These pumpkin mellowcreme blondie bars turn a box of yellow cake mix into an autumn dessert with a chewy center and bright candy pumpkins tucked into every slice. The dough takes only a few minutes to stir together, making this an easy option for a fall party or a last-minute sweet treat.
The five ingredients are cake mix, eggs, butter, vanilla and pumpkin mellowcreme candies. A small metal pan keeps the bars thick enough to slice, while parchment makes them easy to lift out after cooling.
Why You Will Love These Pumpkin Candy Blondies
The cake mix provides the flour, sugar and leavening in one convenient ingredient. Eggs and melted butter turn it into a dense batter closer to cookie dough than cake batter. Whole pumpkin candies soften in the oven, leaving sweet pockets inside and a colorful finish on top.
Ingredient Notes
Yellow cake mix: Use one standard 15.25-ounce box. The batter is intentionally thick, so there is no need to add the water or oil listed on the cake-mix box.
Eggs, butter and vanilla: Two large eggs bind the dough. Melt the unsalted butter and let it cool slightly before mixing so it does not cook the eggs. Vanilla rounds out the buttery flavor.
Pumpkin mellowcreme candies: Measure 1½ cups after unwrapping. Keep the candies whole; one cup goes into the dough, and the remaining half cup decorates the surface.
How to Make Pumpkin Mellowcreme Blondie Bars
Prepare the pan
Heat the oven to 350°F (175°C). Line a quarter sheet pan or an 8-inch square metal pan with parchment, leaving an overhang to help lift the baked slab out. A large sheet pan spreads this small batch too thin and makes it more likely to dry out.
Mix the dough
In a large bowl, stir the cake mix, eggs, melted butter and vanilla together until no dry patches remain. Expect a stiff, scoopable dough. Fold in one cup of the whole pumpkin candies with a spatula so they remain intact.
Spread, top and bake
Press the dough evenly into the prepared pan. Scatter the remaining half cup of candy pumpkins over the top and gently press them in. Bake for 20 to 25 minutes, checking early. The edges should be golden and the center just set. The candy may soften and sink slightly as the bars bake.
Cool before slicing
Leave the bars in the pan until completely cool. Lift them out by the parchment and cut into 12 squares with a sharp knife. If you prefer a softer, gooier serving, warm an individual square briefly after cutting it.
Variations & Tips
Keep the bars thick: An 8-inch square pan produces a deeper blondie. A quarter sheet pan gives a slightly thinner bar. Start checking at 20 minutes either way and use the center as your guide.
Add fall spice: A pinch of cinnamon or pumpkin pie spice is an optional addition. It changes the five-ingredient formula, but works well with the vanilla and candy.
Watch the candy: The mellowcremes can brown quickly where they touch the hot pan or sit at an exposed edge. Keep them mostly inside the dough and away from the very edge of the pan.
For a dessert tray: Cut each square in half after cooling to make small party bites. Serve alongside apple slices or salted pretzels to balance the sweetness.
Serving and Storage
Serve at room temperature with coffee or cold milk. For a dessert plate, a scoop of vanilla ice cream is a good match. Store fully cooled bars in an airtight container for up to three days; place parchment between layers if the candy tops feel sticky.
Frequently Asked Questions
Can I use a different cake mix?
A vanilla cake mix is the closest substitute. A spice cake mix will give a stronger fall flavor, but it changes the taste of the original five-ingredient version.
Why is the batter so thick?
The mixture is meant to bake like a blondie rather than a fluffy cake. Spread it with a spatula or lightly damp hands instead of adding liquid.
When are the bars done?
Look for golden edges and a center that has set but is still soft. The bars firm up as they cool, so avoid waiting for the middle to become dry.
Pumpkin Mellowcreme Blondie Bars Recipe Card
5-Ingredient Pumpkin Mellowcreme Blondie Bars
Ingredients
Method
- Heat the oven to 350°F. Line a quarter sheet pan or an 8-inch square metal pan with parchment paper.
- Mix the cake mix, eggs, melted butter, and vanilla in a large bowl until a thick dough forms.
- Gently fold 1 cup of the whole pumpkin candies into the dough. Spread the dough evenly in the prepared pan. Press the remaining 1/2 cup of candies over the top.
- Bake for 20 to 25 minutes, until the edges turn golden and the center looks set. Check early so the candy does not overbrown.
- Cool completely in the pan, then lift out and cut into 12 bars.
