Ooey Gooey Pumpkin Bars by Williams Sonoma

Ooey Gooey Pumpkin Bars
makes 16 large bars.
I like to cut them smaller and serve with Bourbon Whipped Cream

Ingredients Amount
For the crust:
1 package spiced pecan pumpkin quick bread mix 1 lb.
egg 1
unsalted butter, melted 1 stick
For the filling:
Cream cheese, room temperature 8 oz.
1 jar Muirehead pecan pumpkin butter 13.5 oz.
eggs 3
vanilla extract 1 tsp.
unsalted butter, melted 1 stick
ground cinnamon 1/2 tsp.
confectioner’s sugar 15 oz.

Directions:  Preheat oven to 350 degrees.  Grease a 9 x 13 baking pan.

Crust:  Combine the quick bread mix, egg, and melted butter in the bowl of an electrix mixer.  Beat on low until the ingredients come together, 1-2 minutes.  Transfer to the baking pan and spread evenly.  Press the crust down until it feels compact, using the back of a measuring cup can help.

Filling:  Combine the cream cheese and pumpkin butter in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute.  Add the eggs, vanilla, melted butter and cinnamon and beat until combined, about 2 minutes.  Add the confectioner’s sugar and beat well, about 2 minutes.

Spread the filling over the crust.  Transfer to the oven and bake for 40-50 minutes.  Do not over bake; the center will still be a little gooey.  To test for doneness, gently shake the pan; you should see a slight jiggle in the center.  Transfer the pan to a wire rack and let cool for at least 20 minutes, then cut into bars.  Serve with a dollop of bourbon whipped cream.