Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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Does anyone have a recipe for pumpkin bars?

My MIL used to make these fabulous pumpkin bars. They were more like brownies than cake or bread. When she moved to the house she lives in now, she lost the recipe. She knows it had canned pumpkin and yellow cake mix, but she can’t remember the rest.

When I saw the question about needing a Halloween dessert, I thought of these. I would be so grateful if anyone has this recipe!

6 Responses to Does anyone have a recipe for pumpkin bars?

  • tattoo says:

    Pumpkin Brownies

    1 package yellow cake mix
    ½ cup butter or margin
    1 egg

    1 can pumpkin pie filling
    2 eggs
    2/3-cup milk
    1-teaspoon cinnamon
    1-teaspoon ground ginger
    1-teaspoon nutmeg
    1-teaspoon salt
    ¾ cup sugar

    1 cup reserved cake mix
    ¼ cup sugar
    1-teaspoon cinnamon
    ¼ cup butter

    Preheat oven to 350 degrees. Grease a 13-by-9-inch pan. Reserve 1 cup cake mix.

    Prepare the crust by combining the remaining cake mix, the butter or margin, and the egg. Press into pan.
    Mix all filling ingredients until smooth. Pour over crust. Combine all topping ingredients. Sprinkle over filling.
    Bake at 350 degrees for 40-50 minutes or until a knife inserted near the center comes out clean.

  • Michele says:


    Pumpkin Pie Bars

    1 (18.25 ounce) package yellow cake mix
    1/2 cup melted butter
    3 eggs
    3 cups pumpkin pie filling
    2/3 cup milk
    1/4 cup white sugar
    1 teaspoon ground cinnamon
    1/4 cup butter


    1. Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9×13 inch pan.

    2. Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.

    3. Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.

    4. Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9×13 inch pan.

    5. Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.

    6. Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before cutting.

  • Jeff P says:


    4 eggs
    1 2/3 cup sugar
    1 cup oil
    1 (16 oz) can pumpkin
    2 cups flour
    2 tsp baking powder
    2 tsp cinnamon
    1 tsp salt
    1 tsp baking soda

    In mixing bowl, beat together egg, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together flour, baking powder, cinnamon, salt and soda. Add to the pumpkin mixture and mix thoroughly. Spread batter in ungreased 15" x 10" pan. Also works well in cupcake tins or pumpkin-shaped tins.
    Bake at 350°F for 25-30 minutes. Cool. Frost with cream cheese icing.

    Cream Cheese Icing:

    1 (3 oz) package of cream cheese
    1/2 cup butter, softened
    1 tsp vanilla
    2 cups powdered sugar

    Cream together cheese and butter, stir in vanilla and powdered sugar a little at a time, beating until smooth. Looks festive with food coloring added to the mixture.

  • valerie says:

    2 cups all-purpose flour
    2 cups white sugar
    1 cup vegetable oil
    1 cup chopped walnuts
    2 teaspoons baking powder
    2 teaspoons salt
    2 teaspoons ground cinnamon
    4 eggs
    2 cups canned pumpkin
    2 teaspoons baking soda

    Preheat oven to 350 degrees F. Grease two 9 x 13 pans.
    Mix all ingredients until well blended.
    Bake for 25 minutes. Cool and frost bars with Cream Cheese Frosting.

  • Mandy says:

    I hate it when I lose a good recipe! I’ve searched with Google and have checked all of the cake mix websites, but I haven’t found anything that matches exactly. There are plenty of pumpkin bar recipes, but not with pineapple. The recipe is described as "not a cake, more like a bar," whatever that means! I thought your mother might like to try it, adding drained pineapple.

    Good luck on your search!


    1pkg. Duncan Hines Yellow cake mix
    1/4 cup vegetable oil
    4 eggs
    1/2 cup nuts, chopped
    1 (16 oz.) can solid pack pumpkin
    1 (14 oz.) can Eagle Brand sweetened condensed milk
    1 tsp. almond extract
    1/2 tsp. ground cinnamon
    1/2 tsp. salt

    * Preheat oven to 350 degrees.
    * Reserve 1/2 cup dry cake mix. In large bowl, combine remaining cake mix, oil and 1 egg; beat until crumbly.
    * Stir in nuts. Press firmly on bottom of 13×9-inch baking pan.
    In same bowl, combine remaining ingredients; mix well.
    * Pour over prepared crust. Bake 50 minutes or until set, cool. Cut into bars. Garnish with nuts or as desired.

    Add your favorite cream cheese frosting for a real delight.

  • cutely says:

    This recipe is THE best……. and it stays fresh for days. NO yellow cake mix used. Super easy.

    4 eggs
    2 C sugar
    1 C vegetable oil
    1 15 oz. can of pumpkin
    2 C flour

    1/2 tsp. salt
    1/2 tsp. ground cloves
    2 tsp. baking powder
    1 tsp. baking soda
    1/2 tsp. ground ginger
    2 tsp. cinnamon
    1/2 tsp. nutmeg

    Bake in jelly roll pan at 350° until center is done.

    Frost with cream cheese icing

Halloween Books