By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 20
183 cal · 105 min
Pumpkin Dessert Bars
Recipe GLPR8143f4e9ab6712
A rich and spiced pumpkin custard dessert topped with a buttery yellow cake crust. These bars feature warm autumn flavors of cinnamon and ginger layered with creamy pumpkin filling, baking to a golden finish.
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Ingredients
½ cup brown sugar
2 sticks butter, melted
1 can (15 oz) pumpkin puree
1 teaspoon ground cinnamon
4 eggs, beaten
1 can (12 oz) evaporated milk
¼ teaspoon ground ginger
¼ teaspoon salt
1 cup white granulated sugar
1 box (15 oz) yellow cake mix with pudding, dry
Directions
Preheat your oven to 375°F.
In a large bowl, whisk together the pumpkin puree, evaporated milk, white sugar, brown sugar, and beaten eggs until well combined.
Stir in the cinnamon, ginger, and salt, mixing until the spices are evenly distributed throughout the pumpkin custard mixture.
Pour the pumpkin mixture into a 9 x 13-inch baking pan, spreading it in an even layer.
Sprinkle the dry yellow cake mix evenly over the entire surface of the pumpkin mixture.
Drizzle the melted butter over the cake mix layer, distributing it evenly across the top.
Bake for 90 minutes, or until the center is set and a knife inserted into the middle comes out clean or with just a few moist crumbs.
Allow the bars to cool to room temperature before cutting and serving.
Comments
This is a straightforward, budget-friendly autumn dessert that checks every box for a Charlotte household. All ingredients are commodity staples stocked year-round at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI; the 105-minute timeline is honest (15 minutes prep, 90 minutes bake), and at roughly 60-75 cents per bar it's a cheap crowd-pleaser that reheats well for days. The only modest drawback is that it leans generic—canned pumpkin and boxed cake mix are practical but lack the depth of a made-from-scratch version, and the spice profile (cinnamon, ginger) is standard holiday fare rather than a reason to choose this recipe over others like it.
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