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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.
Table of Contents
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.
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.
Could you replace the oil for applesauce?
You can, but it will affect the texture.