Moist Pumpkin Bars Recipe Made with Cake Mix

Two-ingredient pumpkin bars made with cake mix are one of the simplest and most satisfying fall desserts you can bake. This inexpensive, quick recipe pairs a box of cake mix with pumpkin puree for moist, tender bars. Top them with cream cheese frosting, powdered sugar glaze, or enjoy them plain. You can also fold in white chocolate chips or chopped nuts for extra texture and flavor.

Cake Mix Pumpkin Bars

Cake mix is a versatile pantry staple for more than birthday cakes and cupcakes — try it as the base for quick pumpkin bars. A spice cake mix works best because it already contains warm autumn spices, but you can use yellow or white cake mix and add pumpkin pie spice, cinnamon and a pinch of nutmeg to taste. Below are notes on frosting, pan size, and how to avoid overbaking so your bars stay moist.

Pumpkin Bars with Cream Cheese Frosting

Cream cheese frosting is a classic topping for pumpkin bars. Use a ready-made tub or make a quick frosting by beating cream cheese with a little powdered sugar, vanilla, and a pinch of pumpkin pie spice or cinnamon for extra warmth. Fold in a spoonful of whipped topping for a lighter, fluffier texture, if desired. Spread the frosting only after the bars have cooled completely to prevent it from sliding off.

Ingredient Notes

For this easy recipe you need:

• 1 box spice cake mix (or yellow/white cake mix plus added spices)
• 1 can (15 oz) pumpkin puree — not pumpkin pie filling
• Optional: 1 tub cream cheese frosting or your preferred topping

Is pumpkin pie mix the same as pumpkin puree?

No. Pumpkin puree is simply cooked, mashed pumpkin. Pumpkin pie mix contains spices and sweeteners and is designed specifically for pies. Use plain pumpkin puree for these bars so you control the spice level.

What size pan should you use?

I bake these in a 9×13-inch pan for moderate thickness. An 8×8-inch pan will yield thicker bars and will require a slightly longer bake time (about 25 minutes). Check for doneness with a toothpick; the bars should be moist but set.

If you have a can of pumpkin that needs using, this is a great way to put it to good use. The main risk is overbaking — start checking at 20 minutes. Insert a toothpick near the center: if it comes out with moist crumbs attached, the bars are done. Let them cool completely in the pan before adding frosting; warm bars will make the topping run.

Libby’s Pumpkin Bars Recipe (Easy)

Preheat the oven to 350°F (175°C). In a large bowl, stir together the cake mix and pumpkin puree until smooth. Pour and spread the batter into a prepared 9×13-inch baking pan (lined with parchment paper or sprayed with nonstick spray).

How long to bake

Bake for about 20–22 minutes in a 9×13 pan, or until a toothpick inserted in the center comes out mostly clean with moist crumbs attached. For an 8×8 pan, bake about 25 minutes. Avoid baking longer than necessary to keep the bars tender.

While the bars cool, beat together 1 tub of cream cheese frosting with 1/2 teaspoon pumpkin pie spice or cinnamon until light and airy. Spread over completely cooled bars, then slice into squares and serve.

No-Frosting Option and Add-Ins

If you prefer no frosting, stir in white chocolate chips or chopped walnuts before baking for a sweet or crunchy element. These additions keep the bars interesting without a topping. Store leftovers properly to maintain moisture.