The Pumpkin Bar is fall “must-make”. When the weather turns cool and the leaves change I’m always thinking of a reason to make these… a tailgate, oyster roast, Halloween party, or maybe a friend had a baby. The recipe was introduced to my family years and years ago (I’m talking 15-20 years!) by our dear friend, Mrs. Maloney and the moment I tasted them my thought was, “these are dangerous”… like, I could eat an entire plate of them (and probably have come close on some occasions!).

I’ve done Google and Pinterest searches and nothing exactly like these bars pops up. There’s Pumpkin Cheesecake Bars - but these aren’t cheesecake-like. They’re fluffier and lighter. I’ve seen Pumpkin Chess Bars - but these don’t have the crackly top like chess bars. They’re smooth and velvety. They’re not Pumpkin Pie Bars either - there’s just something different about these. And you’d think that a recipe using a boxed cake mix and a box of powder sugar would be super sweet, but these are a perfect sweetness - not overpowering… so you can eat more than one!

I’ve made these bars for a lot of people. One good college friend used to requested them every October around his birthday. I think his wife has this recipe now! Anyway, I love to watch people try them for the first time. I feel like everyone expects something like pumpkin pie or pumpkin cheesecake but when they bite into it they’re surprised… it’s different. There’s something about that cake-like crust and warmly spiced, oooey gooey pumpkin filling that makes you need to close your eyes and savor the moment (like a dove chocolate commercial)! They’re amazing and I hope your family enjoys them as much as ours.

Cheers!

Yield: 24

Pumpkin Bars

I've never come across another bar like these. They have a cake-like crust on the bottom and a smooth and creamy pumpkin pie-like filling on top. They're fluffier and lighter than cheesecake, almost like a classic chess bar.

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M

Ingredients

Crust

1 box of yellow cake mix
2 Tablespoons butter, melted
1 egg

Filling

1 8-ounce package cream cheese, softened
1 15-ounce can pumpkin (not pie filling)
3 eggs
1 teaspoon vanilla
1 stick unsalted butter, melted
1 16-ounce box powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Instructions

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray
In an electric mixer combine the crust ingredients and mix well on low to medium speed until everything is incorporated, scraping down the sides of the bowl as needed.
Pour the crust contents into the prepared 9x13 pan and press it down firmly to cover the bottom of the pan. Set aside.
In the electric mixer beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter. Beat on medium speed until incorporated.
On low speed, add the powdered sugar, cinnamon and nutmeg and mix until everything is smooth and incorporated.
Pour the pumpkin mixture over the prepared crust.
Bake 40-50 minutes until the filling is set.
Cool completely before slicing. Slice with a plastic knife for ease. Serve with whipped cream, if desired.
Store in the refrigerator.