I’m so excited to share these Pumpkin Pie Cake Bars with you today, my friends. They’re the perfect solution when you can’t decide between pumpkin pie and cake – why not have both? The buttery base, creamy pumpkin center, and crumbly topping create a dessert that’s portable, delicious, and screams fall. No forks required, just grab and go. And let me tell you, the aroma that fills your kitchen while these bake? It might just make you want to put on a sweater, even if it’s still 80 degrees outside.
Why You’ll Love these Pumpkin Pie Cake Bars
When fall arrives with its cooler temperatures, I’m always looking for desserts that combine comfort, convenience, and that perfect pumpkin spice flavor.
These pumpkin pie cake bars check every box. The buttery cake base provides structure while the creamy pumpkin layer offers that classic pie taste without the fuss of making crust.
What makes these truly special? The crumbly topping, of course.
Imagine the perfect marriage between cake and pie, ready to serve at any gathering. No plates or forks required—just grab and enjoy.
Need I say more?
What Ingredients are in Pumpkin Pie Cake Bars?
These pumpkin pie cake bars combine the best elements of cake and pie into one incredibly easy-to-make fall dessert, and you probably have most of these ingredients already in your pantry.
- 1 package yellow cake mix (you’ll divide this)
- ½ cup melted butter, cooled
- ¼ cup room temperature butter
- 3 eggs (divided)
- 15 oz can pumpkin puree
- ⅔ cup milk
- ¼ cup sugar
- 1 tsp cinnamon
- Whipped cream (optional, for serving)
The quality of your pumpkin puree matters here—make sure you’re using pure pumpkin and not pumpkin pie filling, which already contains spices and sweeteners that would throw off the balance of flavors in this perfectly spiced treat.
How to Make these Pumpkin Pie Cake Bars
Step 1: Preheat the Oven
Preheat your oven to 350°F and grab a 9×13 baking pan.
Nothing sets you up for success like a properly preheated oven—it’s the unsung hero of consistent baking results.
Step 2: Prepare the Crust
Reserve 1 cup of the yellow cake mix for the topping, then mix the remaining cake mix with ½ cup of melted, cooled butter and 1 egg until well combined.
This mixture will be somewhat thick and crumbly, but that’s exactly what we want for a sturdy base.
Step 3: Form the Base Layer
Press the cake mixture firmly into a greased 9×13 pan, creating an even layer across the bottom.
Don’t worry if it seems a bit thin—this layer will rise slightly during baking while still providing that perfect cake foundation.
Step 4: Mix the Pumpkin Filling
In a separate bowl, combine the 15 oz can of pumpkin puree, 2 eggs, and ⅔ cup milk until smooth and well incorporated.
This creamy middle layer is where all that wonderful pumpkin pie flavor comes from.
Step 5: Add the Filling Layer
Pour the pumpkin mixture over your crust, spreading it evenly to the edges.
The contrast between the golden crust and the rich orange filling is already looking like fall in a pan, isn’t it?
Step 6: Create the Crumb Topping
Mix together the reserved 1 cup of cake mix, ¼ cup sugar, ¼ cup room temperature butter, and 1 teaspoon of cinnamon until crumbly.
This topping adds a wonderful textural element that regular pumpkin pie just doesn’t have.
Step 7: Add the Crumb Topping
Sprinkle the crumb mixture evenly over the pumpkin layer.
Those little buttery crumbles will bake into the most delicious crispy topping, giving you the perfect bite every time.
Using a stand mixer would make the mixing process much more efficient and ensure perfectly blended ingredients for all your layers.
Step 8: Bake to Perfection
Bake for 45-50 minutes or until the center is set and a toothpick inserted comes out clean.
You’ll know it’s ready when the edges pull away slightly from the pan and the top is golden brown.
What to Serve with Pumpkin Pie Cake Bars
These delicious pumpkin pie cake bars practically beg for a scoop of vanilla ice cream or a dollop of freshly whipped cream (beyond the optional topping mentioned in the recipe).
For a cozy fall afternoon treat, pair with a steaming mug of spiced chai or a creamy pumpkin spice latte that echoes those warm cinnamon notes.
If you’re serving these at a holiday gathering, a simple side of candied pecans adds delightful crunch, while a drizzle of caramel sauce takes these bars to dessert heaven.
For breakfast (yes, I absolutely count these as breakfast food), they’re perfect alongside a strong cup of black coffee to balance the sweetness.
The bars’ versatility makes them ideal for dessert tables, afternoon coffee breaks, or even morning brunch spreads.
Pumpkin Pie Cake Bars Substitutions and Variations
Love this recipe but need to switch things up? No problem! These simple swaps and creative twists will keep your pumpkin bars fresh and exciting:
- Cake Mix Options: Spice cake mix instead of yellow for extra warmth, or a gluten-free cake mix for dietary needs.
- Dairy Alternatives: Coconut oil can replace butter; plant-based milk works beautifully instead of regular milk.
- Sugar Swaps: Brown sugar or coconut sugar adds depth; for lower sugar, try monk fruit sweetener.
- Pumpkin Plus: Mix in ½ cup chocolate chips, chopped pecans, or dried cranberries to the filling.
- Spice It Up: Add ½ teaspoon nutmeg, ginger, or cardamom to the pumpkin mixture.
- Topping Twists: Sprinkle toasted pepitas on the crumble before baking, or drizzle with maple glaze after cooling.
Who knew one recipe could be so versatile? The pumpkin possibilities are practically endless!
Leftovers and Storage for these Pumpkin Pie Cake Bars
These delicious bars keep remarkably well, making them perfect for advance preparation.
Store leftovers in an airtight container in the refrigerator for up to 5 days—honestly, they might even taste better on day two when the flavors have had time to meld!
For longer storage, these bars freeze beautifully:
- Wrap individual portions in plastic wrap, then foil
- Freeze for up to 3 months
- Thaw overnight in the refrigerator
When ready to enjoy, you can serve cold straight from the fridge, or let sit at room temperature for 15-20 minutes to soften slightly.
For that fresh-baked warmth, microwave a portion for 15-20 seconds—just don’t overdo it or the crust might get soggy.
Pro tip: If making ahead for guests, store the whipped cream separately and add just before serving.
Final Thoughts
These Pumpkin Pie Cake Bars truly offer the perfect compromise for dessert lovers who can never decide between cake and pie. The buttery crust, creamy pumpkin center, and crumbly topping create layers of texture and flavor that simply work magic together.
They’re ideal for autumn gatherings when you need something more special than cookies but less fussy than a traditional pie. Perfect for Thanksgiving potlucks or casual weekend get-togethers, these bars let everyone enjoy the essence of pumpkin pie without the need for plates and forks.
Sometimes the most memorable desserts are the ones that combine familiar flavors in surprisingly delightful ways.