Go Back

Pumpkin Pie Dessert Squares

Pumpkin pie dessert squares with a buttery yellow cake crust and smooth pumpkin custard. Baked with a golden crumble topping for neat, sliceable squares.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

cake mix crust
  • 1 box (15.25 oz) yellow cake mix
  • 0.5 cup unsalted butter
  • 1 egg
pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 2 egg
  • 0.67 cup granulated sugar
  • 1 can (12 oz) evaporated milk
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp salt
crumble topping
  • 1 cup yellow cake mix Reserved 1 cup from the box for topping
  • 0.25 cup sugar Use 1/4 cup sugar for the crumble
  • 3 tbsp unsalted butter Use cold butter for the crumble
  • 0.5 tsp cinnamon For the crumble topping
serving
  • 1 whipped cream
  • 0.25 tsp cinnamon Lightly sprinkle on top

Equipment

  • 1 sheet pan

Method
 

Prep and bake the crust
  1. Preheat the oven to 350F and grease a 9x13 pan. Keep the pan ready for a warm press-in crust.
  2. Combine the reserved cake mix (remaining) with melted unsalted butter and the egg, then press the mixture into the pan. Press firmly for an even, compact base.
  3. Bake the crust for 10 minutes. Look for the edges to set slightly while the center stays lightly pale.
Make the filling and add crumble topping
  1. Whisk pumpkin puree, eggs, granulated sugar, evaporated milk, pumpkin pie spice, cinnamon, ginger, and salt until smooth. Stir until no spice clumps remain.
  2. Pour the filling over the warm crust. Pour gently so the crust holds its shape.
  3. Combine the reserved 1 cup cake mix, sugar, cold unsalted butter, and cinnamon until crumbly, then scatter the crumbs over the filling. Cover evenly for a uniform golden top.
Bake, cool, and serve
  1. Bake for 40-45 minutes at 350F until the topping is golden and the filling is set. The center should no longer jiggle when the pan is tapped.
  2. Cool completely before cutting into squares. This helps the custard set cleanly for neat pieces.
  3. Serve squares with whipped cream and a light sprinkle of cinnamon. Add right before serving for the best contrast of creamy and spiced.

Notes

Pro tip: use cold butter in the crumble so it stays crumbly instead of melting into the custard. Store covered in the refrigerator up to 4 days; freeze baked squares up to 2 months for best texture. For a dairy-light swap, replace evaporated milk with a plain unsweetened lactose-free evaporated-style milk or evaporated coconut milk (same volume) to keep the custard smooth.