Williams-Sonoma Pumpkin Dessert Squares

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.
- Ready In:
- 1hr 10mins
- Serves:
- Units:
20
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ingredients
- 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
- Preheat oven to 350.
- Reserve 1 cup of cake mix and set aside.
- 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.
- Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
- 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.
- Bake 35-40 minutes, or until golden.
- Cool to room temp and serve.
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RECIPE MADE WITH LOVE BY
@KLHquilts
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@KLHquilts
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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."
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The recipe calls for 1/2 cup of butter total... BUT says... 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. and then later asks for 1/4c butter for the topping. Is this correct OR is it 1/4 c of butter for the base AND 1/4c of butter for the topping? THANKS!Replies 1
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