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–+ servings
A slice of pumpkin cake, reminiscent of a Pumpkin Pie Bars recipe, topped with creamy frosting and chopped pecans sits elegantly on a decorative teal plate. The moist cake is partially missing from one corner, with a logo subtly placed in the bottom left corner.
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Pumpkin Pie Bars Recipe

This Pumpkin Pie Bars Recipe is a fast and simple dessert. Perfect for fall sweets!
Course Dessert
Cuisine American
Method Oven
Main Ingredient Grains
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 18
Calories 537kcal
Author Kelli Miller

Equipment

Ingredients

  • 1 Cup(s) of softened butter
  • ½ Cup(s) light brown sugar
  • ½ Cup(s) granulated sugar
  • 28 ounces canned pumpkin
  • 1 teaspoon maple extract
  • 1 teaspoon vanilla extract
  • 12 ounces evaporated milk
  • ½ teaspoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 4 large eggs
  • 1 box yellow cake mix
  • 1½ Cup(s) chopped pecans

Icing Ingredients

  • 4 ounces of softened unsalted butter
  • 6 ounces of softened cream cheese
  • ½ teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 4 Cup(s) powdered sugar may need extra

Instructions

  • Preheat the oven to 350 degrees. Grease a 13X9 baking pan.
  • Cream the butter and sugars in a bowl. Add the pumpkin, extracts, spices, milk, eggs, sugars, and cake mix. Mix.
  • Fold in 1/2 of the chopped nuts.
  • Pour the batter into the pan.
  • Bake on the center rack for 45-60 minutes until a toothpick inserted in the center comes out clean.
  • Let the dessert cool before icing.
  • Mix the cream cheese, butter, and extracts until creamy to make the icing.
  • Add the powdered sugar in small amounts and mix. It should be light and fluffy. You can add more sugar to get it to the right consistency.

Nutrition

Serving: 1g | Calories: 537kcal | Carbohydrates: 67g | Protein: 6g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Cholesterol: 98mg | Sodium: 366mg | Fiber: 3g | Sugar: 51g
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