Pumpkin Pecan Bars
These pumpkin pecan bars are loaded with the flavors of pumpkin pie, cream cheese frosting, and pecans. They're the perfect fall treat.
Servings 12 Bars
Calories 674kcal
Equipment
- 13x9 baking pan
- Stand or hand mixer
- Mixing Bowl
Ingredients
- 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
Icing
- 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
Instructions
- Grease a 13x9 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.
- Icing
- 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.
Notes
Make sure that you use room temperature ingredients so that you get a smooth frosting.
Nutrition
Serving: 1Serving | Calories: 674kcal | Carbohydrates: 106g | Protein: 9g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 93mg | Sodium: 441mg | Potassium: 392mg | Fiber: 4g | Sugar: 83g | Vitamin A: 10954IU | Vitamin C: 3mg | Calcium: 259mg | Iron: 3mg