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Gluten Free Pumpkin Squares

A copy cat recipe for William-Sonoma's Fall Dessert Squares


  • 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


  • 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