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My review
Maple-Pumpkin Pie Bars
40
JELL-O
"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 225Original recipe yields 24 servings (2 dozen bars)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oven to 350 degrees F.
- 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.
- Beat cream cheese, brown sugar, remaining eggs, pumpkin and dry pudding mix with mixer until blended; pour over crust.
- 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.
- 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.
- Spread whipped topping mixture onto dessert and sprinkle with cinnamon before cutting into bars to serve.
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Footnotes
- Special Extra:
- Garnish with toasted pecan halves.
Nutrition Facts
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Reviews
Read all reviews 1620 Ratings
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Most helpful positive review
8/27/2016
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
11/27/2019
The whipped cream did not work at all.
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8/27/2016
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...
8/24/2018
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.
9/12/2017
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 ...
10/17/2015
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...
12/14/2017
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...
9/24/2017
Make it a day ahead, it's even better the second day.... if you have any left.
10/24/2015
This was super good! I doubled the frosting and added extra maple syrup and pumpkin pie spice. Sooo goooood!!!
11/1/2018
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 ...
9/17/2019
OMG! I have a family of very picky eaters and this was a big hit!