Pecan Pumpkin Butter Dessert Bars Recipes

CLASSIC PECAN PIE BARS

Steps:

• Heat oven to 350°F.
• Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
• Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
• Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs and vanilla; mix well. Stir in 1 1/2 cups chopped pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
• Cool completely. Refrigerate 30 minutes. Cut into bars.

PECAN PUMPKIN DESSERT

Steps:

• Spritz a 13x9-in. baking dish with cooking spray; line it with parchment. Set aside. , In a large bowl, beat the pumpkin, milk, sugar, eggs and vanilla until well blended. Pour into prepared pan. Sprinkle with cake mix and drizzle with butter. Sprinkle with pecans., Bake at 350° for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove parchment., In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.

BUTTER PECAN FROSTED PUMPKIN BARS

Steps:

• In a large mixing bowl, beat eggs, sugar, pumpkin and melted butter until smooth. Add remaining ingredients for the pumpkin bars and beat for 2-3 minutes until fully combined.
• Pour batter into a lightly greased 15x10x1inch baking sheet. Bake in a 350 degree oven for 25-30 minutes.
• Remove and cool completely before frosting.
• For the frosting, combined brown sugar, 2 Tbsp butter and milk in a small saucepan over low heat. Whisk until sugar is dissolved. Remove from heat and cool completely.
• In a large mixing bowl, beat 1/2 cup softened butter with powdered sugar. Pour in COOLED brown sugar mixture. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
• Spread over cooled pumpkin bars. Press pecan halves gently into top of bars. Cut and store in airtight container in refrigerator. Or, freeze until ready to use.

PECAN PUMPKIN BUTTER DESSERT BARS

Steps:

• Preheat oven to 350 degrees and grease a 9 X 13 inch pan. Layer 1 - Reserve 1 cup of the cake mix and set aside. Using an electric mixer combine remaining cake mix with 1 egg and ½ cup of butter. Mix to cookie dough consistency. Press dough into bottom of pan. Layer 2 - Mix the jar of pecan pumpkin butter with the milk and remaining 2 eggs. Pour layer over cake layer. Layer 3 - Combine the reserved 1 cup of cake mix with flour, sugar and cinnamon and remaining ¼ cup of butter. Mix to cookie dough consistency. Crumble the topping over the other two layers. Bake for 35 - 40 minutes. Cool before eating. Eat by itself or top with cool whip.

WILLIAMS-SONOMA PUMPKIN DESSERT SQUARES

Steps:

• Preheat oven to 350.
• Reserve 1 cup of cake mix and set aside.
• Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13" x 9" baking dish.
• Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
• Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.
• Bake 35-40 minutes, or until golden.
• Cool to room temp and serve.

PECAN PUMPKIN BARS WITH CREAM CHEESE ICING

Steps:

• Grease a 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Preheat oven to 350°F.
• Beat sugar, oil pumpkin and eggs in large mixer bowl on medium speed. Clean edges of bowl occasionally.
• Stir in baking mix and cinnamon. Mix well.
• Mix in pecans by hand.
• Pour into greased jelly roll pan and bake about 25 to 30 minutes until a toothpick inserted in center comes out clean.
• In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in enough powdered sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

PUMPKIN BUTTER BARS

Steps:

• Reserve one cup of the cake mix in a small bowl. Mix together remaining cake mix, melted butter, and 1 egg. Press into the bottom of a 9x13 pan that has been sprayed with cooking spray.
• Mix together pumpkin butter, milk, and 2 eggs. Pour over the crust.
• Add the flour, sugar, and butter to the reserved cake mix. Use a fork or pastry cutter to cut the butter until it resembles small peas. Sprinkle over the pumpkin butter layer.
• Bake in a preheated 350 degree oven for 35 to 40 minutes. Cool completely and cut into squares. Sprinkle with powdered sugar.

PUMPKIN PECAN BUTTER

Steps:

• Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan.
• Prepare jars; keep lids hot until ready to fill jars.
• Measure sugar into separate bowl.
• Stir fruit pectin into pumpkin mixture.
• Add butter.
• Bring mixture to a rolling boil on high heat, stirring constantly.
• Quickly stir in sugar.
• Return to rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
• Wipe jar rims and threads; cover with two-piece lids.
• Screw bands tightly; place jars in hot water.
• Boil in water bath for 5 minutes for 8-oz jars.

BUTTER PECAN SQUARES

Steps:

• Pre-heat oven to 350 degrees.
• In a large mixing bowl, combine the cake mix, 1 egg, butter, and pecans. Mix well.
• Press into a greased 9x13 pan.
• In the bowl of a stand mixer, beat together the cream cheese, 2 remaining eggs, and the powdered sugar until well combined. Pour over the crust.
• Bake for 45-50 minutes or until the top is golden brown and the center is set. It should be gooey, but not runny.
• Cool completely before cutting, 1-2 hours. Store in the refrigerator.

PUMPKIN PECAN TOFFEE BARS

Steps:

• Preheat oven to 350 degrees. Grease a 13 x 9 baking dish.
• In a bowl, whisk together milk, sugar, pumpkin, eggs, and pumpkin pie spice. Pour mixture into prepared pan.
• Sprinkle dry cake mix on top of pumpkin mixture. Then, drizzle top of dry cake mix with melted butter.
• Sprinkle top with pecans and toffee bits. Bake for 50-55 minutes or until toothpick inserted comes out clean.
• Let bars sit for 30 minutes before serving.

MUIRHEAD PECAN PUMPKIN BUTTER DESSERT SQUARES

Steps:

• PREHEAT OVEN TO 350 DEGREES.
• GREASE A 13X9X2 BAKING PAN AND SET ASIDE.
• Divide cake mix, reserving one cup in a small mixing bowl; set aside.
• With the remainder of the cake mix, stir in the melted butter and one egg.
• Press this mixture into the bottom of the prepared baking dish.
• Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Spread this mixture over the pressed mixture in the baking dish.
• Stir the reserved cup of cake mix with the flour, sugar, 1/4 cup of softened butter, and cinnamon. Mix together until it's crumbly. Sprinkle over the top of the pumpkin layer.
• Bake for 35 to 40 minutes or until golden brown.
• Cool and cut into 2" squares. Makes 24 squares.

PECAN PUMPKIN BARS

Steps:

• Preheat the oven to 350 degrees and grab a 9x13 greased baking dish. You'll want to think of these bars as 3 layers.
• To make the first layer, divide the yellow cake mix and place all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix.
• This will create a creamy yellow consistency. Take this and spread it evenly into the baking dish. I used my hands to push it in there to get it nice and even.
• Next, mix the jar of pumpkin butter with two eggs and milk. Pour this over the first layer.
• Finally, make the top layer. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Make sure the butter is soft so it all combines well. Keep on mixing until it becomes crumbly.
• Sprinkle this over the pumpkin layer right on top. Pop it into the oven and bake for 35-40 minutes until the top is golden brown.Let the pumpkin bars cool and cut into 2" squares.

PUMPKIN PECAN BARS

Steps:

• Preheat oven to 375°F. Grease a 13x9-inch baking pan with cooking spray. Set aside.
• To make the crust: In a medium bowl, combine crushed gingersnaps, sugar, and flour. Stir in melted butter. Press mixture onto the bottom of prepared pan. Set aside.
• To make the filling: In a large bowl, combine pumpkin, brown sugar, cinnamon, ginger, salt, and cloves. Stir in half-and-half and eggs until just combined. Spread batter on top of crust in prepared pan.
• Bake 40-45 minutes, or until a toothpick inserted into center comes out clean. Sprinkle top of bars with toffee bits and pecans.
• Cool in pan on a wire rack. Then cut into bars, cover, and chill within 2 hours. If desired, drizzle with caramel topping before serving.

WILLIAMS-SONOMA PUMPKIN PECAN BUTTER DESSERT SQUARES

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9 X 13 pan.
• 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.
• In another bowl, mix pumpkin butter with two eggs and milk until combined. Spread pumpkin mixture over pressed cake mix.
• Stir the reserved 1 cup of cake mix with the flour, sugar, and cinnamon. Then add the softened butter and mix together until crumbly.
• Sprinkle over the top of the pumpkin layer.
• Bake for about 35 minutes or until golden brown. Cool and cut into 2" squares. Serves 24.

PECAN PUMPKIN BUTTER

Steps:

• Preheat oven to 350. Spread pecans on a baking sheet and roast for 7 minutes, until browned and fragrant. Run the pecans through the food processor until finely ground - they'll start to take on a pasty consistency (pecan butter!). In a 2-qt sauce pan over medium heat, combine the citrus zests and juices and dark brown sugar. Stir until warmed. Add pumpkin, nuts, and spices. (2 tsp vanilla extract?) Turn heat down to low, simmering for 20-30 minutes, until thickened and the color darkens. Stir and taste for seasoning and sweetness occasionally, adding additional spices as necessary. The pumpkin butter will keep 2-3 weeks in the fridge.