Chocolate Pumpkin Chess Squares Recipes

Steps:

• In a big mixing bowl, add the first 4 ingredients; stir just until dry ingredients are moistened.
• Press mixture into the bottom of a greased 13x9 inch baking dish; set aside.
• In another mixing bowl, add the cream cheese, 2 eggs, and 1 cup powdered sugar; beat using an electric mixer on medium speed until blended.
• Gradually add in remaining powdered sugar; beat after each addition.
• Pour mixture over chocolate crust, spread evenly.
• Bake at 350° for 40 minutes.
• Cool on wire rack; cut into squares and serve.

Steps:

• 1. Mix first 3 ingredients for crust in a medium bowl. Batter will be thick. Lightly spray 9x13" pan with cooking spray. Press crust into pan until somewhat even.
• 2. Mix remaining ingredients for filling in a large bowl and pour over crust.
• 3. Bake at 350 degrees for approx. 40-45 mins. Dessert will begin to crack and brown. It still may appear jiggly, but will set more as it cools.
• 4. Let cool. Sprinkle with powdered sugar and cut into squares.

Steps:

• Bottom: Melt margarine in 9X13"pan.
• Beat egg into margarine, then sprinkle in cake mix.
• Mix well with fork and press down in pan until evenly spread.
• Topping: Beat the frosting ingredients well and pour onto cake mixture.
• Bake at 350º for 40-45 minutes.

Steps:

• Heat oven to 350 degrees F.
• Coat a 13 x 9 pan with cooking spray.
• Combine cake mix, egg, butter, and water by hand.
• Now, pat the batter mixture into the bottom of the prepared pan.
• In a mixing bowl, beat the cream cheese, powdered sugar, and egg whites until smooth.
• Add the vanilla extract. Pour mixture over batter.
• Bake 45 minutes or until top is golden, cool and cut into squares.

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
• Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
• Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Steps:

• Preheat oven to 350°; position oven rack in the middle of oven; spray the bottom only of a 13x9 inch baking pan with cooking spray.
• Melt ½ cup butter in a saucepan over low heat.
• In a bowl, beat the cake mix, melted butter, and 1 egg with an electric mixer set on medium speed until well blended (mixture will come together as a thick dough).
• Pat the dough evenly into prepared pan; set aside.
• Melt the remaining stick of butter in a small saucepan over low heat.
• In a bowl, beat the softened cream cheese and canned pumpkin with an electric mixer on medium speed until blended and smooth, scraping down the sides of bowl when needed.
• Add in the melted butter, remaining 3 eggs, and vanilla extract; blend until smooth.
• Add in the powdered sugar and pumpkin pie spice; blend until smooth.
• Spread pumpkin mixture over prepared crust; bake 42-45 minutes (do not overbake; bars should be slightly gooey).
• Transfer to a wire rack and cool completely.
• Cut into bars/squares; cover and store in refrigerator.