Golden Pumpkin Bars

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Read Reviews (14)

"These yummy pumpkin bars have a golden cakey crust. Great for dessert or even a snack." — EAGLE BRAND®

Directions

Preheat oven to 350 degrees F (325 degrees for glass dish). Reserve 1/2 cup dry cake mix.
In large mixing bowl, combine remaining cake mix, oil and 1 egg; beat until crumbly. Stir in nuts if desired. Press firmly on bottom of greased 13x9-inch baking pan. In same bowl, combine 1/2 cup reserved cake mix and remaining ingredients; mix well. Pour over prepared crust.
Bake 50 minutes or until set. Cool. Cut into bars. Garnish as desired. Store tightly covered.

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Reviews More Reviews

Most Helpful Positive Review

Oct 27, 2005

Wonderful!!!! Texture almost like a cross between a gooey brownie and cheesecake. These are the most amazing pumpkin bars and I am always asked for the recipe.

—NR97K

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Most Helpful Critical Review

Dec 01, 2004

These were bland, and the bottom cake crust cooked too quickly, making it dry and hard.

—RACHELRUTH1

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15 Ratings

Oct 28, 2007

I was looking for something a little different for my son's birthday. He does not like tradional cake. I tired it the night before, following the recipe and thought the crust was to thick and it lacked the flavor I was expeting. Others loved it though. So when I doubled the recipe I replaced the cinnamon with pumpkin pie spice and thined out the crust. It made 3- 9 x 13 pans. This was perfect served with cool whip.

—yellowrose409

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Oct 28, 2007

These are a hit at our house! The almonds and almond extract makes them so yummy. I would recommend this recipe to anyone!

—Lizzy

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Aug 18, 2010

my fav desert is pumpkin pie! i used to get my own pie at thanksgiving. i have changed that since making this. my wife DOES NOT eat pumkin, so my first time making this, myself and kids got to eat it all. i made it again and my wife tried it... now i have to make it for her because she is in love with it. ive made 2 within a week! yeah, its that good...

—rick

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Dec 21, 2004

Not bad - but bottom was a little dry. Second time I wanted to try them, I had no yellwo cake mix, so used 3 cups of dry baking mix (like Bisquick) with the egg and oil for the bottom. Not a bad substitution there either. The top is delicious and sets up nicely.

—REDFRECKLEMOM

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Nov 11, 2007

This was very easy to make. The only thing about this that I did not like was the almonds and how the crust burned. I think this would taste better with either Sliced almonds, or none at all. Also the crust burned really bad at the bottom. Other than that the flavor was actually really good. Not to sweet and not to plain.

—Damaris

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Oct 15, 2007

This recipe was JUST what I was looking for: more luscious than cake, easier than a pie, but just as moist and with that "crust" to go with it! After reading reviews that it was "bland", I made it exactly according to recipe and added 1 t. pumpkin pie spice. DELICIOUS! Also, I baked it at 350 in a convection oven for about 20 min., and it seemed almost set and browning, so I dropped it down to 325 and baked for 10-12 more minutes: Perfect!!! Thank you!

—ACSENNEFF

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Nutrition

Calories
221 kcal
11%

Carbohydrates
24 g
8%

Cholesterol
42 mg
14%

Fat
8.5 g
13%

Fiber
1 g
4%

Protein
3.3 g
7%

Sodium
268 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Golden Pumpkin Bars

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 221
Calories from Fat: 77

% Daily Value *
Total Fat 8.5g 13 %
** Saturated Fat 2.3g 11 %
Cholesterol 42mg 14 %
Sodium 268mg 11 %
** Potassium 80mg 2 %
Total Carbohydrates 24g 8 %
Dietary Fiber 1g 4 %
Protein 3.3g 7 %
Sugars 15.3g
** Vitamin A 56 %
** Vitamin C 1 %
** Calcium 6 %
** Iron 8 %
** Thiamin 5 %
** Niacin 8 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 16 %

* 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.