Makes about 18
Ingredients:
1 (15.25-ounce) box yellow cake mix
4 large eggs, divided
1 cup unsalted butter, melted and divided
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
1 teaspoon vanilla extract
3 3/4 cups confectioner’s sugar, sifted
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Garnish: confectioner’s sugar
- Preheat oven to 350 degrees. Spray a 13×9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan; spray paper.
- IN a large bowl, beat cake mix, 1 egg, and 1/2 cup melted butter with a mixer at medium speed until combined. Spread batter into prepared pan.
- In another large bowl, beat cream cheese with a mixer on medium-low speed until smooth. Add pumpkin and beat until combined, 2 to 3 minutes. Add vanilla, remaining 3 eggs, and remaining 1/2 cup melted butter, beating until smooth. gradually add confectioner’s sugar, cinnamon, ginger, nutmeg, allspice, and cloves, beating until well combined. Spread onto crust in pan.
- Bake until center is slightly set, 40 to 50 minutes. Let cool completely in pan on wire rack. Using excess parchment as handles, remove from pan before cutting into squares. Sift with confectioner’s sugar, if desires.
