Slow Cooker Pumpkin Bars
4 Comments Nov 23, 2024
Updated Dec 18, 2024
This post may contain affiliate links. Please read our disclosure policy.
A timeless dessert made effortlessly in the crockpot—slow cooker pumpkin bars! This easy recipe starts with a cake mix and is packed with rich, irresistible pumpkin flavor.
If you are a pumpkin fan, you will also try my slow cooker pumpkin pie or slow cooker pumpkin bread.
This dessert is a yearly favorite that never disappoints! Perfect for a post-Thanksgiving treat or a cozy weekend indulgence, these slow cooker pumpkin bars combine the ease of a cake mix and canned pumpkin with a delightful homemade spice blend for a dessert that’s simply unforgettable. You may also like my Slow Cooker Figgy Pudding.
Recipe Ingredients
- Yellow Cake Mix
- Pumpkin Puree
- Spices
- Homemade Frosting
- {The full recipe is in the recipe card below the images}
Step-by-Step Directions
- Add the cake mix, pumpkin puree, eggs, water, oil and seasonings to a large bowl.
- Spray an oval slow cooker with non-stick spray, pour in the batter.
- Place the lid on the slow cooker and cook on HIGH for 2 hours.
- When the cake is cool, start the frosting. Add the frosting ingredients to a medium sized bowl and use a hand mixer to blend together.
- Spread over the cooled cake.
- For best cutting results, refrigerate the bars before slicing.
Storing tips
- It is best to store this in the fridge for it tends to spoil quicker on the counter.
- You can freeze the cake for up to three months in individual portions.
Recipe FAQs
Yes, a slow cooker liner works great with this recipe.
These are best eaten within 2 days, after that the flavor is affected.
More Pumpkin Recipes
- Slow Cooker Pumpkin Soup
- Slow Cooker Pumpkin Pie Dip
- Slow Cooker Pumpkin Chili
- Slow Cooker Pumpkin Spoon Cake
Slow Cooker Pumpkin Bars
Equipment
Ingredients
- 15.25 oz. yellow cake mix, (I use Betty Crocker)
- 15 oz. pumpkin puree
- 3 large eggs
- 1/4 cup white sugar
- ½ cup water
- ½ cup vegetable oil
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- ¼ tsp. ground cloves
- 1 pinch salt
For the icing:
- 8 oz. cream cheese, softened
- ½ cup salted butter
- 1 cup powdered sugar
- 1 tsp. vanilla extract
For serving
- mini candy corn pumpkins for garnish
Instructions
- Add the cake mix, pumpkin puree, sugar, eggs, water, oil and seasonings to a large bowl. Mix until well combined.
- Spray the slow cooker with non-stick spray.
- Pour in the batter and spread out in an even layer.
- Place the lid on the slow cooker. Cook on HIGH for 2 hours or until the center is set.
- When the cooking time is up, remove the slow cooker insert from the heating element and place on a cooling rack. Remove the lid and let the cake cool to room temperature. This takes about three hours.
- When the cake is cool, start the frosting. Add the frosting ingredients to a medium sized bowl and use a hand mixer to blend together. Spread over the cake.
- For best cutting results, refrigerate the bars before slicing.
Sarah’s Notes
- It is best to store this in the fridge for it tends to spoil quicker on the counter.
- You can freeze the cake for up to three months in individual portions.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can you omit the added sugar? I feel like the cake mix is sweet enough on its own.
The added pumpkin makes it pretty bland, though you could try!
Could you replace the oil for applesauce?
You can, but it will affect the texture.