Delepta

HomeDessertsPumpkin Spice Bars

Pumpkin Spice Bars

A box of spice cake mix makes these Pumpkin Spice Bars a cinch to make. The pumpkin cheesecake filling make these taste like pumpkin pie in bar form.

  • Prep15 min
  • Cook45 min
  • Total1 hr
  • Serves16
Pumpkin Spice Bars

Pumpkin Spice Bars with a creamy cheesecake filling and a streusel topping with chunks of white chocolate will satisfy all of your pumpkin cravings. These bars taste a lot like pumpkin pie, but you can pick them up and eat them with your fingers.

Pumpkin Spice Bars stacked on a plate.

Everyone is probably sick of pumpkin recipes by now, but I’ve been so focused on apples and sweet potatoes I haven’t done any baking with pumpkin since I made Pumpkin White Chocolate cookies back in June. So be prepared for a few more upcoming pumpkin recipes. (Originally posted October 23, 2013.)

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Name *Email *

A box of spice cake mix performs double duty in these Pumpkin Spice Bars and makes them super easy to prepare. The spice cake mix is the base for both the bottom crust and the streusel layer on top.

Pumpkin Spice Bars

The pumpkin cheesecake layer that is sandwiched in the middle is divine. I love how it tastes cold out of the refrigerator.

Some chopped pecans add a little nuttiness and crunch to the crust layer and chopped white chocolate added to the streusel adds extra sweetness and another element of flavor. Enjoy!

How To Make

More detailed instructions in recipe card below.

  1. Make the Crust. Combine a box of spice cake mix, melted butter, finely chopped pecans, and vanilla extract and mix well. Set aside 1 cup for the topping and press the remaining mixture into a 9×13-inch baking pan. Bake for 13 to 15 minutes. Let cool.
  2. Make Filling. Beat cream cheese until smooth, then beat in brown sugar, pumpkin, an egg, and vanilla extract. Spread over cooled baked crust.
  3. Make Streusel. To reserved mixture, add chopped white chocolate, melted butter, and oats. Sprinkle over filling.
  4. Bake for 30 minutes. Let cool and then sprinkle with powdered sugar.
Pumpkin Spice Bars stacked on top of each other.

Storage

Leftovers can be stored in an airtight container in the refrigerator for 5 days. Serve cold or at room temperature.

Pumpkin Spice Bars

More Pumpkin Recipes

Originally posted October 23, 2014.

Ingredients

Equipment 9x13-inch baking dish

Steps

  1. 1

    Preheat oven to 350 degrees. Combine first 4 ingredients in a large bowl and mix well with a fork. Set 1 cup aside for streusel topping. Press remaining crumbs into a greased 13×9- inch pan.

  2. 2

    Bake for 13 to 15 minutes, until puffy and set. Place pan on a wire rack and cool for 20 minutes.

  3. 3

    Place cream cheese in a mixing bowl and beat with an electric mixer for 30 seconds. Add brown sugar, pumpkin, egg, and vanilla extract and beat to blend. Pour filling over cooled baked crust.

  4. 4

    Add white chocolate, 1 tablespoon melted butter, and oats to reserved 1 cup streusel and mix. Sprinkle over filling.

  5. 5

    Bake for 30 minutes or until center is set. Cool completely before serving. Sprinkle with powdered sugar.

  6. 6

    Store in refrigerator.

Notes

I use salted butter for this recipe.

Best served chilled or at room temperature.

Nutrition

  • Calories324
  • Carbs34
  • Protein4
  • Fat20
  • Sodium315
  • Fiber1
  • Sugar23

More from this shelf