Made these for thanksgiving dinner and the family went nuts for them! Very moist bars and not too sweet. Delicious! Your new go-to bar full of the fall flavors you love–a pumpkin-spiced cake-mix bar topped with a sweet cream cheese drizzle for a cozy, simple autumn treat!
Pumpkin Blondie Cake Mix Bars
- 1 box yellow cake mix
- 1/2 cup butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1 tablespoon pumpkin pie spice
- 2 eggs
- 2 tablespoons water
- 1 teaspoon vanilla
- 1/4 cup cream cheese frosting (from 16-oz container)
Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray.
In large bowl, mix Bar ingredients with spoon until well blended. Spread in pan.
Bake 24 to 28 minutes or until light brown and toothpick inserted in center comes out clean. Cool completely, at least 45 minutes.
In small microwavable bowl, microwave frosting uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle with fork over top of bar. Let stand about 30 minutes or until set. Cut into 6 rows by 4 rows. Store in airtight container at room temperature.
Pumpkin pie spice is a staple spice in many fall recipes. To make your own, mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice and 1 1/2 teaspoons ground cloves. Store mixture in a clean small jar.
You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.
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