Williams-Sonoma Pumpkin Dessert Squares

READY IN: 1hr 10mins
Recipe by KLHquilts

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.

Top Review by 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.

Ingredients Nutrition

  • 510.29 g box yellow cake mix
  • 118.29 ml butter, melted
  • 368.54 g pumpkin butter (specifically 1 13-oz. jar of pumpkin pecan butter)
  • 3 eggs
  • 14.79 ml flour
  • 59.14 ml sugar
  • 59.14 ml butter, softened
  • 44.37 ml milk
  • 4.92 ml 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.

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