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Who else LOVES pumpkin season?!
Our kids love all things pumpkin (let’s be real, we all do). Pumpkin pie, of course, is a favorite, but we also love variations like these pumpkin bars! They are still packed with pumpkin flavors but have a delicious cake-like texture that is melt-in-your-mouth delicious.
We used a cake mix shortcut, so this dessert is EXTRA easy. It preps in minutes and then bakes; a breeze! Did we mention these bars feed 15?! That’s plenty to share, and it can easily be doubled to feed even more.
If you love pumpkin, you’ll also love Pumpkin Rolls and Pumpkin Bundt Cake.
Why we think you’ll love it:
- Plenty of pumpkin flavor. This easy bar recipe tastes like a pumpkin pie, but with a delicious cakey texture! It’s a fun twist on a classic dessert.
- Quick and easy. It preps in minutes and then bakes. With a cake mix shortcut, it doesn’t get much easier!
- Feeds a crowd! We typically get 15 servings out of these bars – that’s plenty for everyone. And it can easily be doubled!
Pumpkin Pie Bars Ingredients and Substitutions
- 1 (15.25-ounce) package yellow cake mix – If needed, a spice cake mix or vanilla cake mix can be used.
- ½ cup butter, melted – We use unsalted butter.
- 3 large eggs, divided – Room temperature eggs will incorporate better than cold ones.
- 2 (15-ounce) cans of pumpkin pie filling – Do not use pumpkin puree, as it lacks the added sugar and spices that canned pumpkin pie filling includes.
- 1 (12-ounce) can evaporated milk – not sweetened condensed milk
- ¼ cup sugar
- 1 teaspoon pumpkin pie spice – Use store-bought or Homemade Pumpkin Pie Spice, which includes cinnamon, ginger, cloves, and nutmeg.
- ¼ teaspoon ground cloves
- ¼ cup butter, cold – unsalted butter
How to Make Pumpkin Pie Bars
- PREP. Preheat oven to 350°F. Grease the bottom of a 9×13-inch baking dish, or line with parchment paper.
- BATTER. Pour one cup of yellow cake mix into a medium-sized mixing bowl and set aside.
- In another medium bowl, mix the remaining cake mix, melted butter, and 1 egg. Press into the prepared pan.
- In another bowl, combine pumpkin filling, evaporated milk, and eggs. Mix until smooth, then pour in an even layer over the crust in the baking pan.
- Grab the bowl with the cup of cake mix and add sugar, pumpkin pie spice, and ground cloves. Cut in the butter until the mixture looks crumbly, then sprinkle over the pumpkin layer.
- BAKE. Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean. Let cool, then refrigerate for at least 30 minutes before cutting and serving.
- Top with whipped cream, if desired, and a sprinkle of cinnamon.
Kristyn’s Recipe Tips
- Do not make the cake mix according to the box; instead, use only the cake powder and combine it with the ingredients listed in the recipe.
- Be sure to use canned pumpkin pie as it includes added sugar and spices that are not found in canned pumpkin puree.
- You can easily double the recipe ingredients, but we would still recommend using two separate pans, which can be baked in the oven together.
Pumpkin Pie Bars
Ingredients
- 1 (15.25-ounce) package yellow cake mix
- ½ cup butter, melted
- 3 eggs, divided
- 2 (15-ounce) cans pumpkin pie filling
- 1 (12-ounce) can evaporated milk
- ¼ cup sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cloves
- ¼ cup butter, cold
Instructions
- Preheat oven to 350°F. Grease the bottom of a 9×13-inch pan.
- Pour one cup of yellow cake mix into a medium-size mixing bowl and set aside.
- In another medium bowl, mix the remaining cake mix, melted butter, and 1 egg. Press into the prepared pan.
- In another bowl, combine the pumpkin pie filling, evaporated milk, and eggs. Mix until smooth, then pour over the crust in the baking pan.
- Grab the bowl with the cup of cake mix and add sugar, pumpkin pie spice, and ground cloves. Cut in the butter until the mixture looks crumbly, then sprinkle over the pumpkin layer.
- Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean. Let cool, then refrigerate for at least 30 minutes before cutting and serving.
- Top with whipped cream, if desired, and a sprinkle of cinnamon.
Notes
- Do not make the cake mix according to the box; instead, use only the cake powder and combine it with the ingredients listed in the recipe.
- Be sure to use canned pumpkin pie as it includes added sugar and spices that are not found in canned pumpkin puree.
- You can easily double the recipe ingredients, but we would still recommend using two separate pans, which can be baked together in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
You will need to make this far enough in advance for the dessert to chill in the fridge for at least 30 minutes before serving. To prepare further ahead, it can be covered and stored in the fridge for 1-2 days before serving, or wrap the pan with plastic wrap and again with aluminum foil and freeze for 2-3 months.
Store the dessert covered in its original pan or divide leftovers into individual containers. Keep in the refrigerator for 3-4 days, or freeze for about 2 months.
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