Best Pumpkin Pie Bars Recipes

PUMPKIN PIE BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with pecans., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 1 hour on a wire rack., Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.

PUMPKIN PIE BARS

Steps:

• HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Add butter; mix until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture. Pat remaining mixture on bottom of ungreased 13 x 9-inch baking pan.
• COMBINE pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt in large bowl; mix well. Pour evenly over crust.
• MIX reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture.
• BAKE 30 to 35 minutes or until set. Cool 10 minutes. Serve warm.

PUMPKIN PIE BARS WITH CAKE MIX

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom (only) of a 9x13-inch baking pan. Measure out 1 cup cake mix and set aside for topping.
• Combine remaining cake mix, melted butter, and egg for crust in a bowl; mix until thoroughly combined. Press into the prepared pan.
• Combine pumpkin, milk, brown sugar, eggs, and pumpkin pie spice for filling in a large bowl; beat with an electric mixer until smooth. Pour over the crust.
• Combine reserved cake mix, sugar, softened butter, and cinnamon for topping in a medium bowl. Mix until combined and sprinkle over the filling.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes.

PUMPKIN PIE BARS

Steps:

• Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan.
• Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
• Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.
• Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.
• Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
• Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before slicing.

GINGERSNAP-CRUSTED PUMPKIN PIE CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Combine gingersnap crumbs and melted butter in a small bowl until well incorporated. Press evenly and firmly into the bottom of the prepared baking pan.
• Bake in the preheated oven until crust is browned and slightly firm, 6 to 8 minutes; crust will further set and harden as it cools, so do not overcook. Remove from oven and let cool completely; leave oven on.
• Meanwhile, combine pumpkin, flour, brown sugar, and pumpkin pie spice in a medium-sized bowl until well combined.
• Beat cream cheese, white sugar, and vanilla extract together in a mixing bowl using an electric mixer on medium speed until smooth and creamy. Add eggs 1 at a time, combining thoroughly after each addition.
• Measure 1 cup of cream cheese mixture and add to pumpkin mixture, hand stirring until well combined. Spread remaining cream cheese mixture evenly over the cooled crust.
• Drop rounded tablespoons of pumpkin mixture randomly over the entire surface of the cream cheese layer. Use the handle of a wooden spoon to carefully swirl the 2 batters together into a marbled effect.
• Bake in the hot oven until center is set and a toothpick inserted in the center comes out fairly clean, 30 to 35 minutes. Cool completely at room temperature until thoroughly set, about 1 hour.
• Cut into 24 bars. Refrigerate any leftover bars.

EASY PUMPKIN PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs in a large bowl. Whisk sugar, cinnamon, salt, ginger, and cloves together in a separate bowl. Stir sugar mixture and pumpkin into eggs until completely incorporated.
• Gradually stir evaporated milk into pumpkin mixture. Add 1 cup yellow cake mix to the pumpkin mixture and stir to remove any lumps. Pour mixture into a 9x13-inch baking dish. Sprinkle remaining yellow cake mix over the top and drizzle butter over the cake mix.
• Bake in the preheated oven until set, about 1 hour. Cool to room temperature and cut into bars. Top with whipped topping.

QUICK AND EASY PUMPKIN PIE BARS

Steps:

• Combine cake mix from box, melted butter and one of the eggs; beat until combined.
• Set aside one cup of the cake-mix mixture.
• Spread remaining cake mix mixture in an ungreased 13x9-inch baking pan.
• Press to form an even crust.
• In medium mixing bowl, beat together the remaining eggs, the pumpkin, evaporated milk, brown sugar and the 2 1/2 teaspoons pumpkin pie spice.
• Pour the pumpkin mixture over crust in prepared pan.
• Combine the reserved cake-mix mixture, the sugar, the 2 tablespoons softened butter and the cinnamon.
• Dot evenly over the pumpkin mixture.
• Bake in a 350° oven for 45 to 50 minutes or until done when tested with toothpick.
• Cool in pan on wire rack.
• Cut into 16 squares and then into triangles.
• Serve with whipped cream with additional pumpkin pie spice sprinkled on top.

PUMPKIN PIE CRUNCH BARS

Steps:

• 1. Heat oven to 350 degrees. Grease bottom of 13 x 9 pan.
• 2. Mix pumpkin, eggs, milk, sugar, cinnamon, salt together in a bowl. Pour mixture into the greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over the top.
• 3. Bake 50-55 minutes.
• 4. Refrigerate after cool. You may serve with whipped cream when serving.

PUMPKIN PIE COOKIE BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray.
• In large bowl, mix cookie mix, softened butter, egg, dry pudding mix and pumpkin pie spice with spoon or hands until dough forms. Press dough in bottom of pan.
• Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
• Remove bars from pan by lifting foil; peel foil away. Cut into 27 triangles as follows: Cut 3 horizontal rows. Cut each row into 9 triangles so each triangle has a 2-inch wide base. (See diagram below.) Set aside end pieces for snacking.
• In small microwavable bowl, place 1 1/4 cups frosting. Stir in orange food color and 1/4 teaspoon of the cocoa until blended. Spoon 1/2 cup orange-tinted frosting into decorating bag fitted with small round piping tip. Pipe a border on outside edge of each triangle. Let stand 15 minutes to set border.
• Microwave remaining orange-tinted frosting uncovered on High 10 to 30 seconds or until thin enough to pour and spread (also known as flooding). Place about 1 teaspoon warmed frosting in center of each triangle. Using back of measuring teaspoon, carefully push and spread to glaze top of bar. Repeat with each triangle. Rewarm frosting in microwave to maintain glazing consistency if needed. Let stand 10 minutes to set glaze.
• In another small bowl, place 3/4 cup frosting; stir in remaining 3/4 teaspoon cocoa. Spoon cocoa frosting into another decorating bag fitted with small star piping tip. Pipe 5 to 6 small stars at short edge of each triangle.
• Clean same star piping tip used in above step, and place into another decorating bag. Spoon remaining 1/3 cup vanilla frosting into decorating bag. Pipe small rosette in center of each bar. (Use photo as guide.)
• Store covered in single layer in airtight container at room temperature.

PUMPKIN PIE BARS (FROM SCRATCH)

Steps:

• Pumpkin puree: 1. Gut pumpkin. 2. Slice pumpkin into large pieces. 2. Peel pumpkin. 3. In slow-cooker, mix the eggs, sugar, and oil 4. Add pumpkin to slow-cooker and cook on low for four hours until very tender. 4. Stir pumpkin in slow-cooker until mushy. Bars: 1. Mix flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. 2. Mix dry ingredients with pumpkin in slow cooker. 3. Spread the batter evenly into a greased 10x15 inch jellyroll pan. 4. Bake for 25 to 30 minutes in preheated oven. Cool before frosting. 5. Spread frosting evenly on top of the cooled bars. Cut into squares. Frosting: 1. Cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time. 2. Beat until until mixture is smooth.

MAPLE-PUMPKIN PIE BARS

Steps:

• Heat oven to 350 degrees F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and butter until blended; press onto bottom of prepared pan.
• Beat cream cheese, brown sugar, remaining eggs, pumpkin and dry pudding mix with mixer until blended; pour over crust.
• Bake 40 min. or until toothpick inserted in center comes out clean; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.
• Meanwhile, mix whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use.
• Spread whipped topping mixture onto dessert and sprinkle with cinnamon before cutting into bars to serve.

PUMPKIN PIE BARS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF.
• Prepare an 9x9-inch square baking pan. Spray with cooking spray and then line with parchment, so the excess parchment hangs over the two sides.
• Press the crust down into the bottom of the pan evenly.
• Bake crust for 8 minutes, until edges begin to turn golden brown. Remove from oven and set aside.
• Filling: Whisk together all ingredients until smooth. Pour onto crust. Bake for 25 minutes.
• Remove the pan from the oven, evenly sprinkle on the chopped pecans, and return the pan to the oven. Bake for another 10-15 minutes or until filling is set.
• Remove from the oven and let cool completely. Refrigerate for 2 hours. Slice and serve!

MAPLE-PUMPKIN PIE BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and butter until blended; press onto bottom of prepared pan.
• Beat cream cheese, pumpkin, sugar, dry pudding mix and remaining eggs with mixer until blended; pour over crust.
• Bake 40 min. or until center is almost set; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.
• Meanwhile, beat whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use.
• Spread whipped topping mixture onto dessert just before serving; sprinkle with cinnamon.

~ FROST ON THE PUMPKIN PIE BARS ~

Steps:

• 1. Preheat oven to 350 degree F. Line a 9 x 13 baking dish with parchment paper, overhanging some, for easy removal from pan. I'm sure you could just lightly grease the dish as well...I always use the parchment paper. In food processor, place all crust ingredient, ad pulse to form crumbs. It will come together as you press into dish. Or you can make the crumbs with a pastry cutter.
• 2. Evenly, press crumbs into dish. Place in oven and bake 15 minutes.
• 3. Make filling now: In a large bowl, whisk together the pumpkin, milk and eggs.
• 4. Next whisk in all the spices and brown sugar. Set aside
• 5. Make topping: I also do this in my food processor. Place all ingredients, including nuts. Pulse until you have a nice crumb mixture.
• 6. Once crust is baked, remove from oven and evenly pour the filling over it. Evenly sprinkle crumb mixture over the filling.
• 7. Bake for 30 - 35 minutes or until filling is set and crumbles are starting to color.
• 8. Cool on rack. Place in refrigerator for at least 2 - 3 hours. Serve as is or with a dollop of whipped cream. I hope your family enjoys these bars as much as mine does.

PUMPKIN PIE GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F.
• Whisk together the oats, pumpkin pie spice, cinnamon and salt in a large mixing bowl.
• In a separate bowl, whisk together the honey, brown sugar, pumpkin, applesauce and vanilla extract until smooth.
• Pour the wet mixture over the oats and mix with a wooden spoon.
• Stir in the cranberries and pecans.
• Pour and evenly press the mixture into a coated 8 x 8 pan.
• Bake for 35 to 40 minutes or until golden brown.
• Allow to cool, then cut into bars and serve. Store at room temperature in an airtight container.

PUMPKIN PIE SNICKERDOODLE BARS

Steps:

• Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan and lay a piece of parchment (or wax paper or foil) paper across the pan, so that it extends beyond the pan (the paper is an optional step, but it will make it easier to get the bars out later).
• To make Snickerdoodle layer: Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.Stir in the flour mixture until well blended. Spread evenly in prepared pan.
• To make Pumpkin layer: In a mixer bowl, mix together all ingredients until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.
• To make topping: Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
• Bake for 33-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely. They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm, but are still equally as good.
• To make drizzle: After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix. Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
• Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars.

PUMPKIN PIE SNICKERDOODLE BARS

Steps:

• 1. pre heat oven to 350. lightly grease a 9x13 inch baking pan and lay a piece parchment paper acroos the pan, so it extends the pan slightly. this will make it easy to get bars out of pan.
• 2. to make snickerdoodle layer. sift flour,baking powder and salt, set aside. in a large bowl beat, butter, sugar, egg and vanilla until smooth. stir in the flour mixture and mix until well blended.spread evenly in prpared pan. mixture will be thick and cookie batterish.
• 3. to make pumpkin pie filling. in a mixer bowl, beat sugar and butter. add the rest of the filling ingredients and mix until well blended. pour over the snickerdoodle layer, smoothing out the top.
• 4. the topping layer; combine the sugar and cinnamon in a small bowl. evenly sprinkle over top of filling.
• 5. bake for 33-40 minutes. do toothpick test, if it comes out clean it is done. let bars cool completely, about an hour. they will deflate a bit and remain a bit pie like on the top layer.
• 6. after bars are cooled, place the chocolate into a bowl and melt on low power, when completely melted add pumpkin pie spice and mix. use a spoon to drizzle over top of bars and let harden. use parchment paper to lift bars out of pan, place on cutting board and cut into bars.

PUMPKIN PIE DREAM BARS RECIPE

Steps:

• Preheat oven to 350 and line a 8x8 pan with foil. Mix crushed graham crackers with melted butter. Press into the bottom of the pan. Sprinkle white chocolate chips and toffee bits over the crust. Mix sweetened condensed milk, pumpkin puree, and spices together. Pour over the crust and chocolate. Sprinkle coconut over the top. Bake for 30 minutes or until the edges have begun to brown. Cool completely before cutting, and enjoy!

PUMPKIN PIE BARS, SIMPLY THE BEST :)

Steps:

• Preheat oven to 350 and grease and flour a 13x9 baking pan.
• Remove 1 cup of the cake mix; reserve. In small bowl, lightly beat 1 egg. In large bowl, stir together remaining cake mix, melted butter and the beaten egg.
• Press into prepared pan.
• In large bowl, lightly beat remaining 3 eggs, Stir in the pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture in pain. To the 1 cup reserved cake mix, add remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly. Sprinkle over pumpkin mixture.
• Bake 50-60 minutes, Serve warm or cold.

PUMPKIN-PECAN PIE BARS

Steps:

• Bake the bars until filling is just set, about 45 minutes. Cool the bars to room temperature. Place another baking pan over the cooked bars and turn them upside down and gently pull on the foil until the bars drip out of pan; remove the foil; cut the bars while they are upside down; this keeps the pecans intact instead of being pushed down by the knife. Serve with just sightly sweetened whipped cream!