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Pumpkin Pie Bars

"These bars are very easy to make and taste like pumpkin pie with a streusel topping."
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servings 188 cals
Original recipe yields 24 servings (1 - 9x13 inch pan)


  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan.
  2. Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
  3. Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.
  4. Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.
  5. Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
  6. Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before cutting.

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Read all reviews 97
  1. 112 Ratings

Most helpful positive review

As written, I would give this recipe 4 stars but due to its potential I bumped it up to 5. I made the following adjustments to the recipe and the result was amazing! I am not sure if I will ev...

Most helpful critical review

Yellow cake mix was a littlle strong. Still very tasty.

Most helpful
Most positive
Least positive

As written, I would give this recipe 4 stars but due to its potential I bumped it up to 5. I made the following adjustments to the recipe and the result was amazing! I am not sure if I will ev...

I love this recipe it is so delicious. Always a big hit when I make it. I use I Can't Believe it is not butter in the topping as it seems to taste better, also I use a 16 oz can of pumpkin not...

Great recipe. Had to bake it for 10 more minutes than the recipe called for, to make sure the pumpkin layer is set. Goes wonderfully with some whipped cream on top. Cool and refreshing, too.

The ingredient list should say pumpkin pie filling NOT canned pumpkin.

I used spice cake since I didn't have yellow. I also added a cup of semi-sweet choc. chips to the pumpkin mixture. I used sweetened cond. milk instead of whole milk. I added two teaspoons of pum...

In the ingredients, this recipe should read 1 can of pumpkin pie filling. If you use the regular pumpkin, the bars are too bitter.

Love this recipe! I took the advice of other reviews and used evaporated milk and added sugar and pie spice to the pumpkin mixture. Also, since I add nuts to everything, I put about 1/3 cup of ...

I am living in South America for a year and really missing home. It's July and winter here, I was particularly missing home a few days ago (it was below freezing). I wanted to make something t...

Super! Tastes just like a pumpkin pie. I used a jelly roll pan and used them as cookies.