Easy Pumpkin Pie Squares

Active Time: 5 Mins
Total Time: 3 Hours
Yield: Serves 24 (serving size: 1 square)

Pumpkin pie, meet dump cake. These pumpkin bars taste like pumpkin pie with a sweeter, slightly crunchy crust. They’re slightly rich, so they’re perfect after a big meal, and make the perfect bite. Best of all, they’re way easier to make than pie and the perfect treat for a crowd.


  • 1(15-oz.) can pumpkin
  • 1(12-oz.) can evaporated milk
  • 1 cup granulated sugar
  • 3large eggs
  • 1 1/4 teaspoons ground cinnamon, divided
  • 1(15.25-oz.) pkg. yellow cake mix
  • 1 cup chopped toasted pecans, plus 12 pecan halves cut in half for garnish
  • 1 cup (8 oz.) unsalted butter, melted
  • 2 cups sweetened whipped cream or prepared whipped topping

How to Make It

Step 1

Preheat oven to 350°F. Whisk together pumpkin, evaporated milk, sugar, eggs, and 1 teaspoon of the cinnamon in a medium bowl to combine. Pour mixture into a lightly greased 13- x 9-inch baking dish lined with parchment paper.

Step 2

Sprinkle 1 1/2 cups of the cake mix evenly over top of pumpkin mixture; sprinkle with chopped pecans. Sprinkle remaining cake mix over nuts. (Do not stir!)

Step 3

Drizzle butter evenly over cake mix. Bake in preheated oven until golden brown and set, about 50 minutes.  

Step 4

Cool to room temperature on a wire rack, about 1 hour. Invert pan onto a cutting board, and refrigerate at least 1 hour until well chilled. Trim edges, and cut into 24 squares.  

Step 5

Stir remaining 1/4 teaspoon cinnamon into whipped cream. Add mixture to a large ziplock plastic bag, and snip a small corner of the bag. Pipe whipped cream on top of each square. Garnish with 1 pecan half piece.

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