Monday, December 27, 2010

Pumpkin Butter Bars

This recipe is another reason that pumpkin should be eaten year-round. These are DELICIOUS! AMAZING. I've never had a baked good disappear so fast at work. I had to set one aside to take home to the bf so he could try them too. These are also easy, and you can make them too! The original recipe is from Williams Sonoma (found on the jar of their Pecan Pumpkin butter), but I grabbed it from Bakerella. I couldn't find the WS butter, so I grabbed this version of Maple Pumpkin Butter from the grocery store.

Worked like a charm! :)

Something about the yellow cake base and the cinnamon and the crumble makes these almost like a coffee cake. I brought them for a breakfast potluck last week, but they would work well as a dessert bar too. Or really any meal. :)

Pumpkin Butter Bars
Makes about 24 bars
  • 1 box yellow cake mix, 1 cup set aside
  • 1/2 cup butter, melted
  • 3 large eggs
  • 1 jar pumpkin butter (as close to 13.5 oz as possible)
  • 2 TBSP milk
  • 1 TBSP flour
  • 1/4 cup sugar
  • 1/4 cup butter, softened
  • 1 tsp cinnamon

Preheat oven to 350. Grease and flour 13x9 baking pan. Divide cake mix, placing all but 1 cup in a large mixing bowl. Stir the melted butter and 1 egg into cake mix until combined.

Press into bottom of pan. In another bowl (or you can use the same one if you're lazy like me), mix pumpkin butter, 2 eggs and milk until combined.

Pour on top of pressed cake mixture. Lastly, stir together reserved 1 cup of cake mix with flour, sugar and cinnamon.

Add the softened butter and mix until crumbly (using a fork helps). Sprinkle over the top of the pumpkin layer.

Oops... I made a little mess!

Bake for about 35 minutes until golden brown. Cool and cut into squares.

Grab one for yourself before they're all gone!


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