Real Recipes From Real Home Cooks ®

pumpkin spice streusel bars

a recipe by
Dee Stillwell
Citrus Heights, CA

I found this recipe in an email from the Betty Crocker web site. I didn't have any spice cake mix so used a pumpkin one and added more spices. I made them a couple of times and made a few other changes and made them my own. I think I came up with a winning, a little different than Betty's but still delicious recipe. My family loves them and requested them instead of pumpkin pie for Thanksgiving. I hope you try and love this recipe as much as we do. Pumpkin cake mix is only available in the Fall here in California, so I need to stock up. The only store I have found it at is Walmart.

serves 24
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For pumpkin spice streusel bars

  • CRUST:
  • 1 box
    pumpkin cake mix ( if unavailable, you can use spice or yellow (add more spice for yellow)
  • 1/2 c
    very soft or melted butter
  • 1 1/2 tsp
    pumpkin pie spice
  • 1/2 tsp
  • 1/2 c
    chopped pecans or almonds
  • 2 tsp
  • 1 - 8 oz pkg
    softened cream cheese
  • 1 c
    pumpkin puree
  • 1/2 c
    brown sugar, packed
  • 3/4 c
    evaporated milk or 1/2 & 1/2
  • 2 lg
  • 1 tsp
    pumpkin pie spice
  • 1/2 tsp
  • 1/4 tsp
    ground cloves
  • 1 tsp
  • 1 1/2 c
    reserved crumbs from crust mixture
  • 1/2 c
    old fashioned oats
  • 1/4 c
    brown sugar. packed
  • 1/3 c
    extra pecans or almonds if desired
  • 2 Tbsp
    very soft butter
  • 2/3 c
    white chocolate, coursley grated (i use the fp to grind it)

How To Make pumpkin spice streusel bars

  • 1
    Heat oven to 350°F. Lightly spray 13" x 9" pan with cooking spray. I like to double this recipe and bake it in a 18" x 13" x 1" cookie sheet. In large bowl, stir cake mix, 1/2 cup very soft or melted butter, the pecans, the spices, and 2 teaspoons of the vanilla with fork until crumbs form, but I usually use the mixer. Reserve 1 1/2 cups of the crumbs in small bowl for struesel topping. Press remaining crumbs in bottom of pan. Bake 13 to 15 minutes or until puffy and set. Cool in pan on cooling rack 15 minutes.
  • 2
    In medium bowl, beat cream cheese with electric mixer on medium speed 30 seconds or until creamy. Add brown sugar, pumpkin, eggs, spice, and 1 teaspoon vanilla; beat until blended. Pour filling over baked crust. Add white chocolate(I use chips ground up a bit in the food processor) 2 tablespoon butter and the oats, and extra nuts to reserved 1 1/2 cups of crumbs; stir well with fork. Sprinkle over filling.
  • 3
    Bake 30-40 minutes or until edges begin to brown and center is set. Cool completely in pan on cooling rack. Cut into 6 rows by 4 rows. Serve at room temperature or chilled. These are awesome by themselves, but a scoop of vanilla ice cream or frozen yogurt with a drizzle of caramel sauce sends these over the top. Store in refrigerator.