White chocolate with pumpkin? That might be sheer genius on my part. I just adore a Neiman Marcus bar…adore. They’re rich and gooey and kind of like a piece of cake while also kind of like a brownie. This one would be perfect for a Thanksgiving dessert…pumpkin doesn’t always have to be in the shape of a pie. I garnished mine with a few more white chocolate chips. I’ve always been one to love a little chocolate excess.
1 box white cake mix
4 eggs, divided
1 stick of butter, melted
1 (8 oz) package cream cheese, softened
2 cups white chocolate chips, divided
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”. Sprinkle one cup of white chocolate chips over the 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. Stir in the remaining 1 cup of white chocolate chips. 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.
Let the bars rest on the kitchen counter 30 minutes before popping them into the fridge to chill at least 2 hours before slicing and serving.
You’ll thank me for this recipe. Trust me…you’ll thank me.