Pumpkin Dessert Squares

These golden brown buttery Pumpkin Dessert Squares are a staple at our house during Thanksgiving. No, it’s not a pumpkin pie. It’s so much better. I promise! You’ve got buttery yellow cake as crust and topping and then the filling is sweet pumpkin-pie-ish deliciousness.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 250

Author Kim

Ingredients

FOR THE CRUST

1 box yellow cake mix (1 cup reserved)
1 egg
1/2 cup unsalted butter, melted

FOR THE FILLING

3 cups (1 lb. 14 ozs.) Libby's pumpkin pie mix*
2 eggs
2/3 cups milk (I used almond milk.)

FOR THE TOPPING

1 cup reserved cake mix
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup unsalted butter, softened

Instructions

Preheat oven to 350ºF. and spray a 9 x 13 inch baking dish with non-stick cooking spray; set aside.
Combine the ingredients for the crust; in a medium mixing bowl. Use a large spoon to spread the crust into the bottom of the baking pan or press it evenly with your fingers.
Combine the ingredients for the filling; in a medium mixing bowl. Pour filling over crust and spread out evenly.
Combine the ingredients for the topping; in a small mixing bowl and sprinkle evenly over filling.
Bake dessert at 350ºF for 45 to 50 mins.
Allow dessert to cool for about 20 minutes and then store in the fridge (at least 3-4 hours) before serving.
Bars will be tasty at room temperature, but are best served COLD with some type of whipped topping.

Notes

I use Pillsbury for the yellow cake mix.

FOR GLUTEN FREE, choose a gluten free boxed cake mix.

FOR DAIRY FREE, use a vegan butter, such as Earth Balance. Also, use a non dairy milk, such as almond milk.

*This is not the same as canned pumpkin purée. Be sure to read the label and make sure your can is listed as "pumpkin pie mix".

Nutrition