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Pumpkin pie for a crowd gets tricky when you only have one pie plate. These pumpkin pie bars fix that. The crust is just yellow cake mix and melted butter, pressed into a 9×13 pan, with a spiced pumpkin pie filling poured right over the top. Eight ingredients total, and you get the flavor of pumpkin pie with the ease of a cake.
Need a pumpkin dessert that skips the oven completely? My no bake pumpkin cream pie sets up in the fridge overnight.
Just made yesterday for the weekly family dinner and it was an absolute hit!! Perfect ratio of pumpkin pie filling to crust. For those that don’t care for traditional pumpkin pie, these bars are a great substitution (or addition)!
-Jo Anne
How I Tested These Pumpkin Pie Bars
I wanted to see if I could use a box of cake mix for the crust instead of making one from scratch. Melted butter turns the dry mix into a thick dough that presses right into a 9×13 pan. Then a classic pumpkin pie filling goes on top and bakes right along with it.
It worked on the first try, and it’s so good. Simple pumpkin pie flavor, no pie dough, and enough bars for a crowd!
Pumpkin Bars with Cake Mix
These pumpkin bars with cake mix start with one box of yellow cake mix and ½ cup of melted butter, pressed straight into a 9×13 pan. That’s the whole crust. Pumpkin pie bars with cake mix skip the pie dough completely, and the spiced pumpkin filling bakes right on top.
Pumpkin Pie Bar Ingredients
Here’s what each ingredient does. Exact amounts are in the recipe card.
Crust
- Yellow cake mix: Must be 15.25 oz. It’s the whole base of the crust, used dry.
- Unsalted butter: Melted. Stir it into the cake mix until it forms a thick dough you can press into the pan.
Filling
- Pumpkin puree: 100% pure canned pumpkin, not pumpkin pie filling. Pie filling already has sugar and spices added, and I’ve only tested this with pure puree.
- Eggs: 2 large. They set the filling as it bakes.
- Sweetened condensed milk: One 14 oz can. It sweetens the filling.
- Cinnamon, pumpkin pie spice, and salt: Classic pumpkin pie flavor.
How to Make Pumpkin Pie Bars
The crust and filling come together in about 10 minutes.
- Preheat the oven to 350º F. Spray a 9×13 inch pan with cooking spray.
- In a mixing bowl, combine the yellow cake mix and melted butter until a thick ball of dough forms. Press the dough evenly into the 9×13 inch pan.
- In another mixing bowl, combine the can of pumpkin, eggs, sweetened condensed milk, cinnamon, salt, and pumpkin pie spice and beat with an electric mixer for 2 minutes or until the mixture is combined and smooth.
- Pour the filling on top of the crust.
- Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow the bars to cool before cutting.
Gluten Free Pumpkin Pie Bars
Use a gluten free yellow cake mix in place of the regular mix. Everything else stays the same, so it’s one pan for the whole table.
Cut Them Into Big or Small Bars
Cut these as small or as big as you like. Bite size works for a dessert table, and bigger squares work for plated slices. At Thanksgiving, I like to put them out next to a classic pumpkin pie, because most people want to try both.
How to Store and Make Ahead
- Room temperature: Let the bars cool on the counter after baking. If you’re serving them the same day, they can sit out until then.
- Fridge: Store leftovers covered in the fridge for up to 5 days.
- Make ahead: Bake them the day before and refrigerate. Take them out at least 30 minutes before serving if you like them at room temperature.
Pumpkin Pie Bars FAQs
No. Pumpkin pie filling has added sugar and spices. I’ve only tested these with 100% pure canned pumpkin puree.
Yes, but I’ve only tested this recipe with yellow cake mix.
Yes. Use a gluten free yellow cake mix.
Leftovers do. Store them covered in the fridge for up to 5 days.
More Pumpkin Desserts
- No Bake Pumpkin Pie
- Pumpkin Bars
- Pumpkin Cheesecake Bars
- Pumpkin Cheesecake
- Easy Pumpkin Cake from Box Mix
- Mini Pumpkin Pie Rice Krispies
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Easy Pumpkin Pie Bars
Video
Ingredients
Crust
- 15.25 oz yellow cake mix
- ½ cup (113g) unsalted butter, melted, 1 stick
Filling
- 15 oz (425g) can pumpkin puree
- 2 large eggs
- 14 oz can sweetened condensed milk
- 1 tsp cinnamon
- ½ tsp salt
- 2 tsp pumpkin pie spice
Topping
- 8 oz cool whip, or homemade whipped cream
Instructions
- Preheat the oven to 350º F. Spray a 9×13 inch pan with cooking spray.
- In a mixing bowl, combine the yellow cake mix and melted butter until a thick ball of dough forms. Press the dough evenly into the 9×13 inch pan.15.25 oz yellow cake mix, ½ cup (113g) unsalted butter
- In another mixing bowl, combine the can of pumpkin, eggs, sweetened condensed milk, cinnamon, salt, and pumpkin pie spice and beat with an electric mixer for 2 minutes or until the mixture is combined and smooth. Pour the filling on top of the crust.15 oz (425g) can pumpkin puree, 2 large eggs, 14 oz can sweetened condensed milk, 1 tsp cinnamon, 1/2 tsp salt, 2 tsp pumpkin pie spice
- Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow the bars to cool before cutting. Top with cool whip or homemade whipped cream if desired.8 oz cool whip
Last Step: I’d love to hear what you think. Leave a rating and comment here.
Could you double this recipe and put it in a jelly roll pan?
I would think so!
I wish the crust would have had a from scratch option, not everyone uses box mixes.
Any replacement for the condensed milk?
Can I make this 4 days ahead and keep it in the refrigerator??
Hi Gilma! I personally feel like 4 days in advance is too much, I would do 1 day max.
I only have evaporated milk, would that work or could I go vegan and use Almond milk and vegan butter instead?
Evaporated milk is NOT the same, but you can Google how to make your own sweetened condensed milk. I don’t think it matters on the butter.
Thank you for the clarification!
I tried these because it looked so easy. WELL, AWFULL. The crust was hard as a rock and they were
thin squares. Definitely did not look like the picture. NO, I did not over bake them. So much for an internet
recipe.
Hi Cynthia, I’m sorry this recipe didn’t turn out for you. Every oven is different. These are thinner pie bars, they are not going to be as tall as a brownie for example.
Obviously you need some adjustments as these were great, looks just like the picture? Maybe you didn’t mix the crust well enough. Your oven could be different? I’m a baker and this is a great internet recipe: try again perhaps
Can these be frozen?
Hi Sheila! I don’t have any experience myself with freezing these bars.
These turned out beautiful! The color was just so pretty and the crust was perfect, I mean restaurant-style perfect. I made a batch and brought it to my office, everyone loved it. I am baking more tomorrow! Thanks
Aw, thank you so much for your kind comment, Pam! Love to hear that!
Made these for a fun evening with the girls and everyone couldn’t stop talking about how amazing they were!!
Will definitely make again!! Easy and definitely a keeper!!
For the butter, is it salted or unsalted butter?
I use unsalted butter!