Pumpkin Squares - Super moist and delicious pumpkin dessert recipe made with Pumpkin Butter, and packed with savory and sweet fall flavors. The only pumpkin square recipe you'll ever need. So Delish!
Ever walk into a Williams-Sonoma store in the fall and find the most lovely aroma of pumpkin wafting through the air? Chances are they've just baked a batch of their delicious "Simple Fall Dessert Squares". This is Williams-Sonoma's original recipe with made with our own Homemade Pumpkin Butter.
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Here's What You Need
- 1 Box Yellow Cake Mix, Set 1 cup aside
- 8 Tablespoons Butter, Melted
- 4 Tablespoons Cold Butter, Cut into pieces
- 3 Eggs
- 16 Ounces Pumpkin Butter
- 2 Tablespoons Milk
- 1 Tablespoon Flour
- ¼ Cup Sugar
- 1 Teaspoon Ground Cinnamon
Notes on Ingredients
Pumpkin Butter - Use any brand of Pumpkin Butter for this recipe like: Williams-Sonoma Pecan Pumpkin Butter or Trader Joe's Pumpkin Butter. Or use our tasty Homemade Pumpkin Butter Recipe.
Substitutions: This recipe is delicious with any flavor fruit butter like: Apple, Peach, Pear, or Fig Butter. So, feel free to try your favorite flavors.
How to Make It
Split Cake Mix. Open the box of Yellow Cake Mix and take out one cup of the Mix and put it into a small bowl. Set aside to use later.
- Prepare Bottom Layer. In a different bowl, combine the remaining Yellow Cake Mix, with the 8 Tablespoons of Melted Butter, and 1 Egg. Spread this mixture out, covering the bottom of the prepared baking sheet.
- Prepare Middle Layer. Next, mix together in a small bowl, 16 Ounces Pumpkin Butter, the remaining 2 Eggs, and the 2 Tablespoons of Milk. Layer this mixture evenly on top of the Mixture already covering the bottom of the baking sheet.
- Topping. Mix together the 1 Cup of Yellow Cake Mix previously set aside with 1 Tablespoon of Flour, ¼ Cup of Sugar, and 1 Teaspoon of Cinnamon. Then, using a pastry cutter or a fork, cut in 4 Tablespoons of Cold Butter until all the butter is about pea-sized and mixed in evenly throughout the topping. Next, layer the Topping evenly over the top of the previously layered ingredients on the baking sheet.
- Bake. Bake at 350°F for 35 minutes until golden brown and delicious.
Storage Suggestion
These Pumpkin Squares are the perfect fall dessert to make ahead and freeze for just the right occasion. They are delicious straight out of the freezer! So, after you've enjoyed some, pop the rest in the freezer. We like to use these handy restaurant storage containers.
Super moist and delicious, these Pumpkin Squares are the perfect pumpkin dessert for Thanksgiving, or to eat anytime. The only pumpkin square recipe you'll ever need. So Delish! We hope you enjoy our super simple, super tasty recipe for the very best Pumpkin Squares. Let us know what you think. We'd love to hear from you!
xo ~ Seanna
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📖 Recipe
Pumpkin Squares
Equipment
Ingredients
- 1 Box Yellow Cake Mix Set 1 cup aside
- 8 Tablespoons Butter Melted
- 4 Tablespoons Cold Butter Cut into pieces
- 3 Eggs
- 16 Ounces Pumpkin Butter
- 2 Tablespoons Milk
- 1 Tablespoon Flour
- ¼ Cup Sugar
- 1 Teaspoon Ground Cinnamon
Instructions
- Preheat.Pre-heat Oven to 350°F.
- Prepare Baking Pan.Lightly coat a 9x13 baking sheet with cooking spray.
- Split Cake Mix.Open the box of Yellow Cake Mix and take out one cup of the Mix and put it into a small bowl and set aside to use later.
- Bottom Layer.In a different bowl, combine the remaining Yellow Cake Mix, with the 8 Tablespoons of Melted Butter, and 1 Egg. Spread this mixture out, covering the bottom of the prepared baking sheet.
- Middle Layer. Next, mix together in a small bowl, 16 Ounces Pumpkin Butter, the remaining 2 Eggs, and the 2 Tablespoons of Milk. Layer this mixture evenly on top of the mixture already covering the bottom of the baking sheet.
- Topping.Mix together the 1 Cup of Yellow Cake Mix previously set aside, with 1 Tablespoon of Flour, ¼ Cup of Sugar, and 1 Teaspoon of Cinnamon. Using a pastry cutter or a fork, cut in 4 Tablespoons of Cold Butter until all the butter is about pea-sized and mixed in evenly throughout the topping. Layer the Topping evenly over the top of the previously layered ingredients on the baking sheet.
- Bake. Bake at 350°F for 35 minutes.
- Cool Before Serving. Let it cool before cutting it into squares for serving.
Notes
Substitution Suggestion
Try this recipe with any flavor of fruit butter like: Apple, Peach, Pear, or Fig Butter.Storage Suggestion
Pumpkin Squares are the perfect dessert to make ahead and freeze for just the right occasion. They are delicious straight out of the freezer! We like to use these handy restaurant storage containers.Nutrition
Did you love this recipe? If you make this recipe and love it, stop back and give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment. THANK YOU!! Follow Seanna's Kitchen and share this recipe with your friends on Facebook, Instagram and Pinterest and subscribe my Newsletter for ALL the latest recipes! We'd love to hear from you!
JoLynn
Delicious! Do these need to be refrigerated?
Seanna
Thanks JoLynn! No, they do not. Countertop is fine. I do love to freeze them, however. They're delicious cold, right out of the freezer.
Lynn
Is 16 oz pumpkin butter by weight or 16 oz liquid measure? Thank you!
Seanna
Hey Lynn, By weight. 16 Ounces of Pumpkin Butter plus or minus will work fine. This ingredient amount is pretty flexible. Now you've got me craving these!
Natalie
That looks delicious. I'm going to give this a try.
Seanna
Thanks Natalie. Hope you like it.
Jeri
These pumpkin squares were so moist! Thanks for the recipe!
Seanna
Thanks Jeri. So glad you think so!
Lindsay Howerton-Hastings
YUM. I'm always looking for more make-ahead snacks and desserts, and these are so yummy!
Seanna
Thanks so much Lindsay. I love them right out of the freezer. Perfect treat with coffee!
Emily Flint
These pumpkin squares were delicious!
Seanna
Thanks Emily. So happy you like them!