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Pardon the Dog Hair » Blog

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Pumpkin crack bars

Honestly, when I first tried these bars last night, I was kind of “meh” about them. They were good and gooey, but I didn’t think they had the same appeal as the original.

But then something funny happened…
I kept coming back for more. In fact, I couldn’t keep my grubby little fingers out of these pumpkin bars. Currently, there is only about half of the 9 X 13 inch pan left.  I guess I had a change of heart.  That happens sometimes… especially when pumpkin and cream cheese are involved. 
Does anyone else type pumpkin “pumpking” everytime? Because I do. It is terribly annoying. My fingers are so used to the “ing” motion that anytime I type something ending in “in” I almost always type “ing.”
Anyway, these bars are kind of like a cake/cream cheese/pumpkin pie hybrid.  They are all sorts of yummy. Trust me.
Pumpkin Crack Bars
Modified from this recipe
For the cake
1 stick butter, softened
1 egg
1 box yellow cake mix
3/4 cup pumpkin puree
For the topping
1 stick butter
1 stick cream cheese
2 eggs
1 tsp vanilla
3/4 cup pumpkin puree
2 1/2 cups powdered sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
Preheat oven to 350 degrees.
In a mixing bowl, blend together butter, egg, cake mix and pumpkin puree. Once combined, press mixture into a buttered 9×13 inch pan.

Cream butter and cream cheese. Add in egg. Blend until combined. Add in pumpkin puree, vanilla, sugar, and spices.

Pour batter over top of cake layer.

 Bake for about 40 minutes. Cake will be a mustardy orange color and the top will still be somewhat gooey. Let cool, then serve.  The picture below is without any color edits, so it really does turn out fake tan orange!

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Best of luck keeping yourself away from this one.  I failed in the willpower department and am going to immediately give the rest of this cake away. If I can get it out the door before eating it all.

On a random and fun sidenote, when I checked my mailbox this morning, I had received a package from Just a Pinch.  Usually, when I post a recipe on the blog, I cross post it on several other websites to share it with my “friends.” A few weeks ago, I posted my Jam Jam recipe that I wrote about here. And then I got busy and forgot all about it.  Well apparently it has done well on their website and facebook page, so they awarded me a virtual and physical blue ribbon.  I kind of feel like I am at field day again and have just beat out everyone in the jump rope contest. 

I think Nana would be proud.

October 27, 2011 - 3:50 pm

Sarah Beauregard - I NEVER try recipes that I find online no matter how cute they look and in that matter I never even cook. But this one tugged at my heart and I think I’m actually going to try it! Thank you! And congrats on your blue ribbon! …you’re on a roll!!!!

August 11, 2012 - 6:14 pm

Molly - Omg, I love these and make them every Thanksgiving! They’re they best with pumpkin butter instead of pumpkin puree.

August 13, 2012 - 10:07 am

Lindsey - That is good to know. I will have to try it with pumpkin butter sometime! Thanks 🙂

October 5, 2012 - 7:45 pm

Madison - I’ve made this recipe twice now and it is absolutely DIVINE. It’s a big hit with my friends and I have trouble keeping my hands off of it as well! Thank you so much for sharing!

October 9, 2012 - 3:01 pm

Lindsey - Aww! Thank you! I’m so glad to hear you liked it. Thank you for reading 🙂

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