These easy-to-make, delicious Chocolate Pumpkin Chess Squares are a great twist on the original Chess Squares.
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Chess squares, also known as “Ooey Gooey Butter Cake,” are a traditional southern dessert. Similar to chess pie, they feature a custard-like filling. Chess squares can be made with almost any flavor cake mix, but you do not want to miss out on this chocolate pumpkin version.
Recipe Ingredient Notes
- Chocolate Cake Mix
- Butter
- Eggs
- Cream Cheese
- Powdered Sugar
- Canned Pumpkin
How to Make Chocolate Pumpkin Chess Squares
- Preheat oven to 300 degrees.
- Combine your cake mix, butter, and only one egg to form a soft dough.
- Spread this mixture into the bottom of a greased 9×13 inch pan. My go-to is my glass, Pyrex baking pan.
- Mix the powdered sugar, softened cream cheese, pumpkin, and the remaining egg until smooth.
- Pour this on top of the cake mixture and bake for 40-50 minutes. The edges should start to turn a golden brown.
Serving Suggestions
You can serve them warm or cold. Store in air tight container in fridge or consider freezing them. Cut into single serving sizes before freezing and you can grab one from the freezer when you need to treat yourself.
Explore More Delicious Pumpkin Brownies and Bars
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- 2 Ingredient Pumpkin Brownies
- Cream Cheese and Pumpkin Roll Bars
- Frosted Pumpkin Sugar Cookie Bars
- Magic Pumpkin Bars
- Pumpkin Chocolate Chip Brownies
Chocolate Pumpkin Chess Squares Recipes
These easy-to-make, delicious Chocolate Pumpkin Chess Squares are a great twist on the original Chess Squares.
Serving servings
Ingredients
- 1 box chocolate cake mix
- ½ cup butter, melted
- 2 eggs
- 8 ounces cream cheese, 1 package, softened
- 4 cups powdered sugar
- ½ cup canned pumpkin
Instructions
- Preheat oven to 300℉.
- Combine cake mix, butter and one egg to form a soft dough.
- Spread it into the bottom of a greased 9×13-inch baking pan.
- Then mix the powdered sugar, cream cheese, pumpkin and one egg until smooth.
- Pour over top of the crust.
- Bake for 40-50 minutes until the edges start to turn a golden brown.
- Take them out and you can serve them warm, or let them cool off and serve them cold.
Notes
You can serve them warm or cold. Store in air tight container in fridge or consider freezing them. Cut into single serving sizes before freezing and you can grab one from the freezer when you need to treat yourself.
Nutrition
Calories: 429 kcal · Carbohydrates: 69 g · Protein: 5 g · Fat: 17 g · Saturated Fat: 8 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 58 mg · Sodium: 465 mg · Potassium: 200 mg · Fiber: 1 g · Sugar: 54 g · Vitamin A: 1970 IU · Vitamin C: 1 mg · Calcium: 91 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Oh man… I really need to stop reading this blog before breakfast! I’m starving now! These look so, so good.
At what temp should they be baked?
You forgot to tell us the temperature for baking – please include. Thanks so much.
Temperature please–want to bake this weekend?????
Oh I’m so making these tomorrow night. Chocolate and pumpkin is my new favorite combination!
In the directions it says to heat the oven to 300 degrees.
In the directions it says 300 degrees. 🙂
300 degrees.
What size box of cake mix? I have a 10 oz gluten free chocolate cake mix. Is that too small for this recipe?
We used an 18.25 ounces Betty Crocker Chocolate cake mix.