RECIPE: Easy Pumpkin Chess Bars
These pumpkin chess bars are a riff on classic chess bars, dressed up with a generous dose of pumpkin spice goodness. These are guaranteed to become a fast favorite in your house!
I’m not a baker. I don’t like the preciseness of the process. But I do like the results and how homemade baked goods delight like nothing else.
When I owned a lunch cafe many moons ago, I used a recipe from my college roommate’s mom to make lemon chess squares. That recipe required lemon box pudding, and it was a similarly simple “dump and stir” recipe to the one I’m sharing here. I would make these every day, and they would sell out. This super simple dessert was beloved by my customers.
Today’s pumpkin bars are a riff on that same recipe, but with a good dose of pumpkin spice fall essence added in. This is a recipe for those who want a simple dessert high in flavor.
I hope you enjoy this as much as my family does!
Easy Pumpkin Chess Bars
Ingredients
- 1 box yellow cake mix
- 1/2 cups unsalted butter, melted (This originally said 1.5 cups (published that way for 24 hours)- apologies as that was a typo!)
- 4 large eggs
- 1 15-oz can pumpkin puree - (remove 1/3 cup and set aside)
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 4 cups powdered sugar
- 1 tbsp salt flakes, like Maldon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Prepare the Crust: In a large bowl, combine the cake mix, melted butter, and 1 egg. Mix until a dough forms. Using your hands, press the dough evenly into the bottom of the prepared pan.
- Prepare the Filling: In another large bowl, beat the cream cheese until smooth. Add the pumpkin puree, remaining eggs, vanilla extract, cinnamon, nutmeg, and ginger, and mix until well combined. Gradually add the powdered sugar, one cup at a time, mixing until smooth.
- Assemble and Bake: Pour the filling over the crust and spread it evenly. Bake for 70 to 75 minutes or until the top is set. The center should still be just the slightest bit jiggly.
- Cool and Serve: Top with salt flakes. Let the bars cool completely before cutting them into squares.
Nutrition
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Liza Graves
As CEO of StyleBlueprint, Liza also regularly writes for SB. Most of her writing is now found in the recipe archives as cooking is her stress relief!