Ooey Gooey Pumpkin Bars

Ingredients

  • For the crust: 1 package (1 lb. 2 oz.) spiced pecan pumpkin quick bread mix
  • 1 egg
  • 8 Tbs. (1 stick) unsalted butter, melted
  • For the filling: 1 package (8 oz./250g) cream cheese, at room temperature
  • 1 jar (13.5 oz.) Muirhead pecan pumpkin butter
  • 3 eggs
  • 1 tsp. vanilla extract
  • + 3 more ingredients
    • 8 Tbs. (1 stick) unsalted butter, melted
    • ½ tsp. ground cinnamon
    • 15 oz. confectioners’ sugar

Preheat an oven to 350°F. Grease a 13-by-9-inch baking pan. To make the crust, in the bowl of an electric mixer fitted with the flat beater, combine the quick bread mix, egg and melted butter and beat on low speed until the ingredients come together, 1 to 2 minutes. Transfer the mixture to the ...

View full recipe at SpringPad

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