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. Show more

Ready In: 1 hr 10 mins

Serves: 16


  • 1 (18 ounce) box  yellow cake mix
  • 12 cup butter, melted
  • 13  ounces  pumpkin butter (specifically 1 13-oz. jar of pumpkin pecan butter)
  • 3  eggs
  • 1  tablespoon flour
  • 14 cup sugar
  • 14 cup butter, softened
  • 3  tablespoons milk
  • 1  teaspoon cinnamon


  1. Preheat oven to 350.
  2. Reserve 1 cup of cake mix and set aside.
  3. 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.
  4. Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
  5. 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.
  6. Bake 35-40 minutes, or until golden.
  7. Cool to room temp and serve.
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