Pumpkin Dessert Squares

Jump to Recipe

Pumpkin Squares

:: Pumpkin Dessert Squares ::

This week is the kick-off to all of our dessert consumption from now until New Year’s Eve.  Well, for me it usually goes beyond that, but I try! I have said it once, twice, three times “I LIKE PUMPKIN!” Too much, but lucky for me it coordinates well with this upcoming holiday. These Pumpkin Dessert Squares remind me of the homey smell of my Grandma Joan’s kitchen on Thanksgiving Day.  She always had a pot of mulling spices heated in a mini crock pot. The joyous aroma of nutmeg blended with pecans and pumpkin brings me back to my childhood.  Thankfully, I came across this recipe right after I got married and it has been a family favorite ever since.  What makes these Pumpkin Dessert Squares so special is the main ingredient called Muirhead’s Pecan Pumpkin Putter.  It can be found at Williams Sonoma. 

 

These Squares are a cross between your favorite pumpkin pie and coffee cake blended into one.  Simple box cake mix blended with this amazing Pecan Pumpkin Butter will make you want seconds.  The butter is star in this recipe {believe me I have tried others}. This jar of gooey pumpkin and pecan mixture cannot be replicated. This is a great crowd pleaser and goes well with a topping of homemade whip cream or vanilla bean ice cream.

pumpkinsquares2

 

Print Recipe

Pumpkin Dessert Squares

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 8 -10

Ingredients

  • * 1 box of Classic Yellow Cake Mix
  • * 1 jar of Muirhead Pecan Pumpkin Butter
  • * 3 eggs
  • * 3/4 cup softened butter
  • * 3 tablespoons of milk
  • * 1 tablespoon of flour
  • * 1 teaspoon of cinnamon

Instructions

  • Open the box of cake mix and set aside one cup of mix.
  • Combine the remaining cake mix, 1/2 cup butter, and 1 egg and mix together in a mixer.
  • Press this mixture lightly unto the bottom of an 8 inch casserole pan.
  • Then mix together the remaining 2 eggs, Pecan Pumpkin Butter, and milk and pour this over the cake.
  • Make sure to spread this out evenly.
  • Finally combine the reserved cake mix with the flour and cinnamon and 1/4 cup butter.
  • Crumble this over the the liquid layer.
  • Pop this in the oven at 350 for 35-40 minutes.
  • Then voila! You have just made an instant favorite

Notes

This recipe is adapted from Williams-Sonoma's Pumpkin Dessert Squares. I tend to double this recipe when I make it and serve it in a 9 x 13 inch pan. Serve with fresh whip cream or vanilla ice cream.

In a pinch?  Here are some additional Thanksgiving Day Recipes.  Click on the links below.

Holiday Yams With Brown Sugar and Pecans.

Pumpkin Nutella Muffins.

Gingerbread Pumpkin Fluff.

Cranberry Sauce.

Maple Cream Cheese Whipped Frosting.

Wishing you all a Blessed and Happy Thanksgiving!