I stopped into Williams-Sonoma a few weeks ago to look at oven thermometers.
(My oven has been misbehaving lately.)
While I was there, they gave me a bite size sample of Pecan Pumpkin Butter Dessert Squares.
Their sales strategy worked.
I bought a jar of Muirhead Pecan Pumpkin Butter (sold at Williams-Sonoma stores) and made the squares the next time we had friends over.
They were a big hit.
Even nicer, the squares are easy to make and great for a crowd.
(I like easy recipes around the holidays, don’t you?)
The thing is, you could easily substitute a different brand of pumpkin butter, or even use apple butter (or something else entirely) to make variations to this recipe.
The squares are very rich. As a result, I cut them into very small squares. The small size seemed perfect when served to guests with a cup of coffee or tea.
I’m sharing the recipe exactly as it was given to me at the store, but feel free to make substitutions and/or experiment with ingredients as you see fit.
(Sorry I didn’t take a photo to share. I hadn’t planned to blog this recipe at the time I baked them.)
Pecan Pumpkin Butter Dessert Squares
1 package yellow cake mix; set aside one cup
1/2 cup butter, melted
3 eggs, large
1 jar of Muirhead Pecan Pumpkin Butter
2 Tbsp milk
1 Tbsp flour
1/4 cup sugar
1/4 cup butter, softened
1 tsp cinnamon
Preheat oven to 350F. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a greased 9″ x 13″ pan. Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour over the cake mix. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer. Bake for 35 to 40 minutes or until golden brown. Cool. Cut into 2″ squares. Serves 24.