Rating: 4.29 stars
21 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

prep:
15 mins
additional:
1 hr 20 mins
total:
1 hr 35 mins
Servings:
24
Yield:
2 dozen bars
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F.

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  • 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.

Tips

Special Extra:

Garnish with toasted pecan halves.

Nutrition Facts

225 calories; protein 3g; carbohydrates 26.8g; fat 10.3g; cholesterol 52.4mg; sodium 327.6mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 5 stars
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
(14)

Most helpful critical review

Rating: 3 stars
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
Rating: 5 stars
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
(14)
Rating: 5 stars
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
(7)
Rating: 4 stars
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
(4)
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Rating: 5 stars
10/24/2015
This was super good! I doubled the frosting and added extra maple syrup and pumpkin pie spice. Sooo goooood!!! Read More
(3)
Rating: 5 stars
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
(3)
Rating: 5 stars
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
(3)
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Rating: 5 stars
09/24/2017
Make it a day ahead it's even better the second day.... if you have any left. Read More
(2)
Rating: 4 stars
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
(1)
Rating: 5 stars
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
(1)
Rating: 3 stars
11/27/2019
The whipped cream did not work at all. Read More