Pumpkin Crunch Bars Recipe

Last Updated on January 7, 2023 by ellen

These pumpkin crunch bars have all the delicious flavors of pumpkin pie. Make a batch of this pumpkin crunch bars recipe today.

Pumpkin Crunch Bars Recipe

Pumpkin pie means rolling out pie crust, and that’s a step I’d rather skip. Instead, these delicious pumpkin pie crunch bars are made with dry cake mix, evaporated milk, and canned pumpkin puree.

Serve these crunch bars with a dollop of whipped cream for an easy and impressive dessert. Or, try topping them with cream cheese and powdered sugar for a more adult presentation.

I love pumpkin, and this makes the perfect dessert for fall.

Does this taste like pumpkin pie?

You bet! These are the best pumpkin pie bars I’ve ever had.

All in one delicious pie and bar. This is going on your holiday baking list. The bars are perfect for parties and enjoying your favorite holiday flavors after dinner.

Sure pumpkin pie is the favorite dessert for the autumn season but for fun to mix things with exciting things, what better way to serve up an alternative pumpkin recipe?

This Cinnamon Toast Crunch Cake Mix would be amazing in this recipe.

What type of cake mix should I use?

This recipe calls for a boxed cake mix. We used yellow cake mix in this version. But, you could use white or spice cake if you prefer.

Best toppings for pumpkin crunch bars

These are delicious with a dollop of whipped cream, cream cheese, and powdered sugar. But they’re also great on their own.

What is in pumpkin spice?

Pumpkin spice is a mixture of cinnamon, ginger, nutmeg, and allspice. You can find it in the baking aisle of your grocery store.

Or, you can make your own by mixing:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice

Can I use fresh pumpkin puree?

Yes! You can use fresh pumpkin puree in this desert recipe if you have fresh pumpkin puree. Just measure it out to be sure you have the right amount.

Do not use pumpkin pie filling in this pumpkin crunch bars recipe, as the flavor isn’t the same. Pie filling has added sugar and spices you won’t want in these pumpkin crunch bars.

Can I use a different type of nuts?

Yes, these pumpkin crunch bars have pecans. But you can also use chopped walnuts. Or, for a nut-free alternative, try adding pumpkin seeds if you have a nut allergy.

Ingredients for pumpkin pecan crunch bars

• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 1 (12 fluid ounce) can evaporated milk (not sweetened condensed milk)
• 4 eggs
• 1 ½ cups white granulated sugar 
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 (18.25 ounce) package yellow cake mix (or another flavor dry cake mix)
• 1 cup chopped pecans
• 1 cup margarine or butter, melted
• 1 (8 ounce) container of frozen whipped topping, thawed

Utensils and equipment needed for pumpkin crunch bars

You can make this easy pumpkin crunch cake with the basic utensils you have in the kitchen.

• Cooking spray
• Mixing bowl
• Stand mixer or
• Handheld mixer
• Baking dish
• Airtight container for storage

How to make pumpkin pecan crunch bars

Preheat the oven to 350 degrees°. Lightly grease one 9×13 inch baking pan.

Add pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt to a large bowl. Mix well and then spread into the prepared baking dish.

Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Do not mix! Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted butter or margarine.

Bake for 60 to 80 minutes, or until golden brown.

Cool completely and cut bars.

Top with whipped topping when ready to serve.

Pumpkin bars recipe simple substitutions

• Try another flavor of dry cake mix instead of yellow cake mix
• Use brown sugar instead of white

How to store these bars

Store this pumpkin crunch dessert in an airtight container. If you have already sliced them, you can store each pumpkin crunch bar wrapped in freezer paper in a freezer bag

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Yield: 18

Pumpkin Crunch Bars Recipe

Print

These pumpkin crunch bars have all the delicious flavors of pumpkin pie. Make a batch of this pumpkin crunch bars recipe today.

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 4 eggs
• 1 ½ cups white sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 (18.25 ounce) package yellow cake mix
• 1 cup chopped pecans
• 1 cup margarine, melted
• 1 (8 ounce) container frozen whipped topping, thawed

Instructions

• Preheat the oven to 350 degrees°. Lightly grease one 9x13 inch baking pan.
• In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
• Mix well and then spread into the prepared pan.
• Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Do not mix!
• Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
• Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 331Total Fat: 17gSaturated Fat: 3gTrans Fat: 2gUnsaturated Fat: 13gCholesterol: 42mgSodium: 348mgCarbohydrates: 43gFiber: 1gSugar: 30gProtein: 3g

Did you make this recipe?

If you make this, tag me on Instagram so I can see (@ellenblogs)