Pumpkin Spice Bars with a creamy cheesecake filling and a streusel topping with chunks of white chocolate will satisfy all of your pumpkin cravings. These bars taste a lot like pumpkin pie, but you can pick them up and eat them with your fingers. Everyone is probably sick of pumpkin recipes by now, but I’ve been so focused on apples and sweet potatoes I haven’t done any baking with pumpkin since I made Pumpkin White Chocolate cookies back in June. So be prepared for a few more upcoming pumpkin recipes. (Originally posted October 23, 2013.) Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save Easy Cake Mix Recipe A box of spice cake mix performs double duty in these Pumpkin Spice Bars and makes them super easy to prepare. The spice cake mix is the base for both the bottom crust and the streusel layer on top. The pumpkin cheesecake layer that is sandwiched in the middle is divine. I love how it tastes cold out of the refrigerator. Some chopped pecans add a little nuttiness and crunch to the crust layer and chopped white chocolate added to the streusel adds extra sweetness and another element of flavor. Enjoy! How To Make More detailed instructions in recipe card below. Make the Crust. Combine a box of spice cake mix, melted butter, finely chopped pecans, and vanilla extract and mix well. Set aside 1 cup for the topping and press the remaining mixture into a 9×13-inch baking pan. Bake for 13 to 15 minutes. Let cool. Make Filling. Beat cream cheese until smooth, then beat in brown sugar, pumpkin, an egg, and vanilla extract. Spread over cooled baked crust. Make Streusel. To reserved mixture, add chopped white chocolate, melted butter, and oats. Sprinkle over filling. Bake for 30 minutes. Let cool and then sprinkle with powdered sugar. Storage Leftovers can be stored in an airtight container in the refrigerator for 5 days. Serve cold or at room temperature. More Pumpkin Recipes Pumpkin Cake Roll Pumpkin Praline Torte Marshmallow Pumpkin Pie Pumpkin Spice Gooey Butter Cake Pumpkin Cheesecake with Gingersnap Crust Pumpkin Sheet Cake with Nutella Cream Cheese Frosting   Print Pumpkin Spice Bars A box of cake mix makes these Pumpkin Spice Bars with a streusel topping super easy to make. Course DessertCuisine American Prep Time 15 minutes minutesCook Time 45 minutes minutesTotal Time 1 hour hour Servings 16 Calories 324kcal Author Christin Mahrlig Equipment9×13-inch baking dish Ingredients1 box spice cake mix1/2 cup butter, melted1/2 cup finely chopped pecans1 teaspoon vanilla extract1 (8-ounce) package cream cheese, softened1/3 cup firmly packed brown sugar1 cup canned pumpkin1 large egg1 teaspoon vanilla extract1/2 cup finely chopped white chocolate1 tablespoon butter, melted1/3 cup uncooked regular oatspowdered sugar InstructionsPreheat oven to 350 degrees. Combine first 4 ingredients in a large bowl and mix well with a fork. Set 1 cup aside for streusel topping. Press remaining crumbs into a greased 13×9- inch pan.Bake for 13 to 15 minutes, until puffy and set. Place pan on a wire rack and cool for 20 minutes.Place cream cheese in a mixing bowl and beat with an electric mixer for 30 seconds. Add brown sugar, pumpkin, egg, and vanilla extract and beat to blend. Pour filling over cooled baked crust.Add white chocolate, 1 tablespoon melted butter, and oats to reserved 1 cup streusel and mix. Sprinkle over filling.Bake for 30 minutes or until center is set. Cool completely before serving. Sprinkle with powdered sugar.Store in refrigerator. NotesI use salted butter for this recipe. Best served chilled or at room temperature. NutritionCalories: 324kcal | Carbohydrates: 34g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 315mg | Potassium: 202mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2791IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg  Originally posted October 23, 2014. The post Pumpkin Spice Bars appeared first on Spicy Southern Kitchen.