Get in the fall mood with these pumpkin cake mix bars with cream cheese frosting! They're soft and fluffy, easy to make, and the perfect treat for fall and sharing at Thanksgiving!
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I always make these to share at Thanksgiving and everyone always goes in for seconds! They love how scrumptious and pumpkiny they are. They are truly the best fall dessert.
I made this recipe super easy so you can spend less time baking and more time indulging. You will be wowed by how incredibly tasty these pumpkin bars are with just a handful of basic ingredients.
Each bite is packed with pumpkin spice and the velvety smooth cream cheese frosting is out of this world!
Ingredients
- PUMPKIN PUREE: Pumpkin puree gives the bars all their pumpkin flavor and color. Make sure you grab puree, not pumpkin pie filling! They look the same but they’re different.
- SPICE CAKE MIX: Spice cake mix is used as the base of the bars and adds spice to the pumpkin to create a pumpkin spice flavor.
- MILK: 2% whole milk is used.
- BUTTER: To make the frosting velvety smooth.
- CREAM CHEESE: Softened cream cheese to make the frosting which adds a delightful, tangy flavor that pairs well with pumpkin spice.
- CONFECTIONERS/POWDERED SUGAR: To sweeten the frosting.
See the recipe card below for the ingredient measurements.
Mix-Ins
- Nuts: Consider adding in some chopped pecans or walnuts for a crunchy element and nutty flavor.
- Chocolate Chips: Throw in a handful of semi-sweet chocolate chips for a chocolatey addition that'll complement the pumpkin.
- Spices: Enhance the pumpkin bars with more spice like cinnamon or pumpkin pie spice!
Step-by-Step Instructions
Step 1 - Prepare: Preheat the oven to 350°F, and grease a 9x13 baking dish.Â
Step 2 - Mix: In a bowl, combine the pumpkin puree, cake mix, and mix. Mix until smooth.Â
Step 3 - Bake: Pour the pumpkin batter into the prepared baking dish/pan and smooth it out with a rubber spatula. Bake it uncovered for 20-25 minutes. Check the readiness of the bars by poking them with a toothpick. If it comes out clean with a few crumbs, it’s ready. Transfer to a cooling rack and wait to frost until the bars reach room temperature.
Step 4 - Prep: In a bowl, mix the cream cheese and butter on high until combined. Add the powdered sugar, and mix on the lowest setting until smooth. Don’t over-mix.Â
Step 5 - Frost: Once the pumpkin bars have come to room temperature, you can keep them in the dish or transfer them to a cake tray before frosting. Frost them by plopping a few dollops of frosting on the bars and smoothing it out with the back of a spoon. Cut into squares, whipping the knife clean before each slice. Refrigerate any leftovers.Â
Storage and Leftovers
Store any leftovers covered with plastic wrap or transfer to an airtight container and store in the refrigerator for up to one week.
These can also be frozen for up to 3 months, however its reccomended to be stored without the frosting otherwise, once thawed the frosting texture may not be right.
Related Recipes
Looking for more cake mix recipes? Try this moist carrot cake using cake mix, lemon poppy seed muffins with cake mix, carrot cake mix cookies with cream cheese frosting, apple cobbler with cake mix, and our blueberry peach cobbler with cake mix too!
If you love easy pumpkin desserts, then try these pumpkin muffins with cake mix, pumpkin cobbler with cake mix, pumpkin cookies with cake mix, pumpkin cinnamon crescent rolls, frosted pumpkin bread, and pumpkin spice twists!
Are dessert bars your go-to during the fall? Try these chocolate chip cookie bars with cake mix, butter tart bars and pecan bars as well!
Print📖 Recipe
Pumpkin Cake Mix Bars with Cream Cheese Frosting
- Total Time: 30 minutes
- Yield: 12
- Diet: Vegetarian
Description
These moist pumpkin cake mix bars with cream cheese frosting are full of fall flavor and super soft, fluffy and delicious!
Ingredients
Pumpkin Bars
- Pumpkin Puree: 15 oz can
- Box of Spice Cake Mix: 1
- Milk: ½ cup
Cream Cheese Frosting
- Butter, softened: 1 cup
- Cream Cheese, softened: 8 oz package
- Powdered/Confectioners Sugar: 4 cups
Instructions
Pumpkin Bars
- Prepare: Preheat the oven to 350°F, and grease a 9x13 baking dish.Â
- Mix: In a bowl, combine the pumpkin puree, cake mix, and mix. Mix until smooth.Â
- Bake: Pour the pumpkin batter into the prepared baking dish/pan and smooth it out with a rubber spatula. Bake it and bake uncovered for 20-25 minutes. Check the readiness of the bars by poking them with a toothpick. If it comes out clean with a few crumbs, it’s ready. Transfer to a cooling rack and wait to frost until the bars reach room temperature.
Cream Cheese Frosting
- Prep: In a bowl, mix the cream cheese and butter on high until combined. Add the powdered sugar, and mix on the lowest setting until smooth. Don’t over-mix.Â
- Frost: Once the pumpkin bars have come to room temperature, you can keep them in the dish or transfer them to a cake tray before frosting. Frost them by plopping a few dollops of frosting on the bars and smoothing it out with the back of a spoon. Cut into squares, whipping the knife clean before each slice. Refrigerate any leftovers.Â
Notes
Check the readiness of the bars by poking them with a toothpick. If the toothpick comes out clean with a few crumbs, they’re ready!Â
Wait to frost the pumpkin bars until they’re room temperature.
You can use store-bought cream cheese frosting if preferred.
Avoid overmixing the frosting for best results.Â
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
Scroll up to the full blog post for recipe FAQ’s and storage information.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: bars, Dessert, fall
- Method: Bake
- Cuisine: American
Tyler says
Zen says
😋
Nancy Acuna says
What about the milk?
Andrea says
Hi Nancy, there is milk in the bars only. I use 2% milk, but any milk will work! Hope this helps.