Pumpkin Pie Bars

It’s that time of year! Pumpkin Pie Time 🙂 Thanksgiving is right around the corner and I have the perfect recipe for you! Pumpkin Pie bars taste like pumpkin pie, but better. They are very moist, just like pie, but the crust on these is sooo good! Could you imagine the holidays without a pumpkin dessert?!

If you like pumpkin, these are a must! I have made these for years and they are always a crowd pleaser.

I got this recipe off the tasty kitchen back in 2011. I have made it every year since! Hats off to the person who came up with this delicious dessert.

This recipe can be soy free, dairy free and gluten free! It’s all in the cake mix! Choose a soy free mix or get the gluten free yellow cake mix! You can also substitute the milk and butter for non dairy options!

Ingredients

  • FOR THE CRUST:
  • 1 box Yellow Cake Mix, 18 Ounce Box, Reserve 1 Cup
  • ½ cups Melted Butter
  • 1 whole Egg, Beaten
  • FOR THE MIDDLE LAYER:
  • 2 whole Eggs
  • ⅔ cups Evaporated Milk
  • ¼ cups White Sugar
  • 1 teaspoon Cinnamon
  • 15 ounces, weight Canned Pumpkin
  • ½ cups Brown Sugar
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Vanilla
  • FOR THE TOPPING:
  • 1 cup Reserved Cake Mix
  • ½ teaspoons Cinnamon
  • ½ cups White Sugar
  • ½ cups Melted Butter

Instructions

  • Mix together the first 3 ingredients (make sure to reserve 1 cup of the cake mix and set that aside) and press into a 9×13 ungreased pan.
  • Combine the eggs, evaporated milk, sugar, cinnamon, pumpkin, brown sugar, pumpkin pie spice and vanilla and pour over the crust.
  • Lastly, mix together the topping ingredients: reserved cake mix, cinnamon, white sugar, and melted butter. Spoon over pumpkin filling.
  • Bake at 350F for 40-50 minutes (it will be a bit soft still).
  • Serve with whipped topping, warm. OR even better, serve it the next day, cold!
I definitely prefer these cold! They are so delicious and make me so happy!

I hope you enjoy these Pumpkin Pie Bars as much as I do! Follow me on Pinterest or right here on my blog for more recipe ideas!

Halloween Cookie Cake

I am so excited for Halloween this year! The weather is cool, but not too cold and the leaves are starting to turn. My house is fully decorated and ready to go for Halloween. I absolutely love this time of year; being in the kitchen baking, with a scented candle. It just feels like fall.

Sometimes I get in the mood for a fresh baked chocolate chip cookie and I can’t get it out of my mind! So I decided I am going to make a HUGE chocolate chip cookie, and then make it look like a Jack-o-lantern!! My kids loved the idea and it was so simple and easy to make.

Allergy Friendly

I have a soy, peanut and tree nut allergy. It stinks, right? I am pretty used to it by now and can get around it most of the time without being frustrated with it. You kind of just learn to deal with it. The good news is, there is an increased awareness of food allergies these days and companies are getting more allergy friendly as well. I always use Enjoy Life chocolate chips when baking. People can never tell the difference when I give them baked goods. The ingredients are Cane Sugar, Unsweetened chocolate and Cocoa Butter. They are free from:

  • Gluten
  • Wheat
  • Peanuts
  • Tree Nuts
  • Dairy
  • Casein
  • Soy
  • Egg
  • Sesame
  • and a few others

Ingredients

  • 12 Tablespoons (1.5 sticks) of Salted Butter at room temperature
  • 1 Cup white Sugar
  • 3/4 Cup light brown sugar
  • 2 Teaspoons Pure Vanilla (I always buy my Vanilla at Costco. For a big bottle it’s the best deal in town, since the cost of Vanilla went way up)
  • 2 Eggs
  • 3 Cups All Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 1/12 Cups Chocolate Chips ( I use “>Betty Crocker Rich & Creamy Vanilla Frosting
  • 1 Can of “>Wilton Orange Gel Food coloring

Tools Needed

Instructions

  • Cream together the butter and the sugars
  • add in the Eggs and vanilla, mix well but don’t over-beat
  • Mix together the flour, baking soda and salt in a different bowl and then slowly incorporate them into the other mixture
  • Add in the chocolate chips until mixed in
  • Put the dough in the greased pan and press down with spatula and/or spoon to get it evenly spread throughout the pan (see video below)
  • Bake for 18-20 Minutes
  • Let cool in the pan for at least 10 minutes then transfer to a cooling rack
  • Let completely cool before you frost

Now For The Frosting…

  • Fill the

Easy Pumpkin Cake with Cream Cheese Frosting

It’s Pumpkin Season!

I absolutely love pumpkin desserts! Unfortunately for my husband, he does not. I don’t get it, I literally can’t even get him to try a piece! That is not going to stop me from making them though. Clearly, there are plenty of people that will help me eat these. I took this cake to work and everyone LOVED it!! It didn’t last long!!

Usually, I look for desserts that are EASY to make, and don’t have a lot of ingredients. Once I see a long laundry list of ingredients and directions, I shut down and move on. I turn to box cake mix for a lot of desserts, for a few reasons…it’s quick, it’s easy and did I mention it’s quick and easy?! Additionally, there are so many different flavors you can add to a box of yellow cake mix, and pumpkin is one! This dessert tastes as good as it looks and you can definitely taste all of the flavors. I love how this cake is super moist (thanks to the pumpkin) and the cream cheese frosting gives it an extra creamy texture. I can’t wait for you to try it!

With only 15 minutes of prep time and 25 minutes of baking time, this cake is a real winner in my book!

  • 15 Minute Prep Time
  • 20-25 Minutes Bake Time

Ingredients

  • 1 box Yellow Cake Mix (Use Duncan Hines Yellow Cake for Soy Free!)
  • 1 15-ounce can of Pumpkin
  • 2 Eggs
  • 5 Tablespoons salted butter (softened)
  • 1 Teaspoon vanilla
  • 1 Teaspoon cinnamon + extra to sprinkle on top!
  • 1 Teaspoon pumpkin pie spice
  • 1-2 Cans of cream cheese frosting

Directions

  • Preheat Oven to 350 Degrees F
  • Grease a 13×9 inch pan (I used butter and Flour, but you can use a baking spray)
  • Mix together butter, cake mix, and eggs
  • Add the pumpin, vanilla and the spices
  • Mix until well incorporated
  • Pour into the dish
  • Bake for 20-25 Minutes
  • Let the cake cool before frosting
  • Decorate with Cream Cheese frosting and sprinkle with cinnamon

How To Decorate The Top

  • #22 Wilton Decorating Tip (my favorite!)
  • Fill a 12″ or 16″ piping bag with the cream cheese frosting
  • I used 1.5 cans to do the top because I was generous with the frosting. If you only want to spread it out with a spatula, 1 can will do.
  • Start at one end of the cake and do a row of swirls, followed by a row of star dots and repeat until the cake is completely frosted
  • Sprinkle with Cinnamon
  • Enjoy!