Silky textures meet comforting spices in this easy-to-make pumpkin dessert, perfect for busy evenings or impressing guests.

Scale

Crust:

1 cup (120g) all-purpose flour

1/2 cup (113g) unsalted butter, softened

1/4 cup (50g) granulated sugar

1/4 teaspoon (1.5g) salt

Filling:

8 ounces (226g) cream cheese, softened

1 15-ounce (425g) can pumpkin puree

2 large eggs

1 teaspoon (5ml) vanilla extract

1/2 teaspoon (2.5g) ground cinnamon

1/4 teaspoon (1.25g) ground ginger

1/4 teaspoon (1.25g) ground nutmeg

3 cups (360g) powdered sugar

1/2 cup (113g) unsalted butter, melted

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Prepare the crust: In a medium bowl, combine flour, softened butter, granulated sugar, and salt. Press the mixture into the bottom of the prepared pan.
Bake the crust for 15 minutes.
Prepare the filling: In a large bowl, beat cream cheese until smooth. Add pumpkin puree, eggs, vanilla extract, cinnamon, ginger, and nutmeg. Beat until well combined.
Gradually add powdered sugar, beating until smooth.
Stir in melted butter until well combined.
Pour the filling over the baked crust.
Bake for 35-40 minutes, or until the center is set.
Let cool completely before cutting into squares.
Dust with additional powdered sugar, if desired.

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the microwave for 15-20 seconds or in the oven at 350°F (175°C) for 5-10 minutes.

Keywords: pumpkin, gooey butter cake, dessert, fall, baking, cream cheese, pumpkin spice