This pumpkin praline bars recipe is sponsored by Pillsbury. Opinions are my own.

Doesn’t it seem like the pumpkin craze intensifies with each passing year? Personally, I adore pumpkin and will go out of my way to try new pumpkin-flavored drinks and treats during the fall and holiday season.

Pumpkin Praline Bars Recipe

For instance, I found this pumpkin praline bars recipe on the back of a box of Pillsbury Perfectly Pumpkin Cookie Mix, and wow, it’s definitely a keeper!

These pumpkin praline bars were so quick and easy to make, and require just a few ingredients beyond the box mix. The funny thing is, the recipe really transforms this pumpkin cookie mix into a really amazing little praline bar that looks just as good as it tastes!

Fans of pecans are going to go wild for these, I know my crew did.

These pumpkin praline bars were such a hit, in fact, that my mom is making two batches for a church function that she’s attending this weekend.

The bars are moist and chewy with a special sweet crunch on the top. They will definitely satisfy your pumpkin craving and they really make the perfect fall treat.

The best part? Just one is enough. These delicate and delicious little pumpkin praline bars pack a whole lot of sweetness in just a small piece. It really is like pumpkin heaven!

Be sure to visit the Pillsbury Baking website, Facebook page and Pinterest page!

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Pumpkin praline bars

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Ingredients

• Crisco original non-stick cooking spray
• 1 (17.5 oz.) package Pillsbury Perfectly Pumpkin Cookie Mix
• 1/2 cup plus 2 tablespoons butter, melted
• 1 large egg
• 1/3 cup dark corn syrup
• 1 teaspoon vanilla extract
• 2/3 cup chopped pecans

Instructions

1. Heat oven to 350 degrees. Coat 8-inch square baking pan with no-stick cooking spray.
2. Stir cookie mix and 1/2 cup melted butter in large bowl with a fork until evenly moistened. Press evenly into bottom of prepared pan to form a crust. Bake 10 minutes.
3. Whisk egg in medium bowl, Whisk in corn syrup, 2 tablespoons melted butter and vanilla until blended. Stir in pecans. Spread evenly over partially baked crust.
4. Bake 23 to 25 minutes or until topping is set. Cool completely on wire rack. Cut into bars. Note, the box says that it makes 20 bars, but we chose to make ours slightly larger and ended up with 16.