I have decided to keep riding the pumpkin wave as long as things keep disappearing from my fridge and countertops.
This weekend, I needed to make a dessert for small group and remembered this delish recipe for Pumpkin Squares. I decided to make it one and a half times so I could bring it to work too. It only took about a day for it all to vanish.
A couple people even said that they don’t like pumpkin pie, but really liked these. My guess is that the butter makes it better than pumpkin pie.
1 yellow cake mix
1/2 cup melted butter
1 can (2 cups) pumpkin pie mix
2/3 cup milk
2 tbsp. sugar
1/2 tsp. cinnamon
1/4 cup butter
First layer: Combine cake mix (remove 1 cup for the top layer), 1 egg, 1/2 cup melted butter in a medium bowl. Press into the bottom of a greased 9 x 13 pan.
Second layer: Mix together pumpkin pie mix, 2 eggs and 2/3 cup milk. Pour over first layer.
Topping: Mix 1 cup cake mix, 2 tablespoons sugar and 1/2 teaspoon cinnamon. Cut in 1/4 cup butter. Sprinkle crumb topping over 2nd layer. Bake for 45-50 minutes at 350 degrees. Cool, cut into squares, serve with Cool Whip.