Ooey Gooey Pumpkin Bars

Ooey Gooey Pumpkin Bars is rated 4.1 out of 5 by 18.
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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 16

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. The two key ingredients (Pecan Pumpkin Butter and Spiced Pecan Pumpkin Quick Bread) are only available in the fall, so stock up when you can get them.


  • For the crust:
    1 package (1 lb. 2 oz./509 g) spiced pecan pumpkin quick
      bread mix
  • 1 egg
  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted

  • For the filling:
    1 package (8 oz./250g) cream cheese, at room temperature
  • 1 jar (13.5 oz./382 g) Muirhead pecan pumpkin butter
  • 3 eggs
  • 1 tsp. vanilla extract
  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted
  • 1/2 tsp. ground cinnamon
  • 15 oz. (470 g) confectioners’ sugar


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 2 out of 5 by from Too much sugar Tried 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 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 from Love these Each 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 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.
Date published: 2017-11-21
Rated 4 out of 5 by from Delicious with a correction I just made these bars for the first time. I was concerned after reading the other reviews. I COMPLETELY agree that the powdered sugar amount is WRONG. I made the bars with only 1/4 cup powdered sugar in the topping. I tasted it and it was slightly sweet and tangy, which seemed perfect to me. Otherwise, I followed the recipe exactly. A few things to note - make sure your oven is accurate. Mine just got fixed and I have an internal thermometer in my oven, and it was exactly 350 deg. Place the bars in the upper half of the oven. We baked them for 43 minutes and they were really good. Filling was slightly soft, like a very firm almost dry custard. The bottom was dark but not burned, but would have burned if we had left them in longer (I also moved them higher in the oven half way through, to keep the bottom from being too close to the heat element). Top was not jiggly. It was cooked but not hard. Very, very good. Will definitely make again.
Date published: 2015-12-27
Rated 4 out of 5 by from Good for a crowd I made the recipe as is. Yes, they came out gooey. However, as it cooled and I put it in the refrigerator overnight, I got nothing but oo's and aa's over it. It was very very good. The crust was great but if you do not like it goey, do not make this. Due to the cost of this, I will try a pumpkin filling and add some spice to it. Also, DO NOT use all that sugar. I only weighed out about 4-5 ozs. May even do less next time.
Date published: 2014-10-05
Rated 4 out of 5 by from A perfect Fall treat I would definitely make these again. I had wanted to try to make these since sampling in WS last year. I waited until the mix and pumpkin butter went on sale. Well worth it, the crust is yummy. I followed the recipe exactly, except I used 3/4 cup of confectioner's sugar, a pound seemed like it would be too sweet, next time I will try 1/2 cup. My 4 year old helped, pretty easy to make. Will be jiggly but firms. This is a great Fall desert. If you want 5 stars try the WS Spiced Apple a Coffee Cake.
Date published: 2013-11-12
Rated 5 out of 5 by from Great Bars to impress! I made these great bars a year ago for Halloween party. So well received, I went back into kitchen to make more. I used a simple dark chocolate cake mix instead of bread mix, used William Sonoma's Cranberry Relish in place of Pumpkin Butter. Wowed the crowd again. Made a bunch for Christmas Holidays, were THE FAVORITE COOKIE of 2012!!! The family almost finished off all their cookie gifts. Well, I lost my recipe in March and just remembered to come online to look & I found it!! Family & friends will be very grateful and so am I! Back to the kitchen with me!
Date published: 2013-10-29
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