• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Beyond the Butter logo

  • home
  • recipe box
  • about
  • work with me
  • subscribe
menu icon
go to homepage
  • home
  • recipe box
  • about
  • work with me
  • subscribe
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • home
    • recipe box
    • about
    • work with me
    • subscribe
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home bars & brownies

    Published: Oct 31, 2022 • Modified: Jun 1, 2023 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Pumpkin Pie Cake Bars

    Jump to Recipe Print Recipe
    Image of pumpkin pie cake bars from Beyond the Butter®.

    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!

    Stack of three pumpkin pie cake bars on a parchment paper lined bottom | © Beyond the Butter®
    Sliced pumpkin pie cake bars on parchment paper background with center slice on its side | © Beyond the Butter®
    Jump to:
    • Grab Your Ingredients
    • Here's How to Make It!
    • Recipe FAQs
    • More Bars & Brownies to Enjoy!
    • 📖 Recipe
    • Reviews
    Ingredients of pumpkin pie cake bars on white marbled background | © Beyond the Butter®

    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—½ cup melted for the cake bottom and ½ 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. ½ cup is needed for the pumpkin pie filling layer, and the remaining ½ cup is used for the crumble topping.
    • Milk. You can use any dairy milk but recommend whole milk. ⅔ 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.
    Sliced pumpkin pie cake bars on parchment paper background | © Beyond the Butter®
    Sliced pumpkin pie cake bars on parchment paper background | © Beyond the Butter®

    Here's How to Make It!

    1. Make the bottom cake layer. Whisk together the yellow cake mix (reserve 1 cup for topping), ½ cup melted butter, and 1 egg. Press the mixture into the bottom of a greased 9 x 13-inch pan.
    2. Make the pumpkin pie layer. Beat together the pumpkin puree, ½ cup light brown sugar, milk, cinnamon, and the remaining 3 eggs. Spread the pumpkin mixture over the top of the cake mix layer.
    3. Make the crumble topping. Blend the 1 cup of reserved cake mix, the remaining ½ cup cold and cubed Plugra butter, and ½ cup of chopped pecans. Spread the topping over the pumpkin filling
    4. 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!
    Sliced pumpkin pie cake bars topped with homemade whipped cream on parchment paper background | © Beyond the Butter®

    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. You should 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!

    • Stack of three lemon bars on white background.
      Super Easy Lemon Bars
    • Salted brownie cookies on abstract light brown background.
      Salted Brownie Cookies
    • Salted pecan pie brownies placed on brown parchment paper with the center brownie placed on its side.
      The Best Salted Pecan Pie Brownies
    • Closeup image of stacked homemade peanut butter kandy kakes on baking sheet.
      Irresistible Peanut Butter Tandy Kakes

    📖 Recipe

    Stack of three pumpkin pie cake bars on a parchment paper lined bottom.

    Pumpkin Pie Cake Bars

    Author: Jennifer
    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!
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 25 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 1 hour hour 5 minutes minutes
    Course Dessert
    Cuisine American
    Servings 20 servings
    Calories 163 kcal

    Ingredients
     

    • 1 box Yellow Cake Mix (reserve 1 cup for the crumble topping)
    • 1 cup Unsalted Butter (divided (½ cup melted for bottom layer, ½ 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 (½ cup for pumpkin pie filling, ½ cup for crumble topping))
    • ⅔ cup Whole Milk (can also use 1% or 2%)
    • 2 teaspoon Ground Cinnamon
    • ½ cup Chopped Pecans

    Instructions

    • In a medium-sized bowl, whisk together the yellow cake mix (reserve 1 cup for topping), ½ 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, ½ 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, ⅔ cup Whole Milk, 2 teaspoon Ground Cinnamon
    • In a small bowl, using a pastry blender or a fork, blend the 1 cup of reserved cake mix, the remaining ½ cup unsalted butter (cold and cubed), and ½ cup of chopped pecans.
      1 box Yellow Cake Mix, 1 cup Unsalted Butter, ½ 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

    Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.

    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!
    « No Sugar Added Homemade Applesauce
    Honey Butter Dinner Rolls »

    © All images & content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.

    Reader Interactions

    Leave a Review and Star Rating Cancel reply

    Your email address will not be published. Required fields are marked *






    Primary Sidebar

    hello! image

    Welcome to my blog! I'm Jennifer, and I love creating and sharing dessert recipes that are sweet, simple, and fun to make and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

    Beyond the Butter® Favorites

    • Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries.
      Bakery Style Lemon Blueberry Streusel Muffins
    • Slice of 2 layer chocolate chip cake on it's side on a brown paper background.
      Chocolate Chip Cake
    • Overhead image of small batch chocolate cupcakes in vintage metal baking tin.
      Small Batch Chocolate Cupcakes
    • Stack of three lemon bars on white background.
      Super Easy Lemon Bars
    • Overhead image of classic peanut butter blossoms on a parchment lined blue dessert platter.
      Classic Peanut Butter Blossoms
    • Angled image of sliced single layer chocolate cake on parchment paper with slices of cake on small dessert plates around it and a knife on parchment paper.
      Single Layer Chocolate Cake

    Cake Recipes

    • Slices of moist banana cake on ceramic dessert plates on a dark wood background.
      Moist Banana Cake
    • Slices of chocolate chip ricotta cake on a marble cake round with small bowl of mini chocolate chips nearby.
      Chocolate Chip Ricotta Cake
    • Slices of mini strawberry sheet cake topped with strawberry buttercream frosting and fresh strawberries with one slice on its side.
      Mini Strawberry Sheet Cake
    • Individual no-bake strawberry cheesecakes topped with strawberry glaze and a fresh strawberry on a parchment paper-lined baking sheet.
      Individual No-Bake Strawberry Cheesecakes
    • Small lemon cream cheese pound cake slice on a small dessert plate on white background.
      Small Lemon Cream Cheese Pound Cake
    • Single layer coconut cake frosted with coconut buttercream with slice cut out on natural parchment paper background.
      Single Layer Coconut Cake

    Featured On

    Beyond the Butter features

    Follow Me On Pinterest

    Follow Beyond the Butter® on Pinterest | © Beyond the Butter®

    Footer

    ↑ back to top

    Resources

    • Privacy Policy
    • Recipes
    • Shop

    Newsletter

    • Subscribe
    • Instagram
    • Facebook
    • Pinterest

    Contact

    • Work with Me
    • About

    © 2023 Beyond the Butter®, All Rights Reserved.