W-S Editors’ Pick: Pecan Pumpkin Butter

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Customers look forward to the return of our Pecan Pumpkin Butter every fall — and so do we!  Associates in our Williams-Sonoma corporate office and stores are partial to the creamy spiced spread, stocking up while we still can before autumn fades. It’s delicious slathered on toast, quickbreads and more, and it also produces the simplest pumpkin pie ever with the additions of just eggs and cream.


Plus, we’re learning that the possibilities are endless. Associates and friends have found plenty of new uses for the pecan pumpkin butter, incorporating it into their own original recipes. When we heard one associate’s pal used it to make these Pumpkin Chocolate Chip Cookies, we had to try them ourselves. The verdict? Creative, festive — and delicious.


Pumpkin Chocolate Chip Cookies


2 1/2 cups all-purpose flour

3 Tbs. cornstarch

1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1 1/2 sticks (12 Tbs.) unsalted butter, melted and cooled

1 cup packed brown sugar

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla extract

1/2 cup pecan pumpkin butter

1 1/4 cups semi-sweet chocolate chips


Mix the flour, cornstarch, baking soda, salt, cinnamon, nutmeg and cloves in a large bowl and set aside.


In another bowl, mix the melted butter and sugars until combined. Add the egg, egg yolk and vanilla and stir to mix. Stir in pecan pumpkin butter until smooth. Gradually add flour mixture to sugar mixture until a dough forms. Fold in chocolate chips.


Refrigerate dough for 30 minutes, then roll into balls about 1 inch in diameter. Bake for 12-15 minutes, or until cookies are crisp and slightly golden on the edges, then let cool completely on a wire rack. Makes about 2 dozen cookies.



Here are some more ways to use our Pecan Pumpkin Butter:


Ooey Gooey Pumpkin Bars
A store associate created this dessert, and it’s since become a favorite of our staff and customers. The recipe also uses our Spiced Pecan Pumpkin Quick Bread Mix, which is also available only in the fall — so buy it while you still can!
Pecan Pumpkin Filled Pancakes
Filled with a luscious blend of cream cheese and pecan pumpkin butter, these pancakes make a special treat for cool autumn mornings.
Pecan Pumpkin Butter Trifle
Layers of spiced pumpkin bread and pecan pumpkin butter laced with whipped cream combine to form this show-stopper. It’s lovely served in individual portions, as well.
Classic Pecan Pumpkin Butter Pie
Here’s a super simple Thanksgiving pie, as promised. This recipe calls for making your own pastry dough — but if you use a store-bought version, your secret is safe with us.
Classic Pecan Pumpkin Butter Pie
This twist on the classic above is featured in this year’s Thanksgiving Feast menu. A drizzle of cinnamon-spiced caramel sauce creates a delicious combination of flavors and a beautiful presentation.


4 comments about “W-S Editors’ Pick: Pecan Pumpkin Butter

  1. Jenna Ragland

    I am DESPERATELY looking for a recipe that I have been making for the past couple Thanksgivings. I went into a WS, and fell in love with the pumpkin bars they were serving. They were SIMILAR to the recipe you guys have posted now, but there was NO YELLOW CAKE MIX IN IT. The crust was made with crushed pecans, and coconut, and there was sweetened condensed milk in the filling. I have looked online for HOURS, and cannot find this recipe anywhere!!! It’s like it was wiped off the internet! Does ANYONE have this recipe? Please???!

    1. Williams-Sonoma

      Hi Jenna, we asked our in-store culinary experts about the pumpkin bars you described, and they found the recipe below. If this isn’t the one you’re looking for, we’d recommend asking your local store for the recipe. Hope this helps!

      Enchanting Pumpkin Bars

      2 c. crushed ginger snaps
      1 stick butter, melted
      1 can sweetened evaporated milk
      1/2 jar Muirhead Pecan Pumpkin Butter
      1 c. toffee bits
      1/2 c. chopped pecans
      1/2 c. chocolate chips
      1/2 c. flaked coconut

      Preheat oven to 350 degrees. Put melted butter in bottom of a 13 x 9 baking pan. Evenly sprinkle the ginger snap crumbs over the melted butter. Spread the evaporated milk evenly over the crumbs and layer the rest of the ingredients in the order given. Press down lightly. Bake for 20 minutes or until lightly browned.

  2. Kathy Hughes

    I remember a recipe that William Sonoma had that combined their Pecan Pumpkin Butter and the Pecan Pumpkin Quick Bread mix into a delicious and moist coffee cake, but cannot find the recipe in my recipe box or on the internet. Can you help?


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