Pumpkin Ooey Gooey Butter Cake Bars

Traditional butter bars get a little upgrade with these Pumpkin Ooey Gooey Butter Cake Bars! Pulling flavors from the delicious combination of two fantastic desserts, gooey butter cake and pumpkin pie — it’s the perfect fall or anytime dessert idea!

Pumpkin Butter Bars with whipped topping

So what is a gooey butter cake?

Hailing from St. Louis, this “cake” is a Midwest classic. It’s made using yellow cake mix, butter, eggs, and cream cheese, resulting in a layered dessert with a buttery, soft crust, an ooey, gooey cheesecake-like middle, and a delicate, flaky top.

It’s all about the texture for me!

overhead shot of pumpkin butter bars

I love the versatility of the original recipe. With a few minor tweaks to this classic, you have a completely new dessert. For this version, I added pumpkin puree, vanilla, and spices. This pumpkin ooey gooey butter bars recipe screams fall!

Ingredients you’ll need:

  • A boxed yellow cake mix is the base of the cake bars. Using a boxed cake mix makes this recipe even easier to pull together. You’ll need a whole box of mix.
  • You’ll use eggs in the cake batter base and the pumpkin filling. The eggs will help the bars to set.
  • You can’t have pumpkin butter bars without butter! And you’ll need plenty of it. You will thank me later. 🙂
  • The pumpkin filling is made using cream cheese, pumpkin puree, and powdered sugar.
  • And to bring all the fall flavors, you’ll need vanilla, pumpkin spice, cinnamon, and nutmeg.

A Few Tips

  • The consistency of the pumpkin filling will be “loose” and very easy to pour. This consistency is expected and is why we can call this dessert ooey gooey!
  • When you remove the bars from the oven, you want to ensure the center is not wet but jiggles slightly. You are not looking for a stiff cake. After 30 minutes of cooling time, they will set up perfectly.
  • Before serving, finish your bars with powdered sugar or whipped topping — but not too much in advance. The sugar may dissolve, and the whipped topping may melt if the bars are too warm.

Can I use fresh pumpkin to ooey gooey pumpkin bars?

Absolutely! You can swap 1 can (15 oz) of pumpkin puree with 1 3/4 cup of fresh pumpkin. Use baking (sugar or pie) pumpkins when making pumpkin puree. Slice the pumpkin in half, place them side down on a baking sheet (paid link), and roast for 50 to 60 minutes. Once roasted, place the pumpkin flesh into a food processor (paid link) and blend for 3 to 5 minutes until smooth.

Do pumpkin gooey butter cake bars need to be refrigerated?

You can refrigerate only if you plan to enjoy the bars after 3 days. Before then, the bars can be stored in an airtight container, wrapped in aluminum foil, and kept at room temperature. After 3 days, the bars can be placed in the refrigerator for up to a week or stored in the freezer (in a freezer-safe container) for 2 months.

Single Ooey Gooey Pumpkin Butter Bars

If you enjoy dessert bars, you should also check out our No-Bake Sweet Potato Cheesecake Bars and Luscious Lemon Bars!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Butter Bars with whipped topping

Pumpkin Ooey Gooey Butter Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Pumpkin Ooey Gooey Butter Bars are the delicious flavor combination of two awesome desserts, ooey gooey butter cake, and pumpkin pie — it’s the perfect fall or anytime dessert idea!


Units Scale
  • 1 (18.25 ounce) package yellow cake mix
  • 4 eggs, divided
  • 16 tablespoons butter, melted, divided
  • 1 teaspoon pumpkin spice
  • 1 (8 oz) package cream cheese, softened
  • 1 (15 oz) can pumpkin puree
  • 1 teaspoon vanilla
  • 3 1/2 cups powdered sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg


  1. Preheat the oven to 350°F.
  2. Combine the yellow cake mix, 2 eggs, 8 tablespoons butter, and pumpkin spice in a bowl. Evenly press the cake batter into a lightly greased 13×9-inch baking pan. Set to the side.
  3. In a large bowl, mix the cream cheese and pumpkin until smooth. Add the 2 eggs, vanilla, and 8 tablespoons butter, and mix. Mix in the powdered sugar, cinnamon, and nutmeg.
  4. Pour the pumpkin mixture over the cake batter.
  5. Bake for 40 to 45 minutes, until the filling begins to crack and is set but jiggles slightly. Make sure not to overbake, as the center should be a little gooey.
  6. Cool for 30 minutes. Cut the cake into squares.
  7. Serve with dusted powdered sugar or fresh whipped cream with a sprinkle of pumpkin spice.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


  • Calories: 560
  • Sugar: 54.4g
  • Sodium: 471mg
  • Fat: 28.6g
  • Carbohydrates: 72.4g
  • Fiber: 1.6g
  • Protein: 5.8g
  • Cholesterol: 117mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star