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“This is a yummy pumpkin cookie. It is a nice alternative to pumpkin pie. It has a great flavor and is soft in the middle. Make sure not to overcook these; they should be gooey in the middle.”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350º.
  2. Combine all the ingredients of the cake as directed by the ingredient list, NOT the cake box.
  3. Mix well with an electric mixer.
  4. Pat the mixture into the bottom of a lightly greased 13 x 9 inch baking pan.
  5. In a large bowl, beat the cream cheese and pumpkin until smooth.
  6. Add the eggs, vanilla, and butter; beat together.
  7. Stir in the powdered sugar, cinnamon, and nutmeg; mix well.
  8. Spread the pumpkin mixture over the cake batter; bake for about 50-60 minutes or until baked. **Inside should be gooey, but not runny**.
  9. Let cool on wire rack; cut into squares.
  10. Refrigerate left overs.

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