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.
Imagine the lusciousness of pumpkin pie meeting the simplicity of cake mix, and you’ve got a dessert that’s set to steal the spotlight at any gathering. Whether you’re knee-deep in fall vibes or just craving a sweet treat, these bars are about to become your new dessert crush.
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What are Pumpkin Pie Bars with Yellow Cake Mix?
These easy pumpkin pie bars are a cross between pumpkin pie and a coffee cake. Imagine a pumpkin pie filling layer 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 dessert. Combining all the flavors of traditional pumpkin pie with a box of yellow cake mix recipe is simple and budget friendly.
What’s even better is we love eating these. The perfect fall dessert.
Why You’ll Love These Cake Mix Pumpkin Bars
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.
- Easy to make
- The whole family loves this recipe.
- Simple ingredients. An easy budget-friendly recipe. You don’t need too many ingredients to make, yet you get a lot of pumpkin flavor.
- If you love the flavors of pumpkin pie but don’t want to bother making a homemade pie crust. This simple recipe is for you.
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 These Easy Pumpkin Bars
Preheat oven to 350 degrees Fahrenheit. Prepare a 9×13 inch baking pan with a spritz of cooking spray oil.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice. Pour pumpkin mixture into the prepared pan. I use a 9×13 inch baking dish.
Melt butter and let cool a bit. Sprinkle the dry box of cake mix over the top, then drizzle the melted butter over the top of the cake mix.
Bake in a preheated oven for 1 hour or until a knife inserted near the center comes out clean. The top crust should be just starting to turn a light golden brown.
Cool to room temperature. To serve add a dollop of whipped cream, a scoop of ice cream, a sprinkle of ground cinnamon or powdered sugar, or a drizzle of caramel sauce.
Make Ahead, Store Leftovers, and Freezing the Pumpkin Pie Cake Bars
We especially like make ahead recipes for our Thanksgiving dinner.
These pumpkin bars can be made ahead of time and refrigerated until ready to serve, up to 3 days. It is best to keep them covered so they don’t dry out or take on flavors of other things in your refrigerator. This will help keep them fresh until enjoyed.
To freeze them before serving or for longer storage (up to three months), wrap tightly in saran wrap and place in an airtight container, or 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 filling 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
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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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Recipe Variations
You can easily change up this pumpkin dessert bars recipe to your liking.
Swap out the yellow cake mix for another boxed cake mix such as a white cake mix or a spice cake mix.
If you like more of a vanilla flavor, add 1 to 2 teaspoons of vanilla extract.
If you love pumpkin recipes, we have a few more for you to try.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. 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.