Pumpkin Dessert Squares

By Afton

Williams-Sonoma recipe

Ingredients

• Pumpkin Whipped Cream:
• 1 box yellow cake mix
• 8 T. (1 stick) unsalted butter, melted, plus 4 T. (1/2 stick)
• cold unsalted
• 3 eggs
• 1 jar Muirhead Pecan Pumpkin Butter
• 2 T. milk
• 1 T. all-purpose flour
• 1/4 cup (60 g) sugar
• 1 t. ground cinnamon
• 1 c heavy whipping cream
• 1/4 c powdered sugar
• 1 t vanilla extract
• 1 T Muirhead Pecan Pumpkin Butter

Preparation

Step 1

Preheat an oven 350 degrees. Lightly grease a 9 x 13 inch baking pan.

Reserve 1 cup of the cake mix in a small bowl.

In a bowl, stir together the remaining cake mix, the 8 T. melted butter and 1 of the eggs. Pour into the prepared pan.

In another bowl, stir together the pecan pumpkin butter, the remaining 2 eggs and the milk. Pour over the cake batter in the pan.

Add the flour, sugar, and cinnamon to the bowl with the reserved cake mix and stir to combine. Add the 4 T. cold butter. Using a pastry blender, cut in the butter until pea-sized crumbs form and the mixture clumps together. Crumble over the pumpkin butter mixture. Bake until golden, 35 to 40 minutes. Transfer the pan to a wire rack and let cool, then cut into squares and serve.

Pumpkin Whipped Cream:
In a whipped cream charger, pour all ingredients. Seal top and briskly shake to combine. Charge the machine and dispense.