WHAT’S FOR A FALL DESSERT?
Gooey Pumpkin Bars
Array/5
COOK TIME
40-50 min
TOTAL TIME
60 min
SERVINGS
18-24 bars
Get ready for fall with these irresistibly Gooey Pumpkin Bars. These pumpkin dessert bars are packed with warm spices and topped with a creamy pumpkin filling! Made with simple ingredients like boxed cake mix, cream cheese, and a hint of nutmeg, this dessert is delicious AND easy!
Fall is officially here, and that means pumpkin season is in full swing! It’s that time of year when I can unapologetically dive headfirst into all things pumpkin. I know it might sound a little ridiculous, but I’ve been waiting for this moment, and now that it’s here, I’m fully embracing it. Bring on the Pumpkin Fritters, Pumpkin Spice Truffles, and Pumpkin Pie Bread Pudding!
This week, I made my usual trip to the store, and the pumpkin shelves were finally restocked! You better believe I grabbed eight cans without hesitation. I almost threw in a few more, but I could feel the old lady behind me silently judging my cart full of pumpkin puree, so I stopped myself.
Once I got home, it was straight to the kitchen to make these yummy pumpkin bars. But these aren’t just any pumpkin bars. They’re cakey, gooey, with just the right hint of nutmeg, and they aren’t too overwhelmingly pumpkin-flavored, either. Plus, they’re beyond easy to whip up, thanks to a little help from a box of cake mix. These bars are hands-down the most requested dessert in my house during the cooler weather months, and I can’t wait for you to try them!
Why You’ll Love This Recipe
Made with cake mix: Using a boxed cake mix makes these pumpkin bars super easy to throw together, cutting down on prep time while keeping the same texture and flavor.
A great way to use canned pumpkin puree: If you’ve stocked up on pumpkin puree like me, this recipe is the perfect excuse to put it to good use in a delicious dessert!
Warm fall flavors: These bars are packed with cozy spices like cinnamon and nutmeg, bringing all the best flavors of fall into one gooey bite.
Perfect for sharing: These pumpkin bars are cut into perfect squares, making them the best treat to bring to any fall event!
Ingredient Notes
Yellow Cake Mix – This is the secret to keeping things easy! It forms the base layer of the bars, giving them a cakey texture and saving you time on measuring dry ingredients.
Eggs – Help bind the cake and filling layers together, giving the bars structure while keeping them soft and gooey.
Butter – Adds rich flavor and moisture to both the cake base and filling, making these bars indulgent.
Cream Cheese – Creates that smooth, creamy texture in the pumpkin layer, balancing out the sweetness and adding a little tang.
Pumpkin Puree – Gives these bars their classic fall flavor without being too overwhelming. Make sure you grab pure pumpkin, not pumpkin pie filling!
Powdered Sugar – This sweetens the filling perfectly without being too heavy and helps keep the pumpkin layer light and smooth.
Cinnamon and Nutmeg – These warm spices bring the whole recipe together with that classic fall spice blend.
Step By Step Instructions
Prepare for baking: Preheat your oven to 350°F and spray a 9×13 baking pan with non-stick spray to make sure those bars come out clean and easy.
Make the cake layer: In a mixer, combine the yellow cake mix, egg, and melted butter. Mix until everything is fully combined and forms a thick dough. Press this mixture evenly into the bottom of your prepared baking pan, making sure to get it all the way to the edges. Set aside.
Prepare the filling: In the same mixer, beat together the softened cream cheese and pumpkin puree until smooth. If you spot any lumps of cream cheese, crank up the speed for a few seconds to smooth it out.
Add the rest of the filling ingredients: Once the cream cheese and pumpkin are nice and smooth, add in the eggs, vanilla, and melted butter. Mix until well combined, then slowly add the powdered sugar, cinnamon, and nutmeg. Give it another good mix until the filling is smooth and creamy.
Assemble the bars: Pour the pumpkin filling over the cake layer in your baking pan, using a spatula to spread it out evenly over the top. You want a nice, smooth layer across the whole pan.
Bake and cool: Pop the pan into the preheated oven and bake for 40-50 minutes. I usually check at the 40-minute mark, then add another 5 minutes if needed. The bars will still be a little wiggly when you take them out, but that’s what makes them gooey! Let them cool completely before cutting into squares and serving. Enjoy!
Expert Tips
For a smooth filling, make sure the cream cheese is fully softened before mixing. This helps it blend easily with the pumpkin and avoids lumps.
Use a rubber spatula to evenly spread both the cake and pumpkin layers. It helps to create a nice, smooth surface without sticking.
When beating the cream cheese and pumpkin, start on low speed to avoid splatters. Once combined, increase the speed.
If the edges of the bars start to pull away from the sides of the pan, that’s a good sign they’re ready! They should still jiggle slightly in the center when you pull them out.
Let the bars cool completely before cutting them. This gives the layers time to set and makes it easier to slice them cleanly.
Use parchment paper or foil with overhangs to line the baking pan for easier removal and cleaner cuts. Just lift the whole slab out when it’s cool and slice!
If your oven tends to bake unevenly, rotate the pan halfway through the baking time. This helps the bars cook evenly across the top and bottom.
When mixing the filling, give it a taste before pouring it over the base. You can adjust the spices or sweetness as needed.
Ways To Customize
Add chopped pecans or walnuts to the cake layer for extra crunch and a nutty flavor.
Drizzle caramel sauce over the top of the baked bars for a gooey, sweet finish.
Mix mini chocolate chips into the pumpkin filling to add a touch of chocolate to every bite.
Use brown butter instead of regular melted butter for a deeper, nutty flavor in both layers.
Substitute maple extract for vanilla extract in the filling for a subtle maple flavor that pairs perfectly with pumpkin.
Top the cooled bars with whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Use gluten-free cake mix to make this recipe gluten-free. Just make sure you check the rest of your ingredients to make sure they are free of gluten!
Storing & Freezing
Storing: Keep your gooey pumpkin bars fresh by storing them in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days for a chilled treat.
Freezing: To freeze, wrap the cooled bars tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months. Thaw in the fridge overnight before serving.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, you can. Just make sure it is cooked and pureed until smooth and drain any excess moisture, as fresh pumpkins can be more watery than canned.
How can I tell when the bars are done baking?
The bars are ready when the edges are set and slightly pulling away from the sides, while the center should still jiggle a bit. They will firm up as they cool.
Why does the filling crack on top after baking?
Cracks can happen if the bars are overbaked or if the oven temperature is too high. Make sure to check for doneness around 40 minutes and avoid overbaking.
Can I use a different size pan?
You can, but the baking time will vary. A smaller pan will give you thicker bars and require more baking time, while a larger pan will thin them out and bake faster.
More Pumpkin Recipes
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Gooey Pumpkin Bars
These are the Pumpkin Bars to end all Pumpkin Bars. I love these so much. I’ve never met anyone who has tasted these, that hasn’t liked them. They are that good. And EASY!
Ingredients
Cake Layer
1 box yellow cake mix
1 egg
8 tablespoons butter, melted
Filling Layer
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can of pumpkin
3 eggs
1 teaspoon pure vanilla extract
8 tablespoons butter, melted
1 (16 ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 baking pan with non stick spray.
- In a mixer, combine the cake mix, egg and melted butter. Mix together until well combined.
- Evenly spread and pat down the mixture into your baking pan. Set aside.
- Filling: In the mixer, beat the cream cheese and pumpkin until smooth. If there are cream cheese lumps, put on a high speed for a short time. Careful because it can go everywhere though- not that I know from first hand knowledge or anything though.
- Add the eggs, vanilla and butter, mix well together. Next, add the powdered sugar, cinnamon and nutmeg. Mix again until nice and smooth. Do some taste testing, add more powdered sugar if you want it sweeter or more cinnamon/nutmeg if you want more spice to it.
- Pour the pumpkin mixture over the cake layer and spread evenly over the top.
- Bake for 40-50 minutes. I check it at 40 minutes and then usually do another 5 minutes. It will still be wiggly when you pull it out of the oven. Let cool, then cut and serve. So good!!
Notes
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6 Responses
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Please add calorie & carb per serving & such to the end of recipe.
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Just added servings, fat and calories. Carbs are 37 per bar. Thanks!
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There is no nutmeg listed in the ingredients, how much do you use?
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There is 1 teaspoon of nutmeg. Thank you for letting me know, I will update it now!
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Do these bars need to be stored in the frig?
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They do not, but they do sometimes taste better after being in the fridge.
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6 Responses
Please add calorie & carb per serving & such to the end of recipe.
Just added servings, fat and calories. Carbs are 37 per bar. Thanks!
There is no nutmeg listed in the ingredients, how much do you use?
There is 1 teaspoon of nutmeg. Thank you for letting me know, I will update it now!
Do these bars need to be stored in the frig?
They do not, but they do sometimes taste better after being in the fridge.