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Three pumpkin gooey bars stacked on top of eachother with a pumpkin candy next to them
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Pumpkin Gooey Bars

These Pumpkin Gooey Bars are the perfect fall dessert! The yare super easy to make and have all the pumpkin and fall spice flavors!
Prep Time25 minutes
Servings: 12 bars
Calories: 315kcal
Author: Dorothy Kern
Cost: $8


  • 1 box yellow cake mix
  • ¾ cup (183g) pumpkin puree (not pumpkin pie mix)
  • 1 large egg
  • 1 tablespoon pumpkin pie spice
  • ½ cup (62g) all purpose flour
  • ½ cup (53g) chopped pecans
  • ½ cup (75g) toffee bits (bits 'o brickle or similar)
  • ½ cup sweetened condensed milk (measured in a liquid measuring cup)


  • Preheat oven to 350°F. Line a 9” square pan with foil and spray liberally with cooking spray.
  • Mix cake mix, pumpkin, egg, pumpkin pie spice, and flour with a hand mixer or stand mixer. Batter will be gooey.
  • 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.
  • 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.
  • Drop spoonfuls of the remaining dough evenly over the top of the bars. Spray your hands again and press gently to evenly cover.
  • Bake for about 25-30 minutes, until they are golden around the edges. Cool completely before slicing. (I often refrigerate them for a few hours before cutting.)


Serving: 1bar | Calories: 315kcal | Carbohydrates: 55g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 350mg | Potassium: 136mg | Fiber: 2g | Sugar: 33g | Vitamin A: 2557IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 2mg