One of my all-time favorite recipes on the blog are these Chess Squares. Silly, right? They are super easy to make – but just so delicious! I seriously could sit down and eat a whole pan. (Yes, I am totally speaking from experience.)
I have been craving chocolate-y pumpkin flavors all week, so I decided to make a “holiday” version of the Cheesecake Chess Squares. Turns out, they are almost better than the original!
Chess squares, also known as Ooey Gooey Butter Cake, are a traditional southern dessert. Similar to a chess pie, they feature a custard-like filling. They can be made with almost any flavor of cake mix, but you won’t want to pass by this chocolate pumpkin version!
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.
How to Serve The Chess Squares:
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!
These Chocolate Pumpkin Chess Squares will be a hit at your next family dinner or company potluck. I’ll look the other way if you choose to keep them all for yourself. 😉
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