So this is not a new recipe to this blog, but one that needed to definitely be updated with better pictures. The pictures I used to have for it just didn't make this dessert look as amazing as it really was. Seriously-this could be my favorite pumpkin dessert I make during the fall. I was at my local Williams Sonoma store the other day and they were passing out samples of it which reminded me that it was time to start making it again! I've been trying to eat pretty healthy, and I've been surprisingly been doing a good job! ...that is until I made these bad boys. With this dessert I can't just stop at one square, I will keep piecing and piecing at it until all of a sudden a whole row is gone!! O00pps :)
The only downfall to this recipe is you have to use Williams Sonoma's Pumpkin Pecan Butter, which is almost $10 a jar. However this dessert is so good I think it's worth getting. I want to try to make this dessert with a substitute so it's not as expensive to make. Making I could substitute it with some canned pumpkin mixed with spices?? Who knows, but I will definitely give it a shot so I won't alwasy have to rely on using the Pumpkin Pecan Butter, but for now that's what I'll use:) Hope you have a chance to try this one out :)
Pumpkin Dessert Squares
1 box yellow cake mix
1 jar Pumpkin Pecan Butter (williams sonoma or other kitchen store)
1 TBSP flour
1/4 cup sugar
3/4 cup butter
3 TBSP Milk
1 tsp cinnamon
Reserve 1 cup of the cake mix and set aside.
Mix remaining cake mix with 1/2 cup of melted butter and 1 egg. Press mixture lightly into the bottom of 13 x 9 inch pan.
Mix 1 jar of Pumpkin Pecan Butter with 2 lrg eggs and 3 TBSP milk and pour over cake mixture in pan.
Mix to a crumble reserved cake mix with 1 TBSP of flour, 1/4 cup of sugar, 1/4 cup of soft butter and 1 tsp of cinnamon - crumble over the top of the pumpkin layer.
Bake 35-40 minutes and 350 degrees or until golden.
Cool and serve!