Pumpkin Bars with Cake Mix

5 from 2 votes

These Pumpkin Bars with Cake Mix are an easy fall dessert with a spiced pumpkin base and sweet cream cheese swirl. Ready in under an hour, they're perfect for holidays, potlucks, or a simple weeknight treat.

two pumpkin bars stacked on a baking rack.

As soon as the weather starts to cool off, I'm reaching for all things pumpkin. These Pumpkin Bars with Cake Mix are one of my favorite ways to get that cozy fall flavor without a ton of work.

The shortcut cake mix keeps things simple, while pumpkin puree and spices make the whole kitchen smell amazing. And that cream cheese swirl? It bakes right in, so you get that pretty marbled look with hardly any effort.

I'm a big fan of easy desserts that feel a little "extra" without taking all day - kind of like my Easy Tres Leches Cake, Banana Poke Cake, and Strawberry Cream Cheese Stuffed Cookies. They all start with pantry staples and end up looking like something you'd grab from a bakery case.

Why You'll Love This Recipe

Quick and easy. This dessert only takes a few minutes of effort and, even with cooling time, is ready to enjoy in under an hour.
Perfect flavor and texture combo. Everybody loves the combination of spicy pumpkin and sweet, creamy filling. With this recipe, you get the best of both worlds.
They're pretty! This ended up being a really pretty dessert, with that creamy swirl running throughout the pumpkin bar. It's perfect to take to a fall party.

Ingredient Notes

For Pumpkin Bar Base

Yellow cake mix (1 box, 15.25 oz): Most standard cake mix boxes are around 15-16 ounces. A little more or less won't change the recipe, but stick close to this size for the best texture. You can also use a spice cake mix and skip the added pumpkin pie spice.
Pumpkin pie spice (2 teaspoons): This blend of cinnamon, ginger, nutmeg, cloves, and allspice gives the bars that classic fall flavor. If you don't have it, substitute 1 teaspoon of cinnamon plus small pinches of the other spices.
Eggs (2 large): Provide structure and help the bars rise. Room temperature eggs blend more easily into the batter.
Vegetable oil (⅓ cup): Keeps the bars moist and tender while giving the edges a slight crispness. Butter can be used, but it will change the texture.
Pumpkin puree (1 cup): Be sure to use pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices that would throw off the flavor balance. And if you'd like to use homemade pumpkin puree, go for it!

For Cream Cheese Swirl

Cream cheese (8 oz): Use regular, full-fat cream cheese for the best texture and flavor. It doesn't need to be softened ahead of time - just microwave briefly until stirrable.
Powdered sugar (1 cup, unpacked): Sweetens the swirl and blends smoothly into the cream cheese. Be sure to measure lightly, without packing, so it doesn't end up too sweet or dense.

Additions & Substitutions

Not a cream cheese fan? You can leave the cream cheese swirl out entirely!
If you need a little bit of a shortcut, use canned cream cheese frosting instead of the cream cheese swirl.
Put add-ins in the batter before baking. This is great with ½ cup of chopped pecans, mini chocolate chips, or toffee bits.

How to Make Pumpkin Bars with Cake Mix

spreading pumpkin bar batter in a glass dish.

swirling cream cheese into unbaked pumpkin bar batter.

Make the pumpkin bar base. In a large mixing bowl, combine 1 box yellow cake mix (15.25 oz), 2 teaspoons pumpkin pie spice, 2 large eggs, ⅓ cup vegetable oil, and 1 cup pumpkin puree. Stir until everything is just combined - the batter will be thick, which is exactly what you want. Try not to over-mix, since that can make the bars dense instead of soft. Lightly grease or spray a 7x11" glass baking dish (or line it with parchment for easier removal), then spread the pumpkin batter evenly into the bottom of the dish.
Prepare the cream cheese swirl. In a separate microwave-safe bowl, warm 8 oz cream cheese in 20-second increments, stirring after each one, until it's soft enough to mix smoothly. Stir in 1 cup powdered sugar until the mixture is completely smooth and free of lumps.
Swirl it in. Drop 6-8 large spoonfuls of the cream cheese mixture over the pumpkin batter. Use a butter knife or skewer to gently swirl the cream cheese through the batter, creating ribbons of white against the pumpkin base. Don't over-swirl-you want those pretty streaks to show once the bars are baked.
Bake the bars. Place the dish in a preheated 350°F oven and bake for 30-35 minutes, or until the center looks set and a toothpick inserted in the middle comes out mostly clean. A few moist crumbs are fine, but the batter should not look wet. If you use a different pan size (like a 9x13 for thinner bars or 8x8 for thicker ones), adjust the baking time slightly and keep a close eye on doneness.
Cool completely. Remove the dish from the oven and set it on a wire rack. Let the bars cool for at least 20-30 minutes in the pan before slicing. This allows the cream cheese swirl to firm up so the bars cut cleanly. For the neatest slices, allow them to cool fully to room temperature before cutting into squares.

Step-by-Step Video Tutorial

Helpful Tips & Tricks

Don't overmix any element of this recipe. Over-blending the pumpkin bar base will result in tough bars. And, when adding the cream cheese, don't swirl it in too much. You want to be able to see that pretty contrast.
Use the right baking dish. I've tried this recipe in an 8x8" glass dish and it doesn't work - it just makes the bars too thick. Stick to either a 7x11" glass dish (what I used) for thicker bars or a 9x13" glass dish for thinner bars.
Check doneness carefully. The cream cheese swirl makes it kind of tricky to judge. Look for the edges pulling slightly away from the pan and the center set but not jiggly. A toothpick inserted should come out with just a few moist crumbs, not wet batter.
Cool before slicing. Let the bars cool at least 30 minutes (longer is even better) so the cream cheese swirl firms up. For the cleanest cuts, chill in the fridge for an hour and slice with a sharp knife.
Leftovers: Because of the cream cheese swirl, I recommend storing these bars in an airtight container in the refrigerator. They're best when enjoyed within 3-4 days of baking.
These pumpkin bars freeze beautifully! Just wrap in plastic wrap and/or foil and freeze for up to 6 months. I recommend using a disposable baking dish if you're planning on freezing them; that way, you don't tie up one of your glass dishes for months at a time.

FAQs

Definitely. They keep well in the fridge for several days and can even be frozen, making them perfect for holidays or parties.

Yes, you can double the recipe, but don't try to bake it all in one pan or the bars won't cook evenly. Instead, divide the batter into two separate pans. Use a 7x11" dish for thicker bars or a 9x13" dish for thinner ones, and avoid an 8x8" since it makes the bars too thick in the center.

In my opinion, they land somewhere in between. They're soft and moist like cake, but sturdy enough to pick up like a bar. It's a great hybrid between the two!

Not at all! They're delicious chilled straight from the fridge, but you can also serve them at room temperature or warm them for 10-15 seconds in the microwave.

More Pumpkin Desserts

I hope you love this easy fall favorite! 🎃 If you try it out, I'd love for you to share what you think - just leave a rating ⭐️ and comment 💭 below.