Muirhead Pecan Pumpkin Butter Dessert Squares Recipes
PECAN PUMPKIN BUTTER DESSERT BARS
3 Layered pumpkin dessert bars made with cake and ooey gooey pecan pumpkin butter layer, topped with cinnamon sugar crumble topping.
Provided by By Akram Taghavi-Burris
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and grease a 9 X 13 inch pan. Layer 1 - Reserve 1 cup of the cake mix and set aside. Using an electric mixer combine remaining cake mix with 1 egg and ½ cup of butter. Mix to cookie dough consistency. Press dough into bottom of pan. Layer 2 - Mix the jar of pecan pumpkin butter with the milk and remaining 2 eggs. Pour layer over cake layer. Layer 3 - Combine the reserved 1 cup of cake mix with flour, sugar and cinnamon and remaining ¼ cup of butter. Mix to cookie dough consistency. Crumble the topping over the other two layers. Bake for 35 - 40 minutes. Cool before eating. Eat by itself or top with cool whip.
MUIRHEAD PECAN PUMPKIN BUTTER DESSERT SQUARES
This is a Williams-Sonoma recipe that I make on occasion for my family. I had to enter this because I was DYING to know what the nutritional content is. :o) You can buy the pecan pumpkin butter at Williams-Sonoma or at www.muirheadfoods.com.
Categories Desserts Thanksgiving Thanksgiving Desserts Dessert Desserts Dessert
Yield 24
Number Of Ingredients 13
Steps:
- PREHEAT OVEN TO 350 DEGREES.
- GREASE A 13X9X2 BAKING PAN AND SET ASIDE.
- Divide cake mix, reserving one cup in a small mixing bowl; set aside.
- With the remainder of the cake mix, stir in the melted butter and one egg.
- Press this mixture into the bottom of the prepared baking dish.
- Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Spread this mixture over the pressed mixture in the baking dish.
- Stir the reserved cup of cake mix with the flour, sugar, 1/4 cup of softened butter, and cinnamon. Mix together until it's crumbly. Sprinkle over the top of the pumpkin layer.
- Bake for 35 to 40 minutes or until golden brown.
- Cool and cut into 2" squares. Makes 24 squares.
Nutrition Facts : Nutritional Info Servings Per Recipe 24 Amount Per Serving Calories
WILLIAMS-SONOMA PUMPKIN DESSERT SQUARES
The good folk at Williams-Sonoma were handing out samples of these a few weeks back. They were (of course) just scrumptious. These were made with Muirhead Pumpkin Pecan Butter (sold at W-S, needless to say), but I would imagine that any good pumpkin butter would do just fine.
Provided by KLHquilts
Categories Bar Cookie
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Reserve 1 cup of cake mix and set aside.
- Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13" x 9" baking dish.
- Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
- Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.
- Bake 35-40 minutes, or until golden.
- Cool to room temp and serve.
Nutrition Facts : Calories 243.8, Fat 13.3, SaturatedFat 6.4, Cholesterol 58.8, Sodium 300.7, Carbohydrate 28.8, Fiber 0.5, Sugar 17, Protein 2.8
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