just can’t get enough. [pecan pumpkin butter bars]

November 21st, 2010 by | comments

I’m not even sure where to begin with these dessert bars. They are honestly some of the most delicious and addicting dessert bars I’ve ever tasted—and they’re not even fully homemade (cake mix involved). I typically try to avoid using any type of box mix, but had heard so many rave reviews about these bars that I figured I should just follow the recipe.

The sweet aroma of cinnamon and pumpkin wafted through the kitchen during the baking process. I was too impatient to wait for the bars to cool, so I cut myself a small piece soon after removing from the oven. My taste buds couldn’t have been happier. The softness of the crust and smoothness of the pumpkin layer complimented the sugary crumble topping. Muirhead’s Pecan Pumpkin Butter from Williams-Sonoma made the difference in this recipe.

My brother in particular could not stop eating these delectable bites. They were his addiction for the two days they lasted until everyone (mainly him) gobbled up every last crumble.

I plan to make and bring these bars to our family friend’s house for Thanksgiving. They’re just too simple and scrumptious not to.


2 packages Betty Crocker yellow cake mix; set aside two cups (will only use 1 cup of 2nd box)

1/2 cup (1 stick) butter, melted

3 eggs, large

1 jar Muirhead Pecan Pumpkin Butter (Can purchase at Williams-Sonoma)

2 tbsp. whipping cream

1 tbsp. flour

2 tbsp. sugar

1/4 cup butter, softened

1 tsp. cinnamon


Preheat oven to 350 degrees.

Divide yellow cake mix, placing all but one cup from first box in mixing bowl. Add another cup to bowl from 2nd box. Stir the melted butter and one egg into the bowl holding the majority of 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 this result over the cake mix.

Stir the reserved two cups of cake mix with the flour, sugar, softened butter and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer.

Bake for 30 – 35 minutes or until golden brown and set. Let cool then cut into squares.

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