Simply the best.

I love pumpkin dessert so I am always especially excited for October and November because of all the autumnal desserts. Pumpkin (besides pie) usually kind of dies down in the month of December replaced by so many other delicious treats; however, this new dessert below has become a December tradition of mine. Muirhead Pecan Pumpkin butter is available at Williams Sonoma all fall for $10 a jar. Seriously this dessert might be worth it but I still cannot get myself to pay that much for it. Last year I found that the day after Thanksgiving it goes 50% off which makes me feel much better about my purchase. Below is the recipe if anyone wants to try something new and not like any other dessert I've eaten before. It's seriously amazing.

Pumpkin Dessert Squares

1 box yellow cake mix

1/2 c melted butter

3 large eggs

1 jar Muirhead pumpkin pecan butter

1/8 c milk

1 TBSP flour

1/4 c sugar

1/4 c butter

1 tsp cinnamon

Preheat oven to 350 degrees and lightly grease 9x13 pan Reserve 1 c yellow cake mix. Mix the remaining cake mix with ½ c melted butter and 1 egg. Press into the bottom of the prepared sheet pan. Mix pumpkin butter with 2 large eggs and 1/8 c milk. Pour over cake mixture in pan. Mix the reserved cake mix with 1 TBSP flour, ¼ c sugar, ¼ c butter and 1 tsp cinnamon. Mix with pastry blender until butter is pea-sized and mixture clumps together. Crumble over the top of the pumpkin mixture. Bake in oven for 35-40 minutes.

Caution, very addicting. I eat a bite every time I walk through the kitchen. Good thing I've been running all week!