Delicious Pumpkin Pie Bars Dessert

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An old family favorite, my Pumpkin Pie Bars Dessert gives simple pumpkin pie a makeover for a twist on a traditional favorite. It’s easy to make ahead, too!

The recipe for these Pumpkin Pie Bars is one I originally got from my mom. I have made it many times over the years for parties, teacher luncheons and other events. Every time I make it, it’s a HUGE hit! They are really easy and if I had my way, I’d be making this dessert a lot more often.

These pumpkin bars start with a cake mix bottom layer and then have a delicious pumpkin filling with just the right amount of spices. The filling is then topped with a streusel topping and baked until golden brown.

I like to serve these easy pumpkin pie bars with a dollop of whip cream on top. And even though the recipe title says pumpkin pie BARS, I cut this dessert into larger pieces, kind of like how I would serve a one-layer cake and then eat it using a fork.

You could definitely cut these bars in to smaller squares to serve as little bite-size desserts, easy to eat with your fingers in just one or two bites.

These tasty pumpkin dessert bars are a great alternative for your holiday table or to serve at any gathering (or just because!)

 

Ingredient Tips

All of the ingredients for this recipe can be found easily at the grocery store but I’ve got some tps about them to help you out.

Yellow Cake Mix – Any brand of cake mix will work in this recipe, just make sure it’s not the kind with pudding in it as the crust is already moist when baked. I usually look for cake mix when they go on sale or buy them at Aldi to save some money.

Unsalted Butter – I use unsalted butter in pretty much all of my baking recipes. Oftentimes, the recipe will call for salt to be added (not this one though!) so I’ll just adjust accordingly. Did you know you can freeze butter? I try to stock up on it when it’s on sale and freeze for up to three months, right in the package! Then I put it in the refrigerator to thaw the day before I plan to use it.

Eggs – Use large eggs for this recipe to achieve the right moisture.

Evaporated Milk – This is canned milk. Make sure it’s NOT the sweetened condensed milk. Usually they are near each other on the same shelf at the grocery store. I have used both original and fat free evaporated milk in this recipe and they seem to both work well so choose what you prefer. Again, I usually buy store brand to save some money (and don’t notice a difference when baking with it).

Canned Pumpkin Puree – This is plain pumpkin, NOT pumpkin pie mix filling. Usually the filling mix is a in a larger can but make sure you double check the label.

Granulated Sugar – Plain, white sugar (and you guessed it, I choose store brand when I can to save some money!)

Vanilla Extract – Look for pure vanilla extract and not imitation vanilla. The imitation vanilla is less expensive for sure, but can sometimes have an off flavor. I usually buy vanilla in a large bottle from the wholesale club or at Aldi (in smaller bottles) to save some money.

Salt – Use regular table salt in this recipe and not a larger type salt like sea salt or kosher salt.

Ground Cinnamon, Ground Ginger and Ground Cloves – I buy my spices in bulk from Penzey’s or the wholesale club (especially cinnamon because we use so much of it). I also like to use the ground cinnamon and ginger in these Soft and Chewy Ginger Molasses Cookies.

How To Make This Easy Pumpkin Dessert

For real, this dessert is really so simple to make!

First, you’ll want to reserve one cup of the dry cake mix and set it aside.

Then, in a large bowl (affiliate link) combine the crust ingredients – the remaining cake mix, egg and melted butter (1).

Then spread the crust batter in the bottom of a greased 9”x13” baking pan (affiliate link) and press it into the pan until evenly spread out. (2). I use my hands to do this but sometimes use a rubber spatula (affiliate link) instead.

Next, in a separate bowl (affiliate link), prepare the filling by combining the canned pumpkin, evaporated milk, other eggs, sugar, vanilla and spices (3) and then pour over the crust batter.

In a small bowl (affiliate link), add the reserved cake mix, softened butter, cinnamon and sugar by using your fingers or a dough blender (affiliate link) and combine until crumbly, like little peas. Then sprinkle over the pumpkin filling (4).

Then it’s time to bake it!

Make Ahead Prep and Storage Tips

There are a few ways to make this Pumpkin Pie Bars Recipe ahead. Well, really, it’s prepping some of the ingredients ahead of time.

You can make the filling up to a day in advance and store in an airtight container (affiliate link) in the refrigerator.

Another small step to save time is to measure out the cake mixture ahead of time and store in bowls with airtight lids (affiliate link) until you’re ready to prepare the bars.

These bars can be made ahead and stored in a single layer in an airtight container in the refrigerator up to four days. Serve chilled or allow bars to come to room temperature and serve.

Is This Dessert Freezer Friendly?

You know I’m all about making ahead and freezing what I can and you CAN freeze these baked pumpkin pie bars but the texture does change a bit. I still find the overall flavor to be delicious but after you freeze the baked bars and then thaw, the crust is a little more “soggy” than when serving from fresh baked.

Knowing that, I’ll still sometimes freeze leftovers of this dessert but realize that the texture might change—but that’s ok!

This recipe was originally published in 2011 and updated in November 2021 with new photos, video and content.