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The great thing about this recipe is that, while it is two layers, it is all baked at once. Also, it using a whole can of pumpkin puree. I don’t know about you but I hate it when I use a can of anything, only to have part of it left over.


16 bars

Total time

60 minutes




  • ½ cup butter (softened)
  • ¾ cup granulated sugar
  • 2 eggs ((beaten))
  • ½ tsp vanilla
  • 1 cup flour
  • ¼ tsp cinnamon
  • ¼ tsp baking powder
  • of salt
  • pinch of ginger
  • pinch of cloves
  • ½ cup pumpkin puree
  • ½ cup powdered sugar
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 2 eggs ((beaten))


  1. Preheat oven to 350 degrees. Line a 8"x8" baking pan with parchment paper.
  2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla until combined.
  3. In a separate bowl whisk together flour, spices, and baking powder. Mix half of the flour mixture into the butter mixture. Then mix in the pumpkin puree. Lastly, mix in the rest of the flour mixture until combined.
  4. Mix together topping ingredients until completely combined.
  5. Pour cake mixture into the pan. Tap the pan on the counter to even out the batter. Spoon the topping on top of the batter, then spread it out evenly to cover the surface of the cake batter.
  6. Bake for 45 to 50 minutes, or until a toothpick comes out cleanly.
  7. Let cool completely before cutting.
  8. View the recipe instructions at The Honey Blonde

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