Gooey Pumpkin Bars with Crunchy Praline Pecan Topping
These irresistible pumpkin bars feature a tender cake mix crust, creamy pumpkin filling, and a crunchy praline topping loaded with pecans and oats. The gooey texture comes from the rich pumpkin custard layer that sets beautifully during baking. Perfect for fall gatherings, potlucks, or Thanksgiving dessert tables. The clever use of cake mix makes these bars surprisingly easy while delivering bakery-quality results. The praline topping adds delightful texture contrast with its buttery crumble and toasted pecan flavor.
Ingredients
- 1 package white or yellow cake mix, divided (reserve 1 cup total)
- 1 large egg, for crustflax eggs1:4veganeggs-free
Use 1 tbsp ground flax + 3 tbsp water per egg, let sit 5 minutes
Full guide → - 6 tablespoons butter, melted
- 15 ounces pumpkin puree
- 3 large eggsflax eggs1:4veganeggs-free
Use 1 tbsp ground flax + 3 tbsp water per egg, let sit 5 minutes
Full guide → - 5 ounces evaporated milk
- ⅓ cup old-fashioned rolled oats
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons butter, cold, cubed
- 1 cup pecans, chopped small
Instructions
- 1
Preheat oven to 350 degrees F and line a 9x13 inch pan with heavy foil sprayed with non-stick spray
- 2
Combine melted butter, cake mix, and egg for crust until mixture reaches cookie dough consistency
- 3
Press crust mixture into prepared pan
- 4
Mix pumpkin puree, eggs, cake mix, and evaporated milk until smooth
- 5
Pour pumpkin filling over crust
- 6
Combine oats, cake mix, brown sugar, cinnamon, cold cubed butter, and chopped pecans for praline topping
- 7
Sprinkle praline mixture over pumpkin filling
- 8
Bake for 30 to 35 minutes or until center is set
- 9
Cool on wire rack then refrigerate to store
Tips
Press the crust firmly into the pan to prevent it from mixing with the filling during baking.
Don't overbake - the center should be just set but still slightly jiggly for the perfect gooey texture.
Chill the bars completely before cutting for clean slices that hold their shape.
Good to Know
Refrigerate in covered container for up to 5 days
Can be made 1-2 days ahead and stored covered in refrigerator
Serve chilled or at room temperature, cut into squares
Common Mistakes
Don't overmix the crust to avoid tough texture
Press crust firmly to prevent mixing with filling during baking
Cool completely before cutting to avoid crumbling
Substitutions
Dairy-Free Swaps
Vegan Options
Use 1 tbsp ground flax + 3 tbsp water per egg, let sit 5 minutes
Full guide →Gluten-Free Swaps
Nut-Free Alternatives
FAQ
Can I use fresh pumpkin instead of canned?
Yes, use 15 ounces of cooked, pureed fresh pumpkin. Make sure it's well-drained to avoid excess moisture affecting texture.
How long do these bars keep?
Store covered in refrigerator for up to 5 days. They actually taste better after chilling overnight as flavors meld together.
Can I freeze these pumpkin bars?
Yes, wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw in refrigerator before serving.