Pumpkin Pecan Butter Bars

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Course Dessert
Cuisine American
Keywords Fall, Pumpkin, Vegetarian
Servings 12 bars
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Originally a Williams Sonoma recipe, this is one of my favorite autumn desserts. With a yellow cake base layer, the decadent pumpkin pecan center, and a sugary butter crumble on top, these bars are a melt in the mouth treat. It calls specifically for Muirhead Pumpkin Pecan Butter, which can be found at Williams Sonoma in the months leading up to Thanksgiving. This ingredient is key; do not substitute any other pumpkin butter for the Muirhead. However, it does look like more recent versions of this product are just spiced pumpkin butter and not the pumpkin pecan butter, so if that is the case, throw in about 1/3 cup chopped pecans to the mix for the middle layer. You can also use gluten free yellow cake mix in place of the regular mix as well.
Servings: 12 bars
Calories: 277kcal

Ingredients

  • 16 oz (about 2 cups) yellow cake mix (or G.F. yellow cake mix)
  • 8 Tbsp unsalted butter melted
  • 4 Tbsp unsalted butter cut into small cubes
  • 3 eggs
  • 1 jar Muirhead pumpkin pecan butter
  • 2 Tbsp whole milk
  • 1 Tbsp all purpose flour (or G.F. flour)
  • 1/4 cup sugar
  • 1 tsp cinnamon

Instructions

  • Preheat the oven to 350°F. Lightly butter a 9 x 13 inch baking pan. Reserve 1 cup of cake mix in a small bowl.
  • In a medium bowl, stir together the remaining cake mix, the 8 Tbsp of melted butter, and 1 egg. Pour into the prepared pan. It will seem like there is not enough to fill the bottom of the pan, but there is. Use your hands or a rubber spatula to spread the batter around, creating an even layer. It will be thin, but it is supposed to be.
  • In another bowl, stir together the jar of pumpkin butter with the remaining 2 eggs and the milk until well combined. Spread this evenly over the cake batter in the baking pan.
  • Add the Tbsp of flour, the sugar, and the cinnamon to the small bowl with the reserved cake mix and stir together. Add the 4 Tbsp of cold cubed butter. Using a pastry blender, fork, or your hands, cut the butter until pea-sized crumbles form and mixture starts clumping together. Crumble over the mixture in the baking pan.
  • Bake until golden, about 40 minutes.
  • Let cool and cut into squares to serve. Makes about 12 bars.

Nutrition

Calories: 277kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 294mg | Potassium: 36mg | Fiber: 1g | Sugar: 21g | Vitamin A: 427IU | Calcium: 94mg | Iron: 1mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!