Bakerella (Pumpkin Pecan Butter Dessert Squares)

Bakerella is an agent of the devil.  No really.  She was sent from the dark underworld to sabotage my weight loss efforts and make me feel incredibly inadequate in the creativity department. 

Okay, maybe she's not the devil.  I actually think she is a very sweet lady who has a fabulous blog and a super cute cookbook and really really great hair.  If you've never looked at the Cake Pops Section of Bakerella's website you should stop by.  Even if you hate to bake and are utterly uncreative you have to appreciate the amazing things she does. 

I seriously want to make the turkey cake pops for Thanksgiving, but alas, I am not talented in the food presentation department.  Pretty on a plate is not my strong suit.  I'll leave that up to people like Bakerella.

But wait, what's this...could it be a Thanksgiving worthy dessert that even us creatively-challenged chefs can whip up?  Indeed it is.  And it's from Bakerella.  The woman knows no limits. 

After her recent cookbook tour where she stopped at several Williams-Sonoma stores she was kind enough to share this recipe on her website - Pumpkin Pecan Butter Dessert Squares.  I love desserts that are a little unexpected.  (Ask me about White Chocolate Orange cookies...).  And these little squares made me supremely happy.  The secret ingredient is this Pumpkin Pecan Butter. 

You can buy it at Williams-Sonoma stores or online at http://www.williams-sonoma.com/. 

Make these bars for your next holiday festivity and prepare yourself for what happens next.  You're about to become very very popular.

Williams-Sonoma Pecan Pumpkin Butter Dessert Squares

18.25 oz. package yellow cake mix, set aside one cup
1/2 cup butter, melted
3 large eggs
13.5 oz. jar of Muirhead Pecan Pumpkin Butter
2 Tbsp milk
1 Tbsp flour
1/4 cup sugar
1/4 cup butter, softened
1 tsp cinnamon

Preheat oven to 350 degrees.
Grease and flour a 9 X 13 pan.
Divide cake mix, placing all but one cup in a mixing bowl.
Stir the melted butter and one egg into the cake mix until combined.
Press the mixture into the bottom of the pan.
In another bowl, mix pumpkin butter with two eggs and milk until combined.
Spread pumpkin mixture over pressed cake mix.
Stir the reserved 1 cup of cake mix with the flour, sugar, and cinnamon.
Then add the softened butter and mix together until crumbly.
Sprinkle over the top of the pumpkin layer.
Bake for about 35 minutes or until golden brown.
Cool and cut into 2 ” squares. Serves 24.

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