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Maple-Pumpkin Pie Bars

Rated as 4.25 out of 5 Stars
40

"Pumpkin bars with a hint of maple flavor have cake on the bottom, a creamy middle layer, and a layer of fluffy whipped topping to finish. Sprinkle with cinnamon and toasted pecans for the perfect touch."
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Ingredients

1 h 35 m servings 225
Original recipe yields 24 servings (2 dozen bars)

Directions

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  1. Heat oven to 350 degrees F.
  2. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and butter until blended; press onto bottom of prepared pan.
  3. Beat cream cheese, brown sugar, remaining eggs, pumpkin and dry pudding mix with mixer until blended; pour over crust.
  4. Bake 40 min. or until toothpick inserted in center comes out clean; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.
  5. Meanwhile, mix whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use.
  6. Spread whipped topping mixture onto dessert and sprinkle with cinnamon before cutting into bars to serve.

Footnotes

  • Special Extra:
  • Garnish with toasted pecan halves.

Nutrition Facts


Per Serving: 225 calories; 10.3 26.8 3 52 328 Full nutrition

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Reviews

Read all reviews 16
  1. 20 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I couldn't find the pumpkin spice pudding in August so I used French vanilla pudding. I added 1 teaspoon of pumpkin spice to add a little pizzazz! I brought it to the summer karate picnic and it...

Most helpful critical review

The whipped cream did not work at all.

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I couldn't find the pumpkin spice pudding in August so I used French vanilla pudding. I added 1 teaspoon of pumpkin spice to add a little pizzazz! I brought it to the summer karate picnic and it...

This just says Fall! Love this! Next time cream eggs and cream cheese together then add other ingredients. Cream cheese will be smoother if done this way.

As another person said, I used french vanilla pudding mix and added pumpkin pie spice (which is cinnamon, ginger, allspice and nutmeg, if you happen to have all those things separate). I cooked ...

Substituted a can of pumpkin pie filling for the canned pumpkin & pumpkin spice pudding mix - turned out fabulously! Next time I plan on putting a layer of chopped pecans between the cake & pump...

I made this for dessert tonight as a kind of trial run for my holiday baking. I have to admit that it was not what I was expecting. I was a little terrified that the cake layer on the bottom was...

Make it a day ahead, it's even better the second day.... if you have any left.

This was super good! I doubled the frosting and added extra maple syrup and pumpkin pie spice. Sooo goooood!!!

I followed the recipe exactly and it was YUMMMMY!!!! Everyone loved it!!!! The only thing I did different was I didn't line my pan and the baking time was a bit longer. I think lining the pan ...

OMG! I have a family of very picky eaters and this was a big hit!