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Pumpkin Gooey Chess Squares Recipe

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This recipe for Pumpkin Gooey Chess Squares, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Larson
Added: Thursday, October 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter, divided
1 package Spice cake mix
4 eggs
1 (8 oz.) package cream cheese, softened
1 (15 oz.) can solid pack pumpkin
2 tsp. vanilla
1 box powdered sugar
2 tsp. Pumpkin Spice

Directions:
Directions:
Preheat oven to 350. Spray 13" x 9" baking pan with cooking spray. Melt 1/2 cup butter. In bowl, beat cake mix, melted butter and 1 egg with electric mixer until well blended (mixture will come together as a thick dough). Pat the dough evenly into prepared pan; set aside. Melt the remaining stick of butter. In bowl, beat the softened cream cheese and canned pumpkin with electric mixer. Add in the melted butter, remaining 3 eggs and vanilla; blend until smooth. Add in the powdered sugar and pumpkin pie spice and blend. Spread pumpkin mixture over prepared crust, bake 45-60 minutes. (We cooked at least 10-15 minutes more to keep from being real gooey) Cool completely, cut into bars/squares. Cover and store in refrigerator.

Number Of Servings:
Number Of Servings:
Yield: 24 bars
Personal Notes:
Personal Notes:
Variations:
1. Use plain yellow cake mix in place of spice cake mix.
2. Melt cream cheese frosting and drizzle or spread on top of bars after they have cooled.

 

 

 

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