Averie Cooks

-1 Preheat oven to 350F, line a 9x13-inch pan with heavy-duty aluminum foil for easier cleanup if desired, spray with cooking spray; set aside.
-1 To a large bowl, add the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, cinnamon, and whisk to combine. Pour into the prepared pan; set aside.
-1 To a large bowl (same one you already used is fine), add the spice cake mix, melted butter, and stir to combine.
-1 Drop buttery spice cake mixture in golf ball-sized amounts over the pumpkin mixture in the pan. You won't see where they are landing because the pumpkin mixture is very obscure, and you will drop in lots, so just scatter them around the pan as best as you can.
-1 Evenly sprinkle the candied pecans and then the chocolate chips.
-1 Bake for about 45 minutes, or until the bars are very well set and a toothpick inserted in the center comes out clean. If in doubt, this is a dessert that overbaking by a bit is better than underbaking by a bit. If the bars are underbaked, they will be too soft to hold together or cut. The site from which I adapted this recipe suggests baking 50-60 minutes, although in my oven 60 minutes would have burned the bars; bake until done given your oven, climate, and ingredients, whatever that means on the clock.
-1 Allow bars to cool, in the pan, for at least 45 minutes before slicing and serving.