November 28, 2013

Pumpkin Bars


Happy Thanksgiving! Since I am not a huge fan of pumpkin foods, I was hesitant the first time I tried these bars. To my surprise, they were enjoyable since they weren't pumpkin overload! This is a Williams-Sonoma exclusive recipe :)

INGREDIENTS
  • 1 package yellow cake mix, reserve 1 cup
  • ½ cup butter, melted
  • 3 eggs
  • 1 jar Murihead Pecan Pumpkin Butter
  • 2 Tbsp. milk [I used Almond Milk]
  • 1 Tbsp. flour
  • ¼ cup sugar [I substituted 5 packets of Stevia]
  • ¼ cup butter, softened
  • 1 Tbsp cinnamon 
DIRECTIONS
  1. Preheat oven to 350°F. Grease 9x13" baking dish.
  2. Divide cake mix into a bowl, reserving 1 cup. Stir in the melted butter and one egg until combined, then press the mixture into the bottom of the pan. 
    Every girl needs a sparkly spatula, right!?


  3. In a bowl, mix the Pecan Pumpkin Butter, two eggs and milk; stir until combined. Spread the mixture over top of the pressed cake mix. 


  4. Stir the reserved cup of cake mix with the flour, sugar, and cinnamon; add the softened butter and mix together with a pastry cutter until crumbly. Sprinkle over the top of the pumpkin layer. 

    This is the consistency you are looking for


  5. Bake for 30-35 minutes or until golden brown. Once cooled, cut into squares and enjoy :) 


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