Cool on counter 30 minutes, then refrigerate 2 hours up to 2 days before slicing and serving.
You know how I love me some Neiman Marcus Bars! This is a great alternative to pumpkin pie. It has the same taste but a new twist.
1 box yellow cake mix
4 eggs, divided
1 stick of butter, melted.
1 (8 oz) package cream cheese, softened
1 (15 oz) can pumpkin
1 teaspoon vanilla
1 (16 oz) box powdered sugar (about 4 cups)
1 tablespoon pumpkin pie spice (or cinnamon if you don’t have any)
Preheat oven to 350 degrees.
Combine the cake mix, 2 eggs, and melted butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. This will be your “crust”.
To make the topping: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the remaining 2 eggs and vanilla and beat together. Next, add the powdered sugar, and pumpkin pie spice and mix well. Spread pumpkin mixture over cake “crust” and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Top your bars with whipped cream or Cool Whip and you have a fabulous fall dessert.