Creamy Pumpkin Pie Bars (Easy Fall Dessert)
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Pumpkin Pie Dessert Bars combine rich, spiced pumpkin flavors in a creamy filling over a buttery crust. These bars are a foolproof way to please pumpkin pie lovers this holiday season — without the hassle! Start with a boxed cake mix for the crust, whip up the luscious filling, and finish with a layer of Cool Whip. It’s that easy! Ready to give them a try? Keep scrolling for the full recipe and tips!
Why You’ll Love This Recipe
The cream cheese and instant pudding create a smooth filling that melts in your mouth, making these bars a delightful treat that everyone will want to come back for!
Ingredient Notes
- Yellow cake mix | Forms a simple buttery crust that is the perfect base for these pumpkin pie bars.
- Large eggs | Four eggs total—three for a rich filling and one to bind the crust.
- Unsalted butter | Melted unsalted butter helps the crust stick together, not to mention adding buttery richness!
- Cream cheese | Softened cream cheese in the filling makes these bars extra creamy and perfectly balances the pumpkin flavor.
- Pure pumpkin purée | This star ingredient provides that classic pumpkin flavor.
- Brown sugar | Adds caramel notes that pair well with pumpkin.
- Vanilla instant pudding | This adds creaminess and helps thicken the filling, making it silky smooth.
- Pumpkin pie spice | A blend of warm spices, pumpkin pie spice brings all the cozy fall flavors to life in this dessert. Add a sprinkle of cinnamon on top for extra aroma.
- Cool Whip | Topped with Cool Whip for a light and fluffy finish.
Recipe Success Tips
How to Make Pumpkin Pie Dessert Bars Recipe
Let’s kick off the recipe by preparing the crust before we move on to that delicious creamy pumpkin filling!
STEP 1 | Prepare the pan and melt the butter
First, preheat the oven to 350 degrees and spray the bottom of a 9 x 13-inch pan with cooking spray.
Get ready to make the crust by melting the butter in the microwave using the same bowl (microwave-safe) you plan to mix the crust ingredients.
Then, add the cake mix and 1 egg to the bowl and combine with an electric mixer until blended.
STEP 2 | Press the crust into the pan
Press the crust mixture into the bottom of the baking dish using a silicone spatula or a piece of parchment paper, ensuring it covers the entire surface. Aim for an even layer for the best results.
STEP 3 | Combine the filling ingredients
Next, beat the softened cream cheese until it is nice and creamy, then add in the canned pumpkin, brown sugar, dry pudding mix, pumpkin pie spice, and remaining eggs.
Mix on medium speed until the filling is blended with a creamy texture.
STEP 4 | Bake and cool
Spread the filling mixture over the crust in an even layer, then bake the bars for 40 minutes or until the center is almost set. Let them cool completely in the pan on a wire rack.
STEP 5 | Spread, sprinkle, slice, and serve!
Once completely cool, spread Cool Whip over the top of the dessert and sprinkle with cinnamon. It’s best to pop the bars into the refrigerator and serve them chilled.
Variations and Substitutions
- Homemade Pumpkin Pie Spice. You can easily substitute store-bought pumpkin pie spice with a homemade mix by combining individual spices – 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves!
- Fresh Pumpkin. To make a homemade version of pure pumpkin puree, simply roast, steam, or boil a sugar pumpkin until tender, scoop out the flesh, and blend it until smooth with a food processor.
- Caramel Drizzle. Drizzle caramel sauce over the top for an extra sweet touch.
- Dairy-Free Option. Use dairy-free cream cheese and a non-dairy whipped topping to make it dairy-free.
- Gluten-Free Option. Use a gluten-free cake mix instead of a regular yellow cake mix for a gluten-free version.
- If you’re not a fan of Cool Whip, substitute it with your favorite homemade whipped cream recipe.
Storage Tips
- Store any leftover pumpkin pie bars in an airtight container in the refrigerator for three to four days.
- To freeze the bars, let them cool to room temperature, then pop them in an airtight container. They’ll keep in the freezer for up to 3 months. When you’re ready to enjoy them, move the bars to the fridge overnight, and add Cool Whip right before serving!
Frequently Asked Questions
It takes about 2 hours for the bars to cool to the touch.
It’s best to wait until they’re fully chilled — aim for at least 4 hours in the fridge or overnight before slicing.
The filling should be firm, with a slight jiggle in the center. You can also insert a toothpick — if it comes out mostly clean, they’re ready to come out of the oven!
Try drizzling on some warm caramel sauce or even adding a crunchy crumble on top for extra texture!
Looking for more Fall Desserts?
You’ve come to the right place! My list of family-favorite holiday sweets is practically endless, starting with apple pie, golden brown pumpkin bread, and Libby’s Pumpkin Bars and Cream Cheese Frosting. These Pumpkin Cheesecake Brownies are always a hit – loved by all ages, from the kid’s table to grandma and grandpa!
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Creamy Pumpkin Pie Dessert Bars
Ingredients
- 1 15.25 oz. box yellow cake mix
- 4 large eggs divided
- ½ cup unsalted butter melted
- 1 8 oz. pkg. cream cheese softened
- 1 15 oz. can pumpkin
- ½ cup brown sugar packed
- 1 3.4 oz. pkg. vanilla instant pudding
- 1 ½ teaspoon pumpkin pie spice
- 1 8-oz. pkg. Cool Whip
- ⅛ teaspoon ground cinnamon garnish
- cooking spray
Instructions
- Preheat oven to 350 degrees.
- Spray the bottom of 13×9-inch glass baking dish with cooking spray. Add the cake mix, 1 egg, and butter to a large bowl and mix until blended. Press the mixture onto the bottom of prepared pan.
- Beat the cream cheese, pumpkin, sugar, dry pudding mix, pumpkin pie spice, and remaining eggs with an electric mixer until blended. Evenly spread over the crust.
- Bake for 40 minutes or until the center is almost set; cool completely in the pan on a wire rack.
- Once completely cool, spread Cool Whip over the top of the dessert and sprinkle with cinnamon. Or, you may cut the dessert into squares and serve each with a dollop of Cool Whip.
Notes
- Store any leftover pumpkin pie bars in an airtight container in the refrigerator for three to four days.
- To freeze the bars, let them cool to room temperature, then pop them in an airtight container. They’ll keep in the freezer for up to 3 months. When you’re ready to enjoy them, move the bars to the fridge overnight, and add Cool Whip right before serving!
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
