Search no more for an easyrecipe for pumpkin bars! These are absolutely divine!
Actually anything with pumpkin is divine to me. Autumn is my favorite time of year to be in the kitchen.
BestRecipe for Pumpkin Bars
Ingredients
- 1 yellow cake mix
- 1 egg
- 1/4 c of butter, melted and cooled down a bit
- 2 c of pumpkin
- 2 eggs
- 1/2 c of white sugar
- 2/3 c of milk
- 1/2 c of white sugar
- 1 t of cinnamon
- 1/4 c of butter, melted
, melted and cooled down a bit
Directions
Save 1 cup of the cake mix. In a mediumbow
l, mix together remaining cake mix, 1 egg, and 1/4 cup of butter. Press firmly batter into a 9″x13″ greased baking pan.
Combine pumpkin, 2 eggs, 1/2 cup of sugar, and milk in another bowl.
Spread over the batter. Combine the reserved cake mix, 1/2 c sugar, cinnamon, and 1/4 c of cooled butter. Crumble over the pumpkin layer. Bake at 350 degrees for 45 minutes. Cool before cutting into bars.
Serves 15
Be sure to try our pumpkin pie pudding if you aren’t on a diet like me.
You will want to save this recipe for pumpkin bars because you will become addicted too!
2017-07-24T18:02:16-05:0041 Comments
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41 Comments
Lauren 29/09/2014 at 3:09 pm - Reply
I just have a question. Is it white sugar in the filling and topping or is one Brown sugar? I saw it says white sugar twice and I just wanted to make sure that’s correct. Thanks so much.
Jill 29/09/2014 at 5:11 pm - Reply
Hi Lauren,
Yes, it’s white sugar. You would imagine it would be brown sugar though. Enjoy!
Lauren 05/10/2014 at 9:52 am - Reply
Ok thank you. Going to make them now.
toni 29/09/2014 at 11:41 pm - Reply
Theses are super yummy! A little too sweet for me but very yummy! Next time I will cut down on the sweetness 🙂
Barbara Glass 19/09/2018 at 5:46 pm - Reply
When they say pumpkin is that the puree?
Chastity King 30/09/2014 at 12:04 am - Reply
Are these supposed to be gooey after they cool and do they go in the fridge?
Jill 30/09/2014 at 7:07 am - Reply
Just a little gooey, not runny at all. I did let them completely cool before I cute them, so I could cut them nicely. I didn’t put them in the refrigerator.
Chastity King 30/09/2014 at 9:37 am - Reply
Thank you. I tried them this morning after cooling and they are delicious!
Erica 04/10/2014 at 4:26 pm - Reply
just wondering if it is pumpkin pie filling or just plain pumpkin?
Jill 05/10/2014 at 7:26 am - Reply
We use plain pumpkin.
Chrystal 09/10/2014 at 4:51 pm - Reply
Can I use a white cake mix instead of yellow?
Nikki 13/10/2014 at 7:02 am - Reply
Hello, I just made these yesterday and followed the instructiona to a T, but they do not taste like pumpkin at all. Also the topping when I made it was so sticky that it would not crumble… It was more like glob topping. Did I so something wrong???
Jill 13/10/2014 at 7:52 am - Reply
Hmmm, I’m not sure. What did they taste like? I haven’t had anyone else say they had that issue. So sorry!
Nikki 13/10/2014 at 12:10 pm - Reply
It tasted like it was missing something. The pumpkin tasted bland. I also used Almond Milk.
Jill 13/10/2014 at 12:47 pm - Reply
Some think they are too sweet, so I have no idea why it tasted bland. I don’t imagine using almond milk would make a difference though.
Tanya 14/10/2014 at 4:00 pm - Reply
Absolutely delightful and so easy! Dangerous combination! I elected to refrigerate mine. Helped them firm up and be more like a bar consistency. Thanks for sharing.
Jill 14/10/2014 at 4:09 pm - Reply
Yes, they are dangerous!
Cynthia 21/10/2014 at 3:33 pm - Reply
I have these in the oven now. I added a little brown sugar along with the white sugar.
I like easy,and this was easy. I hope we all like them. : )Jill 21/10/2014 at 4:07 pm - Reply
Let us know if you all became addicted too.
Ali 26/10/2014 at 5:46 pm - Reply
So I just put these into the oven, but I am not very optimistic on what the outcome will be…the filling seemed to be very runny and the “crumb” topping seemed to be more like cookie dough. I feel like maybe if I used softened butter instead of melted butter for the crumb topping, it would’ve been more like crumb topping. I also didn’t notice the fact that you have to add sugar to already sweet cake mix for the topping. I’m not sure how these will come out..but I’m hoping for the best.
Jill 28/10/2014 at 6:41 pm - Reply
How did they turn out, Ali?
Kelsey 28/10/2014 at 4:13 pm - Reply
SO DELICIOUS!! I have made this countless times! and they dissapear almost overnight! Havent had a person not like them yet! I substitute yellow cake mix for french vanilla cake mix and its to die for! 🙂
Jill 28/10/2014 at 6:41 pm - Reply
What a great idea. I will have to try the vanilla cake mix next time. Thanks for sharing.
kari 22/11/2014 at 12:58 pm - Reply
Just put these in the oven! Excited to see how they turn out!!! But I’m sure I did something wrong…..my bottom layer was very cake like and sticky and there was no way it was going to fit in a 9×13 so I put it in an 8×8. I used a mixer to combine the cake mix, egg, and butter….maybe that was the problem? I hope I didn’t mess them up too bad!!!
kari 24/11/2014 at 5:51 pm - Reply
I’m sooo bummed….these didn’t turn out at all 🙁 I’m going to try them again next weekend….
Jill 24/11/2014 at 6:53 pm - Reply
Hi Kari,
What did they turn out like? So sorry.
Janette Kennedy 26/11/2014 at 3:15 pm - Reply
kari –
Just wanted to say I had the same probelm with the bottom layer being too sticky to spread – I popped it in the fridge for about a half hour and that did the trick and I was able to easily spread it on a 9×13Jill 26/11/2014 at 3:48 pm - Reply
Thank you for the tip. I wonder why it works for some and it get’s sticky for others? Maybe it has to do where you live.
jacki 01/10/2015 at 6:13 pm - Reply
I sprayed some Pam on my hand and spread it out like that. Delish!
Leanne 13/10/2015 at 2:31 pm - Reply
Mine was super sticky too and I thought “this is never going to be enough to cover my 9×13 pan!” But I tried the Pam trick and it worked magic! Thanks so much!
Jill 14/10/2015 at 2:08 pm
Yay! I really think it has to do where you are located.
Aly 04/10/2015 at 9:23 pm - Reply
Mine was delicious but didn’t have that yummy-looking topping that yours did. It was like a blob of topping when I put it on. I think I didn’t let my melted butter cool enough before combining it with the cake mix and cinnamon and sugar. Next time, I might try just softened butter instead of melted butter. Another idea would be to cut cold butter up into small pea-size pieces and use a pastry-cutter to combine it all and then crumble it on top.
It did taste good…I just won’t be taking any to friends or neighbors this round.Sandi 18/10/2015 at 4:41 pm - Reply
Has anyone tried a spice cake instead of yellow?
Jill 19/10/2015 at 6:40 am - Reply
Yes, it’s wonderful. I even love chocolate.
Kara Hobbs 28/08/2018 at 8:33 pm - Reply
Ooo I love that idea!
Pumpkin Spice Syrup 15/09/2016 at 9:54 am - Reply
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Barbara 16/09/2016 at 7:53 pm - Reply
I tried this tonight and the crumb topping didn’t stay on top, it sunk down into the pumpkin. I’m sure it will still taste good, but definitely not as pretty as yours.
Jill 19/09/2016 at 6:58 am - Reply
Hi Barbara,
I’m sorry. Did you let the bars completely cool first?
Kara Hobbs 28/08/2018 at 8:31 pm - Reply
These are so good. Just made these and everyone loved them. I cut the sugar in half for the topping and i also used a gluten free yellow cake mix. So delicious and easy to make. I did let mine sit overnight before eating them. ?✅
Carol 24/10/2018 at 2:24 pm - Reply
Wow! Great recipe – and so easy! I would agree that cooling is essential to several of the steps (spreading, mixing and cutting when butter is involved.) I used spice cake mix and the family raved! They’ve asked for this at Thanksgiving instead of traditional pumpkin pie! One question: DH would love more filling… do you think this could be doubled and still set up? (I’m guessing increasing bake time.) Would love your thoughts. Thanks again!
VICKIE HEWETT 21/12/2018 at 12:41 pm - Reply
I HAVE MADE THESE BEFORE AND PUT THE LEFTOVERS IN THE FREEZER, REALLY DELICIOUS OUT OF FREEZER. TIS YEAR I AM GOING TO TRY THE FILLING FROM THIS RECIPE AND PUT IT IN A MUFFIN PAN WITH BETTY CROCKER SUGAR COOKIE CRUST. WISH ME LUCK, THEY WILL BE INDIVIDUAL SERVINGS INSTEAD OF A PAN.
