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SideChef
Recipes
Comfort Food
Pumpkin Bars

11 INGREDIENTS • 9 STEPS • 1HR

Pumpkin Bars

Recipe

5.0

1 rating
These delicious Pumpkin Bars are my favorite Thanksgiving dessert. There are three layers of scrumptious that start with a buttery yellow cake crust, then a filling of sweet pumpkin-pie-ish deliciousness, topped off with a yellow cake crumble.
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These delicious Pumpkin Bars are my favorite Thanksgiving dessert. There are three layers of scrumptious that start with a buttery yellow cake crust, then a filling of sweet pumpkin-pie-ish deliciousness, topped off with a yellow cake crumble.
author_avatar
Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
https://www.kimscravings.com/

1HR

Total Time

$1.02

Cost Per Serving

Ingredients

Servings
12
us / metric
Crust
Yellow Cake Mix
1 box
Yellow Cake Mix
1 cup reserved for the topping
Egg
1

Sponsored

Eggland's Best Classic Egg
Unsalted Butter
1/2 cup
Unsalted Butter, melted
Non-Stick Baking Spray
as needed
Non-Stick Baking Spray
Filling
Canned Pumpkin Pie Mix
3 cups
Canned Pumpkin Pie Mix
*not canned pumpkin puree
Egg
2

Sponsored

Eggland's Best Classic Eggs
Milk
2/3 cup
Milk
any milk works
Topping
Granulated Sugar
4 Tbsp
Granulated Sugar
Ground Cinnamon
1 tsp

Sponsored

Simply Organic Cinnamon, Ground
Unsalted Butter
4 Tbsp
Unsalted Butter, softened
Whipped Topping
to taste
Whipped Topping
for serving
or Vanilla Ice Cream
optional

Nutrition Per Serving

VIEW ALL
Calories
341
Fat
12.6 g
Protein
2.8 g
Carbs
55.0 g
Love This Recipe?
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Pumpkin Bars
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author_avatar
Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
https://www.kimscravings.com/

Author's Notes

Yields around 20 bars.
For best results, chill for 2-3 hours before serving, but they are also good at room temperature.

FOR GLUTEN-FREE: choose a gluten-free boxed cake mix. FOR DAIRY FREE: use a vegan butter, such as Earth Balance. Also, use nondairy milk, such as almond milk.

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), Eggland's Best Classic Egg (1), and Unsalted Butter (1/2 cup) for the crust. Set 1 cup aside.
step 2 In a medium mixing bowl, combine the Yellow Cake Mix (1 box), Eggland's Best Classic Egg (1), and Unsalted Butter (1/2 cup) 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 (3 cups), Eggland's Best Classic Eggs (2), and Milk (2/3 cup) for the filling.
step 5
Pour filling over crust and spread out evenly.
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 (4 Tbsp), Simply Organic Cinnamon, Ground (1 tsp), and Unsalted Butter (4 Tbsp). Sprinkle evenly over the filling.
step 6 In a small mixing bowl, combine the 1 cup of reserved cake mix, Granulated Sugar (4 Tbsp), Simply Organic Cinnamon, Ground (1 tsp), and Unsalted Butter (4 Tbsp). 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).
step 9 Serve with some type of Whipped Topping (to taste).

Tags

Comfort Food
Snack
Shellfish-Free
Kid-Friendly
Dessert
Fall
Vegetarian
Pumpkin
Thanksgiving
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