Williams Sonoma Pumpkin Butter Recipes

WILLIAMS-SONOMA PUMPKIN DESSERT SQUARES

Williams-Sonoma Pumpkin Dessert Squares image

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.

Provided by KLHquilts

Categories Bar Cookie

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 243.8, Fat 13.3, SaturatedFat 6.4, Cholesterol 58.8, Sodium 300.7, Carbohydrate 28.8, Fiber 0.5, Sugar 17, Protein 2.8

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