Pumpkin Toffee Bars
🍂🍫 Pumpkin Toffee Bars — Fall’s Sweetest Mic Drop
Move over pumpkin pie — these Pumpkin Toffee Bars just strutted in wearing sequins and stole the whole fall dessert show.
Pumpkin season isn’t just a season — it’s a personality trait. And if you’re the kind of person who lights a pumpkin candle in August, orders pumpkin cream cold brew in September, and unapologetically hoards pumpkin purée like it’s gold, then these Pumpkin Toffee Bars are about to become your new signature move.
They’re gooey, crunchy, sweet, spiced, and just a little over‑the‑top in the best way possible. The pumpkin filling is silky and spiced, the buttery cake mix crust holds it all together, the pecans add crunch, and the toffee bits? Oh honey, they’re the mic‑drop moment. These bars are easy enough for a weeknight bake, fancy enough for a holiday dessert table, and addictive enough that you’ll need to hide a few for yourself.
Why this recipe is a keeper:
- Easy peasy — cake mix shortcut = less stress, more dessert.
- Texture heaven — creamy pumpkin + crunchy pecans + chewy toffee.
- Crowd‑pleaser — picky eaters don’t stand a chance.
- Holiday‑ready — perfect for Thanksgiving, Friendsgiving, or “just because.”
- Customizable — swap nuts, swap mix‑ins, make it yours.
💬 Reader prompt: Are you team “pumpkin everything” or team “pumpkin only in pie”?
Pumpkin season is in full swing and though I do love an occasional piece of pumpkin pie, nothing makes my tastes buds happier than something with toffee added to the recipe! I’ve made enough pumpkin chili and baked pumpkin donut holes , now I’m looking for something new!
The moment a piece of this delectable bar touched my tongue, I knew it was love at first bite! The smells that will come from your oven while cooking this goodness will be magical!
This recipe will torture you while you are waiting for the bars to cool. Don’t follow my example by being inpatient and taking a bite before they cool and you burn your tongue! I will be making these in place of pumpkin pie every single time!
NOTES:
- Be sure to use pure pumpkin puree…not pumpkin pie mix. There is a difference
- 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: Ice cream, caramel sauce, whipped cream or additional chopped nuts & toffee bits.
INGREDIENTS
- 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
directions
- 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.
🔢 Calorie Count (Per Bar, Makes 16)
- Calories: ~280
- Protein: 4g
- Carbs: 32g
- Fat: 15g
- Fiber: 2g
- Sugar: 20g
🥕 Nutritional Facts & Fun
- Pumpkin: Vitamin A powerhouse + creamy texture.
- Pecans: Healthy fats + crunch.
- Toffee bits: Sugar + joy.
- Cake mix: Shortcut + structure.
- Spices: Flavor bombs + cozy vibes.
💬 Reader prompt: Do you like your pumpkin desserts extra spiced, or more on the mellow side?
👩🍳 Cooking Tips
- Even drizzle: Make sure butter covers most of the cake mix to avoid dry patches.
- Nut swap: Walnuts or almonds work if pecans aren’t your jam.
- Cooling trick: Let bars cool completely before slicing — they firm up as they set.
- Serving suggestion: Top with whipped cream or vanilla ice cream.
- Storage: Keep in fridge for up to 5 days.
🔄 Recipe Variations
- Chocolate Lovers: Add chocolate chips with the toffee bits.
- Caramel Drizzle: Top with caramel sauce before serving.
- Nut‑Free: Skip nuts, double the toffee.
- Spicy Kick: Add a pinch of cayenne for sweet heat.
- Holiday Twist: Add dried cranberries for tartness.
💬 Reader prompt: Which version would your family devour first — chocolate, caramel, or cranberry?
🧒 Kid Tips
- Call them “pumpkin candy bars” to make them sound fun.
- Let kids sprinkle toffee bits on top.
- Keep nuts optional for picky eaters.
- Serve with a glass of milk for dunking.
🛒 Grocery Hacks
- Pumpkin: Stock up in fall — it sells out fast.
- Cake mix: Store brands work just as well.
- Toffee bits: Heath brand is classic, but any works.
- Butter: Salted or unsalted both work here.
- Pecans: Buy in bulk and freeze extras.
💬 Reader prompt: Do you usually hoard pumpkin purée in November, or do you play it cool?
🎯 Reader Challenge
This week, I challenge you to make Pumpkin Toffee Bars and serve them in a fun way. Maybe it’s stacked on a dessert board, maybe it’s topped with whipped cream towers, maybe it’s part of a fall bake‑off. Post your creation with #LouLouGirlsPumpkinGlow so we can all drool together.
🥪 Leftover Remix
- Pumpkin Toffee Trifles: Layer with whipped cream in jars.
- Pumpkin Toffee Milkshakes: Blend with vanilla ice cream and milk.
- Pumpkin Toffee Sundaes: Crumble over ice cream.
- Pumpkin Toffee Bread Pudding: Cube and bake with custard.
- Pumpkin Toffee Breakfast Parfait: Layer with yogurt and granola.
💬 Reader prompt: Would you rather turn leftovers into milkshakes or trifles?
💭 Final Thoughts
These Pumpkin Toffee Bars are proof that dessert doesn’t have to be complicated to be legendary. They’re gooey, crunchy, and versatile enough to be a holiday showstopper, a bake sale hit, or a “just because” indulgence. Plus, they’re the kind of recipe that makes everyone smile — and isn’t that the best kind of baking?
Here’s the thing about pumpkin desserts — they’re never just desserts. They’re the smell of spices warming, the joy of toffee melting, the comfort of knowing you’ve got a treat that’s both playful and indulgent.
And these Pumpkin Toffee Bars? They’re keepers. They’re gooey, they’re crunchy, they’re indulgent, they’re fun. They’re the kind of recipe that makes you feel like you’ve turned pantry staples into something bakery‑worthy.
But what I love most is how recipes like this bring us together. Food has that magic — it’s not just about eating, it’s about sharing. It’s about swapping tips, laughing over toffee‑sprinkled counters, and building little traditions that make life tastier.
So here’s my challenge to you: make this dish, share it with your people, and then tell me your twist. Did you add chocolate chips? Did you sneak in cranberries? Did you double the toffee just because you could? (No judgment — I’d be first in line for that version.)
💬 Reader prompt: Should we do a “Pumpkin Dessert Series” next? I’m dreaming up pumpkin cheesecake bars, pumpkin cinnamon rolls, and maybe even pumpkin tiramisu.
Until then, may your pumpkin be silky, your toffee crunchy, your pecans nutty, and your kitchen filled with laughter, love, and second helpings. Because at the end of the day, recipes like this aren’t just about baking — they’re about celebrating the little joys that make life delicious.
And if you take nothing else from this post, let it be this: pumpkin desserts aren’t just seasonal, they’re a lifestyle. 🎃🍫✨
Did you try Pumpkin Toffee Bars? What did you think? We would love to hear from you! Please leave us a comment below, or tag us on Instagram!
More Pumpkin Recipes
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Looks Yum!
thank you!
I gained 3 lbs just schmoozing over these recipes, they hit home for me.
Be sure to share on #omhgww
thank you! I never miss it!
These look and sound just fabulous! I will be giving them a try! Thanks for sharing with all of us! Smiles, Linda at Paper Seedlings
thanks for stopping by!