These deliciously moist pumpkin bars with cinnamon cream cheese frosting are amazing. This easy fall dessert is a crowd pleaser. This pumpkin bar recipe uses yellow cake mix and some add-ins to give it an extra flavor boost.
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Ingredients
1yellow cake mix
2eggsroom temperature
½cupbuttersoftened
15ouncecanned pumpkin puree
2teaspoonspumpkin pie spice
2cupsCinnamon Cream Cheese Frosting(or any cream cheese frosting)
Instructions
Preheat the oven to 350°F. Grease a half sheet pan and set aside.
In the medium bowl of a standing mixer, or using a large bowl and hand mixer, beat together all of the ingredients: cake mix, eggs, butter, pumpkin, and pumpkin pie spice. Scrape down the sides of the bowl several times to be sure you incorporate all of the cake mix into the batter. The batter will be thick.
Spread the batter evenly in the prepared pan.
Bake for 20-25 minutes or until just a few crumbs remain when tested with a toothpick.
Cool completely before frosting.
Spread cream cheese frosting in a thick layer on top of the pumpkin cake base.
Cut into squares and serve.
Notes
Storage: Store any leftovers, covered in the refrigerator, for up to 5 days or freeze for up to 1 month.Tips:
Use pumpkin puree, not canned pumpkin pie filling.
For thinner bars, use 2 half sheet pans and pour half the batter in each.
Allow the cake to cool completely before frosting. Trying to frost warm pumpkin bars will make them crumble and stick to your knife.
Use cinnamon cream cheese frosting or plain cream cheese frosting.