Pumpkin Toffee Bars
This recipe for Pumpkin Toffee Bars will be fabulous on any dessert platter for the holidays or any occasion. They also make for an awesome edible gift!
Pumpkin season is in full swing and though I’m not in the mood for a traditional pumpkin pie, I’ve made enough pumpkin chili to clean out Libby’s for the year. Not to mention the baked pumpkin donut holes I made this weekend in addition to these. The pumpkin situation going on was just fantastic and I loved every second of it.
Especially the moment I sunk my teeth into these delectable bars. It was about half way through the baking process when the pumpkin and pecan smells started wafting through the place. I wasn’t sure if I could stand waiting to taste them.
This recipe is especially cruel to impatient people like myself because you have to wait for the bars to completely cool before cutting. But boy is the wait worth it. They’re the epitome of fall dessert bars and you 100% have got to try them.
A FEW NOTES:
- Be sure to use pure pumpkin puree…not pumpkin pie mix.
- If you don’t have any pumpkin pie spice on hand, cloves or nutmeg are a good substitute.
- Is there a substitute for evaporated milk? Yes! Find it here.
- Topping ideas: Vanilla ice cream, caramel sauce, whipped cream or additional chopped pecans & toffee bits.
- 15 oz. pure pumpkin puree
- 12 oz. evaporated milk
- 3/4 cup sugar
- 3 eggs
- 2 tsp pumpkin pie spice
- 1 box dry vanilla cake mix
- 3/4 cup butter, melted
- 1 cup chopped pecans
- 1/2 cup toffee baking bits
- Preheat oven to 350 degrees. Grease a 13 x 9 baking dish.
- In a bowl, whisk together milk, sugar, pumpkin, eggs, and pumpkin pie spice. Pour mixture into prepared pan.
- Sprinkle dry cake mix on top of pumpkin mixture. Then, drizzle top of dry cake mix with melted butter.
- Sprinkle top with pecans and toffee bits. Bake for 50-55 minutes or until toothpick inserted comes out clean.
- Let bars sit for 30 minutes before serving.
Did you try Pumpkin Toffee Bars? What did you think? We would love to hear from you! Please leave us a comment below.
More Pumpkin Recipes
It’s officially Fall! It’s time for pumpkin! Pumpkin Pie Crisp is an easy fall dessert with a too die for pumpkin filling and a crunchy golden cinnamon streusel. This recipe will knock your socks off!
The minute the weather started to change our taste buds changed. There is nothing better than a bowl of soup in this kind of weather! Instead of going with my good old standby recipes, I decided to try something new, Pumpkin sausage soup!
What I love about making a dessert bread, is that it is so easy and quick to make. I have a tough crowd at my house and they tell me if it’s a keeper or not. This is a keeper!