Monday Menu ~ Pumpkin Pecan Bars

The holiday baking season is fast approaching and this weekend I splurged and made a special treat for everyone here at my house. At first I was going to make pumpkin cookies with a cream cheese frosting and then I thought about pumpkin whoopie pies and then I finally decided to combine a couple of our favorite things. Pumpkin and pecans and then to make things even easier Pillsbury was a great help with the recipe on the side of the box!

Pillsbury pumpkin cookie mix

My husband loves pecan pie so I thought that this would be the perfect treat for him! And he wasn’t disappointed with them and neither was anyone else in my family. This one is a new favorite!

Think of this bar like a delightful combination of pumpkin pie and pecan pie…. the perfect marriage of two perfect holiday desserts.

Pumpkin Pecan Bars

I doubled the recipe so it would fit in a 13×9 pan. You can easily half it to fit in an 8×8 pan.

Crust

2 boxes of Pillsbury Pumpkin Cookie Mix

1 cup butter – melted

Topping

2 eggs

2/3 cup corn syrup – light or dark (I used light)

4 tbsp melted butter

1 tsp vanilla

1 1/2 cups chopped pecans

Instructions

Preheat oven to 350 degrees and spray a 13×9 pan with non-stick cooking spray.

Mix the melted butter and cookie mix until it’s incorporated and press into the the pan. Bake for 10 minutes.

While the crust is in the oven mix together the rest of the ingredients. Pour over top of the crust and make sure that it’s even.

Bake for 25 minutes, let cool, cut & enjoy!

Pumpkin Pecan Bars

Mmmm.... this one is mine!

I promise that you will love these! I know that my kids didn’t take long to finish off the pan in less than 24 hours! What you see below is all that was left Sunday afternoon…. they were gone well before dinner time!

Pumpkin pecan bars

Do you have a favorite cookie or bar that you make around the holidays? If not, are you going to try this one?

The best fall treat ever ~ pumpkin s’more bars

I am doing something that I don’t normally do…. posting on a Sunday and mid day. I always take the weekends off and make sure that when I do post that it’s ready to go at 6am.

But today I am sharing a recipe that I shared in Instagram yesterday. And there was an outcry for the recipe…people falling over to get it…… drooling on their phones and computers when they saw it. Alright, so maybe that’s an exaggeration.

Ingredients

  • 1/2 cup of butter
  • 1 can of pumpkin puree (150z)
  • 1 can of sweetened condensed milk (the small one)
  • 1 teaspoon of cinnamon
  • 1 cup of Graham cracker crumbs (about 12 squares
  • 45 graham crackers (approximately)
  • 9 cups of mini-marshmallows (entire bag)
  • 2 cup of semi-sweet chocolate chips (add more if you want!)

Instructions

  1. Preheat over to 450F.
  2. In a small saucepan on medium heat, combine the butter, pumpkin mix, milk, cinnamon and bring to a boil.
  3. Remove saucepan from heat and stir in Graham cracker crumbs. Place aside.
  4. Spray a 13×9 baking pan with cooking spray orĀ  line with waxed paper.
  5. Line the pan with graham crackers – I had to cut a couple for the last row.
  6. Pour 1/3 of the pumpkin mix over crackers and spread.
  7. Top the pumpkin mix with approximately 2 – 3 cups of marshmallows.
  8. Sprinkle evenly 1/2 cup of the chocolate chips.
  9. Repeat steps 5,6,7, 8 twice giving you 3 layers.
  10. Bake for 4 minutes.
  11. Let it cool and set for 3-4 hours to firm up otherwise it will not cut well into squares. I placed mine in the fridge for a little bit.
Pumpkin S'mores fresh out of the oven

Pumpkin S'mores fresh out of the oven

Having the graham crackers in squares really helped with the cutting since I didn’t have to cut through them.

These were a lot better than I had expected them to be. They were rich, airy, and very delicious!

Pumpkin S'more

I ate this one!

Because this recipe is so awesome I am going to link up with Kludgy Mom for her Fall Food linky so I can share it with everyone!

pumpkin badge

Monday Menu ~ Simple Pumpkin Cake

Yes, it’s Monday again…. the weekend is never long enough! But that’s alright because I have a great recipe for you all to try this week.

It’s a really simple, easy, and quick cake to make. What’s even better is that it’s healthy for you!

Curious yet?

Alright, so here are the ingredients.

1 box cake mix – any flavor you want. You can even use a reduced sugar cake mix.

1 15 oz can of pumpkin

2 eggs or 1/2 cup of egg beaters – these are optional. You can make the cake without the eggs and it turns out just fine.

1 tsp (or more if you like) pumpkin pie spice – leave this out if you want

pumpkin cake ingredients

The ingredients

Now it doesn’t get any easier than this….

Preheat over to 350 degrees and spray your 13×9 cake pan or cupcake pan.

Mix all of the ingredients together in a bowl. It will be really thick and this is alright so don’t worry.

pumpkin cake batter

The batter

Spread the batter in the pan evenly and bake for 25 – 30 minutes for the 13×9 and about 15 minutes for cupcakes.

For my cake I wanted the pumpkin flavor to really stand out so I used a yellow cake mix and it was pretty good. I think that I would have liked a spice cake better though just because there would have been more of the flavor that I was looking for. The yellow cake gave it a sweeter flavor than I wanted… but it was still good.

We left ours plain…. no frosting at all. But you can add a frosting, glaze, or fresh fruit.

Note: When you use a chocolate cake mix you can’t taste the pumpkin and it has more of a dense brownie taste. You can also use this to make cookies.

Give it try and let me know what you think?