These Pumpkin Pecan Bars are loaded with the flavors of pumpkin pie, cream cheese frosting, and pecans. They’re the perfect treat for fall or any time of year when you’re hankering for pumpkin deliciousness.
We love pumpkin, and this time of year, we make an absolute ton of pumpkin treats from dips to pies and everything in between. One of our favorite recipes to make is these pumpkin pecan bars. They’re so good, we don’t even wait for fall! We just make them whenever we’re in the mood.
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❤️ Why You’ll Love This Recipe
- They’re loaded with the flavors of pumpkin pie, cream cheese frosting, and pecans!
- They’re an easy, homemade treat that’s perfect for the fall season.
- They make a great dessert, snack, or addition to any party or gathering.
- They only use simple ingredients that you can easily find at your local grocery store.
- This dessert will look amazing on your Thanksgiving dessert table this year.
This is a simple recipe that uses simple ingredients. most of them are already in your pantry, and the rest can be easily found at your local grocery store. The ingredients that give these bars their delicious rich flavor are listed below. You can find the complete list of ingredients along with amounts in the recipe card at the end of the post.
- Canned pumpkin
- Maple extract
- Pumpkin pie spice
- Evaporated milk
- Yellow cake mix
🔪 How to Make Pumpkin Pecan Bars
Although this is a fully homemade recipe, it’s very easy to make. Even beginners can make this with no problems!
Step 1: Prep
Preheat the oven to 350 degrees and spray a 13×9 baking dish with nonstick cooking spray.
Step 2: Cream the Butter and Sugar
Cream the butter, sugar, and brown sugar together until smooth.
Step 3: Add Remaining Bar Ingredients
Add the pumpkin, milk, extracts, spices, eggs, and cake mix to the creamed butter and mix until combined. Then, fold in half of the chopped pecans.
Step 4: Bake
Pour the batter into the prepared pan and bake on the center rack of the oven for 45 to 60 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely.
Step 5: Make the Frosting
Mix the cream cheese, butter, and extracts until creamy. Then, add the powdered sugar a little at a time, mixing between each addition, until light and fluffy.
Step 6: Frost
When the pumpkin cake has cooled, frost it and cut it into squares. Enjoy!
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Buttercream Frosting: Works very well with these bars.
- Your Favorite Nuts: Walnuts, almonds, or any of your other favorite nuts will work.
- Sweet Potato: Use canned sweet potato to make a sweet potato pie version.
If you love dessert bars like these, then check out these Brownie Bottom Butterfinger Cheesecake Bars.
You’ll only need a few basic pieces of baking equipment to make this recipe.
- Measuring cups and spoons
- Mixing bowls
- Baking pan
- Whisk or hand mixer
You can store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them in an air-tight, freezer-safe container for up to a month.
Although this is an easy recipe, there are a few things to remember when making it. We’re sharing these tips to ensure you make the best bars possible.
- Be sure your butter is fully softened and at room temperature or you’ll end up with raw butter chunks in your batter and frosting.
- Fully soften your cream cheese for the same reason you fully soften your butter.
- Always let your pumpkin cake cool completely before frosting it so the frosting doesn’t get watery.
- If you want easy removal from your baking pan you can line your pan with parchment paper, Make sure to leave some overlap on the sides.
- Make sure that you use pumpkin puree and not pumpkin pie filling in this recipe.
- For a hint of chocolate, you can fold in chocolate chips to your recipe.
- Instead of cream cheese frosting, you can top your bars with pecan streusel.
Do you have questions about this perfect fall dessert recipe? Here are the answers to the most commonly asked questions for this delicious dessert recipe.
They’ll last for up to 5 days in the refrigerator or up to a month in the freezer.
Chill them in the freezer until the frosting is hard. Then, wrap them in plastic wrap, place them in an air-tight, freezer-safe container, and freeze them for up to a month.
Over time, ice crystals form in the cream cheese mixture, whether it’s cheesecake or frosting, and changes the texture.
🍽 More Pumpkin Desserts
Do you enjoy pumpkin? Then try these delicious recipes:
📌 PIN IT!!
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pumpkin Pecan Bars
- 13×9 baking pan
- Stand or hand mixer
- Mixing Bowl
- 1 cup butter softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 28 ounces canned pumpkin
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
- 12 ounces evaporated milk
- ½ teaspoon cinnamon
- 1 tablespoon pumpkin pie spice
- 4 large eggs
- 1 box yellow cake mix
- 1½ cups chopped pecans
- 4 ounces unsalted butter softened
- 6 ounces cream cheese softened
- ½ teaspoon vanilla extract
- 1 teaspoon maple extract
- 4 cups powdered sugar may need a bit extra
- Grease a 13×9 inch baking pan or coat with non-stick cooking spray.
- Cream together the butter, brown and white sugars.
- Add the pumpkin, milk, extracts, spices, eggs, sugars and cake mix. Mix well until combined.
- Fold in half of the chopped nuts. (Reserve the remainder of the nuts to sprinkle on top of the icing.)
- Pour the batter into the prepared pan.
- Bake on center rack of oven for 45-60 minutes, until a toothpick inserted in center comes out clean.
- Allow to cool before icing or serve warm with whipped cream.
- Mix together the cream cheese, butter and extracts until creamy.
- Add in the powdered sugar in smaller amounts and mix until light and fluffy. If needed, add more sugar until the right consistency.