Ooey Gooey Pumpkin Bars
Ooey Gooey Pumpkin Bars is rated
out of
5 by
23.
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.
Ingredients:
- 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) spiced 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
Directions:
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.
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(256)
Rated 1 out of
5
by
Toosweet from
Misleading, Incorrect, and Unsafe Recipe — Urgent!
I’m leaving this review as a formal, detailed complaint after trying to reach Williams Sonoma by phone, email, and chat with no meaningful resolution.
I purchased everything to make the Ooey Gooey Pumpkin Bars after tasting the in-store sample. The associate told me to follow the printed recipe exactly to achieve the same result she even walked around with me and make sure I grabbed the exact right ingredients. Based on that, I spent $66.83 on Williams Sonoma ingredients (pumpkin mix, pumpkin butter, vanilla extract) and about $100 total including the other items.
When my friend and I followed the recipe exactly, the bars were so unbearably sweet that we both became nauseous and physically ill. I double-checked everything and discovered multiple issues:
1️⃣ The math is wrong on the printed recipe.
It says “15 oz (470 g) confectioners’ sugar,” but 15 oz = 425 g, not 470 g. The fact that even the basic conversion is incorrect is concerning.
2️⃣ The sugar content is extreme.
• Bread mix: 208 g sugar
• Pumpkin butter: 240 g sugar
• Confectioners’ sugar: 470 g
Total = 918 g (≈ 1 kg or 2.2 lbs) of sugar.
For reference, the regular Williams Sonoma Pumpkin Bar Mix has only 288 g total sugar — less than one-third of this amount.
3️⃣ Misleading information from staff.
When I called afterward, the store admitted their sample version only uses about one cup of sugar and excludes pecans for allergy reasons. So I was told to buy products and follow a recipe that was not even the same as what I tasted in-store.
4️⃣ Health and safety concerns.
This recipe contains nearly 1 kilogram of sugar — triple the daily recommended limit per serving according to the U.S. Dietary Guidelines and American Heart Association. And over 8,400 calories almost 525 calories is just one bar. There’s no warning or note about this anywhere.
5️⃣ Poor handling of my concern.
What truly upsets me most is that I came forward with a good heart, wanting to alert Williams Sonoma about a potential miscalculation that could make others sick, just as it did to me. Instead of accountability, I was met with defensiveness and dismissive remarks like, “Nowhere does it say this is a healthy recipe.”
That was never my point — I wasn’t asking for a “healthy” dessert, I was asking for accuracy, transparency, and care.
I’ve now dealt with multiple store employees, customer service calls, and even sent an email — only to receive an automated response and no solution. I genuinely thought I had a good relationship with Williams Sonoma, but this experience has been deeply disappointing and disheartening.
I’m requesting:
• A full refund for all products purchased
• Compensation for the stress, physical discomfort, and time spent trying to resolve this
• And most importantly, that Williams Sonoma reviews and corrects this recipe and includes a clear sugar warning to protect other customers.
Williams Sonoma has always been a brand associated with quality and trust. I truly hope the company takes this seriously and shows that it values its customers’ well-being over avoiding responsibility.
Date published: 2025-10-15
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 Favorite
I 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 sugar
Delicious 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 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
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 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