These easy pumpkin bars with yellow cake mix are both delicious and simple to make. It combines a tasty cake crust with a super creamy pumpkin pie filling, topped with a golden brown crumble. This is the perfect dessert for the fall and holidays!
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Why You'll Love These Pumpkin Pie Bars With Cake Mix!
I love making fall recipes and these pumpkin pie bars are a little twist on the traditional pumpkin pie. They are smaller in size, but certainly pack a punch with pumpkin flavor. Using my unique pumpkin pie spice blend teamed with the pumpkin puree filling, the soft creamy center really elevates the bars. The yellow cake mix is the perfect hack to make a delicious crust and crumble topping.
Pumpkin season starts in the fall, and this is when many people love to get creative with their favorite pumpkin recipes. Whether it is enjoying the flavors of pumpkin spice lattes, overnight oats, pumpkin pies or these delicious pumpkin bars, you can’t go through the months of September through November without having something pumpkin-related. It is just not possible. These easy pumpkin pie bars are a great way to enjoy all of the traditional fall flavors. You have to try this easy recipe!
- Easy to make - The cake mix pumpkin bars are super easy to make. There are three separate layers but each of them come together quickly and easily.
- Family-friendly - The whole family is going to love this recipe. Sweet and delicious, these pumpkin dessert bars can be enjoyed anytime.
- Simple ingredients - You don’t need too many ingredients to make these delicious bars.
- An alternative fall dessert - If you love the flavors of pumpkin pie but don’t want to bother making a homemade pie crust, this is the next best thing!
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Equipment Needed
casserole dish- 13x9 inch baking dish will be the perfect size for your pie bars.
Key Ingredients
yellow cake mix-You'll need one box of cake mix to make this recipe. Remember to reserve some for the crumble topping. You can always use a white cake mix, but I think a spice cake mix would be too much spice with the pumpkin filling.
pumpkin puree- you will need a can of pumpkin puree. Don’t be tempted to use pumpkin pie filling. It has added sweeteners and spices, so you won’t be able to balance out the flavours.
pumpkin pie spice- this blend includes cinnamon, ginger, cloves, nutmeg and allspice. You can find the recipe here to make your own pumpkin pie spice.
evaporated milk-I have used evaporated milk for this recipe but you could use whole milk.
eggs-binds the cake mix mixture together to create the crust.
butter-essential to give the crumble filling that rich buttery flavor and also for the cake crust. I always use unsalted butter but salted will work to.
brown sugar-gives that golden caramelized color.
white sugar-adds an extra sweetness to the bars.
cinnamon-the ground cinnamon adds extra warmth to the pumpkin pie bars. Adding to the crumble really elevates these sweet treats.
Step-By-Step Instructions
Preheat oven to 375° F. Spray casserole dish with cooking spray.
In a large bowl add cake mix, reserving one cup for the crumble topping. Stir in the melted butter and 1 egg. I just use a spoon or spatula for this job. There's really no need to get out the eclectic mixer. Once combined press the cake mix into the bottom of the baking dish to form the crust.
Next combine the pumpkin puree, white sugar, brown sugar, pumpkin pie spice, two eggs and evaporated milk. Pour pumpkin mixture into the baking dish over the pie crust.
Add the reserved 1 cup of cake mix to a bowl with 5 tablespoons cold butter, ⅓ cup of brown sugar and ground cinnamon. Use a pastry blender to cut the butter into the cake mix until it resembles course crumbs. Sprinkle over the pumpkin layer.
Bake in preheated oven for 45 minutes or until the middle is set and not jiggly and the top is golden brown. If it begins to brown to quickly you can tent the dish with aluminum foil to prevent the crumb topping from over browning.
Remove the bars from the oven and cool completely on a wire rack before cutting.
Serving Suggestions
These pumpkin spice bars will be delicious served as they are. You could enjoy them on the go as a sweet snack or serve them up as the perfect fall dessert at your next party or for Thanksgiving. They will be delicious topped with some whipped cream or why not make a rich cream cheese frosting to put on top? A little bit of cream cheese icing will be perfect
You could also add a drizzle of caramel sauce over the top of these pumpkin pie bars. It will add an extra sweetness. Putting them in the refrigerator after will allow that caramel sauce to set a little.
Storage
Let the pumpkin pie bars cool completely to room temperature before transferring them to an airtight container. You can then store leftovers in the refrigerator for up to five days.
Make Ahead Tips
- These pumpkin bars need to cool completely before serving which makes them the perfect make ahead dessert. You can make these a day ahead and store in the refrigerator. Bring to room temperature when ready to serve.
- Make these pumpkin cake bars and then freeze them individually. You can then pull them out as and when you want a sweet snack. Let them thaw completely before enjoying them.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Easy Pumpkin Pie Bars With Yellow Cake Mix Recipe
Equipment
- 9x13 inch casserole dish
Ingredients
Crust
- 1 (13.25 ounce) box yellow cake mix (reserve 1 cup for topping)
- 1 large egg
- ½ cup unsalted butter, melted (1 stick)
Pumpkin Layer
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 6 ounces evaporated milk
- ½ cup brown sugar
- ½ cup white sugar
- 2 teaspoons pumpkin pie spice
Crumble Topping
- 1 cup reserved cake mix
- 5 tablespoons butter, cold
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat the oven for 375° F. Grease a 9x13 inch casserole dish with cooking spray.
- Reserve 1 cup of cake mix and add the remaining cake mix to a large bowl. Add melted butter and 1 egg to the cake mix. Use a spoon to mix and once combined press the cake mix mixture into the bottom of the casserole dish to form the bottom layer crust.
- In another bowl, mix together the pumpkin puree, eggs, evaporated milk, brown sugar, white sugar and pumpkin pie spice. Once combined pour the pumpkin mixture over the crust in the casserole dish.
- In another bowl, add the reserved 1 cup of cake mix, cold butter, brown sugar and cinnamon. Use a pastry blender or two forks to cut the butter into the cake mix. Once the mixture resembles crumbs, sprinkle over the pumpkin layer.
- Place the baking dish in the preheated oven and bake for 45-50 minutes. The bars should not be jiggly when you wiggle the pan and the top will be golden brown. If you feel the top is getting to brown before the pumpkin is cooked you can use aluminum foil to make a tent over the top of the dish to prevent over browning.
- Cool the bars completely before cutting and serving. These are delicious with whipped cream or caramel sauce too.
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