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Pumpkin Pie Bars

Pumpkin Pie Bars

I make lots of pumpkin recipes from September through December, and Pumpkin Pie is always a stable over the holidays. However, there are other ways, maybe even BETTER ways, to eat pumpkin pie. These Pumpkin Pie Bars are the BEST! Whenever I make them they are gone in a flash. They can even be made ahead of time and frozen and taken out later. I also serve them as a breakfast dessert at the B&B and the guests rave about them and often purchase our cookbook just to get the recipe. But I’m sharing the recipe here with you today.

This recipe, and 499 others, can also be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorite Recipes“. And for the month of October 2018, we are having a Gift Shop Sale of 20% off!

Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour and 10 Minutes
Servings: 24

Ingredients:

  • CRUST:
  • 1 box yellow cake mix
  • 1 egg
  • 1 stick (1/2 cup) butter, softened
  • FILLING:
  • 1 (8-oz) pkg cream cheese, softened
  • 1 stick (1/2 cup) butter, softened
  • 1 (15-oz) can pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 2 3/4 cups powdered sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. nutmeg
  • TOPPING:
  • Whipped Cream
  • Freshly grated nutmeg, for garnish

Instructions:

  1. Preheat oven to 350°F.

  2. CRUST: Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9x13-inch baking pan; set aside.

  3. FILLING: In a large bowl cream together the cream cheese, butter, and pumpkin until smooth.

  4. Add the eggs, vanilla, powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40-50 minutes, or until softly set. Cool and refrigerate.

  5. At serving time, cut into 24 bars. Top with whipped cream and sprinkle with freshly grated nutmeg.

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