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Pumpkin Pie Dessert Squares

Pumpkin pie dessert squares with a yellow cake crust base and smooth pumpkin custard, topped with a buttery cinnamon crumble. Baked until the filling is set and the topping turns golden, then cooled for clean, neat squares.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 24 squares
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

cake mix crust
  • 1 can (15.25 oz) yellow cake mix Reserve 1 cup for topping
  • 0.5 cup unsalted butter Melted
  • 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
  • 0.25 cup sugar
  • 3 tbsp unsalted butter Cold
  • 0.5 tsp cinnamon
  • 1 whipped cream For serving

Equipment

  • 1 sheet pan

Method
 

Prep and bake the crust
  1. Preheat the oven to 350F and grease a 9x13 pan with a light coating so the crust releases cleanly.
  2. Combine yellow cake mix, melted butter, and egg, then press the mixture into the greased pan in an even layer.
  3. Bake for 10 minutes at 350F until set at the edges, then remove the pan while you mix the filling.
Make and add the pumpkin filling
  1. Whisk pumpkin puree, eggs, granulated sugar, evaporated milk, pumpkin pie spice, cinnamon, ginger, and salt until smooth and uniform.
  2. Pour the filling over the warm baked crust so it spreads evenly to the corners.
Top and finish baking
  1. Combine reserved yellow cake mix, sugar, cold butter, and cinnamon until crumbly, then scatter the crumbs evenly over the filling.
  2. Bake for 40-45 minutes at 350F until the topping is golden and the center is set (no wet jiggle).
Cool and serve
  1. Cool the pan completely to help the filling fully firm up for neat square cuts.
  2. Cut into squares and serve with whipped cream.

Notes

Pro tip: for the best sliceable squares, cool all the way until the center no longer feels soft, then wipe the knife between cuts. Store covered in the refrigerator up to 4 days; freeze up to 2 months (thaw overnight in the fridge). For a dairy-reduced swap, use evaporated milk made from lactose-free or oat/soy-based substitutes if desired—texture may be slightly softer but still works.