Fall Recipe – Pecan Pumpkin Butter Squares

Fall is by far my favorite season. The crisp air, the changing leaves, the scarves and leather boots…it all makes me so darn happy. So it should be no surprise that this fall lovin’ gal has a love for any and all things pumpkin.  Come September bring on the pumpkin beers, the pumpkin ice cream, the pumpkin lattes…I.want.it.all.
This recipe certainly satisfies my pumpkin craving that kicks in this time of year.
Pecan Pumpkin Butter Squares
This is not an original recipe. No siree, this seasonal favorite is brought to you by the good ol’ people over at Williams Sonoma. But their recipe is so darn tasty that it made it right into our family book of “favorite recipes.” It’s that good…
Favorite Recipes

Pecan Pumpkin Butter Squares
Not only are these pumpkin bars delicious, but they’re incredibly easy to make. You probably have most of the ingredients on hand, and all you need to pick up is the jar of pecan pumpkin butter.  The cashier at Williams Sonoma told me the jars sell fast, so if you see one…buy it! You won’t regret it.

Ingredients

Ingredients:
-1 package of yellow cake mix; set aside 1 cup
-1/2 cup butter, melted
-3 large eggs
1 jar of Muirhead Pecan Pumpkin Butter from Williams Sonoma
-1/8 cup milk
-1 T. flour
-1/4 cup sugar
-1/4 cup butter, softened
-1 t. cinnamon

Williams Sonoma Pecan Pumpkin Butter

Directions:
Preheat oven to 350. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a 9×13 pan. Mix the jar of Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer. Bake for 35 to 40 minutes or until golden brown. Cut into 2″ squares.

Pecan Pumpkin Butter Squares
the perfect fall treat
Crumbly Pumpkin Squares
The crumbled sugary, buttery top is by far my favorite part. You can even get really wild and put vanilla or caramel ice cream on top. Holy moley yum.
STacked Pumpkin Squares
I hope you enjoy these little seasonal squares. If you’re a pumpkin lover like I am…I know you’ll scarf them down quickly!
Casey DIY Playbook

Share on FacebookTweet about this on TwitterPin on PinterestEmail to someone

Leave a Comment

  • Amanda

    Can I use pureed pumpkin instead of pumpkin butter? How can I modify this recipe?

  • Amanda, the Williams Sonoma pumpkin butter is the most important ingredient in this recipe, so I wouldn’t recommend skimping on it.

  • I’m making these this weekend! I tried these in Williams Sonoma and fell in love!

  • Pingback: Pumpkin Spice Hot Chocolate | DIY Playbook()