Pumpkin Pie Cake Bars
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Elevate your fall baking with these Pumpkin Pie Cake Bars. They’re a unique twist on traditional pumpkin pie, featuring a tender cake base topped with a spiced pumpkin pie layer. This recipe is easy and crowd-pleasing so it is an ideal dessert for autumn.
If you’re anything like me, you’re always on the lookout for new ways to enjoy the flavors of fall. I especially love all things pumpkin! These Pumpkin Pie Cake Bars are a delicious twist on the classic pumpkin pie we all know and love. What sets this recipe apart is the combination of a rich brown sugar cake base with a creamy, spiced pumpkin layer on top. It’s the best of both worlds—cake and pie in one easy-to-make dessert.
Whether you’re hosting a fall gathering or just want a sweet treat to enjoy with your afternoon coffee, these bars are the perfect solution. They’re simple enough for a casual weekend bake but impressive enough to share with friends and family. I know you’re going to love them as I do.
Why You’ll Love This Recipe
- These Pumpkin Pie Cake Bars bring together all the cozy spices of fall in one delicious bite. The warm notes of cinnamon, nutmeg, and pumpkin pie spice blend perfectly with the rich pumpkin filling, creating a dessert that’s both comforting and full of flavor.
- Despite their impressive taste, these bars are incredibly simple to prepare. With straightforward ingredients and easy-to-follow steps, you can whip up a batch without spending hours in the kitchen.
- If you love pumpkin pie but are looking for something a little different, these bars are just what you need. By combining a tender brown sugar cake with the classic pumpkin pie filling, you get a dessert that feels familiar yet fresh and exciting. These Pumpkin Pie Cake Bars are the perfect twist on a classic!
- Whether you’re hosting a fall gathering or just want a sweet treat to enjoy at home, these bars are sure to be a hit. Their rich, spiced flavor, soft cake, and smooth pumpkin filling make them a dessert everyone will love. Also, they’re easy to slice and serve, making them perfect for sharing.
Love Pumpkin Recipes? I do too! That’s why I created this collection of my best pumpkin recipes. These delicious recipes will keep you busy and satisfied for the entire fall season and then some!
Ingredients
It’s time to gather all the goodies you’ll need to make these Pumpkin Pie Cake Bars. Here’s everything you’ll need:
- Brown Sugar – Brown sugar adds a deep, caramel-like sweetness to the cake base, creating a rich foundation for the pumpkin layer.
- Granulated Sugar – This sugar helps balance the flavors and provides the perfect level of sweetness to complement the spices.
- Unsalted Butter – Melted butter brings moisture and richness to the cake and the pumpkin layer, ensuring a tender crumb and creamy texture.
- Eggs – Eggs act as a binder and add structure to the cake, while also contributing to the creamy consistency of the pumpkin layer.
- Sour Cream – Sour cream adds a slight tang and extra moisture to the cake base, making it incredibly soft and tender.
- All-Purpose Flour – This versatile flour provides the necessary structure to the cake, giving it just the right amount of firmness.
- Baking Powder – Baking powder gives the cake a gentle rise, resulting in a light, fluffy texture.
- Kosher Salt – A pinch of kosher salt enhances the overall flavor of the cake, balancing the sweetness and highlighting the spices.
- Cream Cheese – Softened cream cheese creates a creamy, tangy base for the pumpkin layer, adding richness and smoothness.
- Pumpkin Puree – This star ingredient brings authentic pumpkin flavor to the bars, perfectly complementing the spices.
- Confectioners’ Sugar – Sifted confectioners’ sugar sweetens the pumpkin layer while giving it a smooth, velvety finish.
- Ground Cinnamon – Cinnamon adds warmth and depth to the spice blend, making the bars taste unmistakably like fall.
- Pumpkin Pie Spice – This blend of spices, typically including cinnamon, nutmeg, ginger, and cloves, enhances the pumpkin flavor and adds that signature fall taste.
- Confectioners’ Sugar (for garnish) – A light dusting of confectioners’ sugar adds a touch of sweetness and a beautiful finish to the bars.
How To Make
And with that, we’re ready to get baking! I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Begin by preheating your oven to 350 degrees F. Spray a 13×9-inch baking pan with baking spray and then line it with parchment paper, allowing some to hang over the sides for easy removal later.
- In a large mixing bowl, whisk together the brown sugar, granulated sugar, six tablespoons of melted butter, two eggs, and sour cream until well combined. Next, add the flour, baking powder, and salt. Continue whisking until the mixture is smooth and lump-free. Pour the batter into the prepared baking pan and spread it evenly using a spatula. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium-low speed until it’s smooth and creamy. Add the pumpkin puree and mix until fully incorporated, about two to three minutes. Next, add the remaining three eggs and the remaining half cup of melted butter, beating until the mixture is smooth. Gradually add the sifted confectioners’ sugar, cinnamon, and pumpkin pie spice, continuing to beat until the mixture is well combined and no lumps remain.
- Pour the pumpkin mixture over the cake base, spreading it out evenly with an offset spatula. This layer should completely cover the cake base. Bake in the preheated oven for about 40 minutes or until the center is set but still slightly soft. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
- Allow the cake to cool completely in the pan. Cut into squares or bars. If desired, dust the top with confectioners’ sugar just before serving.
And that’s it! These Pumpkin Pie Cake Bars are ready for their big debut! Pour a cup of coffee or tea and get to snacking!
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Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, just cook and puree the fresh pumpkin until smooth. You may need to strain it or adjust the baking time if it’s too moist. However, Ina Garten taught me that canned is just as good!
What’s the best way to store these bars?
Store the bars in an airtight container in the refrigerator for up to four days. Enjoy the bars chilled or at room temperature.
Can I freeze Pumpkin Pie Cake Bars?
Yes! After cooling, wrap each bar in plastic and freeze for up to two months. Thaw in the refrigerator overnight before serving.
What can I use if I don’t have pumpkin pie spice?
You can make pumpkin pie spice by blending four parts cinnamon, two parts ginger, one part nutmeg, and one part cloves.
Is there a substitute for sour cream?
Plain Greek yogurt or buttermilk can be used instead of sour cream for similar results.
More Pumpkin Recipes You’ll Love
- Pumpkin Swirl Coffee Cake
- Pumpkin Pasties (Hand Pies)
- Creamy Pumpkin Dip
- Cranberry Pumpkin Bars
- Pumpkin Snack Cake
- Pecan Pumpkin Bread Pudding
I hope these Pumpkin Pie Cake Bars inspire you to get baking this season. Whether you’re sharing these bars with loved ones or savoring them on your own, I’m confident they’ll become a new fall favorite in your home. If you try them and enjoy them, please stop back and leave a comment and a 5-star rating below.
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Pumpkin Pie Cake Bars
Ingredients
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup + 6 tablespoons unsalted butter melted and divided
- 5 large eggs divided
- ½ cup sour cream
- 1½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 8 ounces cream cheese softened
- 1 can (15 ounces) pumpkin puree
- 3¾ cups confectioners' sugar sifted
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- Garnish: confectioners’ sugar
Instructions
- Begin by preheating your oven to 350 degrees F. Spray a 13×9-inch baking pan with baking spray and then line it with parchment paper, allowing some to hang over the sides for easy removal later.
- In a large mixing bowl, whisk together the brown sugar, granulated sugar, 6 tablespoons of melted butter, 2 eggs, and sour cream until well combined. Next, add the flour, baking powder, and salt. Continue whisking until the mixture is smooth and lump-free. Pour the batter into the prepared baking pan and spread it evenly using a spatula. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium-low speed until it’s smooth and creamy. Add the pumpkin puree and mix until fully incorporated, about two to three minutes. Next, add the remaining 3 eggs and the remaining ½ cup of melted butter, beating until the mixture is smooth. Gradually add the sifted confectioners’ sugar, cinnamon, and pumpkin pie spice, continuing to beat until the mixture is well combined and no lumps remain.
- Pour the pumpkin mixture over the cake base, spreading it out evenly with an offset spatula. This layer should completely cover the cake base. Bake in the preheated oven for about 40 minutes, or until the center is set but still slightly soft. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
Cake looks good, would like to try the recipe.
Enjoy!!
xo Michael
I seriously love cake and the pumpkin addition is a major bonus to me! My husband doesn’t care for either of these items so…when he goes snowmobiling this winter for their annual trip, Pumpkin Pie Cake Bars it is. This entire post is filled with good stuff and unfortunately, I just had a tooth extracted and can’t eat any of it at this time but in a week – yay! I also love this in between time of the seasons. Pretty soon our time will be taken up mainly of raking – we have 7 gigantic oaks and the leaves are unreal. I just look it as getting a weeks worth of exercise in one day! Have a good week.