Fall DIY: Pumpkin Bars

Paige Ramsey, Reporter, Online Editor

It’s fall, and if you’re anything like me then you know that fall is the best season. The colors are great. It’s not as hot as a Texas summer but is still warmer than a Texas winter (which, as someone who hasn’t lived anywhere other than Houston, are pretty cold). And of course, the food. Fall brings one of the best holidays for anyone who wants to stuff their face until they fall into a food coma: Thanksgiving. Fall brings pumpkin pie, cranberry sauce, roasted sweet potatoes and a bunch of other things that are hard to find in the middle of summer. Pumpkin bars are something my mom makes when she doesn’t have the time or energy to make a pie. They taste just as good, if not better than a traditional pumpkin pie, and take half the effort.


  • 1 yellow cake mix
  • 1 egg
  • 1 stick butter, softened
  • 8 oz. cream cheese, softened
  • 15 oz. pumpkin puree
  • 3 eggs
  • 1 tspn vanilla extract
  • 1 stick butter, melted
  • 16 oz. powdered sugar
  • 2 tspn. ground cinnamon
  • 2 tspn. ground nutmeg
  1. Preheat your oven and spray a 9×13 baking pan with non-stick spray
  2. Combine cake mix, egg and butter in an electric mixer
  3. Press mixture over bottom of pan (This is easier if you lay plastic wrap on top of it, and it doesn’t make your hands all gross).
  4. Combine cream cheese and pumpkin; whip until smooth
  5. Add in the eggs, vanilla and butter; make sure it totally combined
  6. Mix in powdered sugar, cinnamon and nutmeg; once again mix until it all looks pretty much the same
  7. Pour the filling over the crust and bake for 40 to 50 minutes