Fall has some of the best flavors including PUMPKIN! I know a lot of people enjoy the dunkin’ pumpkin spice coffee or pumpkinhead brew. I have just never enjoyed the taste of pumpkin until I discovered pumpkin bread and then I started to love the spices!

My mom went to Williams and Sonoma the other day, without me… how dare she?! I love going on the weekends they usually have a class in the morning and a recipe they share in the afternoon in their fun little pastry cups, anyways my mom tried the pumpkin bar they had out and she thought I’d love to try it, but taking a cup to-go seems a little weird, so she brought me all the ingredients and now I’m going to share my experience and review of this recipe.

So due to copyright, this is not my recipe it is from Williams and Sonoma but I will include my pictures from the process.



For the crust:

1 package spiced pecan pumpkin quick bread mix

1 egg

8 Tbsp. (1 stick) unsalted butter, melted

For the filling: 

1 – 8oz. package cream cheese, at room temperature

1 jar Muirhead pecan pumpkin butter (Williams and Sonoma carried this, it is seasonal though)

3 eggs

1 tsp. vanilla extract

8 Tbs. (1 stick) unsalted butter, melted

1/2 tsp. ground cinnamon

15 oz. 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).

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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.

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Spread the filling over the crust. Transfer to the oven and bake for 40 to 50 minutes. Do not over bake; the center should still be a little gooey. To test if it’s ready, 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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*Add a little whip cream and it could be the perfect after dinner snack!

This recipe made the house smell delicious and it would have been great if we had an event to go to or people to share this with, because a 9×13 is a lot of sugar for a family of four. It’s a delicious bar that should probably be cut into small pieces because it is packed with delicious flavors! The whole recipe was really simple and fun to make. It has potential to become a new family fall favorite.

http://www.williams-sonoma.com/recipe/ooey-gooey-pumpkin-bars.html –    Copyright