Williams-Sonoma Pumpkin Dessert Squares

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The good folk at Williams-Sonoma were handing out samples of these a few weeks back. They were (of course) just scrumptious. These were made with Muirhead Pumpkin Pecan Butter (sold at W-S, needless to say), but I would imagine that any good pumpkin butter would do just fine.

Yields: 16 Servings

Source: Food.com

Categories: Dessert, Pumpkin



1 (18 ounce) boxes yellow cake mix
1/2 cup butter, melted
13 ounces pumpkin butter ( specifically 1 13-oz. jar of pumpkin pecan butter)
3 eggs
1 tablespoon flour
1/4 cup sugar
1/4 cup butter, softened
3 tablespoons milk
1 teaspoon cinnamon

1. Preheat oven to 350.

2. Reserve 1 cup of cake mix and set aside.

3. Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13" x 9" baking dish.

4. Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.

5. Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.

6. Bake 35-40 minutes, or until golden.

7. Cool to room temp and serve.