Best Ruths Pumpkin Dessert Squares Recipes

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.

PUMPKIN DESSERT SQUARES WITH SHORTBREAD CRUST

Steps:

• Set oven to 350°F.
• Set oven to second-lowest position.
• Butter an 8 x 8-inch baking pan.
• To make the crust: process all crust ingredients on a food processor for about 30 seconds until well blended.
• Press the mixture lightly into the prepared baking pan.
• Bake crust for 15 minutes, then remove from oven.
• Meanwhile prepare the filling.
• With an electric mixer, beat the softened cream cheese with 3/4 cup plus 2 tbsp sugar for about 2 minutes.
• Add in eggs and beat well until combined.
• Add in the pumpkin puree, vanilla and melted butter; mix until combined.
• In a small cup combine flour, cinnamon and allspice, then add to the pumpkin mixture; mix about 1-2 minutes.
• Pour over the partially baked crust, and return to oven for about 30-35 minutes, or until just set.
• Serve at room temperature or chilled, cut into squares with a dollop of whipped cream on top.

PUMPKIN AND WALNUT SQUARES

Steps:

• Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.

PUMPKIN SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.
• Spread evenly into the prepared pan and bake for 25 to 30 minutes. The bars should spring back to the touch when done. Allow to cool before frosting.

PUMPKIN DESSERT

Steps:

• Preheat oven to 350°. Combine cake mix, butter and egg until blended. Set aside 2/3 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking dish. , For filling, combine pumpkin pie filling, milk and eggs; pour over crust., For topping, combine sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer. , Bake until top is golden brown, 40-45 minutes. Cool on a wire rack 1 hour. Cover and refrigerate 2 hours before serving.

PUMPKIN DESSERT SQUARES

Steps:

• Measure out one cup of the cake mix and set aside for the topping.
• Mix remaining cake mix with 1/2 cup melted butter, then mix in 1 egg.
• Press lightly and evenly into a lightly greased 9 X 13 baking pan.
• Mix the pumpkin butter with 2 eggs and the milk.
• Spread pumpkin butter over the cake base evenly.
• Sprinkle chopped pecans over the pumpkin.
• Mix the 1 cup reserved cake mix with the flour, sugar and cinnamon.
• Add softened butter and mix until crumbly.
• Sprinkle crumbs over the top of the cake.
• Bake at 350 degrees for 35-40 minutes, until golden.
• Note: If you're making your own pumpkin butter let it cool before using in this recipe.
• Prep and cook times do not include the time to make the pumpkin butter.

PUMPKIN DESSERT SQUARES

Steps:

• Heat oven to 350F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix 1 1/2 cups Bisquick and 1/2 cup pecans. Using pastry blender or fork, cut in 1/2 cup butter until mixture is crumbly. With floured fingers, press mixture in bottom of pan. Bake 10 minutes.
• Meanwhile, in large bowl, beat filling ingredients with wire whisk until smooth; set aside. In medium bowl, mix 1 cup Bisquick mix and 1/2 cup brown sugar. Using pastry blender or fork, cut in 1/4 cup butter until mixture is crumbly. Stir in pecans.
• Pour filling over hot partially baked base. Sprinkle topping over filling.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before cutting into squares. Serve with whipped cream, if desired. Store in refrigerator.

PUMPKIN DESSERT BARS

Steps:

• In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into a greased 13x9-in. baking dish. , In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack., Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside., In a large heavy saucepan, combine reserved egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved., Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped topping and nutmeg if desired.