Pumpkin Gooey Butter Cookies
Franki Gallardo
ingredients
- Cake:
- 1 package yellow cake mix
- 1 egg
- 1/2 cup butter, melted
- Filling:
- 1 8 oz. package cream cheese, softened
- 1 15 oz. can pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 1 box powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
directions
- 1
Preheat oven to 350°F.
- 2
Combine cake mix with egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of lightly greased 13x9-inch baking pan.
- 3
To make 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 powdered sugar, cinnamon, nutmeg and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
- 4
Serve with whipped cream.
- 5
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin.
- 6
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup peanut butter to cream cheese filling instead of pumpkin. Omit spices.
Source: Franki Gallardo
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