This Pumpkin Pie Bars Dessert is the perfect no-fuss and low-key Thanksgiving dessert or just as a treat with coffee. I make them for almost all our fall gatherings and holiday parties.
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What are Pumpkin Pie Bars with Yellow Cake Mix?
This creamy pumpkin pie bars dessert is a cross between pumpkin pie and my coffee cake. Imagine a creamy pumpkin pie layer that is topped with a delicious cake batter crust. The buttery topping makes the perfect pairing for the smooth, rich filling that tastes like fall in every bite.
It is fast becoming our favorite fall pumpkin dessert bars. This pumpkin and yellow cake mix recipe is simple and budget friendly and what’s better is we love eating these.
They make for an easy Fall treat or just as a nice afternoon snack to welcome autumn! I love them because they’re delicious enough to be served at all our family events during this season.
I have a sneaky suspicion that this easy recipe will become your new favorite fall dessert once you try it too.
Dessert Plating Idea
And when you bake it in a 9×13 inch pan, you get delicious pumpkin pie bars with that classic pumpkin pie filling and hints of yellow cake mix in the crusty topping. I topped each slice with cool whip to keep these bars looking just like they were a slice of pumpkin pie.
A drizzle of caramel on top takes this dessert over the top in dessert plating and taste.
Make These Pumpkin Bars Ahead of time
This recipe starts with mixing the pumpkin custard. Then the cake mix is sprinkled on top of the pumpkin and melted butter is drizzle on top of the cake mix. Let me tell you about how easy this simple recipe is to make.
Ingredients
- Pumpkin Puree
- Evaporated Milk
- Eggs
- Granulated Sugar
- Pumpkin Pie Spice
- Yellow Cake Mix
- Butter
How to Make This Delicious Fall Dessert
Preheat oven to 350 degrees Fahrenheit. Prepare a 9×13 inch baking pan with a spritz of spray oil.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice. Pour pumpkin mixture into the prepared 9×13 inch pan.
Melt butter and let cool a bit. Sprinkle the dry cake mix over the top, then drizzle the melted butter over the top of the cake mix.
Bake at 350 degrees Fahrenheit for 1 hour or until a knife inserted near the center comes out clean.
To serve add a dollop of whipping cream, a scoop of ice cream, a sprinkle of cinnamon, or a drizzle of caramel sauce.
Storing and Freezing
These pumpkin bars can be made ahead of time and refrigerated until ready to serve, up to 3 days. To freeze them before serving or for longer storage (up to three months), wrap tightly in saran wrap and place in a freezer-safe plastic storage bag.
Pumpkin Pie Mix Versus Pumpkin Puree
Recipes for pumpkin desserts call for either canned pumpkin puree or canned pumpkin pie mix. You should not substitute one for the other because they are very different ingredients, so here is why:
Pumpkin puree is just that – clean unsweetened mashed cooked pumpkins without any added spices, sugar, or milk.
On the other hand, pumpkin puree is pure mashed pumpkin without anything else added.
Pumpkin Pie Bars Dessert
Kitchen Essentials
Ingredients
- 15 ounces Pumpkin Puree 1 can
- 12 ounces Evaporated Milk 1 can
- 3 Large Eggs
- 1 Cup Granulated Sugar
- 4 Teaspoons Pumpkin Pie Spice
- 18.25 ounces Yellow Cake Mix 1 package
- ¾ Cup Butter Melted
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare a 9×13 inch baking pan with a spritz of spray oil.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice. Pour pumpkin mixture into the prepared 9×13 inch pan.
- Melt butter and let cool a bit. Sprinkle the dry cake mix over the top, then drizzle the melted butter over the top of the cake mix.
- Bake at 350 degrees Fahrenheit for 1 hour or until a knife inserted near the center comes out clean.
- To serve add a dollop of whipping cream, a scoop of ice cream, a sprinkle of cinnamon, or a drizzle of caramel sauce.
Your Own Private Notes
Notes
Storing and Freezing
These pumpkin bars can be made ahead of time and refrigerated until ready to serve, up to 3 days. To freeze them before serving or for longer storage (up to three months), wrap tightly in saran wrap and place in a freezer-safe plastic storage bag.Nutrition
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You can find Victoria crocheting, quilting, and creating recipes. She has worked in restaurants for many years. Her many crochet patterns and quilt patterns are enjoyed by many. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.