It took me a long time to perfect this quick recipe, but I’m so pleased with how it turned out. These bars have it all—sugar and spice and a light, creamy-rich pumpkin layer that’s especially nice!
—ERIN ANDREWS EDGEWATER, FL
PREP: 30 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 2 DOZEN
1package yellow cake mix (regular size)
2 1/2 cups quick-cooking oats
5tablespoons butter, melted
3tablespoons honey
1tablespoon water
FILLING
1can (15 ounces) solid-pack pumpkin
1/4cup reduced-fat cream cheese
1/4cup fat-free milk
3tablespoons brown sugar
2tablespoons maple syrup
1teaspoon ground cinnamon
1teaspoon vanilla extract
1/4teaspoon ground allspice
1/4teaspoon ground cloves
1egg
1egg white
1/4cup chopped walnuts
1tablespoon butter, melted
1. In a large bowl, combine cake mix and oats; set aside 1/2 cup for topping. Add the butter, honey and water to the remaining cake mixture. Press onto the bottom of a 13x9-in. baking pan coated with cooking spray.
2. For filling, in a large bowl, beat the pumpkin, cream cheese, milk, brown sugar, maple syrup, cinnamon, vanilla, allspice and cloves until blended. Add egg and egg white; beat on low speed just until combined. Pour over crust. In a small bowl, combine the walnuts, butter and reserved cake mixture; sprinkle over filling.
3. Bake at 350° for 30-35 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.