GOOEY PUMPKIN BARS WITH PRALINE TOPPING
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Gooey Pumpkin Bars with Praline Topping is richer version of pumpkin pie. It ahs a cake mix crust, pumpkin pie filling, and cinnamon pecan topping!
They are creamy, dreamy, and delicious! As well, if you’re feeding a crowd, they’ll feed more people than a 9-inch pie.
I used to not be a fan of pumpkin. Not savory or sweet pumpkin recipes. But, as predicted, my tastes changed and I like pumpkin desserts now. I can still say I’m not a huge fan of savory pumpkin dishes.
Pumpkin is very similar in taste to sweet potatoes. And, I grew up eating and loving sweet potatoes. After all, I live the Sweet Potato Capital of the world!!
I also recommend these pumpkin recipes: Crustless Pumpkin Pie Crumble, Pumkin loaf with cream cheese glaze, and Pumpkin Pie Sweet Rolls.
Other fall favorites include apple cinnamon coffee cake, Gingerbread cupcakes, and Chewy Molasses Cookies.
Gooey Pumpkin Bars with Praline Topping Tips
Let this cool before slicing. It really needs to set or this dessert will crumble.
I like to take bars instead of pie to potlucks because they go further.
Plus, I like the filling to crust ratio for these bars. It has a less filling and more crust ratio.
Finally, the praline topping is everything! So good!
Ingredients for your Pumpkin Bars
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Crust
- white or yellow cake mix take out 1/2 cup for filling and 1/2 cup for topping
- large egg
- butter, melted
Filling
- pumpkin puree
- large eggs
- evaporated milk
- cake mix from the 1 box listed above
Topping
- rolled oats
- cake mix from the 1 box listed above
- brown sugar
- ground cinnamon
- butter cold, cubed
- pecans chopped small
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Gooey Pumpkin Bars with Praline Topping
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Ingredients
Crust
Filling
- 15 ounces pumpkin puree
- 3 large eggs
- 5 ounces evaporated milk
- 1/2 cup cake mix from the 1 box listed above
Topping
- 1/3 cup old-fashioned rolled oats
- 1/2 cup cake mix from the 1 box listed above
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 6 Tablespoons butter cold, cubed
- 1 cup pecans chopped small
Instructions
- Preheat oven to 350 degrees F. Line a 9×13 inch pan with heavy foil sprayed with non-stick spray.
- Combine crust ingredients 6 T melted butter, cake mix (see above) and 1 egg. Mixture wil be thick and the consistancy of cookie dough. Press into prepared pan.
- Combine pumpkin, 3 eggs, 1/2 c cake mix, and 5 oz can evaporated milk mix until smooth. Pour over crust.
- Combine praline topping: 1/3 c oats, 1/2 c cake mix, 1/2 c brown sugar, 1/2 tsp cinnamon, 6 T butter and 1 c pecans. Sprinkle this over pumpkin filling in cake pan.
- Bake at 350 degrees 30 to 35 minutes or until center is set. Remove from oven and allow to cool on a wire rack.
- Refrigerate to store.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
These pumpkin bars are my family’s new favorite! It is flavorful and satisfying. Must try!
These pumpkin bars are a hit! My family loves the praline topping, it’s a winner! I’m excited to bring these to our family reunion.
This was so good! Love that it tasted so so delicious!
This pumpkin bar looks delicious! I’ll makeghis recipe for Sunday lunch as a dessert. I wanted to make something inviting, because my whole family will be here. Thanks to you I found it. X
You are correct- that praline topping is EVERYTHING! These were so easy to make and delicious.