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Williams-Sonoma Pumpkin Dessert Squares

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“The good folk at Williams-Sonoma were handing out samples of these a few weeks back. They were (of course) just scrumptious. These were made with Muirhead Pumpkin Pecan Butter (sold at W-S, needless to say), but I would imagine that any good pumpkin butter would do just fine.”
READY IN:
1hr 10mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) box yellow cake mix
  • 12 cup butter, melted
  • 13 ounces pumpkin butter (specifically 1 13-oz. jar of pumpkin pecan butter)
  • 3 eggs
  • 1 tablespoon flour
  • 14 cup sugar
  • 14 cup butter, softened
  • 3 tablespoons milk
  • 1 teaspoon cinnamon

Directions

  1. Preheat oven to 350.
  2. Reserve 1 cup of cake mix and set aside.
  3. 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.
  4. Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
  5. 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.
  6. Bake 35-40 minutes, or until golden.
  7. Cool to room temp and serve.

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