Pumpkin Dessert Squares

Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 pan.

Set aside 1 cup of the cake mix; then mix the remaining cake mix with 1/2 cup melted butter and 1 egg. Press this into the bottom of the pan.

Mix the jar of Pumpkin Pecan Butter with the remaining 2 large eggs and 1/8 cup of milk. Pour over the mixture in the pan. (I use Muirhead Pumpkin Pecan Butter. It can be purchased at Williams Sonoma-stores or online.)

Mix the reserved 1 cup of cake mix with 1 Tablespoon flour, 1/4 cup sugar, 1/4 cup softened butter, and 1 teaspoon cinnamon—use a pastry blender and combine until the butter is pea-sized and the mixture clumps together. Crumble over the top of the pumpkin mixture.

Bake for 35-40 minutes or until golden brown.

Enjoy!