Pumpkin Dessert Squares

Ingredients:

1 box yellow cake mix, set aside 1 cup
8 tbs. unsalted butter, melted, plus 4 tbs. cold unsalted butter, cut into small chunks
3 large eggs
1 jar Muirhead Pecan Pumpkin Butter (Williams-Sonoma)
2 tbs. milk
1 tbs. all-purpose flour
1/4 c. sugar
1 tsp. ground cinnamon

Instructions:

1. Preheat oven to 350. Lightly grease 9 x 13 inch pan
2. Stir together the remaining cake mix, 8 tbs. melted butter and 1 of the eggs. Pour into the pan
3. Stir together the pecan pumpkin butter, 2 eggs and the milk. Pour over the cake batter in the pan.
   
4. Add the flour, sugar and cinnamon to the bowl with the reserved 1 cup cake mix. Add the 4 tbs. 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.
5. Bake until golden, 35-40 minutes. Transfer the pan to a wire rack and let cool, then cut into squares and serve. ENJOY!