Pumpkin Pie Bars with Creamy Cinnamon Filling

Table of Contents

• Grab Your Ingredients
• Here’s How to Make It!
• Recipe FAQs
• More Bars & Brownies to Enjoy!
• Pumpkin Pie Cake Bars Recipe

Grab Your Ingredients

Gather these ingredients before you start. They make the recipe straightforward and reliable.

• Yellow cake mix. One box, reserving 1 cup for the crumble topping. You can also use white or spice cake mix if preferred.
• Unsalted butter. 1 cup total: 1/2 cup melted for the crust and 1/2 cup cold and cubed for the streusel.
• Eggs. 4 large eggs: 1 for the crust layer, 3 for the pumpkin filling.
• Pumpkin puree. Two 15-ounce cans (do not use pumpkin pie filling).
• Light brown sugar. 1 cup total: divided 1/2 cup for the filling and 1/2 cup for the crumble.
• Milk. 2/3 cup; whole milk is recommended but 1% or 2% works.
• Ground cinnamon. 2 teaspoons for warm pumpkin spice flavor.
• Chopped pecans. 1/2 cup to add texture to the crumble.

Here’s How to Make It!

1. Make the crust. In a medium bowl, whisk together the cake mix (reserve 1 cup), 1/2 cup melted butter, and 1 egg. Press evenly into the bottom of a greased 9 x 13-inch pan.
2. Prepare the pumpkin filling. In a separate bowl, beat the pumpkin puree, 1/2 cup light brown sugar, 2/3 cup milk, 2 teaspoons ground cinnamon, and the remaining three eggs until smooth. Spread this mixture over the crust.
3. Make the crumble topping. In a small bowl, cut together the reserved 1 cup cake mix, 1/2 cup cold cubed butter, 1/2 cup light brown sugar, and 1/2 cup chopped pecans until coarse crumbs form. Sprinkle evenly over the pumpkin layer.
4. Bake and cool. Bake at 375ºF for 40–42 minutes, until the filling is set and the topping is golden. Let cool 35–40 minutes before serving, or cool completely and refrigerate for a chilled slice.