Pumpkin shortbread bars

Pumpkin shortbread bars

Recipe from Samantha Nicley of Tennessee

Crust:

1 package yellow cake mix
1 egg
8 tablespoons butter, melted.

Preheat oven to 350 F.

Combine cake mix, egg, and butter.

Mix well and pat mixture into bottom of lightly greased 13 by 9-inch baking pan.


Filling:

1(8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted, 1
(16-ounce) box powered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup crushed pecans.

In a large bowl, beat the cream cheese and pumpkin until smooth.

Add the eggs, vanilla, and butter , and beat together.

Next, add the powdered sugar, cinnamon , nutmeg, and mix well.

Spread pumpkin mixture over cake batter and sprinkle pecans on top. Bake for 40 to 50 minutes. Do not over-bake. The center will be gooey and will set when refrigerated.

Serve with fresh whipped cream.

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