November 21, 2012 by Emily Pergament
Rob and I are bringing scrumptious, gooey, buttery pumpkin butter squares to Thanksgiving tomorrow.
We used this pumkin butter from Williams-Sonoma. My mom and I were drawn into W-S last year by the smell of these pumpkin squares. They were handing out samples and the recipes to make them! Kind of cool, considering the recipe isn’t on the jar itself.
Pumpkin Butter Squares
1 package yellow cake mix; set 1 cup aside
1 stick of butter, melted
1 jar pumpkin butter
2 tablespoon milk
1 tablespoon flour
1/4 cup sugar
1/4 cup (a half stick) of butter, softened
1 teaspoon cinnamon
Preheat oven to 350. Place all but 1 cup of the cake mix in a bowl. Stir in the melted butter and one of the eggs into cake mix. Press mixture into bottom of 9×13 greased pan. Mix the pumpkin butter, the other 2 eggs and the milk together. Spread over the cake mix layer. Stir the reserved cake mix with the flour, sugar, softened butter and cinnamon. Mix together until crumbly. Sprinkle over the top. Bake for 35-40 min or golden brown. Cool and cut into squares.
I’ll upload pictures soon!