Delicious. Scrumptious. Mouth watering. Sweet. Soft. Gooey. Savory aroma. My children think their great-great grandmothers fresh baked warm pumpkin bars are the bomb with chilled cool whip!
And I love my guys so… I make them at their request, whenever I need a quick recipe for a potluck or a simple ingredient for desert to use up extra farm eggs.
You will need:
A larger mixing bowl & Untensils
9×13 cake pan- greased
2 C. sugar
1 C. milk
2 Tbl pumpkin pie spice
A lg. can of Libby’s Pumpkin or for the most delish, use fresh pumpkin (you can use any- but it won’t be as good … bwaahaa.. seriously) However, make sure its the pumpkin not pumpkin pie mix- there is a difference. The recipe will work still, so if you have some you need to use up, go for it-but it does taste a bit different.
A box of jiffy golden yellow cake mix- others work, but not the same
About 3 Tbl butter- (optional- we prefer without the butter)
Oven preheated at 350*
*This is the part if you want a crispier top, slice the 3 Tbl of butter and place all around the top with the cake mix. (It does give a darker, crispier top for those that like this, by all means ADD THE BUTTER!)