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Have I mentioned that I love everything pumpkin, but pumpkin pie?! I love pumpkin bread, pumpkin spice cake, pumpkin lattes, pumpkin cheesecake (which, who doesn't love that?), pecan pumpkin butter, the list goes on.

I picked up a copy of this recipe that was printed crookedly on a plain white sheet of paper from the Williams-Sonoma store at the Arboretum years ago. Shocking...Williams-Sonoma handing out imperfect copies! I also picked up a jar of Muirhead's Pecan Pumpkin Butter for the first time. Since then, it's something I look forward to this time of the year.

Muirhead's Pecan Pumpkin Butter is a Fall must have and so is this dessert! I simply love this dessert and you will too! So, thank you Williams-Sonoma for coming up with it and handing out crooked copies that evening long ago.


Courtesy of Williams-Sonoma

Serves 16


  • 1 box yellow cake mix (I used Duncan Hines)

  • 1 tablespoon all-purpose flour

  • 1/4 cup sugar

  • 1 teaspoon ground cinnamon

  • 1 stick (8 tablespoons) unsalted butter (1/2 stick melted and 1/2 stick cut into small pieces, kept cold)

  • 3 eggs

  • 1 jar (13.5 ounce) pecan pumpkin butter (I used Muirhead's sold at Williams-Sonoma)

  • 2 tablespoons milk


Preheat the oven to 350 degrees. Lightly grease a 9x13 baking pan with shortening or butter.

<preparing the dry ingredients>

  • Reserve 1 cup of the cake mix in a small bowl.

  • Add to the reserved cake mix, the flour, sugar and ground cinnamon.

  • Stir and set aside.

<making the cake batter>

  • Mix together the remaining cake mix, melted butter and one egg in another bowl.

  • Add and press into the prepared baking pan, spread evenly.

<making the pumpkin butter mixture>

  • Stir the pecan pumpkin butter, the remaining two eggs and the milk in a small bowl.

  • Pour over the cake batter and spread evenly in the pan.

<making the crumb topping>

  • Add the cold butter pieces to the dry ingredients, using a pastry blender.

  • Cut in the butter until pea-sized crumbs form and the mixture clumps together.

  • Spread evenly the crumb topping over the pumpkin butter mixture.

<baking the dessert squares>

  • Bake in the oven 35 to 40 minutes or until golden.

  • Transfer the pan to a wire rack to cool completely.

  • Cut into squares.



  • For best results, make this the day before serving. Cool completely, cover with plastic wrap and store in the fridge. Prior to serving cut into squares.

  • As soon as you cut up the 1/2 stick of butter put it back in the fridge to keep cold, until you are ready to use. Do not let it get to room temperature. You could also keep the 1/2 stick of butter in the fridge until you are ready for it, and then cut it up.

  • You really need a pastry blender, if you don't have one you can bust out your food processor. You could use your hands but the warmth from your hands could melt the butter and ruin the crumb topping.

#food #recipes #holidays #cookiescandy #desserts

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