Search This Site

Pumpkin Bars

Pumpkin Bars are a wonderful treat any time of the year. For Halloween, we slice these bars into thin finger sized pieces and wrap them individually to put into Trick or Treat bags.

They also make a wonderful dessert to serve at parties. We usually serve them with a spoonful of Cool Whip, along with coffee and tea. Our guests always ask for seconds, so we make two batches.

This is a two step recipe. You will be making the crust first, then making the pumpkin filling and adding it after you have put down the crust in your pan.

When you are shopping for the ingredients, make sure you get Sweetened Condensed Milk and not evaporated milk.

Pumpkin Bar Recipe

Ingredients:

1 18.5 ounce package yellow cake mix
1/4 cup vegetable oil
4 eggs
2 cups canned pumpkin

1 14-ounce can Sweetened Condensed Milk (Not evaporated milk)
1 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Preparation:

Preheat oven to 350°F (325°F for dark pan or glass dish).
Reserve 1/2 cup dry cake mix.
In large bowl, combine remaining Cake Mix, Oil and 1 Egg; beat until crumbly.
Press firmly on bottom of greased 13x9-inch baking pan.
In same bowl, combine 1/2 cup reserved Cake Mix, Canned Pumpkin, 3 Eggs, Sweetened Condensed Milk, Almond Extract, Cinnamon and Salt; mix well.
Pour over prepared crust.
Bake 50 minutes or until set.
Cool on wire rack
Cut into bars.
Top with Cool Whip (Optional)