Oreo Pumpkin Gooey Bars
Recipe GLPRf72e4ca2931d9b
A decadent fall dessert featuring a tender spice cake base topped with mini Oreos, a creamy pumpkin-condensed milk topping, and a sprinkle of chocolate chips. Baked until golden and gooey in the center, these bars deliver the perfect combination of cake, cookie, and pumpkin pie flavors in every bite.
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Ingredients
1 box Spice cake mix (16.5 oz)
1 cup Pumpkin puree, divided
1 Large egg
1 8 ounce bag Mini Oreo cookies
1 14 ounce can Sweetened condensed milk
½ teaspoon Ground cinnamon
1 cup Mini chocolate chips
Directions
Preheat oven to 350°F. Lightly spray a 9x13 inch baking pan with nonstick cooking spray.
In a large bowl, combine the spice cake mix, 1/2 cup pumpkin puree, and egg. Stir until a thick, sticky dough forms.
Spray your hands with nonstick cooking spray. Press the dough evenly into the prepared baking pan, creating a solid base layer.
Arrange the mini Oreo cookies across the top of the dough layer, pressing them in gently so they adhere.
In a medium bowl, whisk together the sweetened condensed milk, remaining 1/2 cup pumpkin puree, and cinnamon until smooth and well combined.
Pour the pumpkin-condensed milk mixture over the Oreos, spreading it gently to create an even topping layer.
Sprinkle the mini chocolate chips evenly over the entire surface.
Bake for 25 to 30 minutes, until the edges are set but the center still has a slight jiggle when the pan is gently shaken.
Remove from oven and allow to cool to room temperature, then refrigerate until completely chilled. Cut into 24 squares and store in an airtight container at room temperature.
