If autumn had a flavor, this dessert would be it. These Pumpkin Butter Cake Bars combine a soft, buttery cake base with a creamy pumpkin-spiced filling that tastes like a mix between pumpkin pie and cheesecake. They’re unbelievably easy to make, and every bite melts in your mouth with cozy fall warmth. Whether you’re hosting a holiday gathering or simply craving a pumpkin treat with your coffee, this recipe never fails to steal the show!
Step-by-Step Instructions
Prepare the Base
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Mix the cake mix with melted butter and one egg until the dough comes together. Press the mixture firmly into the bottom of the pan to form the crust.
Make the Pumpkin Filling
In a separate mixing bowl, beat the cream cheese and pumpkin puree until perfectly smooth. Add the eggs, vanilla, melted butter, pumpkin spice, salt, and powdered sugar. Mix until creamy and well combined.
Assemble
Pour the pumpkin filling over the crust and spread evenly with a spatula so every corner is covered.
Bake & Cool
Bake for about 40 minutes, or until the center is set but still slightly jiggly—just like a cheesecake. Let it cool for at least 45 minutes to help it firm before slicing into bars.
Serve & Enjoy
Top with whipped cream or vanilla ice cream for a dreamy fall treat.
Notes & Tips
- Brown the butter before adding for a deeper, nutty flavor.
- For crunch, sprinkle pecans or walnuts over the top before baking.
- No pumpkin pie spice? Mix cinnamon, nutmeg, ginger & cloves.
- These bars taste even better the next day as the flavors deepen.
- Store tightly covered in the refrigerator for up to 3 days.
- Use a gluten-free cake mix for an easy GF version.
FAQ
Can these be made ahead for parties?
Absolutely! make them the night before and refrigerate. They slice beautifully when chilled.
How do I know they’re done baking?
The edges will look set, and the center will have a light jiggle when you shake the pan—don’t overbake.
Can I freeze them?
Yes! Freeze tightly wrapped for up to 2 months. Thaw overnight in the fridge.
What’s the best way to cut clean slices?
Use a hot knife (run under hot water and wipe dry) for smooth edges.
Do they need to be refrigerated?
Yes! the creamy filling stays perfectly set when chilled.
