Pumpkin Spice Bars with a creamy cheesecake filling and a streusel topping with chunks of white chocolate will satisfy all of your pumpkin cravings. These bars taste a lot like pumpkin pie, but you can pick them up and eat them with your fingers.
Everyone is probably sick of pumpkin recipes by now, but I’ve been so focused on apples and sweet potatoes I haven’t done any baking with pumpkin since I made Pumpkin White Chocolate cookies back in June. So be prepared for a few more upcoming pumpkin recipes. (Originally posted October 23, 2013.)
Easy Cake Mix Recipe
A box of spice cake mix performs double duty in these Pumpkin Spice Bars and makes them super easy to prepare. The spice cake mix is the base for both the bottom crust and the streusel layer on top.
The pumpkin cheesecake layer that is sandwiched in the middle is divine. I love how it tastes cold out of the refrigerator.
Some chopped pecans add a little nuttiness and crunch to the crust layer and chopped white chocolate added to the streusel adds extra sweetness and another element of flavor. Enjoy!
How To Make
More detailed instructions in recipe card below.
- Make the Crust. Combine a box of spice cake mix, melted butter, finely chopped pecans, and vanilla extract and mix well. Set aside 1 cup for the topping and press the remaining mixture into a 9×13-inch baking pan. Bake for 13 to 15 minutes. Let cool.
- Make Filling. Beat cream cheese until smooth, then beat in brown sugar, pumpkin, an egg, and vanilla extract. Spread over cooled baked crust.
- Make Streusel. To reserved mixture, add chopped white chocolate, melted butter, and oats. Sprinkle over filling.
- Bake for 30 minutes. Let cool and then sprinkle with powdered sugar.
Storage
Leftovers can be stored in an airtight container in the refrigerator for 5 days. Serve cold or at room temperature.
More Pumpkin Recipes
- Pumpkin Cake Roll
- Pumpkin Praline Torte
- Marshmallow Pumpkin Pie
- Pumpkin Spice Gooey Butter Cake
- Pumpkin Cheesecake with Gingersnap Crust
- Pumpkin Sheet Cake with Nutella Cream Cheese Frosting
Pumpkin Spice Bars
Equipment
Ingredients
- 1 box spice cake mix
- 1/2 cup butter, melted
- 1/2 cup finely chopped pecans
- 1 teaspoon vanilla extract
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup firmly packed brown sugar
- 1 cup canned pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped white chocolate
- 1 tablespoon butter, melted
- 1/3 cup uncooked regular oats
- powdered sugar
Instructions
-
Preheat oven to 350 degrees. Combine first 4 ingredients in a large bowl and mix well with a fork. Set 1 cup aside for streusel topping. Press remaining crumbs into a greased 13×9- inch pan.
-
Bake for 13 to 15 minutes, until puffy and set. Place pan on a wire rack and cool for 20 minutes.
-
Place cream cheese in a mixing bowl and beat with an electric mixer for 30 seconds. Add brown sugar, pumpkin, egg, and vanilla extract and beat to blend. Pour filling over cooled baked crust.
-
Add white chocolate, 1 tablespoon melted butter, and oats to reserved 1 cup streusel and mix. Sprinkle over filling.
-
Bake for 30 minutes or until center is set. Cool completely before serving. Sprinkle with powdered sugar.
-
Store in refrigerator.
Notes
Nutrition
Originally posted October 23, 2014.
The post Pumpkin Spice Bars appeared first on Spicy Southern Kitchen.
0 Commentaires