And they are so easy to make.
My son is not the only one that loves these bars. My supervisor (where I used to work) loved them too. He requested these even out of season.....
One time I was in such a hurry (making them before work) that I forgot to add the eggs....OOPS!! So when I took them to my supervisor I told him, "Lookie here, cholesterol free pumpkin bars...." They tasted okay, but they just didn't have the fluff and richness....
But this recipe has to have it to make it complete.
You press the cake mix in the bottom of a jelly roll pan, and it will be crumby and not look like it will hold together, but when you get the cream cheese mixture on top it it all bakes together.
I also substituted the pumpkin with butternut squash. The only difference was the color.
This recipe is linked to:
1 pkg. (2 layer) yellow cake mix
1 tsp. cinnamon
1 tsp. vanilla
2 TBS butter, melted
8 oz. cream cheese, soft
2 tsp. pumpkin pie spice
1 (14 oz.) can sweetened condensed milk
1 (15 oz.) can pumpkin, or butternut squash
1 c. chopped walnuts
Preheat oven to 350 degrees F. In a large mixing bowl (I use my kitchen aid mixer for both steps without cleaning in between), combine cake mix, 1 egg, cinnamon, butter, and vanilla. Mix on low speed. Press into the bottom of a jelly roll pan. In the same mixer bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk, then remaining 2 eggs, pumpkin or butternut squash, and 2 tsp. pumpkin pie spice. Mix well. Pour over cake mix crust and sprinkle with walnuts. Bake 30 - 35 minutes or until set. Cool, chill, and cut into squares. Store in refrigerator.