These delicious pumpkin bars are made with a cakey crust layer, a creamy cheesecake layer, and a crunchy nut layer for maximum satisfaction.

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Recipe Summary

Servings:
48
Yield:
4 dozen bars
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. In large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan.

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  • In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well.

  • Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.

Nutrition Facts

129 calories; protein 2.1g; carbohydrates 10.2g; fat 7.1g; cholesterol 26.3mg; sodium 114.7mg. Full Nutrition
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Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/23/2004
This is an excellent dessert that I will definitly make again!! I used a 9X13 pan instead of the jelly roll pan and just baked them an extra 10 minutes. It is a great thing to make in place of a pumkin pie. Read More
(85)

Most helpful critical review

Rating: 3 stars
10/29/2007
Ehhh - I was so excited at the prospect of a different pumpkin dessert but this wasn't that great - pretty easy to make however I was looking for a more cheesecaky flavor - someone said something about adding a layer of plain cheesecake in the middle - that might be better. I used yellow butter cake instead of pound cake - was ok. They take a day of refrigeration to thicken up enough to cut. Read More
(13)
117 Ratings
  • 5 star values: 83
  • 4 star values: 22
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
11/22/2004
This is an excellent dessert that I will definitly make again!! I used a 9X13 pan instead of the jelly roll pan and just baked them an extra 10 minutes. It is a great thing to make in place of a pumkin pie. Read More
(85)
Rating: 5 stars
10/05/2006
Wow! These were a hit! The first time I made them was for a bake-off, and they won 1st place! I didn't have pound cake mix either so I used yellow cake mix. Also, I put a layer of cheesecake in between the crust and pumpkin cheesecake mixture, and baked in a 9 x 13 pan. Incredible! I had everyone at the bake-off begging for the recipe! My husband says he wants to make this our new traditional pumpkin pie! I will definitely make this again and again. Read More
(63)
Rating: 5 stars
08/30/2005
This was delicious, and much easier than I was expecting. I didn't have a pound cake mix, or a yellow cake for that matter, so I used a carrot cake mix and it tasted fantastic. I just skipped the pumpkin pie spice since the mix was already spiced. I was so worried that the mixture wasn't setting that I ended up overcooking it and the crust is a little burned at the edges, but the center is still wonderful. I will definitely make this again! Next time I will cook less and see how it is when you use a pound cake mix... Read More
(36)
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Rating: 4 stars
12/24/2008
I fixed this for my family xmas eve and they loved it. Although when I fixed it I took into consideration those thoughts by others and I added something. I made the recipe exactly as it calls for using the pound cake mix for the crust but added a box of instant cheesecake flavored pudding to the filling and made it that way. My family loved it. Read More
(14)
Rating: 4 stars
11/30/2010
Very interesting flavor-not exactly like pumpkin pie but tasty! I made it in a 9X13 glass dish. The crust has nice flavor. You don't notice the cream cheese, just makes for a nice texture and richness, so if it's cheesecake your looking for this isn't the recipe for you. Read More
(14)
Rating: 3 stars
10/28/2007
Ehhh - I was so excited at the prospect of a different pumpkin dessert but this wasn't that great - pretty easy to make however I was looking for a more cheesecaky flavor - someone said something about adding a layer of plain cheesecake in the middle - that might be better. I used yellow butter cake instead of pound cake - was ok. They take a day of refrigeration to thicken up enough to cut. Read More
(13)
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Rating: 5 stars
11/16/2007
This recipe was a hit! I thought the crust would be a little boring so I replaced about one third of the angel food cake with crushed ginger snaps. Since I added the ginger snaps I did not include the pumpkin spice in the crust. In addition to pecan pieces as a topping I also drizzled caramel. It's a great dessert for potlucks and holidays! Read More
(12)
Rating: 5 stars
11/23/2011
I love these bars, so easy to make and so delicious. I use spice cake mix instead of pound cake and omit the pumpkin pie spice in the crust. The spice cake mix works so well with the pumpkin-y filling. This is my go-to dessert for any fall get together! Read More
(11)
Rating: 5 stars
11/27/2008
This was amazingly delicious better than pumpkin pie!!! I used a yellow cake mix for the "crust". Yummers!! Read More
(10)
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