Isn't fall the greatest season of the year? The leaves start to turn, there's a crispness in the air, football season starts back up, there's pumpkins EVERYWHERE. Candles that smell like apple cider and cinnamon start to come back into stores. It starts to get dark earlier. And let's face it - sweaters, scarves, and jackets are so much cuter and easier to pull off than summer clothes. Especially if you've eaten a few of these dessert squares, then you need all the extra fabric you can get.
While these cook in your oven, your house will smell like Thanksgiving. Not quite the turkey/dressing aspect because that would be totally weird, but the cinnamon, sugar and pumpkin that comes with the holidays. Brian had two squares and made a new rating scale for it. He said it was a "Make again Tomorrow!"
I highly recommend you click the link for the Muirhead Pecan Pumpkin Butter. It's totally worth buying and really makes this dessert. Stock up before fall is up!
Pumpkin Dessert Squares
Source: a Williams-Sonoma store in Jackson, MS
1 box yellow cake mix, 1 cup reserved
1/2 cup melted butter
3 large eggs
1/8 cup milk
1 tablespoon flour
1/4 cup sugar
1/2 cup softened butter
1 teaspoon cinnamon
1 jar Muirhead Pecan Pumpkin Butter
Preheat oven to 350 degrees. In a large bowl, combine remaining cake mix with melted butter and one egg. Mix well. Press mixture lightly into a 9x13 pan.
Mix with a whisk the Pecan Pumpkin Butter with 2 eggs and milk. Pour over cake mixture.
Mix reserved cake mix with flour, sugar, cinnamon and softened butter. Spread crumble mixture over pumpkin layer.
Bake for 35-40 minutes until golden brown.