Paula Deen Creamy Pumpkin Squares start with a buttery pecan cake mix crust topped with a smooth pumpkin cream cheese filling. Ready in 50 minutes, they cut into 24 bars, making them a natural fit for a Thanksgiving dessert spread or fall potluck. This is the kind of recipe that built Southern holiday tables.
The cream cheese layer is where the whole thing comes together or falls apart. Paula beats the cream cheese and eggs first until they are truly creamy before adding the pumpkin and sugar. Rush that step, and you get lumps baked into the filling that no amount of whipped cream will cover.
Mix the crust and press it in while the oven preheats, then make the filling while it comes to temperature. These bars hold their shape better after cooling completely, so bake them a few hours before serving. Store covered in the fridge for up to three days.
Paula Deen Creamy Pumpkin Squares
Course: DessertCuisine: American, SouthernDifficulty: Easy24
servings15
minutes35
minutes260
kcalA smooth pumpkin cream cheese filling bakes on top of a crunchy pecan cake mix base for 35 minutes. Each square has a shortbread-like crust with a dense, custard-style top dusted with cinnamon.
Ingredients
1 (18.25-ounce) box yellow cake mix
½ cup Butter, melted
½ cup chopped pecans
4 large eggs
1 (8-ounce) package cream cheese, softened
1 cup canned pumpkin
½ teaspoon pumpkin pie spice
1 (16-ounce) Confectioners’ sugar
Sweetened whipped cream, for garnish
ground cinnamon, for garnish
Directions
- Preheat and prep: Preheat oven to 350°. Spray a 13×9-inch baking pan with nonstick cooking spray.
- Make the crust: In a medium bowl, combine cake mix, butter, chopped pecans, and 1 egg. Press mixture evenly into bottom of prepared pan.
- Make the filling: In a medium bowl, beat cream cheese and remaining 3 eggs at medium speed with a mixer until creamy. Beat in pumpkin and pumpkin pie spice. Gradually beat in confectioners’ sugar until mixture is smooth. Pour over prepared crust.
- Bake and serve: Bake for 35 minutes. Cut into squares to serve. Garnish with whipped cream and lightly sprinkle with cinnamon, if desired.
FAQs
Can I use homemade pumpkin puree instead of canned?
You can, but canned pumpkin has a more consistent moisture level. Homemade puree tends to be waterier, and extra liquid will make the filling loose. If you go that route, strain the puree through cheesecloth until it matches the thickness of canned.
How long do these pumpkin squares keep?
Covered in the fridge, they stay good for three to four days. The cream cheese filling means they cannot sit out at room temperature for more than two hours. After that, texture gets soft and food safety becomes a concern.
Can you freeze Creamy Pumpkin Squares?
Yes. Cut them into squares, freeze on a sheet pan until solid, then transfer to a freezer bag. They hold well for up to two months. Thaw overnight in the fridge before serving.
Why is my filling lumpy instead of smooth?
The cream cheese was not soft enough when you started mixing. It needs to be truly room temperature, not just pulled from the fridge ten minutes early. Beat the cream cheese and eggs together first before adding the sugar, because adding sugar too early makes it harder to smooth out the lumps.
Can you leave out the pecans?
You can skip them, and the crust will still hold together fine. The pecans add crunch that contrasts with the creamy filling, so consider swapping in walnuts if you want that texture but not the pecan flavor. Without any nuts, the crust is softer and more like a shortbread base.
