Maple-Pumpkin Pie Bars

Name: Maple-Pumpkin Pie Bars
Prep time: 15 min
Total time: 1 h 35 min
Yield: 2 dozen bars
Ingredients: 1 package (2-layer size) yellow cake mix; 4 large eggs eggs, divided; ½ cup butter or margarine, melted; ½ cup packed brown sugar; 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened; 1 (15 ounce) can pumpkin; 1 (3.4 ounce) package JELL-O Pumpkin Spice Flavor Instant Pudding; 1 envelope DREAM WHIP Whipped Topping Mix; ⅓ cup milk; 3 tablespoons maple syrup; ⅛ teaspoon ground cinnamon

Rating: 4.29 stars

21 Ratings
16 Reviews
5 Photos

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.

By JELL-O

Gallery

Watch

Recipe Summary

prep:

15 mins

additional:

1 hr 20 mins

total:

1 hr 35 mins

Servings:

Yield:

2 dozen bars

Nutrition Info

Directions

Step 1
Heat oven to 350 degrees F.

Advertisement
Step 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.
Step 3
Beat cream cheese, brown sugar, remaining eggs, pumpkin and dry pudding mix with mixer until blended; pour over crust.
Step 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.
Step 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.
Step 6
Spread whipped topping mixture onto dessert and sprinkle with cinnamon before cutting into bars to serve.

Tips

Special Extra:

Garnish with toasted pecan halves.

Nutrition Facts

Per Serving:

225 calories; protein 3g; carbohydrates 26.8g; fat 10.3g; cholesterol 52.4mg; sodium 327.6mg. Full Nutrition

Reviews (16)

Most helpful positive review

Kris M.

08/27/2016

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 was a big hit. So easy to make! I didn't take the bars out with the tinfoil to cool. Instead I let it cool in the pan. I just left it in and clean up was a breeze!!! I would definitely make these again. Read More

Helpful

(14)

Most helpful critical review

CUCUMBER

11/27/2019

The whipped cream did not work at all. Read More

21 Ratings

5 star values: 12
4 star values: 6
3 star values: 1
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Kris M.

08/27/2016

Helpful

(14)

Emma Casey

08/25/2018

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. Read More

Helpful

(7)

TiggerLilly

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 & pumpkin layers Read More

Helpful

(4)

yankeegirl27

10/24/2015

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

Helpful

(3)

Kelly Green Turner

11/01/2018

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 would just be if you want a neater appearance. I just cut it in to bars. Had lots of compliments on this recipe!!! Read More

Helpful

(3)

Laura R

09/12/2017

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 mine longer than 40 mins (over an hr I would say) the pumpkin/cream cheese layer was still not set so it was maybe a little firmer on the bottom (more like cookie instead of cake and I thought that was fine tasted good!). Also I may have added a little too much pumpkin that could've been why it took longer. I cooked it until toothpick came out clean in the center. It was delicious! Read More

Helpful

(3)

Karen Wampuszyc

09/24/2017

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

Helpful

(2)

Christine Fehr

08/23/2015

A lot more work then I expected nut overall it was worth it. I'd make them again given I had a couple hours to spare and a few hours in between Read More

Helpful

(1)

lmags

10/03/2018

These were AMAZING and got rave reviews! As some of the other reviews indicated I had to bake at 350 degrees for just a little over an hour. I will definitely make these again! Read More

Helpful

(1)

CUCUMBER

11/27/2019

The whipped cream did not work at all. Read More

More Reviews

Back to Maple-Pumpkin Pie Bars

All Reviews for Maple-Pumpkin Pie Bars

- of Reviews

Maple-Pumpkin Pie Bars

Servings Per Recipe: 24
Calories: 225

% Daily Value *

protein: 6 %

carbohydrates: 9 %

dietary fiber: 3 %

sugars:

fat: 16 %

saturated fat: 25 %

cholesterol: 18 %

vitamin a iu: 59 %

niacin equivalents: 8 %

vitamin c: 1 %

folate: 7 %

calcium: 5 %

iron: 4 %

magnesium: 3 %

potassium: 2 %

sodium: 13 %

thiamin: 5 %

calories from fat:

*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.

Reviews for Photos of Maple-Pumpkin Pie Bars

1 of 16

All Reviews

Kris M.

08/27/2016

Helpful

(14)

Emma Casey

08/25/2018

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.

Helpful

(7)

TiggerLilly

10/17/2015

Helpful

(4)

yankeegirl27

10/24/2015

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

Helpful

(3)

Kelly Green Turner

11/01/2018

Helpful

(3)

Laura R

09/12/2017

Helpful

(3)

Karen Wampuszyc

09/24/2017

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

Helpful

(2)

Christine Fehr

08/23/2015

A lot more work then I expected nut overall it was worth it. I'd make them again given I had a couple hours to spare and a few hours in between

Helpful

(1)

lmags

10/03/2018

These were AMAZING and got rave reviews! As some of the other reviews indicated I had to bake at 350 degrees for just a little over an hour. I will definitely make these again!

Helpful

(1)

CUCUMBER