These Pumpkin Spice Bars are delicious! These little gems taste just like pumpkin pie without all the work. The bottom layer is a cake mix. The center has all the ingredients of a pumpkin pie and the topping is a little of the bottom mixed with some nuts. With a dollop of whipped cream garnished with cinnamon sugar, these little babies are ready for any dessert tray or party.
With October upon us, it is time for all things pumpkin. I have so many wonderful recipes to share with you this month. Pumpkin Chocolate Chip Cookies are a favorite, Pumpkin Bread and Pumpkin Crumble Muffins with a cream cheese filling are all in the works for my blog this month. If you are anything like me, October is busy already and it is only the second day!
How To Make Pumpkin Spice Bars
1. The best thing about these Pumpkin Spice Bars is how easy they are. They have three parts, but each one is simple and quick. Start by preheating the oven to 350°.
2. For the crust, you need to place a yellow or spice cake mix into a bowl. Add the melted butter and mix with a spoon. Add the eggs one at a time and mix well. Reserve a cup of this mixture for the top.
Reserve a cup of this mixture for the top.
3. Grease a 9 X 13 pan and use your hands to push the rest of the crust dough even over the bottom of the pan. One of my favorite hacks is using a piece of saran wrap to help even everything out. I place it on top of the dough and use my hands to push everything to the corners. Then I try and even it out as best I can.
4. The filling is made with pumpkin puree, sugar, eggs, evaporated milk and pumpkin pie spice. All the exact ingredients used to make a pumpkin pie. Beat the eggs until light and yellow. Add the pumpkin puree, sugar and spice. Mix well. Pour the evaporated milk into the mixture and use your beaters to create a smooth filling. Pour over the crust.
5. Put the reserved cup of crust in a bowl. Add the nuts, sugar and chunks of butter. Mix well with your hands or a pastry blender. Then sprinkle evenly on top.
6. Put the pan in a 350° oven for 60 minutes. I know 60 minutes sounds like a long time, but remember you are making pumpkin pie! If you are worried, check at 50 minutes. I like the crust to be a golden brown.
7. I like to serve these Pumpkin Spice Bars cold. I cool at room temperature until I can place my hand safely on the bottom of the pan. At this point, I put them in the refrigerator covered with plastic wrap.
8. Cool completely or serve warm with whipped cream or ice cream. The bars in this photo were cooled in the refrigerator before slicing.
Let me know on Instagram or Pinterest if you make this.
Post a picture and tag me @dinasdiner. I want to know how it turns out.
Pumpkin Spice Bars
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Crust
1 Yellow Cake Mix
1/2 Cup Butter
1 Egg
1. Melt the butter and beat the egg.
2. Empty cake mix into a bowl.
3. Then add the butter and eggs to the dry cake mix.
4. Mix ingredients. Reserve 1 cup of crust for topping.
5. Place the left over crust ingredients to the bottom of a greased 9 x 13 pan. Spread evenly across the bottom.
6. Preheat oven to 350°
Filling
30 oz. of Pumpkin Puree (1 Large Can)
1 Cup Sugar
2 Eggs
2 1/2 tsp. Pumpkin Spice
2/3 Cup Evaporated Milk
1. Beat eggs in a bowl.
2. Add pumpkin puree, sugar and spices to the eggs.
3. Mix well.
4. Add the evaporated milk to pumpkin mixture. Mix well.
5. Pour this over the crust.
Topping
1 Cup Reserved Crust
1/4 Cup Sugar
1/4 Cup Butter
3/4 Cup Pecans
1. Cut the butter into small pieces.
2. Mix sugar, butter, pecans and reserved crust with your hands or a pastry blender.
3. Sprinkle evenly on top of the filling.
4. Bake at 350° for 60 minutes.
5. Serve warm or cool with whipped cream or ice cream.
