Ingredients

For the Crust:

• 1 (15.25 ounce) package yellow cake mix, divided
• ⅓ cup unsalted butter, melted
• 1 large egg

For the Filling:

• 1 (29 ounce) can pumpkin puree
• 3 large eggs
• ⅔ cup milk
• ½ cup brown sugar
• 2 tablespoons pumpkin pie spice

For the Topping:

• ½ cup white sugar
• ¼ cup cold unsalted butter, cubed
• ¾ cup chopped walnuts

Prep Time

• Prep Time: 15 minutes

Cooking Time

• Cook Time: 55 minutes

Total Time

• Total Time: 1 hour 10 minutes

Servings

• Yield: 12-16 servings (depending on portion size)

Instructions

Step 1: Prepare the Crust

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
2. Mix the Crust Ingredients: In a medium bowl, combine the yellow cake mix (reserve 1/3 cup for the topping), melted butter, and one large egg. Stir until a soft dough forms.
3. Press the Crust: Evenly press the dough into the bottom of the prepared baking dish. This will form the base for your pumpkin filling. Set the dish aside while you prepare the filling.

Step 2: Make the Pumpkin Filling

1. Combine Pumpkin Filling Ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, and pumpkin pie spice until smooth and well combined.
2. Pour the Filling: Pour the pumpkin filling mixture over the crust in the prepared baking dish, spreading it evenly with a spatula.

Step 3: Prepare the Topping

1. Make the Topping: In a small bowl, combine the reserved 1/3 cup of yellow cake mix and white sugar. Add the cold cubed butter and, using your fingers or a pastry cutter, work the butter into the dry ingredients until it forms a crumbly mixture.
2. Add the Walnuts: Stir in the chopped walnuts, then sprinkle the topping evenly over the pumpkin filling.

Step 4: Bake

1. Bake the Bars: Place the baking dish in the preheated oven and bake for 45 to 55 minutes, or until the topping is golden brown and a toothpick inserted into the center of the pumpkin filling comes out clean.
2. Cool and Slice: Allow the cake bars to cool in the baking dish for at least 15 minutes before slicing into squares or rectangles. Serve warm, at room temperature, or chilled, depending on your preference.

Nutritional Information (Per Serving)

• Calories: 250 kcal
• Fat: 14g
• Saturated Fat: 7g
• Carbohydrates: 31g
• Fiber: 2g
• Sugar: 19g
• Protein: 3g
• Sodium: 130mg
• Cholesterol: 40mg

Why This Recipe is Timeless

Pumpkin desserts have been a fall favorite for centuries, and the reason they remain so beloved is simple: they capture the essence of autumn in a single bite. The pumpkin itself, with its naturally sweet and earthy flavor, is the perfect base for a variety of spiced treats. When paired with comforting spices like cinnamon, nutmeg, and cloves, the result is a dessert that feels like a warm embrace.

These Pumpkin Cake Bars with Walnut Topping are no exception. The combination of flavors and textures makes them a standout at any gathering. The cake-like crust provides a buttery and slightly sweet base, while the creamy pumpkin filling offers a smooth, spiced richness. The crunchy walnut topping adds an extra dimension, making each bite a delicious contrast of soft and crispy.

The appeal of this recipe is also in its versatility. You can make it your own by adjusting the spice levels or substituting ingredients. If you prefer a less sweet dessert, you can cut back on the sugar or omit the topping altogether. You can also make this recipe gluten-free by using a gluten-free cake mix. Additionally, the use of canned pumpkin puree makes this recipe incredibly easy to prepare, as it eliminates the need to roast and puree fresh pumpkin, saving time without sacrificing flavor.

Pumpkin is a nutritional powerhouse, rich in vitamins A and C, fiber, and antioxidants. When combined with the wholesome ingredients in this recipe, these bars are a healthier dessert option compared to many others. They offer a perfect balance of carbs, fats, and protein, making them a satisfying treat that’s as nourishing as it is delicious.

Moreover, this dish fits perfectly into the cozy fall atmosphere. As the days get cooler and the leaves start to change, making a pan of these Pumpkin Cake Bars brings a bit of autumn magic into your kitchen. Whether served at a family dinner, as a treat for guests, or as a mid-afternoon snack, they evoke all the comforting feelings of the season. Their timeless nature comes from their ability to both nourish and delight, bringing people together and making memories that last.

FAQs

Q: Can I make this recipe ahead of time?
A: Yes! These Pumpkin Cake Bars can be made ahead and stored in an airtight container for up to 3 days at room temperature. They can also be refrigerated for up to 5 days if you prefer a chilled dessert.

Q: Can I freeze these bars?
A: Absolutely! After baking and cooling, slice the bars and place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. They will keep for up to 3 months. To thaw, simply leave them at room temperature for an hour or reheat them in the oven.

Q: Can I substitute walnuts with other nuts?
A: Yes! If you don’t have walnuts or prefer a different nut, feel free to use pecans, almonds, or even hazelnuts for a slightly different flavor.

Q: Is there a way to make this recipe vegan?
A: Yes! You can use a plant-based butter substitute and non-dairy milk such as almond or oat milk. For the eggs, consider using a flaxseed mixture (1 tablespoon ground flaxseeds mixed with 3 tablespoons water, let sit for 5 minutes) as a substitute for each egg.

Tips for Making the Best Pumpkin Cake Bars

1. Use Fresh Pumpkin Puree: If you have access to fresh pumpkins, roasting and pureeing your own pumpkin can add a deeper, more vibrant flavor to your bars.
2. Customize the Spice: Adjust the pumpkin pie spice to your taste. If you love cinnamon, feel free to add extra, or if you enjoy a spicier kick, add a pinch of ground ginger or cloves.
3. Don’t Overmix the Batter: Overmixing the cake mix can make the crust tough. Mix until just combined to keep it light and tender.
4. Add a Dash of Vanilla: For an extra layer of flavor, consider adding a teaspoon of vanilla extract to the pumpkin filling mixture.
5. Check for Doneness: Ovens vary, so be sure to check your bars after 45 minutes by inserting a toothpick. If it comes out clean, they’re done!

Storage Tips

• At Room Temperature: Store these Pumpkin Cake Bars in an airtight container at room temperature for up to 3 days. They’ll stay soft and moist.
• Refrigerated: For longer storage, refrigerate the bars in an airtight container for up to 5 days.
• Freezer: These bars freeze exceptionally well. Just make sure they are fully cooled before freezing. Store in a single layer, then transfer to a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.

Conclusion

Pumpkin Cake Bars with Walnut Topping are a fall favorite that never goes out of style. Their delightful combination of a buttery crust, spiced pumpkin filling, and crunchy walnut topping make them the perfect treat for any occasion. This recipe is not only delicious but also highly adaptable, ensuring that it can be tailored to suit every taste and dietary need. The rich flavors, comforting textures, and ease of preparation make these bars a timeless dessert. So whether you’re looking to indulge on a crisp autumn day or share a festive treat with friends and family, these Pumpkin Cake Bars are sure to satisfy and become a beloved addition to your baking repertoire. Enjoy!