Pecan Pumpkin Butter Squares
Not only are these pumpkin bars delicious, but they’re incredibly easy to make. You probably have most of the ingredients on hand, and all you need to pick up is the jar of pecan pumpkin butter. The cashier at Williams Sonoma told me the jars sell fast, so if you see one…buy it! You won’t regret it.
-1 package of yellow cake mix; set aside 1 cup
-1/2 cup butter, melted
-3 large eggs
–1 jar of Muirhead Pecan Pumpkin Butter from Williams Sonoma
-1/8 cup milk
-1 T. flour
-1/4 cup sugar
-1/4 cup butter, softened
-1 t. cinnamon
Preheat oven to 350. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a 9×13 pan. Mix the jar of Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer. Bake for 35 to 40 minutes or until golden brown. Cut into 2″ squares.
I hope you enjoy these little seasonal squares. If you’re a pumpkin lover like I am…I know you’ll scarf them down quickly!