Butter Pecan Pumpkin Pie Bars

Today is Pumpkin Day.

I was at the Bookstore a few days ago, picking myself up a present (The Neely's newest Cookbook) and the cashier gave me a coupon for a Pumpkin treat at Starbucks, since October 26th is Pumpkin Day.

So, in celebration of Pumpkin Day, here is a super tasty pumpkin treat for you.

These bars are Awesome!!

The Pumpkin Layer is so creamy, not too sweet and has just the right amount of pumpkin spice flavor.  It melts in your mouth.  

You get just a hint of the butter pecan flavor as an aftertaste.  If you are not a fan of butter pecan, you can really use any flavor of cake mix that would pair well with pumpkin . . . white, yellow, chocolate.
Have you made any new Pumpkin Recipes lately? 

You might also like these Pumpkin recipes:
White Chocolate Pumpkin Bread with Crunchy Streusel Topping 
Pumpkin Molasses Sandwich Cookies 
Bread Machine Cinnamon Swirl Pumpkin Bread  

Butter Pecan Pumpkin Pie Bars

adapted from: Kraft
(Printable Recipe) or (Printable with Picture)

1 pkg. Butter Pecan cake mix
1 egg
1/2 c. unsalted butter, melted

Pumpkin Pie Layer:
1 (8 oz). pkg. cream cheese, room temperature
1 (15 oz.) can pumpkin puree
1/2 c. packed brown sugar
1 (3.4 oz.) box vanilla instant pudding mix
1 Tbl. pumpkin pie spice
3 eggs

For Serving:
whipped cream or Cool Whip
chopped pecans

Preheat oven to 350 degrees.  Line a 9x13-inch pan with foil or parchment paper extending over the sides and spray with cooking spray.  Mix dry cake mix, 1 egg and melted butter until blended; press onto bottom of prepared pan.

For the Pumpkin Pie Layer:  Beat cream cheese, pumpkin, brown sugar, dry pudding mix, pumpkin pie spice and 3 eggs with mixer until blended; pour over cake layer.

Bake for 40-45 minutes or until center is almost set; cool 10 minutes.  Use foil handles to transfer dessert to wire rack and cool completely.  Serve with whipped cream or Cool Whip and chopped pecans.  

Linked up at Time to Sparkle! and  Weekend Potluck!