Fall is the long awaited season when pumpkin spice lattes make an appearance at Starbucks. I can’t drink them because they are so sweet and I never mix sugar with coffee. But, I do love pumpkin and for Halloween I made Williams & Sonoma’s pumpkin bars for a party at our house. There was only one bar left over which I split with my dog Lucy at midnight last night! I judge the success of a dessert based on how much is left so the pumpkin squares were a success. This is a famous dessert and the only specialty ingredient needed is Muirfield Pecan Pumpkin Butter which you can buy at Williams & Sonoma. I bought it this year at Marcel’s Culinary Experience in Glen Ellyn. Though Halloween has come and gone and the candy has mysteriously disappeared from my daughter’s bag, I still have plenty of time this fall to enjoy pumpkin bars, cider donuts, apple cider, and pumpkin bread. Try the Pumpkin Bars for your friends and family and these bars will become a tradition in your house as well.
Williams & Sonoma Pecan Pumpkin Bars:
18.25 oz. package yellow cake mix, set aside one cup (I used Pillsbury Moist Supreme)
1/2 cup butter, melted
3 large eggs
13.5 oz. 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 350 degrees.
Grease and flour a 9 X 13 pan.
Divide cake mix, placing all but one cup in a mixing bowl.
Stir the melted butter and one egg into the cake mix until combined.
Press the mixture into the bottom of the pan.
In another bowl, mix pumpkin butter with two eggs and milk until combined.
Spread pumpkin mixture over pressed cake mix.
Stir the reserved 1 cup of cake mix with the flour, sugar, and cinnamon.
Then add the softened butter and mix together until crumbly.
Sprinkle over the top of the pumpkin layer.
Bake for about 35 minutes or until golden brown.
Cool and cut into 2 ” squares.