Best 7 Pumpkin Blondie Cake Mix Bars Recipes

EASY PUMPKIN BLONDIES

Steps:

• In a medium sauce pan over medium heat, melt the butter and bring to a boil. Once the butter is boiling, continue cooking the butter while swirling the pan frequently to avoid burning. When the butter becomes a deep amber color, remove it from the heat and allow to cool for 20 minutes.
• Preheat oven to 350°F. Line a 9×13 pan with foil or parchment paper and coat with nonstick spray. Set aside.
• In a large mixing bowl combine the cooled butter and sugar. Using a wooden spoon or rubber spatula, stir to combine. Add in the pumpkin pie spice, vanilla, salt, baking powder, egg, and pumpkin and mix until smooth. Alternately you could do this with a stand mixer fitted with the paddle attachment on the low setting.
• Evenly mix in the flour until incorporated.
• Stir in the white chips.
• Spread the batter evenly into the prepared pan. Bake for 30-35 minutes, or until set in the middle.
• Allow the blondies to cool completely before slicing into bars.

PUMPKIN BLONDIE CAKE-MIX BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-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 BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil with about 1 inch hanging over the edges for 'handles'. Spray foil with cooking spray.
• Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs until combined. Beat 1 more egg and vanilla extract into brown sugar mixture until combined. Stir flour and baking powder together in a separate bowl; stir into brown sugar mixture until batter is smooth.
• Beat cream cheese in a separate bowl with an electric mixer until smooth; beat in remaining 1 egg until just combined. Beat pumpkin puree into cream cheese mixture; stir in pumpkin pie spice.
• Spread 2/3 the batter into the prepared baking pan. Drop spoonfuls of pumpkin mixture over batter; top with spoonfuls of remaining 1/3 batter and swirl together with a butter knife. Sprinkle cinnamon chips over batter-pumpkin mixture.
• Bake in the preheated oven until blondies are lightly browned on the edges, about 30 minutes. Cool completely before cutting into bars.

CAKE MIX BARS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the cake mix, butter, milk, salt and eggs until the consistency of a batter.
• In a second bowl, mix the sprinkles, chocolate candies and vanilla morsels. Fold two-thirds of the candy mix into the batter.
• Coat a 9-by-13-inch pan with baking spray. Add the batter to the pan and smooth the top. Sprinkle over the remaining candy mix and bake until golden and set in the middle, 25 to 27 minutes. Allow to cool completely, about 1 hour.
• Cut into 16 bars. Store extras in an airtight container at room temperature.

PUMPKIN BARS FROM A CAKE MIX

Steps:

• Preheat oven to 350.
• In large mixing bowl, beat cake mix with pumpkin, eggs and spices for 3 minutes.
• Pour batter into 15x8 inch jelly roll pan that has been sprayed with vegetable cooking spray.
• Bake for 23 minutes.
• When bars are cool and just prior to serving, frost bars with glaze.
• Glaze only the portion of the bars that will be eaten, as this dessert does not keep well once the glaze has been spread on.
• Unfrosted bars can easily be frozen for later use.

ICED PUMPKIN BLONDIES

Steps:

• Heat oven to 350° F. Grease bottom and sides of rectangular pan, 15 x10 x1 inch, with shortening. In medium bowl, mix flour, baking powder, cinnamon and salt; set aside. In large bowl, beat brown sugar, butter and vanilla with electric mixer on medium speed until creamy. Beat in eggs and pumpkin until well mixed. Gradually beat in flour mixture. Spread in pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small bowl, beat cream cheese, butter and powdered sugar with spoon until smooth. Stir in vanilla. Spread Icing over cooled bars. Sprinkle with ginger. For bars, cut into 10 rows by 6 rows.

OREO™ PUMPKIN CREAM CHEESE BROWNIE BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup of the chopped cookies. Spread in pan. Bake 24 to 27 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely, at least 1 hour.
• In medium bowl, beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 1 cup of the whipped topping. Spread evenly over crust. Spread remaining whipped topping over top. Refrigerate 2 hours.
• When ready to serve, sprinkle remaining cookies on top. Cut into 6 rows by 4 rows. Store covered in refrigerator.