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This easy pumpkin bars recipe is fun to make and even more fun to eat. They’re good in the fall, but I’ll eat them any time of year.
I’ve always thought it was silly to wait until fall to have pumpkin because it’s available year-round. And it is so delicious. I mean, why wait when you can have it now?
After I made these, I did what I always do. I tasted them. Their deliciousness compelled me to taste them again. You know, just to make sure.
Sshh, don’t tell anyone, but I had a third. Since I like to have as balanced of a diet as possible, I made myself stop there.
In order to prevent my willpower from failing, I divided them up and gave some of them away. It’s always nice to share with other, and most people appreciate the treats.
Benefits of Pumpkin
Pumpkin is loaded with nutrients. Did you know that one serving has more than double the minimum recommended requirement of vitamin A?
According to Healthline, pumpkin contains vitamin C, fiber, manganese, copper, B12, and so much more.
You can enjoy quite a few benefits along with the delicious flavor. It is packed with antioxidants that fight disease and lower your risk of cancer.
Versatility of Pumpkin
Pumpkin is an extremely versatile food. In fact, I love these refreshing pumpkin smoothies any time of year.
Ingredients for Easy Pumpkin Bars
You can make pumpkin bars the old fashioned way with twice as many ingredients. Or you can make them this way without the hassle.
I simply make the crust from yellow cake mix, melted butter, cinnamon, and nuts. The filling has a can of pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and a dash of salt.
If you want twice as many pumpkin bars as what this makes, just double the ingredients.
Or if you want less, go ahead and make the whole batch and freeze what you can’t eat. Yes, these pumpkin bars freeze extremely well.
How to Make Pumpkin Bars
Put the cake mix and melted butter in a bowl and mix it until it has the consistency of wet sand.
You have a choice of adding the cinnamon to the crust or the filling. I chose to add it to the crust.
Press the mixture into a greased pan. Make sure you even it out by pressing into the corners and across the middle.
You may use a spoon, a spatula, or your hands. Since I wanted it packed down tightly, I used all of them.
Next, scatter the nuts over the top and press them into the crust. This is super easy.
Now it’s time for the filling. Mix the pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt. I started out stirring it with a spoon.
Once all of the filling ingredients were somewhat mixed, I pulled out my hand mixer and turned it on a medium speed to thoroughly mix everything together.
The beaters also incorporate a little bit of air into it, making it a tad lighter in texture.
Pour the filling over the crust. Using a spoon or spatula, smooth out the filling over the crust until the top is even.
Put it in the oven and bake it until a toothpick comes out clean. Check out the detailed recipe card below for the times.
Once it’s done, allow it to cool to room temperature. Soften the cream cheese icing in the microwave and then drizzle it over the cooled pumpkin bars.
Cut these bars into rectangles or squares and serve. I like to cut mine into 2” x 3” rectangles. But it’s completely up to you to decide how big you want them.
More Options for Easy Pumpkin Bars
If you like a stronger pumpkin spice flavor, add an extra teaspoon of it. But first, make it according to the recipe below and adjust with your next batch.
If you prefer, you may use the entire can of cream cheese icing and cover the bars. However, the filling is already pretty sweet, so I chose to use the drizzle method.
Make sure you have enough for seconds because people will want more. In fact, these easy pumpkin bars are addictive.
If I’d kept the whole batch in the house, my husband and I could have gobbled them up within days.
Another dessert you may enjoy includes this delicious pineapple upside down cake that you can make in your rice cooker. Although you don’t have to have a rice cooker, I’ve discovered that it’s much moister than one baked in the oven.
Chocolate lovers will go crazy for this amazingly easy, super scrumptious chocolate walnut pie. Try baking one and see how fast it disappears. It’s the perfect dessert or treat for family and company.
More Great Recipes
If you enjoy discovering new recipes, check out Weekend Potluck at South Your Mouth, Meal Plan Monday at Big Bear’s Wife, Full Plate Thursday at Miz Helen’s Country Cottage, and Over the Moon at Marilyn’s Treats.
- 1 box of yellow cake mix (regular or gluten-free)
- 1/2 cup of melted butter (1 stick)
- 1 teaspoon of cinnamon
- 1/2 cup of chopped nuts (optional)
- 1 can of pumpkin
- 1 can of sweetened condensed milk
- 2 eggs
- 1 tablespoon of pumpkin pie spice
- 1/4 teaspoon of salt
- 3 tablespoons of cream cheese cake frosting
- Preheat your oven to 350 degrees. Spray a pan (9”x13”) with nonstick cooking spray.
- In a medium-size mixing bowl, mix the yellow cake mix with the melted butter. Press this mixture into your baking pan.
- Gently press the chopped nuts into the crust.
- In a medium-size mixing bowl, mix the pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt. You can stir it by hand, but it’s much easier to use a hand mixer for 3 minutes. You want the mixture to be smooth and velvety.
- Pour this mixture over the crust and smooth the top.
- Bake for 40 minutes. Test it by inserting a toothpick into the center. If it comes out clean, it’s done.
- Cool for at least an hour. After it is cool enough, it is ready for the top layer.
- Scoop the frosting into a microwave-safe bowl and heat it in the microwave for approximately 30 seconds. Using a spoon, lightly drizzle the topping over the baked pumpkin filling.
- After the drizzle dries, cut your creation into bars. It is now ready to serve! Enjoy!
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Amount Per Serving Calories 318 Total Fat 15g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 6g Cholesterol 54mg Sodium 476mg Carbohydrates 43g Fiber 1g Sugar 24g Protein 5g