The Very Best Pumpkin Pie Cake Bars in the Air Fryer

Air Fryer Pumpkin Pie Cake

Recently I made a tried my favorite pumpkin recipes in the air fryer with my kids. You can watch this video on YouTube. The verdict? Amazing. Pumpkin recipes are so easy and perfect for the air fryer. Today’s recipe was definitely the best and my favorite from the five pumpkin recipes I tried in the air fryer. You are going to love this air fryer pumpkin pie cake bars because it is so easy, tasty, and sweet. This recipe is perfect if you want a quick fall treat, for singles, or smaller families.

How to Make Pumpkin Pie Cake for the Air Fryer

Because the air fryer is smaller, you actually need to half the original recipe. Some have asked why you would want to make this recipe in the air fryer, because it could be easier in the oven. While this recipe is perfect for the oven as well. It also works great in the air fryer for smaller families, individuals, or if you want to have fun and try something new in your air fryer!

The recipe ingredients are simple for this recipe. You need:

• 215 grams yellow cake mix (half a box of cake mix)
• ¼ cup butter melted and cooled
• 1 ½ eggs, divided
• 7 ½ ounces pure pumpkin puree
• ⅓ cup milk
• 2 tablespoons sugar
• 2 tablespoons butter, room temperature
• ½ teaspoon cinnamon 
• Whipped cream for topping

If you want to make this recipe in the oven. Double the ingredients listed above and use a 9×13 cake pan. See the rest of the oven instructions below.

The Trick to Making Pumpkin Pie Cake in the Air Fryer

The first step to making the best cake is to use half the box of yellow cake mix. Then, take out 1/2 cup of the mix to use for the crumble topping. Combine the cake mix with half an egg and melted butter.

How to Measure Half an Egg

You don’t need to guess how much half an egg actually is. First, whisk together an egg in a bowl. Then weigh the whisked egg on a food scale and divide the number by half. When I did this for this recipe, my one egg weighed 55 grams. So I only used about 27 grams of egg for this recipe. 

Cooking Cake in the Air Fryer

Place your mixture in a lightly sprayed 7-inch springform pan (or a different dish that will fit in your air fryer. A cake barrel or cake pan also works). Cook this layer in the air fryer at 320°F/160°C for 10 minutes.

The Best Pumpkin Pie Cake Bars

While the base layer is cooking, in a bowl mix together your pumpkin layer by combining the pumpkin puree, ⅓ cup milk, and 1 egg. Next, in a separate bowl mix together the ½ cup of cake mix, with 2 tablespoons of sugar, and 1/2 teaspoon of cinnamon. Then add in the butter and mix until crumbly with a fork. This is your crumble mixture.

Carefully remove the cake from the air fryer basket.  Add the pumpkin puree layer to the cake, then the crumble topping mixture. 

Important Tip for Cooking Crumble Layers in the Air Fryer

To avoid the crumble mixture from blowing around in the air fryer, lightly spray the top of the cake with oil or cover with foil and take off during the last couple of minutes. Then, cook in the air fryer at 320°F/160°C for another 10-15 minutes, or until the top is golden brown and the inside is cooked through. 

Once cooled, remove from the springform pan and enjoy with whipped cream.

Oven Instructions

This recipe works great in the oven as well. Just double the called for ingredients. Be sure to set aside 1 cup of cake mix for the crumble topping.

Mix ingredients together as directed. Press the first layer into a lightly oiled 9×13 baking pan. Place the pumpkin layer next, and then finally the crumble on top. Cook for 45-50 minutes at 350°F/175°C, or until the middle is all the way cooked.

Final Thoughts

Air fryer pumpkin pie bars are the best to say the least. The recipe is simple to follow and the results are amazing. This pumpkin pie cake was a hit in our home and I know it will in yours as well. Share in the comments below how this recipe went for you! Happy fall!

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• Air Fryer Pumpkin Chocolate Chip Muffins
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The Very Best Pumpkin Pie Cake Bars in the Air Fryer

Air fryer pumpkin pie bars are the best to say the least. The recipe is simple to follow and the results are amazing.

4.84 / 5 ( 6 Reviews )

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Serves: 4

Adjust Servings: 4

US CustomaryMetric

Equipment

• Air Fryer

Ingredients

• 215 grams yellow cake mix half a box of cake mix
• ¼ cup butter melted and cooled
• 1 ½ eggs divided
• 7 ½ ounces pure pumpkin puree
• ⅓ cup milk
• 2 tablespoons sugar
• 2 tablespoons butter room temperature
• ½ teaspoon cinnamon
• Whipped cream for topping

Instructions

• From the half box of the cake mix, take out ½ cup and set aside in a bowl for the topping, for later.
• With the remaining cake mix, add a ¼ cup of melted butter, and ½ an egg (see notes). Mix together until combined.
• Lightly spray the bottom of a 7-inch springform pan (or a different dish that will fit in your air fryer. A cake barrel or cake pan also works).
• Spread the batter in the bottom of the pan. Cook in the air fryer for 320°F/160°C for 10 minutes.
• In a bowl, mix together the pumpkin puree, ⅓ cup milk, and 1 egg.
• In a separate bowl, mix together the ½ cup of cake mix, with 2 tablespoons of sugar, and 1/2 teaspoon of cinnamon. Then add in the butter and mix until crumbly with a fork.
• Carefully remove the cake from the air fryer basket.
• Add the pumpkin puree layer to the cake, then the crumble topping mixture.
• To avoid the crumble mixture from blowing around in the air fryer, lightly spray the top of the cake with oil or cover with foil and take off during the last couple of minutes.
• Cook in the air fryer at 320°F/160°C for another 10-15 minutes, or until the top is golden brown and the inside is cooked through.
• Once cooled, remove from the springform pan and enjoy with whipped cream.

Recipe Notes

To get half an egg, whisk the egg in a small bowl and measure it on a scale. Take out half and put it in another bowl. For me, 1 egg weighed 55 grams. So I only used about 27 grams of egg for this recipe.

Oven Instructions:

This recipe works great in the oven as well. Just double the called for ingredients. Be sure to set aside 1 cup of cake mix for the crumble topping. 

Mix ingredients together as directed. Press the first layer into a lightly oiled 9x13 baking pan. Place the pumpkin layer next, and then finally the crumble on top. Cook for 45-50 minutes at 350°F/175°C, or until the middle is all the way cooked.

Nutrition

Calories: 428kcal | Carbohydrates: 56g | Protein: 5g | Fat: 21g | Sodium: 577mg | Fiber: 2g | Sugar: 32g