Pumpkin Bars

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Crust

1 box

Yellow Cake Mix

1 cup reserved for the topping

1

Egg

110 g

Unsalted Butter , melted

as needed

Non-Stick Baking Spray

Filling

810 g

Canned Pumpkin Pie Mix

*not canned pumpkin puree

2

Eggs

160 mL

Milk

any milk works

Topping

50 g

Granulated Sugar

3 g

Ground Cinnamon

55 g

Unsalted Butter , softened

to taste

Whipped Topping

for serving

or Vanilla Ice Cream

(optional)

Cooking Instructions

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Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with Non-Stick Baking Spray (as needed) . Set aside.

Step 2

In a medium mixing bowl, combine the Yellow Cake Mix (1 box) , Egg (1) , and Unsalted Butter (110 g) for the crust. Set 1 cup aside.

Step 3

Use a large spoon to spread the crust into the bottom of the baking pan or press it evenly with your fingers.

Step 4

In a medium mixing bowl, combine the Canned Pumpkin Pie Mix (810 g) , Eggs (2) , and Milk (160 mL) for the filling.

Step 5

Pour filling over crust and spread out evenly.

Step 6

In a small mixing bowl, combine the 1 cup of reserved cake mix, Granulated Sugar (50 g) , Ground Cinnamon (3 g) , and Unsalted Butter (55 g) . Sprinkle evenly over the filling.

Step 7

Bake for 45 to 50 minutes.

Step 8

Allow the dessert to cool for about around 20 minutes, and then store in the fridge for a couple of hours before serving. Bars will be tasty at room temperature, but are best served COLD.

Step 9

Serve with some type of Whipped Topping (to taste) .