This easy fall dessert idea is made using William and Sonoma’s pumpkin butter. These Pumpkin Butter Squares are the perfect dessert to serve this holiday season.
Fall is here! Well kind of. Us Floridians really don’t know the true meaning of fall. While the majority of the United States is witnessing the leaves changing colors and enjoying the perfect sweater weather, we are down here still sporting our tank tops and sandals and sweating profusely.
Those who aren’t Floridians would find it humorous to know that when the weather starts hitting the 80’s during the day and 70’s in the mornings and evenings we consider this to be “our fall”. And what do I do when fall comes? I make my favorite fall recipes of course and these pumpkin butter squares along with warm apple cider are among my favorites!
The more I think about it, making my favorite fall recipes (like these pumpkin muffins) is a way for me to trick myself into thinking I am experiencing fall like everyone else in the US. The smells of pumpkin and cinnamon baking away in the oven does something to my brain, and for a quick moment, I feel like I’m somewhere in Vermont experiencing fall firsthand. And then I go outside and reality hits in the form of humidity so thick you can cut it with a knife!
Most pumpkin desserts you’ll find incorporate pureed pumpkin for a strong pumpkin taste. This recipe, however, uses pumpkin butter instead of puree for a milder pumpkin effect. The fall spices like cinnamon and nutmeg shine more in these pumpkin butter squares then the actual pumpkin itself. I always like to say this ahead of time because I find that pumpkin is one of those flavors you either love or hate.
In my house, Zach is the only one who truly enjoys pumpkin. He likes it so much we buy him his own pumpkin pie for Thanksgiving each year. I personally won’t even touch the pie. The moral of the story: Don’t let the word “pumpkin” scare you away. Just try it.
This recipe was created by Williams and Sonoma and the pumpkin butter used for this recipe was purchased from their store. Any pumpkin butter will do though. Trader Joe’s has a great one too!
The recipe calls for the pumpkin pecan butter but in recent years, Williams and Sonoma have added different varieties of pumpkin butters in their stores. I have tried a few of them in this recipe and they all taste just as good!
I want to warn you that the pumpkin butter from Williams and Sonoma can be a bit pricey with one jar costing around $12.95. I do have a couple of tips to save money that I’ve learned over the years of making these though. You will find specials on the butter starting in late August and throughout the fall season. They might do a two for one special or 20% off. Just check their website for more information.
Also, these butters last years if not opened. My current jar is good until 2021! I buy a couple of jars on clearance after the fall season and keep them for the upcoming year. That’s a huge money saver. Or just buy yours from Trader Joe’s for way less…
So what do you need to make these Pumpkin Butter Square?
15.25 oz box yellow cake mix, ½ cup butter (melted) + ¼ cup butter (softened), 13.5 oz pumpkin pecan butter, 3 eggs, 1 tbsp flour, ¼ cup sugar, 3 tbsp milk, 1 tsp cinnamon
Start by preheating your oven to 350 degrees.
You’ll want to reserve one cup of the yellow cake mix for your crumble topping.
Pour the rest of the cake mix in a stand-up mixer along with ½ cup of melted butter and 1 egg and mix.
Lightly press the mixture into the bottom of a 13″ x 9” baking dish. No need to grease the dish because of all the butter already inside the bottom layer 🙂
Next, mix the jar of pumpkin pecan butter with the two remaining eggs and 3 tablespoons of milk.
Pour over the cake mixture in the pan.
Mix the 1 cup of cake mix that was left aside with 1 tablespoon of flour, ¼ cup softened butter and 1 teaspoon of cinnamon to make the crumble topping.
Sprinkle it over the pumpkin butter layer.
Bake for 35 – 40 minutes or until the top is golden brown.
Fill your mug with spiked warm apple cider, cut yourself a piece of these amazing pumpkin butter squares, and enjoy fall no matter where you live. I promise you won’t regret it!
- 15.25 oz box yellow cake mix
- ½ cup butter (melted) + ¼ cup butter (softened)
- 13.5 oz pumpkin pecan butter
- 3 eggs
- 1 tbsp flour
- ¼ cup sugar
- 3 tbsp milk
- 1 tsp cinnamon
- Start by preheating your oven to 350 degrees.
- You’ll want to start by reserving one cup of the yellow cake mix for your crumble topping.
- Pour the rest of the cake mix in a stand-up mixer along with ½ cup of melted butter and 1 egg and mix.
- Lightly press the mixture into the bottom of a 13’ x 9” baking dish.
- Next, mix the jar of pumpkin pecan butter with the two remaining eggs and 3 tablespoons of milk. Pour over the cake mixture in the pan.
- Mix the 1 cup of cake mix that was left aside with 1 tablespoon of flour, ¼ cup softened butter, and 1 teaspoon of cinnamon with a fork to make the crumble topping. Sprinkle it over the pumpkin butter layer.
- Bake for 35 - 40 minutes or until the top is golden brown.
Want to remember this? Post this Pumpkin Butter Squares recipe to your favorite Pinterest board!