Pumpkin Pecan Dessert Bars

Stella and I stumbled into these at Williams-Sonoma the other day. They had baked a batch of them and were giving out samples. It was one of those things that we had to have at home immediately. The bad news was the pumpkin pecan butter was 9 bones, but all the rest of the ingredients don't amount to more than $2. So for $11 you can have a full 9x13 of baked pumpkin goodness. This stuff is so good you'll want to rub it all over your naked body and run out into the street looking for stray dogs to lick it off (Okay, maybe I just heard that, no actual experience like that happened to me).

1 package yellow cake mix; set aside one cup
½ cup butter, melted
3 eggs, large
1 jar of Muirhead Pecan Pumpkin Butter
2 tbsp milk
1 tbsp flour
2 tbsp sugar
¼ cup butter, softened
1 tsp cinnamon

Preheat oven to 350° F. 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 greased 9" × 13" pan. Mix the jar of Muirhead 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. Cool.

If you want these to last a long time, do not drink a whole bunch of beer paired with exercise. You will eat a half pan of these under those conditions, not that I know or anything.

For more recipes using the pecan pumpkin butter you can go here.