I’ve been doing some traveling over the last couple of weeks. I’ve been on the first part of a book trip visiting various Williams-Sonoma stores to sign some books and meet you guys. Hi guys. Hope you’ve been having fun. I have.

The signings happen around lunchtime and because I’m a big bundle of nerves right before each one, I’ve gotten in the habit of not eating much of anything right before. Butterflies and such.

Then, by the time the signings start, I’m hungry. Luckily the stores have been making treats. Yummy, yummy little treats. They’ve ended up being my lunch. So I thought I’d share their recipe with you in case you wanted to try them, too. They’re quick and easy. You’ll love. Promise.


Pecan Pumpkin Butter Dessert Squares.



Here’s what you’ll need.

A yellow cake mix, sugar, flour, milk, eggs, butter, cinnamon and the star ingredient…


Pecan Pumpkin Butter! Acquired at Williams-Sonoma.

By the third time I had the dessert squares, I was buying this butter to send home and swiping the recipe cards from each store to ensure I would have the directions to make for you guys when I got back to my kitchen.

And now that I’m back for a few days, I thought I should bake. I know. It’s about time. I feel it to.

Okay, here we go.


The steps are easy.

Reserve 1 cup of the cake mix from the box…


… and mix the rest with an egg and melted butter. Combine and press into the bottom of a prepared 9 X 13 pan.


Then mix the pumpkin butter, two more eggs and milk until combined. Spread over mixture pressed in the pan.


Mix the rest of your dry ingredients together. Flour, sugar, cinnamon and reserved cake mix.

Add some softened butter and mix together until crumbly.

Then just sprinkle the crumbly mixture over the top of the pumpkin butter and bake. Easy peasy.

Cool and cut into small squares.


Williams-Sonoma Pumpkin Pecan Butter Dessert Squares

Williams-Sonoma Pumpkin Pecan Butter Dessert Squares

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes


  • 18.25 oz. package yellow cake mix, set aside one cup
  • 1/2 cup butter, melted
  • 3 large eggs
  • 13.5 oz. jar of Muirhead Pecan Pumpkin Butter
  • 2 Tbsp milk
  • 1 Tbsp flour
  • 1/4 cup sugar
  • 1/4 cup butter, softened
  • 1 tsp cinnamon


  1. Preheat oven to 350 degrees.
  2. Grease and flour a 9 X 13 pan.
  3. Divide cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix until combined. Press the mixture into the bottom of the pan.
  4. In another bowl, mix pumpkin butter with two eggs and milk until combined. Spread pumpkin mixture over pressed cake mix.
  5. Stir the reserved 1 cup of cake mix with the flour, sugar, and cinnamon. Then add the softened butter and mix together until crumbly.
  6. Sprinkle over the top of the pumpkin layer.
  7. Bake for about 35 minutes or until golden brown. Cool and cut into 2" squares. Serves 24.

And have some for lunch… or dinner… or both. Then have some for dessert.

I hope I get to have some again this Saturday in Atlanta and next week in Dallas. Hint. Hint… Williams-Sonoma if you’re listening.


Also, I gotta think this would work with an apple butter too. If you try it let me know what you think.

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133 comments on “Lunch”

  1. Can you freeze the William Sonoma pumpkin pecan bars? Has anyone tried? I really would love an answer. I just made these but I want to use them next week and for New Years. Thx

  2. I’m 85 years old and I absolutely loooove your website. I know I could never get a signed cookbook but I’ll never quit reading your emails over and over again. All your recipes are so good!

  3. WOAH. these look absolutely amazing. I know I will be making these for Fall!!

  4. Want muirhead pecan pumpkin butter off-season? Go to Also try their tangy cherry chutney.. It’s great to put on chicken before baking.

  5. Hey!! Trader Joe’s has pumpkin butter so I GOT to try this recipe.!!! As much as i love the looks of these bars, i cant see paying 26.45 to get a jar shipped to me since theres no stores here so option #2.. I’ll post again and tell you how it goes :)

  6. These dessert bars are wonderful. For an extra special dessert make some homemade cream cheese frosting and top the bars with it. They are better than pumpkin rolls.

  7. I finally just made these with apple butter after having this recipe bookmarked for close to a year. OMG- what was I waiting for? These are so easy and soooooooooooooooo delicious!!! I will definitely be making these again and again!

  8. Made these for Christmas. Sooooooo yummy! They were at huge hit at our family Christmas get together with none left! Can’t wait to make some more. :)

  9. I FINALLY got around to making these a few weeks ago and JUST posted them on my blog here:

    They were a HUGE hit for a breakfast meeting at work- and I even used Maple Pumpkin Butter that I found at Central Market! Can’t wait to try with Apple Butter next.

    Thanks Bakerella!!!


  10. I just made these…and ate a corner of them. They were amazing. I am bringing them to Thanksgiving tomorrow. My mom gave me a jar of this back in October and I had it in my pantry when I stumbled across your blog one day at work.

  11. These look amazing! I am hoping to make them for a church function Sunday. Just wanted to clarify… do you use the entire jar of Pumpkin Butter for this recipe? Thanks!

  12. I love your blog, Bakerella! I just made this recipe and blogged about it on my blog! Check it out! Thank you!

  13. Thanks for sharing. I can’t wait to make these. I love pumpkin and I’m loving recipes that involve cake mixes. They make rather impressive desserts with little effort and they are rather affordable.

  14. Make these with Apple Butter… they were divine! Here is the link to my post with the altered recipe!

  15. I used Trader Joe’s Pumpkin Butter and it turned out great! It’s also a little cheaper.

  16. OMG!!! I have to try this one! Kisses and Hugs,
    Sol Plante

  17. I love that you posted this! Yes they are amazing– and there is nothing like the muirhead pumkin butter! They are so yummy!!! Served warm with a scoop of vanilla bean ice-cream– oh so yummy!!! I was at your costa mesa visit, I am an associate, and have to say, we do make these ALL the time in the fall months!!! Its a little dangerous- but oh so yummy!!! Glad you like them too!!

  18. Get ready to make these yummy squares. Really wish you would come to Southlake TX for a signing at W-S. It’s just west of Dallas. PLEASE!!! :)

  19. I honestly don’t understand why you use cake mix. I’ve seen it in other recipes too and it’s quite disappointing.

    Have you read what’s on the back of these boxes? I can’t even pronounce half of the ingredients!
    Do you even know what those things are? Neither do I.

    This recipe already requires measuring flour and sugar so measure up some more + baking powder and baking soda, vanilla and spices and you’ve got yourself a cake that you know what’s in it.
    I’m sure that the W & S people can come up with a recipe that does not contain a mix.

    Happy Healthier Halloween!!

  20. I just made these for a friend last weekend! They are amazing!!! The pumpkin cream cheese spread recipe is just as wonderful. It’s savory and sweet with the bacon that you add. Delicious! i highly recommend trying this pumpkin butter!

  21. we don’t have pumpkin or apple butter in oz, what could I substitute it with? could you use fresh mashed pumpkin and butter?

  22. I have made this using that Pumpkin Pecan Butter for the last several years. I love it and buy several jars every year to make more. One of my favorite desserts to share.

  23. I got the recipe the day of your book signing in Costa Mesa and made them tonight…A-MAZ-ING! I didn’t have time to go to W-S so I used Trader Joes Pumpkin Butter (cause I had it in my pantry) and they were just as amazing! A definite winner!

  24. I have been dreaming about those ever since I got back from your book signing (Trolley Square). My baby cried until I gave him some every time we walked past the sample tray, so we had way more than our fair share. Yum!

  25. I am going to make this recipes this week! They look delish!

  26. Oh forgot to mention:

    * added chopped pecans to the top layer

    * next time I will omit the sugar from the topping – the filling is sweet enough as is the cake mix

  27. Please post the pictures from your visit to Illinois!! (Oakbrook)

  28. Those look so good! Also, for pumpkin lovers… pumpkin muffins at Trader Joe’s are SUPER YUMMY!! :)

  29. 1:20 pm today, read this thread

    2:00 pm today, went to the mall to purchase pumpkin butter

    6:00 pm today, made the recipe

    It is sooooo good – I couldn’t even wait until the pan cooled, I just took a spoon and dug in. So delish.

  30. I actually have a recipe I created to model the WS pumpkin butter! So I will try these using my homemade Pecan Pumpkin Butter. Thanks for sharing it!

  31. everytime i work i always ask my manager if we can demo those for the day. really, i just want to make them because i know i’ll be eating half the dish!

  32. I hope I get to try these with you in Dallas next week! Coming to see you and I am so excited!


  33. I’ve got one excited 12 year old girl who can’t wait to meet you tomorrow in Atlanta. She’s planning what to wear on the off chance she has a picture taken with you and she makes it on your blog:)

  34. Love that W & S have been serving up these treats! I agree, these Pumpkin Butter dessert squares would be grand anytime of day :)

  35. I recently read an article in my local newspaper describing your cake pops and book. I felt like I met my twin sister! I have always experimented with recipes and more specifically on the presentation and wow effect that matched the season or occasion! I have been on your bakerella site multiple times a day, bought your book, bought all the supplies, and have made 2 batches of your cake pops! I brought some to a Halloween part, great success, and some for home! I plan on making some dance line themed cake pops for a dance line invitational competition my daughter’s school dance line is hosting in December. Do you have any ideas? I thought maybe your cupcake pops with coordinating school colors for each school represented with a good luck tag on each pop, having a bouquet of these in their dressing rooms on their arrival to the competition.

  36. I went to the Utah signing and tasted one of the bite sized samples…that’s all it took for me to march over to the register and purchase a container of pecan pumpkin butter.

    I am planning to make these for a fall dinner party we are hosting next month. Few things say fall as well as delicious pumpkin flavor.

    Also, wanted to let you know how much I enjoyed meeting you. You’re absolutely charming!

  37. Oh, my, GOODNESS! I made these tonight and they are INCREDIBLE! Thanks so much for sharing this recipe!!!

  38. Dang you twisted my arm! Off to buy some!

  39. Heck, there is a chance that if you change the flavor profile of the rest around (swapping something out for the cinnamon and using less egg) that it would work with lemon curd. And as I love lemons and lemon curd, I’m just going to have to try it!

  40. My friend and I will see you in the ATL tomorrow. We’ll be the awesome ones. These look delicious by the way, and I will be making.

  41. Mmmmm…. I haven’t had lunch yet and this is making me drooool.

  42. I’ve worked at the Utah Trolley Square store for about 3 1/2 years now. I was vacationing in Italy last week and was SO sad to miss your book signing at our store! Glad you discovered our pumpkin squares though, they are dangerously delicious! I always love when the fall season comes around and we get to make these for customers!

  43. I’m so excited about this recipe!!! I just made pumpkin butter the week before last and have a ton to use up in my freezer…yay for pumpkin butter recipes!

  44. They look delicious! I love pumpkin ANYTHING!

    I finally recieved your new cookbook in the mail yesterday, and I absolutely love it! The photos are gorgeous! I want to make each and every cake pop in the book! :-)

  45. Wow great pictures! They are actually great and I like this website a lot


  46. Sounds delicious and easy to make! :) Guess I would need to get myself a jar of the pecan pumkin butter goodness and give this recipe a try!

  47. I tried some at Costa Mesa WS… then I tried another piece just to make sure. A 3rd piece confirmed what I figured on the first piece… delish!

  48. mmm they look yummy. btw, i got ur book. It’s AWESOME! :D

  49. I just made them using a jar of Trader Joe’s Pumpkin Butter, mixed with enough TJ’s canned pumpkin to bring it to 13.5 ounces by weight instead of the Pecan Pumpkin Butter. (Hubby and I are allergic to nuts, and no WS near here.) I also added 1/2 c. old fashioned oats to the topping. Yummy!

  50. Oh, I am so happy you posted this recipe! My mom bought me a jar of this particular pumpkin butter last year and I wasn’t sure how to use it other than a pie. I am making these for a party next weekend.

  51. Hi, first time here, this place is really great! Brava.


  52. My boyfriend’s mother has been making these bars for a long time and I got the recipe from her. They are a hit every time! I definitely recommend making them for your next get-together!

  53. i discovered this recipe years ago when my local W-S made samples of this delectable dessert. it’s my ABSOLUTE FAVORITE fall dessert! soooooooooooooooooooooo yummy!!!!!!!

  54. They look great!

    I must say, I much prefer this style of recipe blogging rather than having each picture full sized.

    Keep up the great work! I love your blog! :)

  55. Hmmm pumpkin butter. I didn’t know that existed.

  56. I just bought all the ingredients for this after trying some at one of your book signings :-) They smell wonderful! Cant’ wait to make some and enjoy it with a cup of tea, especially since it’s raining here in SoCal. I love this time of the year and pumpkin!

  57. I am totally going to WS to buy 4 jars of that this weekend – one for myself and then 3 for gifts – I LOVE pumpkin stuff! Thanks for sharing!

  58. Love this! Now why doesn’t anyone else in my house like pumpkin? Looks like they’re all for me!

  59. Just finished looking at the photos from your tours. You are darling! I’m such a fan!! Just wish you were my neighbor so I could eat all your yummy treats without having to do the work myself (yeah, I’m that lazy!). Congratulations on your book success! You deserve it!! :)

  60. Just made a batch and you should smell my house… yummy!
    I used a spice cake mix since I didn’t have a yellow mix on hand. Plus, I threw some chopped pecans in with the top layer. Thanks for sharing this recipe!

  61. Popped into your Portland visit… but didn’t get any of these:( They look super yummy. Being #55 in line… and encouraged to keep our visits quick… I was actually at a loss for words when I finally got to you. I’ve loved my book… just can’t get over how creative each pop is… little edible works of art.
    ps… your Disney post was just too cute. Lucky Disney! Best to you as you tour.

  62. this looks delicious and fairly simple…i’ll have to try it!

  63. Rachel O – How does one make their own pumpkin butter? I tried and it didn’t work. Clearly I’m a novice here…

  64. I love all things pumpkin and these sound super yummy. Off to Williams-Sonoma I go!

  65. great lunch. i love the apple butter idea too!!

  66. Oh, yum city. I will be heading to Ws soon to pick up the main ingredient. Thanks for sharing the recipe .
    Happy to hear you travels are going well.

  67. Yum..and thank you for the recipe. Perfect for the holidays and by the way, do eat something healthy for yourself as well as the know the holidays will be here before we all know and it would be a bummer to be sick!

  68. we make these every year around this time. i seriously want to eat the whole pan!!!

    we have tried them with apple butter and are delicious!

    i’m trying to figure out a way to do them maybe with strawberries. any suggestions?

  69. These bars were my lunch a few weeks ago at your WC signing! I didn’t have lunch that day, so when the WS employee started passing them out, I gladly took one to eat for lunch! So glad you posted the recipe! Yum, yum, yum!

  70. DELICIOUS! A friend JUST told me about this recipe from Williams Sonoma this morning and now its on your blog. This definitely means I must make them soon- heading to Williams Sonoma after work! :)

    They’ll be on my blog soon:


  71. I made these this morning and they live up to the gorgeous pictures. I didn’t have any pumpkin butter on hand and the closest Williams Sonoma is 45 minutes away so I made my own. I used a scant 2 c. of homemade and they turned out perfect! I also added chopped pecans to the crust and topping. Divine!

  72. sooo delicious!! I have to try them…the only things is that I haven’t seen that butter pecan pumpkin butter….but I’ll look for it….

    thanks a lot!!!

  73. They were SOOOO yummy!!! I took a bite, then Julie comes out and says picture with your book…i got so excited and I dropped it! hehe

  74. These are wonderful!!

  75. My daughter and I made those last Thanksgiving , mmmm They are wonderful !

  76. i’d llike to have the recipe with apple butter.

  77. No WS here so before mine arrives via .com I’m gonna try the apple butter. Thank you for this recipe!! I promised myneighbor goodies andthis is it. Also thinking of some chopped pecans for the crumble.

  78. gorgeous pictures!! these look amazing

  79. I LOVE these. I make them every Thanksgiving. YUM!!!

  80. These are actually also great just with a can of pumpkin instead of the pumpkin butter! J

  81. I loved those pumpkin things. Thanks for getting the recipe. And I LOVED meeting you. Thanks for answering my smooth question and being my new BFF.

  82. I used to have to make those when I worked at W-S before I got married. Always a hit. :)

  83. OK, now I’m going to have to go and find a Williams Sonoma.

  84. looks like the PERFECT lunch to me!

  85. These look so yummy!! Congrats on your book tour!

  86. Those look awesome! I saw that pecan pumkin butter at WS the other day and wondered if it was good, I’ll definitely be making a run to the mall to get some!

  87. this looks so incredibly good! I love bars and these look like blondies! thanks!


  88. looks very good……very good)))

  89. I am so happy for you and your beautiful book. WS should give you the store not just pumpkin squares . . . have a great tour

  90. My Mother-in-Law gave me a jar of it and I made that recipe a year or so ago. Thanks for reminding me amazing it was! It was just delicious. I find pumpkin so surprisingly delicious.

    Best, Indiana Lori

  91. aha! i used this same pumpkin butter in my morning oats just this morning! i found a lone jar in the fridge (which i’m now assuming my mom picked up at willams sonoma) and it totally made my pumpkin oats!!!

  92. I have 2 jars of that stuff in the pantry waiting to become those lovely dessert bars. Yum!!

  93. Yum! I might try these, substituting the pumpkin butter I pick up at a great little store just over the Texas/Oklahoma state line. Maybe chop up a few pecans to add to the mix…

  94. LOVE these! Had them in-store a few years ago and have been a staple of our fall tables ever since!!

  95. definitely gotta try this one!

  96. I love pumpkin butter, what a fun way to use it!

  97. So sad that I can’t come see you in Dallas. Money is a bit tight, and I was hoping that you’d come to Houston. We have a beautiful Williams-Sonoma in highland village *wink, wink, nudge, nudge*

  98. I was thinking apple butter as I was reading this. I made my crock-pot apple butter yesterday and have 5 pints.

  99. Oh my! That pecan pumpkin butter looks so good!!

  100. These are amazing! There is also a super quick pumpkin pie recipe on the jar of pecan pumpkin butter… it literally takes like 2 minutes to make! You can also use WS cranberry relish instead of pumpkin for a more thanksgiving-y treat :)

  101. I may have to run to WS today!

  102. I think this calls for a Bakerella Bakes Bars….a collection of square treats :) Your next cookbook!

  103. I love that pumpkin pecan butter! Just got my second jar of the season on sunday!

  104. There’s a recipe for pecan pumpkin cheesecake on the recipe card with the jar that is to die for — and pretty much foolproof. I made the crust with gingersnaps and it was WOW! Great for Thanksgiving, too!

  105. Those look delicious. I will have to try them one day soon
    Thanks again for another great recipe

  106. Great recipe, I must try those for Halloween. Thanks Bakerella Paulette

  107. What a perfect fall treat! And so nice of WS to make them for you..A+ lunch if you ask me. Congrats on the book tour!


  108. Oh you are horrid! I’m in Australia! I want the pumpkin butter NOW!! I am so excited about getting your book any day now in the post!

  109. Stop it. No pecan pumpkin butter in Norway, so just stop it, will you? You’re just being mean.

  110. oh dear o:
    that looks delicious ^^
    and i specially like the cinnamon picture! :D

  111. Noooooo, in Italy I can’t buy Pecan Pumpkin Butter..:-( Maybe I’ll buy it in etnic store..

  112. Your photos are amazing!!!!!

  113. that looks divine! I wish I could be at your Dallas signing (I’m a Texan)…I am a military spouse stationed in Germany and can’t be there but Texas is BIG fun so you’ll have a grand time there, I’m sure! xoxo

  114. Pecan Pumpkin Butter = ohhh my goodness!!

  115. This looks like a great naughty lunch! :)

  116. How funny, when I was waiting for your signing in Santa Monica, I was so hungry too and had not eaten. Then I saw the wonderful Williams-Sonoma employee with her little tray of goodies and I started salivating instantly! Glad you posted the recipe, I have since lost the paper they passsed out!

  117. Hi, Bakerella!! I´m Maité, from Buenos Aires, Argentina. I love everything you do, you are such a genius! I will try to make my first cakepops soon!
    Thank you so much for this! I hope you understand what I try to write! :)
    Best Wishes!!!!

  118. yummmm! thanks for sharing!

  119. Hello :)

    i’ve been your silent reader from singapore ever since i came across yr website after blog hop. i would simply love to try the above recipe unfortunately in s’pore thy dun sell pecan butter or apple butter :(

    yr bk have yet to travel all d way here…i’ve been enquiring at it at Borders here…mmm…can’t wait to get 1.

    cheers from sunny island – Singapore (yani)

  120. Does package cake mix have to be used?

  121. Oh no–now I have the midnight munchies!! Those look amazing!

  122. No William Sonoma stores in my area. Is there anything you can substitute for the pumpkin butter that would still use pumpkin?

  123. Oh my, I may be headed to William Sonoma this weekend to buy some just so I can make those. Bet the pan doesn’t last a day. :)

  124. I make these all the time and have been making them since I was 8! They’re a huge hit every time!!!

  125. These look so yummy!! I wonder how they would do at my bake sale…

  126. Mmmm… these were soooo good! The store (Williams-Sonoma, Walnut Creek) smelled so amazing while we were all standing in line to meet you. Glad you posted the recipe.

  127. Okay these sound ridiculously cellulite inducing and wonderful

  128. Ohhh these have been a staple in our house since I first sampled them at W-S a few years ago! I always pop in periodically throughout November and wait for them to clearance that pumpkin butter and then I buy it all up! :D

  129. Those sound dangerous.

  130. Oh wow. Yuuum

    I actually made the Easy Apple Cake tonight. SOOOO good!

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