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Soft Cake Mix Pumpkin Bars
4.2 from 42 votes

Soft Cake Mix Pumpkin Bars

SUPER soft pumpkin bars studded with chocolate chips, candied pecans, and plenty of pumpkin pie spice!! A FAST and EASY dessert that feeds a crowd for your fall and winter celebrations!!

Prep Time
5 mins
Cook Time
45 mins
Additional Time
45 mins
Total Time
1 hr 35 mins
Servings: 18
Calories: 298 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • pumpkin puree 15-ounce can
  • evaporated milk one 12-ounce can
  • 3 egg large
  • 1 cup granulated sugar
  • 1 pumpkin pie spice or to taste, heaping tablespoon
  • 1 to 2 teaspoons cinnamon or to taste
  • spice cake mix yellow cake mix may be substituted, one 15.25-ounce box
  • ¾ cup butter unsalted, melted
  • ¾ to 1 cup pecans I leave them whole or in large pieces; plain pecans or walnuts may be substituted, candied
  • ½ cup chocolate chips semi-sweet

Instructions

    Cup of Yum
  1. Preheat oven to 350F, line a 9x13-inch pan with heavy-duty aluminum foil for easier cleanup if desired, spray with cooking spray; set aside.
  2. To a large bowl, add the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, cinnamon, and whisk to combine. Pour into the prepared pan; set aside.
  3. To a large bowl (same one you already used is fine), add the spice cake mix, melted butter, and stir to combine.
  4. Drop buttery spice cake mixture in golf ball-sized amounts over the pumpkin mixture in the pan. You won't see where they are landing because the pumpkin mixture is very obscure, and you will drop in lots, so just scatter them around the pan as best as you can.
  5. Evenly sprinkle the candied pecans and then the chocolate chips.
  6. Bake for about 45 minutes, or until the bars are very well set and a toothpick inserted in the center comes out clean. If in doubt, this is a dessert that overbaking by a bit is better than underbaking by a bit. If the bars are underbaked, they will be too soft to hold together or cut. The site from which I adapted this recipe suggests baking 50-60 minutes, although in my oven 60 minutes would have burned the bars; bake until done given your oven, climate, and ingredients, whatever that means on the clock.
  7. Allow bars to cool, in the pan, for at least 45 minutes before slicing and serving.

Notes

  • Storage: Bars may be stored covered for up to 5 days either in the fridge or at room temp, however for these bars I prefer the fridge (read the blog post).
  • Adapted from Betty Crocker

Nutrition Information

Serving 1 Calories 298kcal (15%) Carbohydrates 41g (14%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g (29%) Cholesterol 57mg (19%) Sodium 294mg (12%) Fiber 2g (8%) Sugar 29g (58%)

Nutrition Facts

Serving: 18 Serving

Amount Per Serving

Calories 298

% Daily Value*

Serving 1
Calories 298kcal 15%
Carbohydrates 41g 14%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Cholesterol 57mg 19%
Sodium 294mg 12%
Fiber 2g 8%
Sugar 29g 58%

* Percent Daily Values are based on a 2,000 calorie diet.