Cake Mix Pumpkin Bars with Cream Cheese Frosting
When the air turns crisp and pumpkins are everywhere, there’s no better way to celebrate the season than with a batch of Cake Mix Pumpkin Bars with Cream Cheese Frosting. This easy recipe uses a spice cake mix to save time while delivering big on flavor. Baked in a jelly roll pan or sheet pan, these bars are moist, perfectly spiced, and topped with a rich, creamy frosting. Whether for a family holiday gathering or a cozy weekend dessert, these pumpkin bars are guaranteed to impress.
Pumpkin and cream cheese combined are everything in the fall. The pumpkin chocolate chip earthquake cake is a family favorite. But after I made banana bars with cream cheese frosting, I knew I had to make a pumpkin bars with cream cheese frosting version. I was also inspired to use a spice cake just like I do with my pumpkin chocolate chip muffins.
Ingredients for Pumpkin Bars with Cake Mix
These pumpkin bars are so easy to make with that spice cake box mix. Keep the all-purpose flour, sugar, and baking soda in the pantry. I doctor up the cake mix differently than the box directions, so I just ignore the box directions.
For the Pumpkin Bars:
- 1 can (15 ounces) pumpkin puree – Not pumpkin pie filling. It can be easily confused if you aren’t paying close attention.
- 3 large eggs
- 1/2 cup milk
- 4 tablespoons melted butter
- 1 box spice cake mix – No need for ground cinnamon, pumpkin pie spice, nutmeg or all spice if you use a spice cake mix. If you can’t find out and use a yellow cake mix, you will want to add two teaspoons of pumpkin pie spice.
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 8 tablespoons (1 stick) butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions for Making Pumpkin Bars
Preheat your oven to 350°F (175°C). Grease and lightly flour a 10×15-inch baking pan or line it with parchment paper for easy removal.
- Step 1: Beat the eggs and milk in a large mixing bowl until smooth. Add the pumpkin puree and melted butter to the eggs and milk.
- Step 2: Gradually add the spice cake mix, stirring until the batter is fully combined and no lumps remain. Give one quick stir with a spatula to ensure all the cake mix is stirred.
- Step 3: Pour the batter into the prepared pan, spreading it evenly.
- Step 4: Bake the pumpkin bars for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Remove cake mix pumpkin bars from the oven and allow the bars to cool completely in the pan.
Hint: Keep a close eye on the baking time. Remove the bars as soon as a toothpick inserted in the center comes out clean. Overbaking can make them dry.
How to Make the Cream Cheese Frosting
- Step 1: In a medium bowl, beat the softened cream cheese and butter together using a hand or stand mixer until smooth and creamy.
- Step 2: Gradually add the powdered sugar, beating well after each addition. Stir in the vanilla extract. Taste and adjust sweetness if desired.
Assemble the Pumpkin Bars
Making these pumpkin bars with cream cheese frosting recipe is so simple now.
Once the pumpkin bars are completely cool, spread the cream cheese frosting evenly over the top. For a cleaner cut, refrigerate the frosted bars for about 30 minutes before slicing. Slice into squares or rectangles, and serve!
These Cake Mix Pumpkin Bars with Cream Cheese Frosting are a fall favorite that will quickly become a staple in your kitchen. Simple, delicious, and almost too pretty to eat, they’re the perfect dessert for any occasion in the fall, from Halloween to Thanksgiving. Bake a batch today and savor the flavors of the season!
Hint: If the bars are even slightly warm, the frosting can melt and become runny. Be patient and let them cool completely before spreading the frosting.
Substitutions
Here are easy or quick ways to make substitutes if you don’t have all the ingredients.
- Cake Mix – Yellow or White Cake Mix can be used instead of a spice cake mix. Simply add 2 teaspoons of pumpkin pie spice or a mix of cinnamon, nutmeg, and ginger to mimic the spice flavor.
- Butter – Use an equal amount of neutral oil like canola or sunflower oil.
- Eggs – Substitute ¼ cup plain or Greek yogurt per egg.
If you need this to be a gluten free recipe, try using a gluten free cake mix.
Variations
Are you looking to switch things up or tailor this recipe to your preferences? Here are some delicious variations to make these pumpkin bars uniquely yours:
Add Texture to the Pumpkin Bars:
- Chopped Nuts: Fold in ½ cup of chopped pecans or walnuts for a crunchy texture.
- Chocolate Chips: Mix in ½ cup of semi-sweet or white chocolate chips for a touch of sweetness.
- Dried Fruit: Add ½ cup of raisins or dried cranberries for a chewy contrast.
Change up the Frosting:
- Maple Cream Cheese Frosting: Add 2 tablespoons of maple syrup to the frosting for a warm, earthy flavor.
- Brown Butter Frosting: Replace the butter in the frosting with browned butter for a nutty, caramel-like taste.
Change up the Serving Presentation:
- Pumpkin Layer Cake: Double the recipe and bake in two 9×13-inch pans. Stack them with frosting in between for an impressive layered dessert.
- Mini Bars: Use a muffin tin or mini bar pan for bite-sized treats. Adjust the baking time to 12-15 minutes.
- Drizzle Instead of Frosting: Skip the full layer of frosting and drizzle with cream cheese glaze or caramel sauce for a lighter topping.
See these banana bars with cream cheese frosting, also made with a box cake mix for a different type of add-in fruit.
Equipment
Bake more effortlessly with the essential equipment for this cake mix pumpkin bars recipe. Here are my favorite baking essentials.
Storage
Store the bars in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 3 months!
Top Tips for the Best Pumpkin Bars with Cream Cheese Frosting
- Room Temperature Ingredients: Make sure the cream cheese and butter for the frosting are softened to ensure a smooth and lump-free texture.
- Parchment Paper: Line your pan with parchment paper for easy removal and hassle-free slicing.
- Don’t Overmix: Overmixing can develop gluten in the batter, leading to denser bars. Mix just until the ingredients are combined for a tender texture.
FAQ
Yes, but the thickness and baking time will vary. For a 9×13-inch pan, the bars will be thicker and may take 5-10 minutes longer to bake. For thinner bars, you can use a larger pan, such as a 12×17-inch sheet pan, and reduce the baking time slightly.
Yes, these bars freeze well! Wrap individual pieces in plastic wrap, place them in an airtight container or freezer bag, and freeze for up to 3 months. Thaw in the refrigerator before serving.
Related Pumpkin Recipes
Looking for other pumpkin recipes like this? Try these:
Pairing with other great dessert recipes
These are my favorite dessert recipes:
Cake Mix Pumpkin Bars with Cream Cheese Frosting
Ingredients
Cream Cheese Icing
- 1, 8 ounce block of cream cheese room temperature
- 8 tablespoons butter room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
Pumpkin Bars
- Preheat the oven to 350℉ and grease the 10×15 jellyroll pan or line with parchment paper.
- Beat the eggs and add milk in a large bowl.
- Add the melted butter and pumpkin to the eggs and milk. Continue to mix until all are combined.
- Gradually add the spice cake mix, stirring until the batter is fully combined and no lumps remain.
- Spread the batter in a greased and parchment paper lined 15x10x1 inch jelly roll pan and bake at 350 degrees for 18-20 minutes. When a toothpick comes out clean, the cake is done.
- Spread frosting or other desired frosting toppings.
Cream Cheese Frosting
- Cream the cream cheese, butter, and vanilla together
- Slowly add the powdered sugar to the cream cheese mixture. When banana bars are cooled spread icing over top of the cake.
Notes
Nutrition
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