Williams-Sonoma Pumpkin Dessert Squares

I first tasted this rich fall dessert at Williams-Sonoma a few days ago and baked it myself  tonight. For visual effect, I finished my square with powdered sugar (pictured above). It can also be fun to use with a stencil to make designs like an initial or even a pumpkin. It's already sweet enough by itself, so try not to go too heavy on the sugar. It's delicious and perfectly pumpkin, which in turn is perfectly fall. The key is the Pumpkin Pecan Butter, which makes me think this could be made with an apple, peach, or other fruit butter! I'll try it out and let you know. Go ahead and get into fall with this delicious treat.

Preheat oven to 350 degrees

Ingredients:

• 1 box yellow cake mix
  
• 1 Jar Muirhead Pumpkin Pecan Butter
  
• 3 eggs
  
• 1 Tablespoon of flour
  
• 1/4 cup of sugar
  
• 3/4 cup of unsalted butter
  
• 3 Tablespoons of milk
  
• 1 teaspoon cinnamon
  

Directions:

1. Reserve 1 cup of the cake mix and set aside.
   
2. Mix remaining cake mix with 1/2 cup of melted butter and 1 egg. Press mixture lightly into the bottom of a 13 x 9 inch pan.
3. Mix 1 jar of Muirhead Pumpkin Pecan Butter with 2 large eggs and 3 tablespoons of milk and pour over cake mixture in pan.
4. Mix reserved cake mix with 1 Tablespoon of flour, 1.4 cup of sugar, 1/4 cup of soft butter and 1 teaspoon of cinnamon.
5. Crumble over the top of the pumpkin layer.
6. Bake 35-40 minutes or until golden.
7. Cool and serve. 

Taken from Williams-Sonoma recipes