It has been a few years since I have made these ooey gooey extra tasty Pumpkin Bars. I picked up the recipe from William's Sonoma, after purchasing a jar of Muirhead Pecan Pumpkin Butter. They stopped selling it in stores but fortunately you can still purchase it online. A few years ago they discontinued it altogether so I stocked up on a few jars. Today, I was organizing my pantry and came across the jar and thought it would be the perfect afternoon activity for A and I to do.
I used to make this a dessert back when Chris and I were just married, before we had kids. Wow, how cooking was a lot different back then. Today when the aroma of the baking pumpkin bars filled my house, the smell of pumpkin spice & cinnamon brought be back to memories of our Falls together, going on hikes and long bike rides, dreaming about our future family.
I love Mondays. It is my day off and I try to keep it sacred by only doing work when they girls are napping and enjoying mommy daughter play time at home without commitments or schedules to attend to. I love baking with Alexandria as our afternoon activity. She has been attending my KinderCook classes at YCA this past month and she likes to "practice" at home. We have been learning about and using a Pastry Blender so today it was exciting for her to use this tool at home in her own kitchen.
This recipe is a great go to Fall dessert to put together when you are expecting visitors. It makes plenty and actually tastes better the 2nd day so you can prepare it ahead of time. Or make the day of to fill your house with the delicious smell. What better way to greet your guests? I somehow tend to keep a box of vanilla cake mix in the pantry so was able to throw it together today without any pre-planning or trips to the grocery store. If you are planning to include your kids in the kitchen, it is a great recipe to do so as there are a few simple steps that are easy for them to follow and participate in.
William's Sonoma Pumpkin Bar Recipe:
- 1 18oz box yellow cake mix, reserve 1 cup
- 1/4 cup butter, melted
- 3 eggs, divided use
- 1 jar (13.5 oz) Muirhead Pecan Pumpkin Butter
- 2 TB Milk
- 1 TB Flour
- 2 TB Sugar
- 1/2 cup cold butter, cubed
- 1 teaspoon cinnamon
- Heat oven to 350 degrees. Reserve 1 cup of cake mix and set aside. Mix remaining cake mix with 1/4 cup melted butter and 1 egg. Press mixture lightly into bottom of greased 8x11 baking dish.
- Mix pumpkin butter with remaining 2 eggs and milk. Pour over cake mix in pan and spread out evenly.
- Using a pastry blender or 2 knives, combine 1 cup reserved cake mix with flour, sugar, cubed butter and cinnamon until mixture resembles crumbs. Sprinkle evenly over filling. Bake for 35-40 minutes or until golden. Cool to room temperature and cut in 2-inch squared.