I love baking something pumpkin-y on a crisp, cool fall Saturday!! Anyone else? It warms my heart, our kitchen and our bellies, and I think it makes a fall weekend that much sweeter!
Between a full day of #saturdaysports I whipped up these Gluten Free Pumpkin squares and delighted our taste buds. {Delish with a cozy cup of coffee by the way!}.
I found a jar of Pumpkin Butter & Simple Mills Cake mix in the pantry, and was inspired to recreate the pumpkin squares I used to love eating at Williams-Sonoma every fall season. Remember those days of fragrant pumpkin samples wafting through the air as you walked into the store?
WS called them Simple Fall Dessert Squares and they used a box of yellow cake mix and Muirhead Pecan Pumpkin Butter + added sugar.
I think my version without added sugar and a gluten free, additive free cake mix (Thank you Simple Mills!!) was just as good!!!
I opted to use my 9″ pie dish to create thicker pieces instead of the 9×13 jelly roll baking sheet I remember using for the WS recipe.
The end result was super moist, fluffy & delicious!
First Layer
Preheat your oven to 350 degrees, Coat your 9” pie dish w coconut oil spray and get your cake mix ready. Open the box of Simple Mills Vanilla cake mix, reserve 1 C and set aside in small bowl
In a large mixing bowl combine remaining cake mix w 8 Tbsp melted butter and 1 egg. Spread this mixture out with your fingers covering the bottom of pie dish. Bake for 8 minutes to set your “crust”
**This step was not part of the original WS recipe you might remember, but by using the pie dish I created a thicker crust that I wanted to make sure was set.
Second Layer
While your crust is baking, mix the jar of pumpkin butter with two eggs & two Tbsp of oat milk. Layer this mixture over the baked crust.
Make Your Crumble and Bake
Create your crumble to sprinkle over the top of your pumpkin squares before baking! Simply mix the remaining 1 cup of cake mix you set aside with coconut flour, cinnamon, chopped pecans and room temperature butter.
Once combined, layer the topping evenly over the layered pie ingredients and bake for 40 minutes.
Let Cool for 20 minutes, cut into squares and Enjoy!
Gluten Free Pumpkin Squares
Ingredients
- 1 Box Simple Mills Vanilla Cake Mix
- 1 10 oz Jar Pumpkin Butter
- 2 Tbsp Oat Milk
- 8 Tbsp Butter (melted)
- 4 Tbsp Butter (room temperature)
- 3 Eggs
- 1/4 Cup Finely chopped pecans
- 1 Tbsp Coconut Flour
- 1 tsp Cinnamon
Instructions
- Preheat oven to 350 degrees & coat your 9” pie dish with coconut oil
- Open box of Vanilla cake mix and reserve 1 C. Set aside in small mixing bowl
- In a larger mixing bowl, combine remaining cake mix w 8 TB melted butter and 1 egg
- Spread this mixture out, covering the bottom of the pie dish. Bake for 8 minutes to set “crust”
- While crust is baking, mix the 10 oz. jar of pumpkin butter w 2 eggs & 2 TB oat milk. Layer this mixture over the baked crust.
- Create the crumble for topping: Combine the 1 cup of cake mix that was set aside with coconut flour, cinnamon, chopped pecans and the room temperature butter
- Layer the crumble evenly over the layered pie ingredients and bake 40 min
- Let cool for 20 minutes and cut into squares
