Pumpkin Gooey Butter Bars





Makes (1) 9x13-inch pan.

For the crust:
2 cups flour
3/4 cup sugar
2 tsp baking powder
2/3 tsp salt
1/2 cup dry milk powder (optional)
1 egg
1 stick butter, melted
For the filling:
8 oz cream cheese, softened
(1) 15-oz can DLM Organic Pumpkin
3 eggs
1 tsp vanilla extract
1 stick butter melted
1 cup sugar
1 tsp DLM Ground Cinnamon
1 tsp DLM Ground Nutmeg

Preheat oven to 350F and slightly grease a 9x13-inch glass baking pan.

Combine the flour, sugar, baking powder, salt, and dry milk (if using) in a bowl. Add the egg and butter and mix until just combined with an electric mixer. Pat the mixture into the bottom and one inch up the sides of the pan.

To prepare the filling:

In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the sugar, cinnamon, and nutmeg and mix well.

Spread the mixture over the crust and bake 1 hour. Don't overbake the center should be a little gooey. Let cool completely before cutting.

Allergy Warning: Contains milk and eggs and wheat