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Pumpkin Oatmeal Bars

It took me a long time to develop this quick-and-easy recipe, but I’m so happy 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, Florida
  • Total Time
    Prep: 30 min. Bake: 30 min. + cooling
  • Makes
    2 dozen


  • 1 package yellow cake mix (regular size)
  • 2-1/2 cups quick-cooking oats
  • 5 tablespoons butter, melted
  • 3 tablespoons honey
  • 1 tablespoon water
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/4 cup reduced-fat cream cheese
  • 1/4 cup fat-free milk
  • 3 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 large egg
  • 1 large egg white
  • 1/4 cup chopped walnuts
  • 1 tablespoon butter, melted


  • 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.
  • 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.
  • Bake at 350° for 30-35 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts
1 bar: 186 calories, 7g fat (3g saturated fat), 18mg cholesterol, 180mg sodium, 30g carbohydrate (16g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
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Average Rating:
  • Yograma
    Oct 3, 2014

    A waste of pumpkin and cake mix. Very bland, crust did not stick together, make a different recipe and save yourself from being disappointed

  • Sierramomma
    Nov 6, 2013

    This was fantastic! I gave it only 4 stars because based on what other reviews stated about the crust being too hard, I modified the crust. I didn't use water or honey, just butter, about 1/3 cup, which is a more traditional crumb crust.

  • lakelover1102
    Oct 29, 2013

    Wasn't crazy about the taste right after it was baked. The crust seemed really dry. Put it in the refrigerator and tasted much better the next day after the crust softened a little. Would definitely make this again.

  • Pinstripes
    Mar 4, 2012

    These rocked!

  • FrauM
    Dec 8, 2011

    The pumpkin layer was quite yummy and turned out great, but the bottom crust layer became so incredibly hard. I could hardly cut it with a knife.

  • cafay
    Nov 16, 2011

    Loved this recipe! Delicious, but so easy to make!

  • nmandrews
    Nov 15, 2011

    Delicious recipe! Would recommend it to anyone who likes pumpkin!!

  • joefay904
    Nov 14, 2011

    Great tasting, and so easy to make!

  • peacefirst
    Nov 14, 2011

    simply outstanding; delicate flavor that pleases the palate and the tummy