Saturday, September 25, 2010
I drove up to the Penn Square Mall this afternoon to do some shopping and stopped by my favorite store, Williams-Sonoma. Today they were serving samples of their “Pumpkin Dessert Squares” made with their featured product, Pecan Pumpkin Butter! Can we say “Yummm”? This delectable piece of pumpkin goodness melted in my mouth and I was craving for more! I couldn’t leave without the recipe so here it is. I promise you won’t be disappointed!!
Pumpkin Dessert Squares
FOR PRINTER-FRIENDLY
1 jar Pecan Pumpkin Butter
¼ cup sugar
½ cup melted butter
1/8 cup milk
¼ cup butter
3 large eggs
1 tablespoon flour
1 teaspoon cinnamon
Preheat oven to 350°F. and lightly grease a 9 x 13 or Jelly Roll Pan.
Reserve 1 cup of the yellow cake mix. Mix the remaining cake mix with ½ cup melted butter and 1 egg.
Press into the bottom of the prepared pan.
Mix 1 jar of Pecan Pumpkin Butter with the remaining 2 eggs and 1/8 cup of milk.
Spread over the cake mixture in the pan.
Mix the reserved cup of the cake mix with 1 tablespoon of flour, ¼ cup sugar, ¼ butter and 1 teaspoon of cinnamon.
Mix with a pastry blender until butter is pea-sized and the mixture clumps together. Crumble the mixture over the top of the pumpkin mixture.
Bake in preheated oven for 35-40 minutes or until golden brown.
Enjoy!
**Muirhead Pecan Pumpkin Butter can be purchased at your local Williams-Sonoma store or via their website: CLICK HERE
Chef's Note: I am currently testing a Pecan Pumpkin Butter recipe. If it passes the test I will post the recipe!
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