Crazy for Crust

Sep 01

Pumpkin Toffee Gooey Bars

These Pumpkin Toffee Gooey Bars are my favorite Gooey Bar yet! Pumpkin, spices, and toffee make these the best Fall dessert!

Pumpkin Toffee Gooey Bars | | #pumpkin #toffee

Some random thoughts I’ve had in my head the last few days:

1. Jordan is going to have to do a biography report this Spring. My immediate first thought: she’s going to want to choose Hannah Montana. It’ll be named “A Miley Cyrus Biography: Twerking for Tweens.”

2. Never go to Costco on a Friday at lunch time. I know this, yet my brain refuses to allow me to get there before 11am.

3. When you’re at Costco at 11am on a Friday, be sure to leave your cart in the center of the major throughway so you can go peruse the sausage samples. I’ll wait for you, no problem.

4. I’m excited that Tuesday will be “after Labor Day” because that means Watch What Happens Live will be back on. I miss my Andy!

5. Big Bang Theory is one of the best shows EVER. If you’ve never watched it, start.

6. I’m updating my About page, and I added a Behind the Blog page and Baking FAQ page. What do you want to know that I haven’t already told you?

7. It’s September, one of my favorite months. And since we are officially out of August I can now shove pumpkin in your face an average of once a week until November 30. So there.

Pumpkin Toffee Gooey Bars | | #pumpkin #toffee

You knew it was only a matter of time before I made Pumpkin Gooey Bars right? I mean, the wild success of my Funfetti Gooey Bars (I so did not see that one coming) has made it so that I will make every flavor of Gooey Bar I possibly can.

I might have to say – these are my favorite so far. I know I said that after the chocolate ones, and the peanut butter ones, but these are seriously the best.

These are Fall in a bite, and I want it to be Fall so bad I ate lots of bites in case it would make it be here sooner. (Seriously, still forecast 90s this week. I’m so over it.)

Pumpkin Toffee Gooey Bars | | #pumpkin #toffee

As usual, these start with a cake mix. Instead of using butter, I used pumpkin puree. The bars are layered with sweetened condensed milk, toffee bits, and pecans.

They bake up seriously gooey. You can tell that from the photos, and in this case gooey = good.

Pumpkin Toffee Gooey Bars | | #pumpkin #toffee

Okay, that’s it. I’m headed to the freezer where I hid the rest of these bars.

What random is happening in your life right now?

Pumpkin Toffee Gooey Bars

Yield: 12 bars


  • 1 box yellow cake mix
  • 3/4 cup pumpkin puree (not pumpkin pie mix)
  • 1 egg
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup flour
  • 1/2 cup chopped pecans
  • 1/2 cup toffee bits
  • 1/2 cup sweetened condensed milk (I use fat-free)


  1. Preheat oven to 350 degrees. Line a 9” square pan with foil and spray liberally with cooking spray.
  2. Mix cake mix, pumpkin, egg, pumpkin pie spice, and flour with a hand mixer or stand mixer. Batter will be gooey.
  3. Press half the batter into the prepared pan. I found it easier to spray my hands with cooking spray before pressing so the batter wouldn’t stick to my hands.
  4. Sprinkle pecans and toffee bits over the top of the bottom layer. Pour sweetened condensed milk over evenly over the nuts and toffee bits. Tip: spray your measuring cup with cooking spray, then pour the sweetened condensed milk into the cup. It will pour out easier. Note: you can transfer any leftover milk to a small sealable container and freeze until you need it again.
  5. Drop spoonfuls of the remaining dough evenly over the top of the bars. Spray your hands again and press gently to evenly cover.
  6. Bake for about 25 minutes, until they are golden around the edges. Cool completely before slicing. (I often refrigerate them for a few hours before cutting.)

Funfetti Gooey Bars

Pumpkin Coffee Cake

pumpkin-coffee-cake (3 of 5)w

Sweets from Friends:
Picky Eater Pumpkin Bars by Love From The Oven
Pumpkin Funnel Cakes by Something Swanky
Pumpkin Pudding Monster Cookies by The Domestic Rebel

116 comments on “Pumpkin Toffee Gooey Bars

  1. I am a bit confused on this… do I have to prepare the yellow cake mix as I would when making a yellow cake or do I just add the cake mix powder to the above ingredients? Thanks so much for sharing… so gonna make this today! =)

  2. The batter will literally stick to your fingers unless you spray down the entire batter with cooking spray Other than that, it’s all good.
    They’re baking in the oven as we speak. Hoping they turn out good! :)

  3. I was just wondering how you would adjust this recipe for a 9×13? I’d love to make them for thanksgiving but a 9×9 just wouldn’t be enough 😉

    • You can make the recipe only doubling the sweetened condensed milk, white chips and toffee bits, but they will be thinner. (The original gooey cake bar recipes uses one cake mix for a 9×13″ pan.) I like my bars thick, so if you do that, you can double it all. It will affect baking time however!

  4. This recipe sounds incredible (and as an added bonus uses up my leftover condensed milk & pumpkin). I have a question though, I’m not a fan of nuts in my desserts. Can I sub something? Leave them out? Suggestions??? Thanks!

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  8. Hi Dorothy, I recently had a wonderful desert that i feel in love with. it was a sweet potato filling in on top a crust that was made out of yellow butter cake mix. it taste just like grahm cracker except it was a soft crust. i have tried to make it several times i never seem to get the crust right. you would never imagine that the crust was made from cake mix. can you tell me how to get that same texture and taste. my crust rises and taste to cakie.

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  10. I just made these and mine came out a little crusty on top and not smooth. I smoothed the top out with my fingers as much as I could, thinking that the oven would take care of the rest but the dough actually held it’s shape and had crusty little peaks. What did I do wrong ?

    • I’m not sure exactly Charlene. What brand of pumpkin did you use? Possibly the mixture needed a little more moisture. Do you have an oven thermometer? Possibly your oven is running a little hotter than normal? Once they cool it may set down a bit. I’m sure they’ll still taste good! If you’re worried about how the top looks you could add a little powdered sugar/milk glaze or sprinkle with toffee bits if it’s still hot.

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  12. These look delicious! Do you think I could freeze these in individual portions for later? 

  13. Is it possible to double this recipe and use a 9×13 pan or does it not quite convert that easily?

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