Williams-Sonoma Pumpkin Dessert Squares

KLHquilts's Note:

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 16

• 1 (18 ounce) box 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

Directions:

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.

Reviews

[MrsFlogerzi]

Oh man! This is awesome! I went into WS the other day and had a delightful sample of these. I knew I could make it myself. I made my own pumpkin pecan butter (delish!)and whipped this up. I made mine in ramekins for indiviual desserts for a party I am throwing. It made 7 ramekins, I baked them for only 25 min at 350 degrees. They turned out picture perfect. Everyone is raving about them-I will definintely make again.

[Chef Mamarog]

I got this recipe when I worked at W-S one Christmas season it is excellent. I have used Trader Joe's pumpkin butter and it too was amazing...you couldn't tell the difference. The only thing missing...which I would love to know is the nutritional information. Does anyone know this?

[Chicagoland Chef du Jour]

Really delish! My kids have been bugging me the make this for weeks. I used white cake mix, once you add a whole egg and it's the same and pumpkin butter (not W-S brand). It turned out great. Perfect with a cup o' coffee or tea. A great alternative for those who don't care for pumpkin pie but like pumpkin & need a pumpkin fix. Thanks for posting KL!