This dessert has become a favorite of our staff and customers ever since one of our sales associates created it. These bars are delicious on their own but to take them over the top, sprinkle with candied pecans or add a dollop of whipped cream just before serving.
Prep Time
30 minutes
Cook Time
40 minutes
Servings
16
Ingredients
For the crust:
1 package (1 lb. 2 oz./509 g) spiced pecan pumpkin quick
bread mix
Preheat an oven to 350°F (180°C). Grease a 13-by-9-inch (33-by-23-cm) baking pan.
To make the crust, in the bowl of an electric mixer fitted with the flat beater, combine the quick bread mix, egg and melted butter and beat on low speed until the ingredients come together, 1 to 2 minutes. Transfer the mixture to the prepared pan and spread out evenly. Press the crust down until it feels compact (using the back of a measuring cup can help).
Wash and dry the mixer bowl and beater.
To make the filling, in the mixer bowl, combine the cream cheese and pumpkin butter and beat on medium speed until smooth, about 1 minute. Add the eggs, vanilla, melted butter and cinnamon and beat until combined, about 2 minutes. Add the confectioners’ sugar and beat well, about 2 minutes.
Spread the filling over the crust. Transfer to the oven and bake for 40 to 50 minutes. Do not overbake; the center should still be a little gooey. To test for doneness, gently shake the pan; you should see a slight jiggle in the center. Transfer the pan to a wire rack and let cool for at least 20 minutes, then cut into bars. Makes 16 bars.
Rated 1 out of
5 by
NanaJo from
Too ooey!Made as per the recipe. This is incredibly sweet and would not firm up. 2 sticks of butter and 15 oz of powdered sugar plus all the sweetness in the pumpkin butter - No, I would not make it again - just make the pumpkin bread as it is delicious!
Date published: 2024-10-01
Rated 1 out of
5 by
Elizabeth from
Sickeningly TOO SWEET!!!This recipe isn’t edible. Waaaaaay too much sugar!! The original version of this recipe which calls for a yellow cake mix is much better!!!! What a mistake to try this new version....
Date published: 2021-11-27
Rated 5 out of
5 by
Nancy from
Always a FavoriteI made this last year for Thanksgiving and it was a huge hit. The ooey gooey texture of the pecan pumpkin butter with the crunchy texture of the pecan pumpkin bread cant be beat. But this year I didn’t add any confectioners sugar at all and it tasted even better. Skip the sugar altogether because this recipe is sweet without it. We already have COVID to contend with - we don’t need diabetes as well. 15 oz of sugar is insane. This recipe is also easy to make and will taste like you made it from scratch. Enjoy! It’s become an annual favorite at our house
Date published: 2020-11-26
Rated 4 out of
5 by
RhondaG from
Delicious - but with change on sugarDelicious bars. In the store - they recommended that we use a box of yellow cake mix instead of the confectioners sugar. We tried with the yellow
Cake mix - came out tasty and not as sweet as 15 oz sugar.
Date published: 2020-11-25
Rated 2 out of
5 by
Samantha_bythesea from
Too much sugarTried these ready made in the store. Bought bundle. Baffled by confectioner’s sugar #. Why not just state cup measurements? 470 OZ? Really....but I thought I must not understand. So I made them your way. Entirely too much sugar. Been on the internet doing conversions charts till I’m dizzy. This is why I don’t bake but I thought hey I can follow a Williams-Sonoma recipe. I’d like a refund so I can get the ingredients and make them all over again using way less sugar. I did use a sugar replacement product (powdered kind) —-yet still....I’m gonna have to chunk these in the garbage.
Date published: 2019-11-05
Rated 5 out of
5 by
Ginny from
Five Stars With These Changes!!!!!!!!!!!!!!!!!!!!!These taste awesome, but only with the 2 changes I made!
First, you only need a half stick of butter for the filling. Works great.
You do, however, need the 1 stick of butter for the crust or it will be really dry.
Second, I only use 1/2 cup of confectioner's sugar. Unless you like really, really sweet desserts, 1/2 cup is all you need.
Other than that, they are delicious.
Date published: 2019-09-16
Rated 5 out of
5 by
Jk3cat from
Love theseEach time I make them they r gone in seconds. Co-workers and family alike can’t get enough!
Date published: 2018-12-02
Rated 5 out of
5 by
Willow from
A Question.I have made these in the past and they are always delicious but difficult to neatly get out of the pan. I am considering usuning parchment paper to line the pan. Does anyone have any thoughts on this ? Baking tomorrow for Thanksgiving.
