PUMPKIN DESSERT SQUARES
Every year we make a trip to the US to shop and one of my favourite places to shop is the Williams-Sonoma store. This year they were serving samples of this made with their own Pecan Pumpkin Butter and giving away the recipe. Since I can't buy the pumpkin butter here I adapted the recipe to use a butter recipe already on Zaar. Absolutely delicious!
Provided by Cookin-jo
Categories Dessert
Time 55m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Measure out one cup of the cake mix and set aside for the topping.
- Mix remaining cake mix with 1/2 cup melted butter, then mix in 1 egg.
- Press lightly and evenly into a lightly greased 9 X 13 baking pan.
- Mix the pumpkin butter with 2 eggs and the milk.
- Spread pumpkin butter over the cake base evenly.
- Sprinkle chopped pecans over the pumpkin.
- Mix the 1 cup reserved cake mix with the flour, sugar and cinnamon.
- Add softened butter and mix until crumbly.
- Sprinkle crumbs over the top of the cake.
- Bake at 350 degrees for 35-40 minutes, until golden.
- Note: If you're making your own pumpkin butter let it cool before using in this recipe.
- Prep and cook times do not include the time to make the pumpkin butter.
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.
Provided by KLHquilts
Categories Bar Cookie
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 9
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
THE BEST PUMPKIN SQUARES
Make and share this The Best Pumpkin Squares recipe from Food.com.
Provided by ManCanCook
Categories Dessert
Time 45m
Yield 1 tray pumpkin squares, 20 serving(s)
Number Of Ingredients 15
Steps:
- Mix all of the Pumpkin Square ingredients together.
- Place in a (greased) jelly roll pan and bake at 350 degrees for 25-30 minutes.
- For the frosting, mix all the ingredients together, adding the powdered sugar one cup at a time.
- Wait for the pumpkin squares to cool before topping with the frosting.
Nutrition Facts : Calories 330.5, Fat 18.1, SaturatedFat 3.7, Cholesterol 47, Sodium 296, Carbohydrate 40.2, Fiber 0.6, Sugar 28.9, Protein 3.2
RUTH'S PUMPKIN DESSERT SQUARES
This is my baby sister's recipe for pumpkin squares. I have found other recipes that are just not the same--and if they aren't like Ruths, then they simply aren't anywhere near as good.
Provided by Chabear01
Categories Dessert
Time 1h15m
Yield 1 square, 16 serving(s)
Number Of Ingredients 12
Steps:
- Bottom Crust:.
- From the cake mix package reserve 1 cup aside for the topping. Mix the rest of the cake mix with the melted margarine and egg. Combine and press firmly into a greased 9x13-inch pan. Prick with a fork and bake in oven till lightly brown.
- Filling:.
- Mix pumpkin, milk, pumpkin pie spice, 2 eggs, brown sugar. Combine filling ingredients and pour over crust.
- Topping:.
- Mix the one cup of reserved cake mix, cinnamon, sugar, and margarine together using a fork till crumbly. Sprinkle over filling.
- Bake at 350°F for 40-45 minutes. Serve with ice cream or whipped cream. This has a better flavor the next day.
Nutrition Facts : Calories 276.4, Fat 13.5, SaturatedFat 2.6, Cholesterol 41.7, Sodium 330.3, Carbohydrate 36.5, Fiber 0.5, Sugar 23.8, Protein 3.2
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