Pumpkin Bars with Cream Cheese Frosting Start with a Cake Mix

These Pumpkin Bars with Cream Cheese Frosting Start with a Cake Mix—So Easy, So Addictive!

Every year when the leaves start to turn and the air smells like cinnamon, I get this overwhelming urge to bake something warm, nostalgic, and comforting. There’s something magical about fall baking. The spices, the sweetness, the cozy vibes—everything just clicks. And if I had to pick one dessert that truly screams autumn, it would be these incredibly easy, old-fashioned pumpkin bars with cream cheese frosting.

Now, here’s the kicker: they start with a boxed cake mix. Yes, you heard me right. No shame here—because with a few clever tweaks, a humble box of Betty Crocker yellow cake mix transforms into the most extremely moist, decadent fall dessert you’ll ever bite into.

Let me take you behind the scenes of this tried-and-true recipe that’s not only foolproof but also dangerously addictive.

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Why You'll Love These Pumpkin Bars

When I first tried this recipe, I was skeptical. I love baking from scratch, but I’m also a mom of two and a full-time food writer. Some days, I just need something easy, reliable, and delicious. These bars hit all the right notes:

• They start with a box of cake mix (hello, shortcut!)
• They’re loaded with canned pumpkin and warm spices
• The cream cheese frosting is rich, thick, and dreamy
• They bake up beautifully in a sheet pan—perfect for slicing and serving at fall parties

It’s like a pumpkin cake and a soft cookie had a baby, then slathered it in the most luscious cream cheese frosting imaginable.

Ingredients You'll Need

Here’s everything you need to make these perfect pumpkin bars. Most of it is probably already in your pantry!

For the Pumpkin Bars:

• 1 box Betty Crocker Yellow Cake Mix (15.25 oz)
• 1 can canned pumpkin (15 oz – NOT pumpkin pie filling)
• 3 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt

For the Cream Cheese Frosting:

• 8 oz full-fat cream cheese, softened
• ¼ cup (½ stick) unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Optional: pinch of cinnamon or chopped pecans for garnish

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9x13 inch sheet pan or line it with parchment paper for easy removal.

2. Mix the Batter

In a large mixing bowl, beat together the cake mix, canned pumpkin, eggs, oil, vanilla, and spices until smooth and creamy. No electric mixer needed—just a sturdy whisk or spatula will do.

3. Bake the Bars

Pour the batter into the prepared pan and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

4. Make the Frosting

In another bowl, beat the cream cheese and butter together until fluffy. Gradually add the powdered sugar, then the vanilla. Keep beating until smooth and spreadable.

5. Frost and Garnish

Once the bars are cool, slather on that gorgeous frosting. Garnish with a dusting of cinnamon or a sprinkle of chopped pecans for a rustic, homemade touch.

Amazon Must-Haves for This Recipe

As someone who’s tested hundreds of recipes, I swear by having the right tools and ingredients on hand. Here are a few kitchen essentials I use every time I make these pumpkin bars—and I highly recommend them!

1. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

This durable sheet pan ensures even baking and browning, which is key for getting the perfect texture on your pumpkin bars. It’s large enough to handle party-size batches but fits in a standard oven.

Grab this sheet pan for perfectly baked bars every time—trust me, your fall baking game will thank you!

2. Libby’s 100% Pure Canned Pumpkin (Pack of 3)

Don’t risk your recipe with off-brand pumpkin. Libby’s is my go-to for a reason—it’s thick, smooth, and packed with rich flavor.

Stock up for fall! This 3-pack will carry you through pies, breads, and of course, these incredible bars.

3. KitchenAid 7-Speed Hand Mixer

This lightweight, powerful mixer makes whipping up cream cheese frosting effortless. It’s a staple in my kitchen and has never failed me.

Upgrade your frosting game with this must-have mixer—it’s the secret to that fluffy, dreamy texture!

Expert Tips for the Best Pumpkin Bars Ever

• Don’t overmix the batter—once it's smooth, stop! Overmixing can make bars dense.
• Cool completely before frosting or it’ll melt into the bars.
• Want them extra moist? Add 2 tablespoons of sour cream to the batter.
• Make it festive with orange-colored frosting or fun autumn sprinkles for parties.

Perfect for Parties and Make-Ahead Events

One of my favorite things about this recipe is how party-friendly it is. Since the bars bake in a single sheet pan, they’re easy to slice and serve at events like:

• School bake sales
• Halloween parties
• Thanksgiving potlucks
• Cozy girls’ night in

You can also make them a day ahead—they taste even better after chilling in the fridge overnight, which allows the flavors to meld and the frosting to set beautifully.

Variations You’ll Love

Feeling creative? Try one of these fun twists:

• Add-ins: Mix in ½ cup chopped walnuts or mini chocolate chips
• Topping Swap: Drizzle with a maple glaze instead of frosting
• Mini Bars: Use a mini muffin tin for pumpkin bites—great for kids!
• Pumpkin Spice Boost: Add a dash of pumpkin pie spice for extra warmth

Why This Recipe Works (Every. Single. Time.)

Let’s be honest—sometimes fall recipes can be fussy. But this one? It’s as close to foolproof as it gets. The cake mix provides structure and sweetness, while the canned pumpkin and spices add that signature fall flavor and unbeatable moistness. The frosting? It's pure comfort in a layer.

And the best part? It tastes just like an old-fashioned dessert your grandma would make, without all the extra work.

How to Store Leftovers

• Refrigerator: Store frosted bars in an airtight container in the fridge for up to 5 days
• Freezer: Freeze unfrosted bars wrapped in plastic and foil for up to 2 months
• Meal Prep Friendly: Make on Sunday, enjoy all week long!

Final Thoughts: The Only Fall Dessert You’ll Need This Season

Writing this post felt like wrapping myself in a warm blanket and sipping a spiced latte. These pumpkin bars hold a special place in my heart—not just because they’re so easy, but because they represent what fall baking is all about: flavor, comfort, and sharing something sweet with the people you love.

They’re the kind of dessert that makes people ask for the recipe, and when you tell them it started with a cake mix, their jaws will drop. Don’t wait—make them, frost them, and bring them to your next autumn gathering. Your kitchen will smell amazing, and your guests will be begging for more.

So go on, grab that Betty Crocker cake mix, pop open that canned pumpkin, and treat yourself to the coziest, most delicious bars of the season.