Pecan Pumpkin Squares

I LOVE Williams-Sonoma. I really do. It's my happy place.

I attended their Customer Appreciation Night a few weeks back - 10% off everything in the store, including sale prices. Yeah. I did some real damage to the husband's credit card and I'm thinking of skipping town when the bill arrives next week.

My favorite purchase was definitely the Breville Pie Maker. After weeks of admiring it, I finally broke down and bought it. Let me tell you, it's been WELL worth it. I've made pies that even I didn't think were possible with this crafty and ingenious machine. However, we'll save that for another post.

I also picked up a few jars of Muirhead Pecan Pumpkin Butter.

This delightful creation is something to get excited about. As I was walking around the shop, mentally keeping track of all the items Santa could get me that would prompt me to squeal with joy, a sweet sales guy named Ty was walking around with a tray of these super delicious squares.

I ate 3 of them. I did my usual moaning as I devoured each one and, at the same time, convinced myself I NEEDED 4 jars. Imagine my excitement when I got to the till and they were on sale even further. Squeee! When I got home and did some digging on the internet, I discovered an entire website with dozens of recipes specifically for Muirhead butters.

I guess it goes to show it doesn't take a lot to make me happy.

Expensive happiness perhaps, but not a lot.

PECAN PUMPKIN SQUARES

Adapted and slightly modified from Williams-Sonoma

1 box yellow cake mix

½ cup butter, melted
1 jar Muirhead Pecan Pumpkin Butter
3 eggs
1 tablespoon flour
¼ cup flour
¼ cup butter, softened
3 tablespoons milk
1 teaspoon cinnamon

½ cup old fashioned oats

¼ cup ground flax seeds

Preheat oven to 350. Reserve 1 cup of cake mix and set aside.

Mix remaining cake with with ½ cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13" x 9" baking dish.