Hi, friends!
Tonight I broke open the first jar (of the season) of Muirhead’s Pumpkin Pecan Butter. Now, if you’ve never tried this stuff, you’ll have to believe me when I say it is pumpkin-ly delicious! Seriously. It’s amazing. The ingredients are: pumpkin, sugar, lemon juice, pecans and spices. That’s it! You can use the Pumpkin Pecan Butter on toast, make pumpkin pancakes or pumpkin muffins but my hands-down favorite are the Pumpkin Dessert Squares. As I am typing this, the fresh smell of pumpkin, cinnamon and sugar are floating from my kitchen. The squares are in the oven right now. This should show you how much I love these! I can’t even wait until they are done baking to share them with you.
Here is the recipe, courtesy of Williams-Sonoma and Muirhead foods:
Pumpkin Dessert Squares
1 box yellow cake mix
1 Jar Muirhead Pumpkin Pecan Butter
3 eggs
1 TBLS flour
1/4 cup sugar
3/4 cup butter, divided
3 TBLS milk
1 tsp Cinnamon
Heat oven to 350.
Reserve 1 cup of the cake mix and set aside.
Mix remaining cake mix with 1/2 cup of melted butter and 1 egg. Press mixture lightly into the bottom of a 13 x 9 inch pan.
Mix 1 jar Muirhead Pumpkin Pecan Butter with 2 large eggs and 3 TBLS milk. Pour over cake mixture crust in pan.
Mix to a crumble, the reserved cup of cake mix, 1 TBLS flour, 1/4 cup sugar, 1/4 cup soft butter and 1 tsp cinnamon. Crumble over the top of the pumpkin layer.
Bake 35-40 minutes at 350 degrees or until golden. Cool and serve!
My Imperfect Kitchen Notes: When I make this, I use a 9 x 9 pan and bake it for about 50 – 55 minutes. They are thicker that way. I also swap the Cinnamon with 1 tsp of Pumpkin Pie Spice Mix. If you are a pumpkin lover, here is a delightful list of other recipes that use Muirheads Pumpkin Pecan Butter:
http://www.muirheadfoods.com/pecan_pumpkin_butter_recipes.shtml
Happy (almost) Fall! Enjoy these Pumpkin-ly delicious dessert squares! I know I will!
- 1 box yellow cake mix
- 1 Jar Muirhead Pumpkin Pecan Butter
- 3 eggs
- 1 TBLS flour
- 1/4 cup sugar
- 3/4 cup butter divided
- 3 TBLS milk
- 1 tsp Cinnamon
- Heat oven to 350.
- Reserve 1 cup of the cake mix and set aside.
- Mix remaining cake mix with 1/2 cup of melted butter and 1 egg. Press mixture lightly into the bottom of a 13 x 9 inch pan.
- Mix 1 jar Muirhead Pumpkin Pecan Butter with 2 large eggs and 3 TBLS milk. Pour over cake mixture crust in pan.
- Mix to a crumble, the reserved cup of cake mix, 1 TBLS flour, 1/4 cup sugar, 1/4 cup soft butter and 1 tsp cinnamon. Crumble over the top of the pumpkin layer.
- Bake 35-40 minutes at 350 degrees or until golden. Cool and serve!
When I make this, I use a 9 x 9 pan and bake it for about 50 – 55 minutes. They are thicker that way. I also swap the Cinnamon with 1 tsp of Pumpkin Pie Spice Mix.
