I love Williams-Sonoma (the gourmet cooking store...I am never done shopping there!) and their free samples each time I go in to shop (or drool!).
Last fall, these pumpkin bars were so good and I stocked up on the Pecan Pumpkin Butter! You can substitute the Pecan Pumpkin Butter with regular pumpkin puree, but you will lose some of the amazing flavor.
18.25 oz. package yellow cake mix, set aside 1 C
1/2 C butter, melted
3 large eggs
13.5 oz. jar of Muirhead Pecan Pumpkin Butter
2 TBSP milk
1 TBSP flour
1/4 C sugar
1/4 C butter, softened
1 tsp cinnamon
Preheat the oven to 350.
Lightly grease a 9x13" pan.
Set aside 1 C of the cake mix.
Mix the remaining cake mix with melted butter and 1 egg.
Press the mixture into the bottom of the pan.
Mix the pecan pumpkin butter with milk and the other 2 eggs.
Pour the mixture over the cake mix crust on the bottom of the pan.
Mix the 1 C of cake mix set aside with the flour, sugar, softened butter, and cinnamon until coarse crumbs are formed.
Crumble the mixture on the top of the pumpkin in the pan.
Bake for 25-40 minutes until the top is golden.
*Recipe is from Williams-Sonoma