This Pumpkin Pie Cake Bars recipe is easy to prepare and ideal for autumn and holiday celebrations. It pairs a tender cake crust with a smooth pumpkin filling, finished with a brown sugar pecan crumble for a buttery, crunchy topping. Serve warm with a dollop of whipped cream or chill and slice for a make-ahead dessert.
Table of Contents
- Grab Your Ingredients
- Here’s How to Make It!
- Recipe FAQs
- More Bars & Brownies to Enjoy
- Pumpkin Pie Cake Bars Recipe
Grab Your Ingredients
Gather these pantry staples before you start. Quantities and small notes are listed to help you plan substitutions or brand choices.
- Yellow cake mix — 1 box; set aside 1 cup for the crumble topping. If you prefer a different flavor, white or spice cake mix can also work.
- Unsalted butter — 1 cup total: 1/2 cup melted for the bottom layer and 1/2 cup cold and cubed for the crumble.
- Large eggs — 4 total: 1 for the cake base, 3 for the pumpkin filling.
- Pumpkin puree — two 15-ounce cans (or one 1 lb 13 oz can). Use pure pumpkin, not pumpkin pie filling.
- Light brown sugar — 1 cup total: 1/2 cup for the pumpkin layer and 1/2 cup for the crumble.
- Milk — 2/3 cup (whole milk recommended for best texture, but 1% or 2% will work).
- Ground cinnamon — 2 teaspoons for warm fall flavor. You can add a pinch of nutmeg or pumpkin pie spice if desired.
- Chopped pecans — 1/2 cup for crunch in the crumble topping; optional but recommended.
Here’s How to Make It!
- Prepare the cake base. In a medium bowl, mix the yellow cake mix (reserve 1 cup), 1/2 cup melted unsalted butter, and 1 egg until combined. Press evenly into the bottom of a greased 9 x 13-inch pan to form the crust.
- Make the pumpkin filling. In a separate bowl, beat together the pumpkin puree, 1/2 cup light brown sugar, 2/3 cup milk, 2 teaspoons ground cinnamon, and the remaining 3 eggs until smooth. Pour and spread this mixture over the cake crust.
- Mix the crumble topping. In a small bowl, combine the reserved 1 cup cake mix, 1/2 cup cold cubed butter, remaining 1/2 cup brown sugar, and 1/2 cup chopped pecans. Use a pastry cutter, fork, or your fingers to create coarse crumbs.
- Top and bake. Sprinkle the crumble evenly over the pumpkin layer. Bake at 375ºF for 40–42 minutes, or until the center is set and the topping is golden.
- Cool and serve. Let the bars cool 35–40 minutes before slicing. For a firmer texture and easy slicing, cool completely and refrigerate until chilled. Serve with whipped cream if desired.
Baking tip: If the topping browns too quickly, tent the pan loosely with foil for the last 10–15 minutes of baking. For even slices, chill the pan for at least an hour and use a sharp knife warmed under hot water, wiping between cuts.
Recipe FAQs
Yes. Yellow cake mix is recommended for a neutral, buttery base, but white or spice cake mix can be used to adjust flavor. Spice cake will add extra warm spices to the bars.
Use a 9 x 13-inch pan for best results. Metal, glass, or ceramic pans work fine; baking times may vary slightly by pan material.
You can serve them after a 35–40 minute cooldown for a warm, soft slice. For cleaner slices and a denser texture, cool completely and refrigerate before cutting and serving.
More Bars & Brownies to Enjoy
Super Easy Lemon Bars
Salted Brownie Cookies
The Best Salted Pecan Pie Brownies
Classic Fudge Nut Bars
Pumpkin Pie Cake Bars
Ingredients
- 1 box Yellow Cake Mix (reserve 1 cup for crumble)
- 1 cup Unsalted Butter, divided (1/2 cup melted, 1/2 cup cold and cubed)
- 4 large Eggs, divided (1 for crust, 3 for filling)
- 2 (15 oz) cans Pumpkin Puree
- 1 cup Light Brown Sugar, divided (1/2 cup for filling, 1/2 cup for crumble)
- 2/3 cup Whole Milk (or 1%–2%)
- 2 tsp Ground Cinnamon
- 1/2 cup Chopped Pecans
Instructions
- Preheat oven to 375ºF. Grease a 9 x 13-inch baking dish.
- In a medium bowl, combine the cake mix (reserve 1 cup), 1/2 cup melted butter, and 1 egg. Press into the prepared pan to form the base.
- In a separate bowl, whisk together pumpkin puree, 1/2 cup brown sugar, milk, cinnamon, and the remaining 3 eggs until smooth. Pour over the cake base and smooth the top.
- For the topping, mix the reserved cup of cake mix, 1/2 cup cold cubed butter, 1/2 cup brown sugar, and pecans until coarse crumbs form. Sprinkle evenly over the pumpkin layer.
- Bake 40–42 minutes, or until the center is set and the topping is golden. Cool 35–40 minutes before serving, or chill completely for firmer slices.
Storage: Store cooled bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen, tightly wrapped, for up to 1 month—thaw overnight in the fridge before serving.
Variations: Swap pecans for walnuts or omit nuts for a nut-free version. Add a teaspoon of vanilla to the pumpkin mixture for a subtle flavor boost, or sprinkle coarse sugar on the topping for extra crunch.
Nutrition
Nutritional information is an estimate and will vary based on ingredients and portion sizes.