Cake Mix Pumpkin Bars
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These Cake Mix Pumpkin Bars are proof that a boxed cake mix can turn into something that tastes completely homemade.. With pumpkin puree, cream cheese and warm pumpkin spice baked right in, they’re an easy fall dessert perfect for everything from potlucks to the Thanksgiving dessert table!
I love making recipes from boxed cake mix. They’re super easy and always come in handy for a last minute fall get-together. These cake mix pumpkin bars might be my favorite yet, right up there with my 3 Ingredient Pumpkin Cookies and Pumpkin Dump Cake.
These bars may be one of the easiest and most delicious pumpkin desserts I’ve made. A rich, buttery crust gets topped with a sweet, creamy pumpkin pie filling that bakes up soft, gooey, and bursting with fall flavor.
They fit right into all your fall plans, from Halloween parties to game day to Thanksgiving dinner. Just be warned, they tend to disappear fast, so you may want to make a double batch!
Why We Love This Recipe
- Perfect for Fall – It’s the season for pumpkin desserts, and these buttery and delicious bars are full of fall pumpkin and warm spice flavors.
- Easy – Because they start with a boxed cake mix, they’re super quick and easy to prepare.
- Great for Parties – Make this recipe for all your fall parties, potlucks, and bake sales. Not only is it a crowd pleaser, but the convenient individual serving bars are portable and easy to bring anywhere!
Ingredients
- Yellow cake mix
- Melted butter, divided
- Eggs
- Cream cheese
- Pumpkin puree
- Pumpkin pie spice
- Vanilla
- Powdered sugar
How to Make Cake Mix Pumpkin Bars
Step 1: Preheat the oven to 350 degrees and line a 13×9 inch baking dish with parchment paper. Set aside.
Step 2: In a large bowl, fold together cake mix, 1 egg, and ½ cup melted butter until a dough forms. Press the dough evenly into the bottom of the prepared baking dish.
Step 3: In another large bowl, beat cream cheese, vanilla, and pumpkin pie spice until smooth.
Step 4: Add the pumpkin puree, 3 eggs, and ½ cup melted butter, then mix well to combine. Mix in the powdered sugar until fully incorporated.
Step 5: Pour the pumpkin mixture over the dough layer in your pan. Bake for 45 minutes. (Note: the center will still be slightly jiggly when the bars are done.)
Step 6: Allow the bars to cool completely and chill for 1 hour. Enjoy!
Tips & Tricks
- Be sure not to overbake these. You want to make sure the center stays a bit gooey.
- I sometimes mix chocolate chips or chopped nuts into the pumpkin mixture for a little extra flavor and texture.
- To get the smoothest filling, start with room temperature cream cheese, then beat it well with the vanilla and spices before adding the pumpkin.
Store your leftover bars in an airtight container in the fridge. They should keep for about a week.
You can use a white cake mix in place of the yellow. Or try a spice cake for some extra fall spice flavor.
More Pumpkin Recipes
- Pumpkin Pound Cake
- Light & Fluffy Pumpkin Mousse
- White Chocolate Pumpkin Truffles
- Pumpkin Spice Cake
- Pumpkin Cheesecake Parfait
Cake Mix Pumpkin Bars
Ingredients
- 15.25 ounces yellow cake mix 1 box
- 4 eggs
- 1 cup butter melted, divided
- 8 ounces cream cheese
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 15 ounces pumpkin puree
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees and line a 13×9 inch baking dish with parchment paper. Set aside.
- In a large bowl, fold together cake mix, 1 egg, and ½ cup melted butter until a dough forms. Press the dough evenly into the bottom of the prepared baking dish.15.25 ounces yellow cake mix, 4 eggs, 1 cup butter
- In another large bowl, beat cream cheese, vanilla, and pumpkin pie spice until smooth.8 ounces cream cheese, 1 tsp vanilla extract, 2 tsp pumpkin pie spice
- Add the pumpkin puree, 3 eggs, and ½ cup melted butter, then mix well to combine. Mix in the powdered sugar until fully incorporated.4 eggs, 1 cup butter, 15 ounces pumpkin puree, 2 cups powdered sugar
- Pour the pumpkin mixture over the dough layer in your pan. Bake for 45 minutes. (Note: the center will still be slightly jiggly when the bars are done.
- Allow the bars to cool completely and chill for 1 hour. Cut into squares and enjoy!
Notes
Nutrition
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About Lisa O’Driscoll
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
I just made this recipe today. I substituted Swerve powder sugar for the powder sugar, and the pumpkin bars were fabulous. Its like part pumpkin pie and part cake bar. Excellent!
Love this! I’m so glad that you were able to change it up to make it your own and very happy to hear that you enjoyed it!