Pumpkin Pie Dessert Bars

With a deliciously spiced pumpkin pie on the bottom and buttery swirled cake topping this super EASY Pumpkin Pie Bars will be your favorite holiday dessert! Thanksgiving, Christmas, New Year, and any day perfect!

With a deliciously spiced pumpkin pie on the bottom and buttery swirled cake topping this super EASY Pumpkin Pie Bars will be your favorite holiday dessert! Thanksgiving, Christmas, New Year perfect! | manilaspoon.com

Just before we left for England in early November, I made this Pumpkin Pie Dessert Bars for my family. I was planning to post this earlier but because of the family emergency we had, everything, naturally, had to take the backseat.

Nonetheless, at the back of my mind, I haven’t forgotten about this truly delightful recipe and made sure to post this at least before Thanksgiving.

Pumpkin Bars

Besides, who says pumpkin desserts are only for Fall or Thanksgiving? I love pumpkin-based desserts so much, I don’t even mind having them during the hottest days of summer – so for me, every season is a good season for Pumpkins!!! Agree? 🙂

 With a deliciously spiced pumpkin pie on the bottom and buttery swirled cake topping this super EASY Pumpkin Pie Bars will be your favorite holiday dessert! Thanksgiving, Christmas, New Year perfect! | manilaspoon.com

I discovered this super-easy and super-yummy dessert – and yes, it’s really super – in the cookbook made by the ladies of our church in Holland, Michigan.

I remember reading quite a few delicious sounding recipes for fall there and thought it’s about time I try them out! It’s only been 10 years since I had a copy of that and I have barely scratched the surface when it comes to making the yummy recipes there – although I have tried quite a few which had become a staple in our household.

Pumpkin Bars

After trying this (I must confess I had a few slices!!!), I have been blaming myself for not making this years ago!! My kids totally loved these pie bars and had a few slices between them, too! Oh, well better late than never.

Doesn’t it look so good? I get sweet cravings everytime I see this dessert!

With a deliciously spiced pumpkin pie on the bottom and buttery swirled cake topping this super EASY Pumpkin Pie Bars will be your favorite holiday dessert! Thanksgiving, Christmas, New Year perfect! | manilaspoon.com

What you need to make these Pumpkin Pie Bars

(Scroll down for the recipe card for full instructions and to print the recipe.)

  • 1 can (15 oz) solid-pack Pumpkin puree
  • 1 can (12 oz) evaporated Milk
  • 3 Eggs
  • 1 cup Sugar
  • 3 teaspoons Pumpkin Pie Spice
  • 1 package (18 3/4 oz) Yellow Cake Mix
  • 3/4 cup Butter, melted


How do you make these Pumpkin Pie Bars?

What I love is the ease of preparation, hardly any, really. It’s similar to a dump cake in a sense. The only major mixing involve is simply combining the pumpkin puree with the pie spice, sugar, milk and eggs.

After that, it’s really just spooning everything in the baking dish! I did swirl the topping a little bit to create a lovely texture and to make it look quite pretty as you can see above although pardon the late afternoon photo which, I think, did not do much justice to the pretty cake!

Easy-peasy deliciousness indeed!

Pumpkin Bars

Anyway, as you can see it crazy easy that even my children can do this on their own. And it’s unbelievably DELISH!!! So, if by chance you want to try a different dessert for Thanksgiving, Christmas or New Year, I totally and absolutely recommend this!!!

With a deliciously spiced pumpkin pie on the bottom and buttery swirled cake topping this super EASY Pumpkin Pie Bars will be your favorite holiday dessert! Thanksgiving, Christmas, New Year perfect! | manilaspoon.com

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Pumpkin Pie Bars
4.48 from 23 votes

Pumpkin Pie Dessert Bars

With a deliciously spiced pumpkin pie on the bottom and buttery swirled cake topping this super EASY Pumpkin Pie Bars will be your favorite holiday dessert! Thanksgiving, Christmas, New Year, and any day perfect!

Course Dessert
Cuisine American
Keyword best pumpkin pie dessert bars, better than pumpkin pie bars, easy pumpkin bars, easy pumpkin pie squares, pumpkin pie bars yellow cake mix, pumpkin pie mix recipes
Prep Time 10 minutes
Cook Time 50 minutes
Servings 20
Calories 110 kcal
Author Manila Spoon


  • 1 (15 oz) can solid-pack Pumpkin puree
  • 1 (12 oz) can evaporated Milk
  • 3 Eggs
  • 1 cup Sugar
  • 3 tsps Pumpkin Pie Spice
  • 1 (18 3/4 oz) package Yellow Cake Mix or Spice Cake Mix
  • ¾ cup Butter, melted


  1. Preheat the oven to 350F. Grease a 9 x 13 baking pan. In a mixing bowl, combine the first five ingredients. Transfer to the prepared pan.

  2. Sprinkle with the dry cake mix and drizzle all over with butter. Using a butter knife make a swirly pattern on the cake. Bake in the preheated oven for 50-60 minutes or until a tester inserted near the center comes out clean. Serve warm with ice cream on top, if desired!

Nutrition Facts
Pumpkin Pie Dessert Bars
Amount Per Serving
Calories 110 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 43mg14%
Sodium 65mg3%
Potassium 14mg0%
Carbohydrates 10g3%
Fiber 0.05g0%
Sugar 10g11%
Protein 1g2%
Vitamin A 257IU5%
Vitamin C 0.1mg0%
Calcium 8mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.


  1. December 1, 2016 / 7:30 pm

    Yes, I can see making these lovely pumpkin bars every month of the year! They look delicious!

  2. Jane
    October 16, 2017 / 8:28 pm

    Works well with a gluten free cake mix, such as Pamela’s…

    • abigail
      October 16, 2017 / 11:15 pm

      That’s good to know! Have to try that! Thanks!

  3. Tracy Newman
    October 7, 2018 / 12:15 pm

    Do you totally mix the cake mix into the liquid? I’m guessing not as you need to have some of the crumbly topping show through once baked.

    • abigail
      December 28, 2018 / 10:05 pm

      No. Just mostly on top.

  4. Donna
    October 28, 2018 / 12:57 pm

    Could these be made using a Spice Cake Mix?

    • abigail
      November 8, 2018 / 5:06 pm

      I haven’t used a spice cake mix because I already add pumpkin spice and a lot of it and I wonder if that would be too much spice if you used a spice cake mixture. Perhaps it’s worth trying though. Let us know. Thanks!

    • Kathy
      September 28, 2020 / 6:34 pm

      I was thinking the same thing. Maybe decrease amount of the pumpkin pie spice.

      • abigail
        September 28, 2020 / 6:50 pm

        Yes, if you are using a spice cake. Regular cake mix – the amount of 3 teaspoons is perfect. Thanks and enjoy.

  5. Jean Willaims
    August 31, 2019 / 7:22 pm

    Do you think you could use sweet potatoes instead of pumpkin? This looks so good, but I’m a sweet potato lover.

    • abigail
      August 31, 2019 / 10:31 pm

      You could certainly try and let us know. Thanks!

    • Laci
      October 9, 2022 / 6:19 pm

      5 stars
      Yes you can! I’ve also used butternut squash to make this.

  6. Melanie Murr
    September 7, 2019 / 10:26 am

    Does it freeze well?

    • abigail
      September 7, 2019 / 8:09 pm

      To be honest, I haven’t tried it because we always finish it and share it with friends, if there are left-overs. I personally think, it’s better fresh but who knows? If you try it, let us know. Thanks!

      • Dina Mulder
        October 20, 2020 / 12:56 pm

        5 stars
        I’ve made this recipe and froze half into snack size squares. Put them on a baking sheet with wax paper underneath and they froze well, then next day transferred the squares in a air tight container and its been in freezer 3 weeks already… If they are visible to my family they won’t last that long lol Making different treats and freeze, so there is a variety available for school/work snacks and for when I am not up to bake, it unthaw pretty quickly and tastes great with no freezer burn. Thanks for the recipe! Its a keeper for sure!

        • abigail
          October 20, 2020 / 3:15 pm

          Thank you for the feedback Dina! So glad you and your family enjoyed this. I usually make it a few times during fall as it’s our favorite, too. Thanks for the tip on how to freeze these bars as well – that’s very helpful!

  7. Marcia Butvilas
    October 15, 2019 / 2:22 pm

    I cannot find pumpkin purée in any store.I find cans of pumpkin,same thing??

    • abigail
      October 16, 2019 / 1:48 pm

      Yes, canned pumpkin puree is what I use. Use your favorite brand. Enjoy!

  8. Kris
    July 26, 2020 / 5:21 am

    Can you use sugar free sweetener instead of sugar?

    • abigail
      July 28, 2020 / 12:12 pm

      I have not tried this with a sugar-free sweetener so I’m not sure how it would turn out. Perhaps use a sweetener that does a cup for cup measure. Anyway, do let us know ’cause we’d love to know if it works. Thanks!

    • Amber
      October 2, 2020 / 2:20 pm

      I made this turon with coconut sugar and it turned out perfect!

  9. Betty Lowe
    September 15, 2020 / 8:44 am

    Can I use whole milk instead of evaporated

    • abigail
      September 15, 2020 / 10:25 am

      That should be fine. Evaporated milk is creamier and has more flavor but regular whole milk should be fine, too. Enjoy.

      • Dawn BOGGS
        November 9, 2022 / 12:09 pm

        Do you think I could use sweetened condensed milk and omit sugar

        • abigail
          November 10, 2022 / 1:18 pm

          This recipe is good as is. I am not sure how this would turn out with that much amount of condensed milk added in place of the sugar. It may turn out soggy or be sickly sweet, my guess. But if you decide to try, please let us know.

  10. Jersey Girl Cooks
    October 7, 2020 / 12:16 pm

    5 stars
    I love how easy this pumpkin treat is to make!

  11. Carrie Robinson
    October 7, 2020 / 12:24 pm

    5 stars
    Oh yum! These pumpkin pie bars are the perfect sweet treat for fall time! 🙂

  12. Angela
    October 7, 2020 / 12:25 pm

    5 stars
    Wow! What a delicious and easy to make pumpkin treat! These pumpkin pie bars would be perfect on my Thanksgiving dessert table. YUM!

  13. Tara
    October 7, 2020 / 12:46 pm

    5 stars
    Such beautiful dessert bars! Definitely perfect for sharing during the holidays. That top looks amazing.

  14. Pam Greer
    October 8, 2020 / 8:55 am

    5 stars
    I love how easy these are! The perfect fall dessert for snacking or to have on hand for football food too!

  15. Erica Schwarz
    October 8, 2020 / 9:03 am

    5 stars
    Oh Abby these pumpkin bars look so good! The ingredient listing looks similar to a dump cake recipe I have, but as bars which would be perfect to take to a holiday party or for watching football. Can’t wait to try!

  16. Rachna
    October 8, 2020 / 9:08 am

    5 stars
    These bars are just perfect. I love this recipe. It sounds like something that my kids will love. I have a nice batch of pumpkin puree in my fridge. I am going to try this soon.

  17. Angela
    October 8, 2020 / 9:48 am

    5 stars
    The yellow cake mix was a surprise. These pumpkin pie bars are delicious!

  18. Andie
    October 10, 2020 / 5:13 pm

    Is it 3/4 cup butter?

    • abigail
      October 10, 2020 / 9:10 pm

      It’s 3/4 cup. Don’t know why it didn’t print right but thanks for asking. Enjoy.

  19. Karen P
    November 5, 2020 / 7:55 pm

    What if your yellow box cake isn’t 18ounces. A lot of GF mixes aren’t 18oz.

    • abigail
      November 6, 2020 / 11:49 am

      I haven’t done this with a gluten-free cake mix so I cannot give you an answer for that but if it’s me I would try adding extra cake mix to make it 18 oz. Remember that this is for a 9×13 pan so if you have less base (which is the cake mix) it may not work unless you opt to just adjust baking time and amount of pumpkin. Up to you. Hope that works.

  20. Jeannette
    November 11, 2020 / 6:39 pm

    5 stars
    Oh. My. Gosh! This is amazing. My family devoured it, and I am planking to make it again at a thanksgiving. Thank you!

    • abigail
      November 11, 2020 / 7:09 pm

      Yay! So glad you enjoyed it! It truly is crazy good. You can even add some crushed nuts on top if you like that. That’s so yummy, too! Thanks for letting us know.

  21. Carol
    November 25, 2020 / 11:40 pm

    Have you added nuts to the topping? Walnuts or pecans?

    • abigail
      November 26, 2020 / 10:46 pm

      Yes, it’s also yummy that way. Pecans are my fave but walnuts should be good, too!

  22. Karen
    March 14, 2021 / 10:02 pm

    I’m gonna make this for Easter looks so yummy

    • abigail
      March 15, 2021 / 9:23 pm

      Thanks and hope you enjoy this Karen!

  23. Teri Newton
    October 8, 2021 / 11:57 am

    5 stars
    These pumpkins bars are so yummy. They are good cold or warm with a little cool whip on top.

    • abigail
      October 8, 2021 / 8:37 pm

      Yay! So glad you liked it. Thanks for kindly letting us know. Appreciate it much.

  24. Mary
    October 9, 2021 / 4:24 pm

    5 stars
    1. Had 29 oz can of pumpkin purée
    2. Same size pan as in recipe
    3. Used 1 can evaporated milk & 1 can sweetened condensed milk
    4. 1 cup sugar
    5. 3 eggs
    6. 4 1/2 tsps pumpkin pie spice
    7. 15.3 oz yellow cake mix
    8. 1 cup melted butter
    9. 350 temp for 1 hr 3/4 hrs.
    Came out great. More of a pumpkin pie with a cake-like topping. Which is just fine with me.
    Did not want to waste any of the pumpkin.

    • abigail
      October 9, 2021 / 5:21 pm

      Yay! I’m glad it worked for you. I have to try this when I have the bigger pumpkin can. Thank you!

  25. Lynn
    October 13, 2021 / 5:50 pm

    You said you added nuts . Do you add them on top before baking.

    • abigail
      October 13, 2021 / 10:02 pm

      Yes. I add the nuts with the topping so before baking.

  26. jen
    October 22, 2021 / 10:51 am

    Going to try these this weekend for a get together! Btw our family is from the states but we had the pleasure of staying in Manila for a couple weeks several years back while adopting our daughter Beautiful country and people!

    • abigail
      October 22, 2021 / 8:15 pm

      Hope you like these bars! Glad you have a lovely time in the Philippines. Thanks for stopping by.

  27. Eilish
    November 1, 2021 / 11:54 am

    Just made this and the pumpkin part is holding together but kinda watery at the same time? Not sure why.

    • abigail
      November 1, 2021 / 2:25 pm

      Sorry to hear that. That never happens to me and I’ve baked this many times already every fall. Perhaps it wasn’t baked long enough? Because oven heating and temperature varies the suggested time may have to be adjusted slightly perhaps a bit longer until the pumpkin portion has fully set. At any rate, if it holds shape and doesn’t disintegrate – just chill it completely (a few hours at least) before slicing and that should help firm it up. It’s a soft kind of bar and not hard at all though it holds its shape well. Hope that helps.

  28. Corrie Goodyke
    April 13, 2022 / 10:56 am

    Do you need to refrigerate this after you make it??/

    • abigail
      April 13, 2022 / 1:10 pm

      I usually refrigerate it after I’ve made it. Enjoy!

  29. Indra Sukhdeo
    October 4, 2022 / 1:16 pm

    I made this with condensed milk and no sugar

    • abigail
      October 4, 2022 / 8:58 pm

      Thanks for letting us know. That sounds good, too!

  30. Sylvia Smith
    February 16, 2023 / 7:27 am

    How can I make this low carb ?

    • abigail
      February 16, 2023 / 9:17 am

      I’m not sure how to do that – if you can find a yellow or spice cake that’s both gluten-free and sugar-free (or reduced-sugar at least) and maybe use sugar substitute but I don’t know if this would make it taste as delicious as the original dessert. Please bear in mind that even if you make homemade pumpkin puree for this – it still has carbs. Perhaps this dessert is not a good candidate for making it low-carb but you can try and hope it works.

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