Easy Pumpkin Crunch Bars Recipe: You'll Call Them the Disappearing Pumpkin Crunch Bars Desserts

Not just a holiday treat, this pumpkin crunch bars recipe is so tasty, they will disappear within minutes. These pumpkin bars got eaten so fast, I didn't have time to get better pictures of the larger batch! Serve them for dessert, a snack or even breakfast.

Cuisine: American
Prep Time: 10 minutes plus time to chill 
Cook Time: 50 minutes
Total Time: 1 hour plus time to chill 

Ingredients

• 1 can (30 ounces) pumpkin pie mix
• 1 can (12 ounces) evaporated  milk
• 2 eggs 
• 1 box yellow cake mix (do not use a cake mix with pudding in the mix)
• 1 cup chopped pecans
• 2 sticks unsalted butter, melted

Here's how to make it: 

1. Beat together the pumpkin pie mix, evaporated milk and eggs with an electric mixer. Pour the mixture into a 13x9-inch baking pan that's been lined with waxed paper or parchment paper (even up the sides).
2. Squeeze the pouch of cake mix to get out the lumps before opening. Sprinkle cake mix over the pumpkin mixture. 
3. Sprinkle chopped pecans over cake mix. 
4. Drizzle the melted butter over cake mix and nuts.
5. Bake in a preheated 350-degree F oven for 50 minutes, rotating pan halfway through. Cool in pan to room temperature, then chill in refrigerator, preferably overnight. When chilled, turn upside down onto a cookie sheet. Peel off waxed paper. Serve with whipped cream, if desired.

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