Pumpkin Spice Bars

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Pumpkin Spice Bars with a creamy cheesecake filling and a streusel topping with chunks of white chocolate will satisfy all of your pumpkin cravings. These bars taste a lot like pumpkin pie, but you can pick them up and eat them with your fingers.

Pumpkin Spice Bars


Everyone is probably sick of pumpkin recipes by now, but I’ve been so focused on apples and sweet potatoes I haven’t done any baking with pumpkin since I made Pumpkin White Chocolate cookies back in June. So be prepared for a few more upcoming pumpkin recipes.

Pumpkin Spice Bars


A box of spice cake mix performs double duty in these Pumpkin Spice Bars and makes them super easy to prepare. The spice cake mix is the base for both the bottom crust and the streusel layer on top.

Pumpkin Spice Bars


The pumpkin cheesecake layer that is sandwiched in the middle is divine. I love how it tastes cold out of the refrigerator.

Some chopped pecans add a little nuttiness and crunch to the crust layer and chopped white chocolate added to the streusel adds extra sweetness and another element of flavor. Enjoy!

Pumpkin Spice Bars


Pumpkin Spice Bars

Pumpkin Spice Bars

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 16
Calories: 288kcal
Author: Christin Mahrlig
A box of cake mix makes these Pumpkin Spice Bars with a streusel topping super easy to make.
Print Recipe


  • 1 (18.25-ounce) box spice cake mix
  • 1/2 cup butter, melted
  • 1/2 cup finely chopped pecans
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) package cream cheese, softened
  • 1/3 cup firmly packed brown sugar
  • 1 cup canned pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped white chocolate
  • 1 tablespoon butter, melted
  • 1/3 cup uncooked regular oats
  • powdered sugar


  • Preheat oven to 350 degrees. Combine first 4 ingredients in a large bowl and mix well with a fork. Set 1 cup aside for streusel topping. Press remaining crumbs into a greased 13×9- inch pan.
  • Bake for 13 to 15 minutes, until puffy and set. Place pan on a wire rack and cool for 20 minutes.
  • Place cream cheese in a mixing bowl and beat with an electric mixer for 30 seconds. Add brown sugar, pumpkin, egg, and vanilla extract and beat to blend. Pour filling over cooled baked crust.
  • Add white chocolate, 1 tablespoon melted butter, and oats to reserved 1 cup streusel and mix. Sprinkle over filling.
  • Bake for 30 minutes or until center is set. Cool completely before serving. Sprinkle with powdered sugar.
  • Store in refrigerator.


Best served chilled or at room temperature.


Calories: 288kcal


15 thoughts on “Pumpkin Spice Bars

  1. I love pumpkin and can never get enough 🙂 These bars look amazing, Christin! I love the cheesecake filling and am drooling over that streusel topping!

  2. I’m never tired of pumpkin recipes, and he spicier the better! These look so great with the cheesecake and streusel, and the white chocolate is something I’ve never tried. These look delicious!

  3. Your recipes always look so fantastic and delicious! I love anything pumpkin, especially this time of year. I could eat a whole batch of these right now too!

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