 tsp vanilla
1 tsp cinnamon, ground
1/4 tsp nutmeg, ground
1/4 tsp allspice, ground

Steps:

1. Preheat oven to 350 degrees.
2. In a mixing bowl, blend together butter, egg, cake mix and pumpkin puree. Once combined, press mixture into a buttered 9x13 inch pan.
3. Cream butter and cream cheese. Add in egg. Blend until combined. Add in pumpkin puree, vanilla, sugar, and spices.
4. Pour batter over top of cake layer.
5. Bake for about 40 to 45 minutes. Cake will be a light orange color and the top will still be somewhat gooey. Let cool, then serve.

GOOEY PUMPKIN CHOCOLATE SWIRL BARS

Gooey Pumpkin Chocolate Swirl Bars image

These soft-centered, marbled bars have all the hallmarks of a winning autumnal treat - spiced pumpkin, rich dark chocolate, toasty pecans and a splash of bourbon. It's worth the extra effort to brown the butter; its warm toffee notes bring out the best of everything.

Provided by Melissa Clark

Categories cookies and bars, dessert

Time 1h30m

Yield 16 bars

Number Of Ingredients 20

Ingredients

12 tablespoons/170 grams (1 1/2 sticks) unsalted butter, more for the pan
1/2 cup/55 grams pecans
1/2 cup unsweetened pumpkin purée
1 large egg
2 1/4 cups/454 grams dark brown sugar
1 tablespoon bourbon
1 teaspoon/5 grams baking powder
1 teaspoon/3 grams ground cinnamon
1 teaspoon/3 grams ground ginger
1/2 teaspoon/1 gram grated nutmeg
1/2 teaspoon/3 grams fine sea salt
2 cups/250 grams all-purpose flour
8 tablespoons/113 grams (1 stick) unsalted butter, cubed
3 ounces/85 grams bittersweet chocolate (60 to 70 percent)
1/4 cup/30 grams unsweetened cocoa powder
1 cup/200 grams granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon/1 gram fine sea salt
1/4 cup/30 grams all-purpose flour

Steps:

Heat oven to 350 degrees. Line a 9-x-13-inch baking pan with parchment paper and butter the paper.
Spread pecans out on a rimmed baking sheet; toast until fragrant and lightly colored, 7 to 10 minutes. Cool and coarsely chop.
Make the pumpkin batter: In a large skillet over medium heat, melt 12 tablespoons/170 grams butter. Cook until the foam completely subsides and butter turns a deep nut brown, about 5 minutes. Pour browned butter into the bowl of an electric mixer and let cool, about 10 minutes.
Beat the pumpkin purée, egg, brown sugar and bourbon into the cooled browned butter. Scrape down the bowl and beat in baking powder, cinnamon, ginger, nutmeg and salt.
Using a wooden spoon, mix in flour, then toasted pecans. Set aside.
Make the chocolate batter: In a heatproof bowl set over a pan of simmering water, melt together 8 tablespoons/113 grams butter and the bittersweet chocolate, stirring with a heatproof spatula until smooth. Whisk in cocoa powder and sugar. Whisk in the eggs one at a time, then whisk in vanilla and salt. Using a spatula, fold in flour.
Dollop pumpkin and chocolate batter into the prepared pan, alternating the dollops. Drag the tip of a knife in a zigzag pattern all over the pan to swirl the batters together.
Bake until firm to the touch, 25 to 35 minutes. Transfer pan to a wire rack to cool completely before slicing.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 147 milligrams, Sugar 43 grams, TransFat 1 gram

Tips:

Use fresh pumpkin purée. This will give your bars the best flavor and texture. You can make your own pumpkin purée by roasting a pumpkin and then blending it until smooth, or you can buy canned pumpkin purée.
Don't overmix the batter. Overmixing will make the bars tough. Mix just until the ingredients are combined.
Bake the bars until a toothpick inserted into the center comes out clean. This will ensure that the bars are cooked through.
Let the bars cool completely before frosting them. This will help the frosting set properly.
Store the bars in an airtight container at room temperature for up to 3 days. You can also freeze the bars for up to 2 months.

Conclusion:

These gooey pumpkin bars are the perfect fall treat. They're easy to make and always a hit with everyone who tries them. The cream cheese frosting is the perfect complement to the pumpkin bars, and it really takes them to the next level. Whether you're serving them at a party or just enjoying them at home, these pumpkin bars are sure to be a hit.