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
PUMPKIN DESSERT SQUARES
Easier than pie? Create the same rich flavors of pumpkin pie in an easy pumpkin dessert that's large enough to serve a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix 1 1/2 cups Bisquick and 1/2 cup pecans. Using pastry blender or fork, cut in 1/2 cup butter until mixture is crumbly. With floured fingers, press mixture in bottom of pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat filling ingredients with wire whisk until smooth; set aside. In medium bowl, mix 1 cup Bisquick mix and 1/2 cup brown sugar. Using pastry blender or fork, cut in 1/4 cup butter until mixture is crumbly. Stir in pecans.
- Pour filling over hot partially baked base. Sprinkle topping over filling.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before cutting into squares. Serve with whipped cream, if desired. Store in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 75 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 25 g, TransFat 1 g
PUMPKIN DESSERT SQUARES
Every year we make a trip to the US to shop and one of my favourite places to shop is the Williams-Sonoma store. This year they were serving samples of this made with their own Pecan Pumpkin Butter and giving away the recipe. Since I can't buy the pumpkin butter here I adapted the recipe to use a butter recipe already on Zaar. Absolutely delicious!
Provided by Cookin-jo
Categories Dessert
Time 55m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Measure out one cup of the cake mix and set aside for the topping.
- Mix remaining cake mix with 1/2 cup melted butter, then mix in 1 egg.
- Press lightly and evenly into a lightly greased 9 X 13 baking pan.
- Mix the pumpkin butter with 2 eggs and the milk.
- Spread pumpkin butter over the cake base evenly.
- Sprinkle chopped pecans over the pumpkin.
- Mix the 1 cup reserved cake mix with the flour, sugar and cinnamon.
- Add softened butter and mix until crumbly.
- Sprinkle crumbs over the top of the cake.
- Bake at 350 degrees for 35-40 minutes, until golden.
- Note: If you're making your own pumpkin butter let it cool before using in this recipe.
- Prep and cook times do not include the time to make the pumpkin butter.
PUMPKIN DESSERT SQUARES WITH SHORTBREAD CRUST
This dessert has extreme pumpkin flavor, with a crust that is so buttery, flakey and light, if you prefer a less sweeter filling just add in 3/4 cup sugar --- the crust must be mixed on the food processor or it will not have the same texture.
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 1 (8x8-inch)
Number Of Ingredients 15
Steps:
- Set oven to 350°F.
- Set oven to second-lowest position.
- Butter an 8 x 8-inch baking pan.
- To make the crust: process all crust ingredients on a food processor for about 30 seconds until well blended.
- Press the mixture lightly into the prepared baking pan.
- Bake crust for 15 minutes, then remove from oven.
- Meanwhile prepare the filling.
- With an electric mixer, beat the softened cream cheese with 3/4 cup plus 2 tbsp sugar for about 2 minutes.
- Add in eggs and beat well until combined.
- Add in the pumpkin puree, vanilla and melted butter; mix until combined.
- In a small cup combine flour, cinnamon and allspice, then add to the pumpkin mixture; mix about 1-2 minutes.
- Pour over the partially baked crust, and return to oven for about 30-35 minutes, or until just set.
- Serve at room temperature or chilled, cut into squares with a dollop of whipped cream on top.
DELICIOUS PUMPKIN PIE DESSERT SQUARES
These dessert bars are delicious and so easy to make. Perfect for the fall season and for Thanksgiving (or any other time) for an after dinner dessert, or serve with a light lunch. Don't even remember where I got the recipe originally. Maybe it was in a cake mix box. I know and your family will enjoy these. Its a fool proof...
Provided by Monica Steiner
Categories Desserts
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees. Grease bottom only of 9x13 Pan (Brownie pan works well)
- 2. Reserve 1 Cup cake mix for topping. Combine remaining cake mix with butter/margarine and egg. Press into pan.
- 3. Combine all filling ingredients and mix until smooth. Pour over crust.
- 4. Combine topping ingredients and sprinkle over filling.
- 5. Bake for 45 to 50 minutes until a knife inserted in center comes out clean. (you can also test making sure it's not wiggly anymore.
- 6. Let cool and refrigerate. Serve with a dollop of whipped cream or whipped topping, or just by itself.
- 7. NOTE FOR LACTOSE INTOLERANT PEOPLE: If made with margarine, almond/rice soy milk it's a great lactose free dessert, for those lactose intolerant people like me. :-) ---Even though no lactose in butter, one of the healthy margarine works great.
PUMPKIN PIE DESSERT SQUARES
Make and share this Pumpkin Pie Dessert Squares recipe from Food.com.
Provided by Rhonda O
Categories Dessert
Time 1h15m
Yield 8 squares, 16 serving(s)
Number Of Ingredients 10
Steps:
- Grease bottom only of a 13 x 7 inch pan.
- Reserve 1 cup cake mix for topping.
- Combine remaining cake mix, butter,& egg.
- Press into pan.
- Prepare filling by combining all ingredients until smooth.
- Pour over crust.
- For topping: combine all ingrediants.
- Sprinkle over filling.
- Bake at 350 for 45 to 50 minutes.
- until knife inserted near center comes out clean.
- If desired serve with whipped topping!
HONEY-PUMPKIN DESSERT SQUARES
Need to take dessert to a fall potluck? This pumpkin pie made in a pan feeds a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 15
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In medium bowl, mix all crust ingredients with fork until crumbly. Press in bottom of ungreased 13x9-inch pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat all filling ingredients with wire whisk or electric mixer on medium speed until blended. Pour over partially baked crust.
- Bake 55 to 60 minutes or until set and knife inserted in center comes out clean. Cool completely, about 40 minutes.
- In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Cut dessert into squares. Serve with whipped cream. Garnish each serving with candy pumpkin.
Nutrition Facts : Calories 310, Carbohydrate 50 g, Cholesterol 80 mg, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 37 g, TransFat 0 g
PUMPKIN PIE DESSERT SQUARES
Steps:
- Preheat oven to 350 degrees. Grease bottom of 9x13 pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter and egg. Mix well. Press into prepared pan. Prepare filling by combining pumpkin, eggs and milk til smooth. Pour over crust. Combine all topping ingredients til crumbly. Sprinkle over filling. Bake 45-50 mins. or until knife inserted in center comes out clean. Top with whip cream if desired.
GLUTEN-FREE EASY PUMPKIN DESSERT SQUARES
Pumpkin bars with just four simple ingredients. Bake up a batch today!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- Spread pumpkin pie mix in pan. Sprinkle dry cake mix over pumpkin. Sprinkle butter and pecans over cake mix.
- Swirl knife through mixture. Turn pan one-fourth turn and repeat.
- Bake 50 to 60 minutes or until lightly browned and top is set.
Nutrition Facts : Calories 340, Carbohydrate 49 g, Cholesterol 20 mg, Fat 3, Fiber 3 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 29 g, TransFat 0 g
HONEY-PUMPKIN DESSERT SQUARES
Need to take dessert to a fall potluck? This pumpkin pie made in a pan feeds a crowd.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In medium bowl, mix all crust ingredients with fork until crumbly. Press in bottom of ungreased 13x9-inch pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat all filling ingredients with wire whisk or electric mixer on medium speed until blended. Pour over partially baked crust.
- Bake 55 to 60 minutes or until set and knife inserted in center comes out clean. Cool completely, about 40 minutes.
- In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Cut dessert into squares. Serve with whipped cream. Garnish each serving with candy pumpkin.
GLUTEN FREE EASY PUMPKIN DESSERT SQUARES
Pumpkin bars with just four simple ingredients. Bake up a batch today!
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- Spread pumpkin pie mix in pan. Sprinkle dry cake mix over pumpkin. Sprinkle butter and pecans over cake mix.
- Swirl knife through mixture. Turn pan one-fourth turn and repeat.
- Bake 50 to 60 minutes or until lightly browned and top is set.
PUMPKIN DESSERT SQUARES
Easier than pie? Create the same rich flavors of pumpkin pie in an easy pumpkin dessert that's large enough to serve a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix 1 1/2 cups Bisquick and 1/2 cup pecans. Using pastry blender or fork, cut in 1/2 cup butter until mixture is crumbly. With floured fingers, press mixture in bottom of pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat filling ingredients with wire whisk until smooth; set aside. In medium bowl, mix 1 cup Bisquick mix and 1/2 cup brown sugar. Using pastry blender or fork, cut in 1/4 cup butter until mixture is crumbly. Stir in pecans.
- Pour filling over hot partially baked base. Sprinkle topping over filling.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before cutting into squares. Serve with whipped cream, if desired. Store in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 75 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 25 g, TransFat 1 g
MAKEOVER CRUNCHY PUMPKIN DESSERT SQUARES
By combining Cindy's efforts with our own, we created a decadent dessert worthy of praises. And with 100 less calories per serving than the original, too! Now that's something to celebrate at any gathering this year! Cindy Styles - Goldsboro, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter., Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 246 calories, Fat 10g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 335mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
RUTH'S PUMPKIN DESSERT SQUARES
This is my baby sister's recipe for pumpkin squares. I have found other recipes that are just not the same--and if they aren't like Ruths, then they simply aren't anywhere near as good.
Provided by Chabear01
Categories Dessert
Time 1h15m
Yield 1 square, 16 serving(s)
Number Of Ingredients 12
Steps:
- Bottom Crust:.
- From the cake mix package reserve 1 cup aside for the topping. Mix the rest of the cake mix with the melted margarine and egg. Combine and press firmly into a greased 9x13-inch pan. Prick with a fork and bake in oven till lightly brown.
- Filling:.
- Mix pumpkin, milk, pumpkin pie spice, 2 eggs, brown sugar. Combine filling ingredients and pour over crust.
- Topping:.
- Mix the one cup of reserved cake mix, cinnamon, sugar, and margarine together using a fork till crumbly. Sprinkle over filling.
- Bake at 350°F for 40-45 minutes. Serve with ice cream or whipped cream. This has a better flavor the next day.
Nutrition Facts : Calories 276.4, Fat 13.5, SaturatedFat 2.6, Cholesterol 41.7, Sodium 330.3, Carbohydrate 36.5, Fiber 0.5, Sugar 23.8, Protein 3.2
PUMPKIN DESSERT SQUARES
Steps:
- Preheat oven to 350 Grease bottom of 9x13 pan. (Crisco Butter Flavored preferred) Mix Crust ingredients coarsely, setting aside 1 cup for topping Pat crust firmly into pan. Prepare filling by mixing ingredients thoroughly with wire disk. Pour filling over crust. Coarsely blend Topping ingredients and sprinkle over filling. Bake at 350 for 40-50 minutes until set. Cool to room temp or chill. Serve with whipped cream or vanilla ice cream with Bourbon Caramel Sauce.
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