Pumpkin Shortbread Bars Recipe

Name: Pumpkin Shortbread Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: crust; 1 package yellow cake mix; 1 egg; 1/2 cup butter, melted; topping; 1 (8 ounce) package light cream cheese; 1 (15 ounce) can pumpkin; 2 eggs; 1 1/2 teaspoons vanilla; 1/2 cup butter; 16 ounces confectioners' sugar; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/3 cup crushed pecans

Servings: persons

crust
1 package yellow cake mix
1 egg
1/2 cup butter, melted
topping
1 (8 ounce) package light cream cheese
1 (15 ounce) can pumpkin
2 eggs
1 1/2 teaspoons vanilla
1/2 cup butter
16 ounces confectioners' sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup crushed pecans

1
Preheat oven to 350F.
2
For the crust: Combine all 3 ingredients and press along the bottom of a 13 x 9-inch baking pan.
3
Beat cream cheese and pumpkin together until smooth.
4
Add eggs, vanilla and butter and continue beating.
5
Add sugar and spices and beat until mixed well.
6
Spread mixture over cake batter crust and sprinkle with pecans.
7
Bake for 45 minutes.
8
Allow bars to cool and then place in the refrigerator until set (middle will not be set when taken out of the oven).
9
Cut into bars and serve with whipped topping if desired.
10
Enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: crust, 1 package yellow cake mix, 1 egg, 1/2 cup butter, melted, and more.

Yes, Pumpkin Shortbread Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Shortbread Bars

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