This Pumpkin Pie Cake Bars recipe is super easy to make and perfect for fall and the holidays! It combines a delicious cake crust and a creamy pumpkin pie filling that’s topped with a buttery brown sugar pecan crumble. Dollop on some homemade whipped cream for the ultimate treat!
Table of Contents
Grab Your Ingredients
You’ll need the following ingredients to make these easy pumpkin pie bars.
- Yellow Cake Mix. You’ll need one box to make this recipe. Remember to reserve 1 cup for the brown sugar crumble topping. As a substitute, you can also try this with white cake mix or spice cake mix.
- Unsalted Butter. One cup total is needed—1/2 cup melted for the cake bottom and 1/2 cup cold and cubed for the streusel topping.
- Eggs. Four eggs total are needed. One for the cake mix bottom and three for the pumpkin pie filling layer.
- Pumpkin Puree. Don’t confuse this with pumpkin pie filling, which is completely different. You’ll need two 15-ounce cans or one 1-pound, 13-ounce can.
- Light Brown Sugar. This ingredient is also divided. 1/2 cup is needed for the pumpkin pie filling layer, and the remaining 1/2 cup is used for the crumble topping.
- Milk. You can use any dairy milk but recommend whole milk. 2/3 cup is needed.
- Ground Cinnamon. I used Vietnamese cinnamon from King Arthur Baking. It’s sweeter than regular ground cinnamon with a little spiciness to it.
Here’s How to Make It!
- Make the bottom cake layer. Whisk together the yellow cake mix (reserve 1 cup for topping), 1/2 cup melted butter, and 1 egg. Press the mixture into the bottom of a greased 9 x 13-inch pan.
- Make the pumpkin pie layer. Beat together the pumpkin puree, 1/2 cup light brown sugar, milk, cinnamon, and the remaining 3 eggs. Spread the pumpkin mixture over the top of the cake mix layer.
- Make the crumble topping. Blend the 1 cup of reserved cake mix, the remaining 1/2 cup cold and cubed Plugra butter, the remaining 1/2 cup of light brown sugar, and 1/2 cup of chopped pecans. Spread the topping over the pumpkin filling.
- Bake for 40-42 minutes at 375ºF. Let it cool 35-40 minutes before serving, or let it cool then keep chilled in the refrigerator until ready to enjoy!
Recipe FAQs
Can I use a different flavor of cake mix?
While yellow cake mix is my favorite, you can also try this recipe using white cake mix or spiced cake mix as well.
What size baking pan do I need?
A 9 x 13-inch size baking pan. It can be ceramic, metal, or glass.
Do I have to let the pumpkin pie cake bars cool completely before serving?
Before serving, no, not completely. Let the pumpkin pie cake bars cool for 35-40 minutes before serving. If you prefer to serve them chilled (my favorite), let the bars cool completely, then place them covered in the refrigerator until ready to serve.
More Bars & Brownies to Enjoy!
Pumpkin Pie Cake Bars
This Pumpkin Pie Cake Bars recipe is super easy to make and perfect for fall and the holidays! It combines a delicious cake crust and a creamy pumpkin pie filling that’s topped with a buttery brown sugar pecan crumble. Dollop on some homemade whipped cream for the ultimate treat!
Ingredients
- 1 box Yellow Cake Mix, reserve 1 cup for the crumble topping
- 1 cup Unsalted Butter, divided (1/2 cup melted for bottom layer, 1/2 cup cold and cubed for crumble topping)
- 4 large Eggs, divided (1 for bottom layer, 3 for the pumpkin pie filling)
- 2 15 oz Cans of Pumpkin Puree
- 1 cup Light Brown Sugar, divided (1/2 cup for pumpkin pie filling, 1/2 cup for crumble topping)
- 2/3 cup Whole Milk, can also use 1% or 2%
- 2 tsp Ground Cinnamon
- 1/2 cup Chopped Pecans
Instructions
- In a medium-sized bowl, whisk together the yellow cake mix (reserve 1 cup for topping), 1/2 cup unsalted butter (melted), and one egg. Press the mixture into the bottom of a greased 9 x 13-inch baking dish.1 box Yellow Cake Mix, 1 cup Unsalted Butter
- In a separate bowl, beat together the pumpkin puree, 1/2 cup light brown sugar, whole milk, ground cinnamon, and the remaining three eggs. Spread the pumpkin mixture over the top of the cake mix layer.4 large Eggs, 2 15 oz Cans of Pumpkin Puree, 1 cup Light Brown Sugar, 2/3 cup Whole Milk, 2 tsp Ground Cinnamon
- In a small bowl, using a pastry blender or a fork, blend the 1 cup of reserved cake mix, the remaining 1/2 cup unsalted butter (cold and cubed), the remaining 1/2 cup of light brown sugar, and 1/2 cup of chopped pecans.1 box Yellow Cake Mix, 1 cup Unsalted Butter, 1/2 cup Chopped Pecans
- Spread the topping over the pumpkin filling, then bake for 40-42 minutes at 375ºF.
- Let the pumpkin pie cake bars cool for 35-40 minutes before serving, or let them cool completely, then chill in the refrigerator until ready to enjoy!
Nutrition
Calories: 163kcal | Carbohydrates: 15g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 10mg | Potassium: 129mg | Fiber: 2g | Sugar: 13g | Vitamin A: 6917IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
Like this recipe? Leave a comment below!
Have you ever tried doubling this recipe and baking it in a 13×18 pan?
I have not, sorry! If you try it, please let me know how it turns out.
How long do these bars keep if kept in the refrigerator?
They’ll keep for up to 4-5 days or you can freeze them for up to a month.
Love these bars!
I’m so glad you love them, Diane! Thank you for making the recipe!
Need to add the 1/2 cup of Brown Sugar to the topping instructions. There is 1 cup to use in the recipe and only 1/2 cup in the crust. I am assuming it is for the topping, but not listed. Great recipe!
Good catch! I’ve made that change in the instructions. Thank you for making them!