Wednesday, November 16, 2011

Pumpkin Dessert Squares

Ryan loves pumpkin.  I learned that very early on in our relationship.  I had never made a pumpkin pie before in my entire life until I met him.  I've made way too many to count since we have been together.  Me?  I've never really been a fan of pumpkin.  I do enjoy pumpkin cheesecake every once in a while.  I have fond memories of pumpkin cheesecake at the now closed restaurant Rick Stein's Steakhouse in Dallas, TX (that restaurant is where Ryan and I had our first Texas date :) ).  That cheesecake was unbelievable.  One day, I shall attempt to make a pumpkin cheesecake myself but for now, my husband is content with me creating numerous other pumpkin-y things.  We tried this at the Williams-Sonoma store a few weeks ago and I knew I had to make some as soon as I could!  They are that good.  And simple - oh so simple!  (We like simple around here.)  You'll need a jar of pumpkin butter (which is somewhat easy to find right about now) but could you substitute apple butter?  Hmmm... haven't tried that but I don't see why it wouldn't work!  If you make it before I do, leave a comment and let me know how it turns out!!

Pumpkin Dessert Squares
courtesy of Williams-Sonoma stores

1 box Yellow Cake Mix
1/2 c. Butter, melted
3 Eggs
1 13.5 oz. jar Pumpkin Butter
1/8 c. Milk
1 Tbsp. All Purpose Flour
1/4 c. Sugar
1/4 c. Butter, softened
1 tsp. Cinnamon

Preheat the oven to 350.
Lightly grease a 9x13 pan.
Reserve 1 cup of the yellow cake mix.
Combine the remaining cake mix with the 1/2 c. melted butter and 1 egg (be sure to temper* your eggs if you're using immediately melted butter - no one wants scrambled eggs!).
Press into the bottom of your pan.
Mix the jar of pumpkin butter with the last two eggs and milk.
Pour over the cake mix!
Mix the reserved cake mix with the flour and remaining three ingredients.
Mix with a pastry blender or two knives (or your hands!!) until the butter is pea sized and everything sort of clumps together.
Sprinkle over the pumpkin mixture.
Bake for 35-40 minutes or until golden brown.

Wanna see what the middle looks like?  All full of pumpkin butter-y goodness?

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