Pumpkin Pie Bars are one of our favorite ways to serve pumpkin pie flavor without making a traditional pie crust. They have a buttery cake mix crust, a creamy pumpkin filling, and a sweet crumb topping that makes them easy to slice and share.
We love these for Thanksgiving, fall parties, and potlucks because they’re made in a 9×13 and can be chilled before serving. Add whipped cream and a little cinnamon on top, and this dessert tastes like the perfect pumpkin dessert bar.
If you love pumpkin, you’ll also love Pumpkin Rolls and Pumpkin Bundt Cake.
Why you’ll love it + Why it works:
- In a bar! All the cozy pumpkin pie flavor in easy bar form.
- Make-ahead ready. Chills well, so it’s a great make-ahead Thanksgiving dessert.
- Cake mix does double duty. It creates a buttery crust and an easy crumb topping.
- Chilling helps clean slices. Refrigerating before cutting helps the pumpkin layer set.
Pumpkin Pie Bars Ingredients
- Yellow cake mix (1, 15.25-ounce package): Doubles as a buttery crust and a spiced crumb topping that stays tender. If needed, a spice cake mix or vanilla cake mix can be used.
- Butter, melted (½ cup): Binds the crust layer and adds rich flavor.
- Eggs, divided (3): One egg sets the crust, the remaining eggs enrich and set the pumpkin layer.
- Pumpkin pie filling (2, 15-ounce cans): Ready to use pumpkin mixture that bakes creamy with balanced spice. Do not use pumpkin puree, as it lacks the added sugar and spices that canned pumpkin pie filling includes.
- Evaporated milk (1, 12-ounce can): Loosens the filling for a silky, custard like texture.
- Sugar (¼ cup): Sweetens the crumb topping and helps it crisp lightly.
- Pumpkin pie spice (1 teaspoon): Warm spice blend that boosts the pumpkin flavor. Use store-bought or Homemade Pumpkin Pie Spice, which includes cinnamon, ginger, cloves, and nutmeg.
- Ground cloves (¼ teaspoon): Adds a deeper, cozy spice note; a little goes a long way.
- Butter, cold (¼ cup): Cuts into the reserved cake mix for a crumbly streusel style top.
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.
- Set aside the 1 cup of cake mix first so you don’t accidentally mix it into the crust.
- Be sure to use canned pumpkin pie as it includes added sugar and spices that are not found in canned pumpkin puree.
- Press the crust evenly into the bottom of the pan so the bars bake evenly.
- Use cold butter for the topping, it helps create that crumbly texture.
- Let the bars cool before refrigerating so the filling can set properly.
- 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 Recipe
Video
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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