Yeah, it’s Fall. How do I know? Well, because the Pumpkin Butter Bars are being served in Williams-Sonoma stores across the country. Every year, about the first week in August, loyal Williams-Somona customers start asking, “When will the Pumpkin Butter be in the store”? And an even more critical question, “When will you start making Pumpkin Butter Bars to sample”? For those of you that may not be familiar with these questions, let me explain.
Williams-Sonoma carries a line of fruit butters and spreads in their stores. They are all wonderful, but the most sought after is the incredible Pecan Pumpkin Butter. Its arrival marks the beginning of fall, just like football, changing leaves and cooler temperatures do for the rest of us. However, I think for those of us who live in Texas and other warm places, somehow the arrival of the Pecan Pumpkin Butter gives us hope that the temperatures may drop below 90 degrees very soon!
Next, I need to explain how you turn this incredible Pecan Pumpkin Butter into these melt-in-your-mouth, warm, gooey Pumpkin Butter Bars. This recipe for Pumpkin Butter Bars is one of the best and most simple pumpkin recipes I have ever come across. In a season of Pumpkin Spice everything, it is great to find a unique recipe that is just the right balance of pumpkin, spice, sweet and simple. When I worked at Williams-Sonoma I usually worked a morning shift which meant I was the baker of these beautiful little morsels almost every day of the week, from the beginning of October until Thanksgiving. So, to say that I can make this recipe blind folded, is not an exaggeration.
The recipe for Pumpkin Butter Bars starts with a simple yellow cake mix which makes for a perfectly sweet and buttery crust. Then it is spread with a creamy, and delicately spiced pumpkin filling made with the famous Pecan Pumpkin Butter. And finally it is topped with a crumbly streusel topping that is the crowning glory to these little gems. You bake them in a small quarter sheet pan or jelly roll pan. They make a ton and freeze very well. This way, it you do not want to eat the whole pan in one sitting, you can save some for the rest of the month.
Like you often see with many of my recipes, I love to substitute ingredients sometimes. For this recipe, if you would like a dessert that is just a bit more tart, but still has that holiday flavor, substitute equal amounts of whole cranberry relish for the pumpkin butter. You will be pleasantly surprised. Well, I guess I can say that it is officially Fall. The Pumpkin Butter Bars are out of the oven! Happy Baking!
- 1 package yellow cake mix; set aside one cup
- ½ cup butter, melted
- 3 eggs, large
- 1 13 oz. jar of Muirhead Pecan Pumpkin Butter
- 2 Tbsp milk
- 1 Tbsp flour
- 2 Tbsp sugar
- ¼ cup butter, softened
- 1 tsp cinnamon
- ½ chopped pecans, optional
- Preheat oven to 350° F
- Measure out 1 cup of the cake mix and place in a small bowl. Set aside.
- Place the remainder of the cake mix in a medium sized 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 or Quarter Sheet pan.
- Mix together the Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour this mixture over the cake mix.
- Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Stir in nuts, if desired.
- Sprinkle over top of the pumpkin layer.
- Bake for 35 to 40 minutes or until golden brown. Cool. Cut into 2" squares.