Here is my favorite cake mix pumpkin bars recipe, with simple ingredients that come together quickly, and a soft, spiced bar that tastes like fall in every bite.

These pumpkin bars are my go-to dessert when I need something easy but delicious for school events or family gatherings. I always make a double batch because they disappear so fast. Nothing beats a sweet treat that takes less than an hour from start to finish, right?

Why You’ll Love These Cake Mix Pumpkin Bars

Super easy with cake mix shortcut – Using a box of yellow cake mix means you skip all the measuring of flour, baking powder, and other dry ingredients – it’s practically foolproof!
Perfect fall flavors – The combination of pumpkin puree and pumpkin pie spice gives you all those cozy autumn tastes you crave without any complicated spice blending.
Creamy, rich texture – The cream cheese and butter create bars that are moist and decadent, almost like a cross between a cake and cheesecake.
Quick baking time – At just about an hour from start to finish, these bars come together faster than most cakes and are ready for your next gathering or cozy night in.
Crowd-pleasing dessert – These bars are easy to cut and serve, making them perfect for potlucks, bake sales, or whenever you need a dessert that feeds a bunch of people.

What Kind of Pumpkin Puree Should I Use?

For these pumpkin bars, you’ll want to grab a can of pure pumpkin puree from the baking aisle – just make sure it’s not pumpkin pie filling, which already has spices and sugar added. Libby’s is probably the most common brand you’ll find, but any pure pumpkin puree will work great. If you’re feeling ambitious, you can absolutely make your own by roasting and pureeing fresh pumpkin, though the canned version is much more convenient and gives consistent results. Just give the can a good stir before measuring since the puree can separate a bit during storage.

Options for Substitutions

These pumpkin bars are pretty forgiving when it comes to swaps, so here’s what you can do:

Yellow cake mix: You can use white cake mix or even spice cake mix instead. Spice cake will give you extra warm flavors that pair nicely with pumpkin.
Butter: If you’re out of butter, vegetable oil works great – use about ¾ cup instead of the full cup. You can also try melted coconut oil for a subtle coconut flavor.
Cream cheese: Make sure your cream cheese is at room temperature for easy mixing. In a pinch, you can use mascarpone cheese, but the flavor will be a bit milder.
Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and a pinch of cloves to make your own blend.
Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you can’t find it, you can use sweet potato puree or butternut squash puree as alternatives.
Powdered sugar: You can make your own by blending regular granulated sugar in a food processor until it’s powdery, or reduce the amount slightly if you prefer less sweetness.

Watch Out for These Mistakes While Baking

The biggest mistake when making cake mix pumpkin bars is not letting your cream cheese come to room temperature first, which leads to lumpy filling that won’t spread smoothly over your base layer. Make sure to beat that cream cheese until it’s completely smooth before adding the other filling ingredients, and don’t rush this step. Another common error is overbaking – these bars are done when the center is just set but still slightly jiggly, as they’ll continue cooking from residual heat even after you remove them from the oven. For the cleanest cuts and best presentation, let the bars cool completely in the refrigerator for at least 2 hours before slicing, and use a sharp knife wiped clean between cuts.

What to Serve With Pumpkin Bars?

These pumpkin bars are perfect on their own, but they’re even better with a dollop of whipped cream or a scoop of vanilla ice cream on the side. A hot cup of coffee or spiced chai tea makes a great pairing since the warm spices in the bars complement those cozy fall flavors perfectly. If you want to get fancy, try serving them with a drizzle of caramel sauce or a sprinkle of toasted pecans on top. They also make a great addition to any fall dessert spread alongside apple crisp or cinnamon rolls.

Storage Instructions

Store: These pumpkin bars keep really well covered tightly in the fridge for up to a week. The cream cheese layer means they need to stay chilled, but honestly they taste even better after a day or two when all the flavors have time to meld together.

Freeze: You can absolutely freeze these bars for up to 3 months! Cut them into individual portions, wrap each piece in plastic wrap, then store in a freezer bag. This way you can grab just one or two whenever you’re craving something sweet.

Serve: Let frozen bars thaw in the fridge overnight, or at room temperature for about 30 minutes if you’re in a hurry. I actually love eating these straight from the fridge – they have this nice firm texture that’s perfect with a cup of coffee.

Preparation Time	15-20 minutes
Cooking Time	45 minutes
Total Time	60-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 4200-4600
Protein: 38-46 g
Fat: 220-250 g
Carbohydrates: 530-570 g

Ingredients

For the crust:

1 box yellow cake mix (15.25 oz)
1 large egg
1/2 cup butter, melted

For the pumpkin topping:

8 oz cream cheese
1 tsp vanilla extract
2 tsp pumpkin pie spice
15 oz canned pumpkin puree
3 large eggs
1/2 cup butter, melted
2 cups powdered sugar

Step 1: Prepare the Baking Dish and Preheat Oven

Preheat your oven to 350°F (175°C) and line a 13×9 inch baking dish with parchment paper.

Set the dish aside for later use.

This step ensures your bars will release easily after baking.

Step 2: Make the Cake Mix Dough Layer

1 box yellow cake mix (15.25 oz)
1 large egg
1/2 cup butter, melted

In a large bowl, combine the yellow cake mix, 1 large egg, and 1/2 cup melted butter.

Fold the ingredients together until a dough forms.

Press this dough evenly into the bottom of the prepared baking dish, making sure to cover the entire surface.

Step 3: Prepare the Creamy Pumpkin Topping

8 oz cream cheese
1 tsp vanilla extract
2 tsp pumpkin pie spice
15 oz canned pumpkin puree
3 large eggs
1/2 cup butter, melted
2 cups powdered sugar

In another large bowl, beat together the cream cheese, vanilla extract, and pumpkin pie spice until the mixture is smooth and creamy.

Then, add the canned pumpkin puree, 3 large eggs, and another 1/2 cup melted butter, mixing until fully combined.

Gradually mix in the powdered sugar until the batter is smooth and thick.

I like to sift the powdered sugar before adding to avoid lumps.

Step 4: Assemble and Bake the Bars

dough layer from Step 2
pumpkin mixture from Step 3

Pour the creamy pumpkin mixture from Step 3 over the dough layer pressed into your pan in Step 2.

Spread the mixture evenly with a spatula.

Bake in the preheated oven for 45 minutes, or until the edges are set and the center is slightly jiggly.

Step 5: Cool, Chill, and Serve

Remove the pan from the oven and let the bars cool completely in the baking dish.

Then refrigerate for at least 1 hour to help set the filling before cutting into squares and serving.

I find chilling them makes slicing much easier and creates clean edges.