Pumpkin Pie Squares

Pumpkin Pie Squares

There is a bakery near my home that makes something similar to these, but the recipe has eluded me for several years.  I LIVE for when the bakery makes these in the fall.  Sometimes on my way to work I stop and get one…for fortification during peak hours of stress.

I have noticed, however, that the crust seems to be a little bit different this year than it has been in years past.  I liked the old crust better, but I’ll soldier through with the present crust.  Last year I promised myself that this year I would figure out a recipe for those bars, the crust being the only thing that was just out of recipe reverse engineering reach.  But, now that they have changed the crust, I’ve got the recipe figured out.  No biggey, thanks to all of those gooey butter cake recipes floating around cyber bakingville.

Needless to say, I am thrilled, thrilled, thrilled.

Pumpkin Pie Squares

Recipe by Terri @ that's some good cookin'


    For the Crust:
  • 1 box yellow cake mix
  • 1/2 cup butter, melted
  • 1 egg, beaten
  • For the Filling:
  • 1 (29 ounce) can pumpkin puree
  • 3/4 cup brown sugar
  • 3/4 cup white sugar, plus 1 tablespoon for mixing with whipped cream later in recipe
  • 4 eggs, beaten
  • 2 cups whipping cream, divided
  • 1 (12 ounce) can evaporated milk (not sweetened condensed)
  • 2 tablespoons pumpkin pie spice, plus more for sprinkling on top whipped cream topping
  • 1 teaspoon salt
  • 1 teaspoon vanilla


  1. Preheat the oven to 375-degrees F.
  2. Butter a large baking pan (1/2 sheet cake pan--measures approximately 18"x13"x1"). Set aside.
  3. For the Crust:
  4. In a medium-sized mixing, mix together the cake mix, melted butter, and beaten egg.
  5. Mix together well.
  6. Spread crust mixture evenly in the baking pan. It is best to use your hands for this. Set aside.
  7. For the Filling:
  8. In a large mixing bowl stir together the pumpkin puree, brown sugar, white sugar, eggs, pumpkin pie spice, salt, and vanilla.
  9. Add 1 cup of the whipping cream and the evaporated milk to the pumpkin mixture. Stir until well combined.
  10. Pour the pumpkin mixture over the crust. The pan will be very full.
  11. Carefully move pan to oven. Bake for 1 hour or until a toothpick inserted in center comes out clean.
  12. Remove from oven and cool completely.
  13. For the Topping:
  14. Whip remaining cup of cream with 1 tablespoon white sugar until of spreading consistency.
  15. Spread cream on cooled pumpkin bar mixture.
  16. Sprinkle lightly with pumpkin pie spice. I put a little spice in a very fine mesh strainer and tapped it gently over the whipped cream.
  17. Slice into 20-24 bars, depending on desired size.

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